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x 


International Cyclopedia 


*'V -s{ 

- X 1 

vvy. Cj. 


OF PRACTICAL KNOWLEDGE. 


A Treasury of Facts, . . .. 

yv ^ ^ ^ Figures, and Useful Information 

Condensed for Ready Reference. 



History, Biography, Science, Literature, Art, 
Politics, Law, Mechanics, Manufactures, Medi¬ 
cine, Hygiene, Household Economy, Cookery, 
Agriculture, Mining, and Electricity. 


BY K. L. ARMSTRONG. 




Jt 


Ullustrateb 

with Colored Charts airt> Diagrams. 



International Publishing 
Company. 


CHICAGO! 

134 E. Van Buren Street. 


PHILADELPHIA: 

44 North Fourth Street. 


COPYRIGHT, 1895, BY M M. DOUGHERTY 







/ 

A G/ f$s 
.SAl 






I Summary of Contents 

Remember. 7 

-ette’s System of Memory Culture. 

Five Hundred Errors Corrected. 13 

Concise Rules in Grammar, Spelling and Pronunciation. Rules and Hints for Cor¬ 
rect Speaking. Rules of Pronunciation. Words often Mispronounced. Short 
Rules for Spelling. Punctuation. The Use of Capitals. How to Write a Letter. 

Hints for Writers, etc. 

(W 

Synonyms and Antonyms. 25 

A Dictionary of Twelve Thousand Words of Similar and Contrary Meaning. 

m 

Parliamentary Law at a Glance. 42 

List of Motions Arranged According to their Purpose and Effect. Two Hundred 
and Fifty Points of Order Decided on a Single Page. 

ggkif 

rErW 

Legal Advice . 43 

Blackstone’s Definition. Business Law in Brief. Agreements and Contracts. 

Notes and Negotiable Paper. Partnership. Agency and Attorney. Landlord and 
Tenant. Law relating to Farms, etc. Lien Laws. Deeds. Transfer of Property. 
Mortgages. Assignments. Inns, Hotels and Boarding-houses. Bonds. Bills of 
Sale. Guaranty. Corporations. Wills, and how to make them. Heirship to 
Property not Bequeathed. Legacies. Duties of Executors and Administrators. 

Dower, Marriage and Divorce. Rights of Married Women. Arbitration. The 
Law of Finding. Bankruptcy. Some Legal “ Don’ts.” 

Business and Legal Forms. 57 

Assignment of Written Instruments. Bills of Exchange. Drafts. Agreements. 

Bonds. Bills of Sale. Bond for a Deed. Power of Attorney. Warranty Deed. 

Quit Claim Deed. Mortgage. Certificate of Acknowledgment. Short Form of 
Lease. Will. Bill of Sale. Promissory Notes. Sight Draft. Due Bill, etc. 

mi 

Special Legal Information. 61 

Mining Laws. The Law of Copyright. Directions for Securing Copyrights. The 
Law of Trademarks. Patent Laws. How to Obtain a Patent. Points of Criminal 
Law. Constitutional Law. Voting and Naturalization. Election Laws. The Inter- 
State Commerce Law. Internal Revenue. The Single Tax. 

mi 

.Insurance. '* ... 71 

Fire Insurance. Short Rates Table. Life Insurance. Various Kinds of Policies 
Described. Expectation of Life. Marine and Transit Insurance. 

mi 

Stock Investments Explained. 73 

Stocks and Dividends. Preferred Stock. Watered Stock. Dealing in Stocks. 

Bonds. Coupons. Brokerage and Commission. Terms Used on the Board of 
Trade. Cardinal Numbers in Seven Languages. 


3 















I 


SUMMARY OF CONTENTS 


The Language of Flowers... 76 

mi 

Handy Facts to Settle Arguments. 77 


Interesting Facts, tersely stated, about Thousands of Subjects which come up daily 
in Conversation, but concerning which it is usually almost impossible to acquire 
Accurate Information. Some Big Things. Important and Interesting Dates and 
Valuable Points in Statistics, History and General Information. 

mi 

Names and their Meaning. 9 2 

The Christian Names of Men and Women and their Derivation, Origin and Signifi¬ 
cance. 

mi 

Facts About Railroads and Transportation. 95 

Twenty Points on American Railroading. Train Management. Colored Flag or 
Lantern Signals. Torpedoes. Locomotive Whistle Signals. Swinging Lamp 
Signals. Capacity of Freight Cars. Steamboating. 

m 

Weather Forecasts. 97 

Prognostications. Signs of the Weather. Wind and Weather Signals used by the 
United States Signal Office. The Climates of the United States. Tiipe Difference 
between New York and Principal Cities. 

m 

A Dictionary of Biography. 101 

The Names of Eminent Personages of History and of Our Own Times, alphabetically 
arranged, with Brief Biographies. Rise of Famous Americans. 


mi 

History at a Glance. 

Historical, Biographical and Chronological Charts (printed in colors) suggesting 
Names, Dates and Events, and designed for Ready Reference, and to aid the 
\ Memory. 

mi 

Political History of the United States. 

From the Colonial Period to the Present Time. The Rise and Fall of Political 

. Parties. A Concise Summary of each Administration. The By-ways of American 
Politics. * J 

mi 

History of the Tariff. 

Customs Averages and Tariff Legislation since the Beginning of the Government. 

Bowndes-Calhoun Bill. The Tariff of Abominations. The Tariff of 1842. The 
Mills Tariff. The McKinley Bill. The Wilson Tariff. The Income Tax. 


145 



161 




168 


mi 

The Civil Service. 

The Administration of Government. Appointments to Office. Examinations, etc. 

The World’s Chief Countries. 

Condensed Statistical and Historical Information. 
















SUMMARY OF CONTENTS 


5 


Colored Charts of History and Statistics. 177 

Important Information on Many Subjects conveyed in the Form of Object Lessons. 
Volumes of Knowledge condensed into Single Pages. 

The World's Progress since the Discovery of America: Men — Events— Wars — 
Inventions and Discoveries. The Worlds Great Nations: Wealth of Nations — 
Banking Capital — Steam Power. The European Balance of Power. Our Foreign 
Trade. Population and Education: Density of Population — Inhabitants per 
Square Mile, in 1820 and in 1890, of the World’s Chief Countries — Education and 
Illiteracy—Percentage of School Attendance and of Adults Able to Read and Write. 

The Worlds Food Supply: Production and Consumption of Meat and Grain — 

Acres under Grain. Politics since 1650: Political History of Great Britain and her 
Colonies and of the United States — Socialism in Europe—Strength of the Great 
Political Parties. Races and Tongues of the World: The Aryan, Semitic, African 
Oceanic and Turanian Tongues and their Branches — The Languages of Civilized 
Peoples in 1801 and in 1893. History of the Worlds Religions: The History and 
Statistics of the World’s Creeds presented on a single page. Religions in the United 
States: Strength of the Various Denominations. Duration of Life: Interesting 
Statistics of Mortality. History of the Sea: Sea Power — The World’s Shipping— 
Evolution of Steamship Navigation. The Worlds Great Cities: From the Dawn of 
History to the Present Time — Memphis to Chicago — Growth of Urban Population 
in Europe and America. The Humanities: The World’s Progress in Art, Music, 
Education, Law and Medicine — The Great Universities. Key Dates in the History 
of Labor: From A.D. 1349 to the Present Time — Wages and Prices for Seven 
Centuries — Skilled and Unskilled Labor. The Evolution of Electrical Science: 

From Thales to Edison and Tesla — An Illustrated Chart showing the World’s 
Progress in the Mastery of Magnetic and Electric Forces. The Territory of the 
United States: The Climates of the United States. Telegraph and Sign 
Alphabets: The Morse and the Needle and Mirror Alphabets — Deaf and Dumb 
Alphabets — The Alphabet for the Blind. 

mi 

Medicine and Hygiene. 193 

Diseases and their Remedies: Prescriptions by Eminent Practitioners — Pure Stimu¬ 
lants — Care of the Eyes — Care of the Ears — Homoeopathy. Valuable Hygienic 
Suggestions: Rules for the Preservation of Health. Simple Household Remedies. 

The Care of Children in Health and in Sickness — Artificial Feeding of Infants 
—Advice to Mothers. Contagious Diseases: How to Determine the Nature of a 
Suspicious Illness — Cholera Rules — Protection against Bacteria. Accidents and 
Emergencies: What to Do and How to Do It — Poisons and their Antidotes. 
Hygienic Toilet Recipes: Baths and Bathing—The Complexion — Freckles, Warts 
and Wrinkles, etc.— Ointments, Lotions, Creams, etc.— Care of the Teeth — Care of 
the Hair — Scents and Perfumes, etc., etc. 




Memory Rhymes. 228 

mi 

Physical Exercise. 229 


How to Become Strong. Simple Apparatus and Appliances. Exercises for Men 
and for Women, to Develop the Physique and for the Relief of Dyspepsia and 
Kindred Ailments. 

mi 

Housekeeping and Cookery. 232 

Economy and Wealth, Temperance and Health in the Household. A Collection of 
Original and Tested Recipes carefully selected by Kathryn Armstrong. (Not a 
single recipe in this department contains alcohol in any form as an ingredient.) 

Some Valuable Tables for Intelligent Housekeepers. Boiling. Roasting. Broiling. 







6 


SUMMARY OF CONTENTS. 


Frying. Cooking Time-Table. Soups. Fish, Oysters, Shellfish, etc. Poultry 
and Game. Meats. Curries. Gravies. Sauces. Stocks. Vegetables. Salads. 
Pickles. Eggs. Catsups, etc. Forcemeats. Bread and Cakes. Pastry. Dessert. 
Home-made Candies. Ice-Cream, Ices, etc. Preserves. Canned Fruits, Jellies, 
etc. Dairy Dishes. Beverages. Sick-Room Cookery. Digestion of Various 
Foods. Properties of Foods. Tables for Housekeepers, etc., etc. 


Labor-Saving and Ready Reference Tables. 

The Census of 1890. Population of the United States. Cities and Towns of Over 
8,000 Population. The Names and Mottoes of the States. Geographical Nick¬ 
names. Wars of the United States. The Civil War — Numbers of Men Engaged. 
Principal Battles on Land and Sea. Cost of Recent Wars. The Decisive Battles 
of History. Slavery and Serfdom. Famous Giants and Dwarfs. Evictions in 
Ireland. Great Financial Panics. Excessive Heat and Severe Cold. The Great 
Famines and Plagues of History. Great Fires and Floods. Qualifications of 
Voters in the States. Interest Laws and Limitations. Facts about Poultry. How 
to Tell the Age of Horses, Cattle, etc. Medicines for the Horse. Weights and 
Measures. Handy Metric Tables. Practical Calculations. Short Cuts in Arith¬ 
metic. Practical Tables for Bankers, Merchants, Lumbermen, Miners, Iron and 
Metal Workers, Builders, Contractors, Masons, Plasterers, Plumbers, Roofers, 
Painters, Glazers, Architects and Designers, Draughtsmen, Engineers, Machinists, 
Printers and Publishers, etc., etc. Log and Lumber Tables. Cement. Facts 
about Gas. Carpenters’ Work and Measuring. Areas of Circles. Circumferences 
of Circles. Handy Facts for Architects and Builders. Horse Power of Engines. 
Belting. Transmission of Power by Wire Ropes. Useful Hydraulic Information. 
Boilers, Chimneys, etc. Specific Gravity. Tensile and Transverse Strength. 
Squares and Cubes of all Numbers from 1 to 500. Natural Sines, etc., etc. 

Electricity up to Date. 

What is Electricity ? The Sources of Electric Power. History of the Science. A 
Lucid Explanation of the New Marvels which Electricity has given to the World. 
Measuring the Force. Electrical Terms Explained. Electrical Units. Magnetism.* 
Current Electricity Electro-Magnetics. Dynamo-Electric Machines. Electric 
Lighting. The Telephone. Electric Bells. Burglar Alarms. Electric Clocks. 
Apparatus Required for Study and Practical Application. Directions for Setting 
up and Maintaining Batteries. Twenty Test Questions Answered. 


Useful Recipes and Trade Secrets 




AColleotion of more than Two Thousand Practical Formulas and Suggestions for 
all Trades and Occupations. Recipes and Hints for Mechanics, Artisans, Merchants, 

Stoek broAdPT-q 1 TT^’ ^ rac ^°^’ farmers, Poultrymen, Bee-keepers, Nurserymen, 
of Workers ’ Housekee P ers ’ Surve yors, Professional Men, and, in fact, all Classes 


307 



Etiquette 




rfon Ul T ! ,hL G W 0d S ° t f iety w H T Get A, ° n « in the World - The Art of Conver- 

Etiauet Jof th^4? U f 6 ' tt H< T ° £ arVe ;. George Washi “gt°n’e Rules of Conduct. 
Etiquette of the Street. Hints on Traveling. The Secrets of Success. 


Religions and Creeds. 

The World’s Religious Beliefs. 




472 


482 















¥ ¥ How to Remember ¥ ¥ 

LOISETTE’S SYSTEM OF MEMORY CULTURE 


S O MUCH has been said about Loisette’s 
memory system, the art has been so widely 
advertised, and so carefully guarded from all the 
profane who do not send five or many dollars to 
, the Professor, that a few pages showing how 
every man may be his own Loisette may be both 
interesting and valuable. 

In the first place, the system is a good one, 
and well worth the labor of mastering, and if 
the directions are implicitly followed there can 
be no doubt that the memory will be greatly 
strengthened and improved, and that mnemonic 
> feats otherwise impossible may be easily per¬ 
formed. Loisette, however, is not an inventor, 
but an introducer. He stands in the same rela¬ 
tion to Hr. Pick that the retail dealer holds to 
the manufacturer: the one jDroduced the article; 
the other brings it to the public. Even this 
statement is not quite fair to Loisette, for he has 
brought much practical common sense to bear 
upon Pick’s system, and, in preparing the new 
art of mnemonics for the market, in many ways 
he has made it his own. 

If each man would reflect upon the method 
by which he himself remembers things, he would 
find his hand upon the key of the whole mystery. 
For instance, the author was once trying to re¬ 
member the word blythe. There occurred to 
my mind the words “bellman,” “belle,” and 
then the verse: 

“-the peasant upward climbing 

Hears the bells of Buloss chiming,” 

“ Barcarole,” “ barrack,” and so on until finally 
the word “ blythe” presented itself with a strange 
insistence, long after I had ceased trying to re¬ 
call it. 

On another occasion, when trying to recall the 
name “ Richardson,” I got the words “ hay¬ 
rick,” “ Robertson,” “ Randallstown,” and finally 
“wealthy,” from which, naturally, I got “rich” 
and “Richardson” almost in a breath. 

Still another example: trying to recall the 
name of an old schoolmate, “ Grady,” I got 


“Brady,” “grave,” “gaseous,” “gastronome,” 
“gracious,” and I finally abandoned the attempt, 
simply saying to myself that it began with a 
“ G,” and there was an “ a ” sound after it. The 
next morning, when thinking of something en¬ 
tirely different, the name “ Grady ” came up in 
my mind with as much distinctness as though 
some one had whispered it in my ear. This re¬ 
membering was done without any conscious 
effort on my part, and was evidently the result 
of the exertion made the day before when the 
mnemonic processes v 7 ere put to work. Every 
reader must have had a similar experience which 
he can recall, and which will fall in line with the 
examples given. 

It follows, then, that when we endeavor, with¬ 
out the aid of any system, to recall a forgotten 
fact or name, our memory presents to us words of 
similar sound or meaning in its journey toward 
the goal to which we have started it. This goes 
to show that our ideas are arranged in groups in 
whatever secret cavity or recess of the brain they 
occupy, and that the arrangement is one not 
alphabetical exactly, and not entirely by mean¬ 
ing, but after some fashion partaking of both. 

If you are looking for the word “meadow” 
you may reach “ middle ” before you come to it, 
or “ Mexico,” or many words beginning with the 
“m” sound, or containing the “dow,” as “win¬ 
dow” or “dough,” or you may get “field” or 
“farm but you are on the right track, and if 
you do not interfere with your intellectual pro¬ 
cess you will finally come to the idea which you 
are seeking. 

How often have you heard people say, “ I 
forget his name ; it is something like Beadle or 
Beagle— at any rate it begins with a B.” Each 
and all of these were unconscious Loisettians, 
and they were practicing blindly, and without 
proper method or direction, the excellent system 
which he teaches. The thing, then, to do — and 
it is the final and simple truth which Loisette 
teaches — is to travel over this ground in the 


7 




8 


LOISETTE's SYSTEM OF MEMORY CULTURE 



other direction—to cement the fact yon wish to 
remember to some other fact or word which you 
know will be brought out by the implied condi¬ 
tions—and thus you will always be able to 
travel from your given starting-point to the 
thing which you wish to call to mind. 

To illustrate: let the broken line in the 
annexed diagram represent a train of thought. 
If we connect the idea “a” with “e” through 
the steps 6 , c and d , the tendency 
of the mind ever afterwards will be 
b to get to e from a that way, or 
from any of the intermediates that 
a way. It seems as though a chan¬ 
nel were cut in our mind-stuff along 
which the memory flows. How to 
make it flow this way will be seen later on. 
Loisette, in common with all the mnemonic 
teachers, uses the old device of representing 
numbers by letters — and as this is the first and 
easiest step in the art, this seems to be the most 
logical place to introduce the accepted equiva¬ 
lents of the Arabic numerals: 

0 is always represented by s, z or c soft. 

1 is always represented by t, th or d. 

2 is always represented by n. 

3 is always represented by in. 

4 is always represented by r. 

5 is always represented by l. 

6 is always represented by sh, j, ch soft or g 
soft. 

7 is always represented by g hard, k , c hard, 
q or final ng. 

8 is always represented by / or v. 

9 is always represented by p or b. 


All the other letters are used simply to fill up. 
Double letters in a word count only as one. In 
fact, the system goes by sound, not by spelling 
—for instance, “this” or “dizzy” would stand 
loTten; “catch” or “gush” would stand for 
76, and the only difficulty is to make some word 
or phrase which will contain only the significant 
letters in the proper order, filled out with non¬ 
significants in some guise of meaning or intelli¬ 
gibility.* Suppose you wished to get some 


* “You can remember the equivalents by noting the fact 
that ^ is the first letter of “zero,” and c of “cipher,” 
t has but one stroke, n has two, m three. The script /is 
very like 8, the script p like 9; r is the last letter of four, 
l is the Roman numeral for fifty, which suggests five. The 
others may be retained by memorizing these two nonsense 
lines: 

Six shy Jewesses c/iase George. 

Seven (/reat A:ings came guarreling. 


jffirase or word that would express the numbe 
3,685, you arrange the letters this way: 



3 

— 

6 

— 

8 

— 

5 

a 

m 

a 

sh 

a 

f 

a 

1 

e 


e 

j 

e 

V 

© 


1 


i 

ch 

i 


i 


o 


o 

8 

o 


o 


u 


u 


u 


u 


h 


h 


h 


h 


w 


w 


w 


w 


X 


X 


X 


X 


7 


7 


7 


7 



You can make out “image of law,” “nrj 
shuffle,” “ matchville,” etc., etc., as far as yoi 
like to work it out. 

Now, suppose that you wished to memoriz< 
the fact that $1,000,000 in gold weighs 3,68£ 
pounds, you go about it in this way, and her( 
is the kernel and crux of Loisette’s system: 

“ How much does $1,000,000 in gold weigh?’ 

“ Weigh—scales.” 

“ Scales—statue of Justice.” 

“ Statue of Justice— image of law." 

The process is simplicity itself. The tiling 
you wish to recall, and that you fear to forget 
is the weight; consequently you cement youi 
chain of suggestion to the idea which is mosl 
prominent in your mental question. What dc 
you weigh with? Scales. What does the 
mental picture of scales suggest? The statue 
of Justice, blindfolded and weighing out award 
and punishment to man. Finally, what is the 
statue of Justice but the image of law ? and the 
words “ image of law,” translated back from the 
significant letters m, g soft, / and J, give yon 
3-6-8-5, the number of pounds in $1,000,000 
in gold. You bind together in your mind each 
separate step in the journey, the one suggests 
the other, and you will find a year from now 
that the fact will be as fresh in your memory as 
it is to-day. You cannot lose it. It is chained 
to you by an unbreakable mnemonic tie. Mark, 
that it is not claimed that “weight” will of 
itself suggest “ scales,” and “ scales ” “ statue of 
Justice, etc., but that, having once passed your 
attention up and down that ladder of ideas, your 










































LOISETTE’S SYSTEM OF MEMORY CULTURE 


9 


mental tendency will be to take the same route, 
and get to the same goal again and again. 
Indeed, beginning with the weight of $1,000,000, 
“image of law” will turn up in your mind 
without your consciousness of any intermediate 
station on the way, after some iteration and 
reiteration of the original chain. 

Again, so as to fasten the process in the 
reader’s mind even more firmly, suppose that it 
were desired to fix the date of the battle 
of Hastings (A. D. 1066) in the memory; 
1066 maybe represented by the words “the 
: wise judge” (th — 1, s = 0, j = 6, dg = 6; 
the others are non-significants); a chain might 
be made thus: 

Battle of Hastings — arbitrament of war. 

Arbitrament of war — arbitration. 

Arbitration — judgment. 

Judgment — the wise judge. 

Make mental pictures, connect ideas, repeat 
words and sounds, go about it any way you 
please, so that you will form a mental habit of 
connecting the “ battle of Hastings ” with the 
idea of “ arbitrament of war,” and so on for the 
other links in the chain, and the work is done. 

Loisette makes the beginning of his system 
unnecessarily difficult, to say nothing of his 
illogical arrangement in the grammar of the art 
of memory, which he makes the first of his 
lessons. He analyzes suggestion into — 

1. Inclusion. 

2. Exclusion. 

3. Concurrence. 

All of which looks very scientific and orderly, 
but is really misleading, and badly named. The 
truth is that one idea will suggest another: 

1. By likeness or opposition of meaning, as 
“house” suggests “room” or “door,” etc.; or, 
“white” suggests “black;” “cruel, “kind,” 

etc. 

2. By likeness of sound, as “harrow” and 
“barrow”; “Henry” and “Hennepin.” 

3. By mental juxtaposition, a peculiarity dif¬ 
ferent in each person, and depending upon each 
one’s own experience. Thus, “ St. Charles ” 
suggests “ railway bridge ” to me, because I was 
vividly impressed by the breaking of the 


Wabash bridge at that point. “Stable” and 
“broken leg” come near each other in my 
experience, so do “ cow ” and “ shot-gun ” and 
“ licking.” 

Out of these three sorts of suggestion, it is 
possible to get from any one fact to any other 
in a chain certain and safe, along which the mind 
may be depended upon afterwards always to fol¬ 
low. 

The chain is, of course, by no means all. Its 
making and its binding must be accompanied 
by a vivid, methodically directed attention, 
which turns all the mental light gettable in a 
focus upon the subject j)assing across the mind’s 
screen. Before Loisette was thought of this 
was known. In the old times in England, in 
order to impress upon the mind of the rising 
generation the parish boundaries in the rural 
districts, the boys were taken to each of the 
landmarks in succession, the position and bear¬ 
ings of each pointed out carefully, and, in order 
to deepen the impression, the young people 
were then and there vigorously thrashed, a 
mechanical method of attracting the attention 
which was said never to have failed. This 
system has had its supporters in many of the 
old-fashioned schools, and there are men who 
will read these lines who can recall with an 
itching sense of vivid expression the 144 lick¬ 
ings which were said to go with the multiplica¬ 
tion table. 

In default of a thrashing, however, the student 
must cultivate as best he can an intense fixity of 
perception upon every fact or word or date that 
he wishes to make permanently his own. It is 
easy. It is a matter of habit. If you will you 
can photograph an idea upon your cerebral 
gelatine so that neither years nor events will 
blot it out or overlay it. You must be clearly 
and distinctly aware of the thing you are 
putting into your mental treasure-house, and 
drastically certain of the cord by which you 
have tied it to some other thing of which you 
are sure. Unless it is worth your while to do 
this, you might as well abandon any hope of 
mnemonic improvement, which will not come 
without the hardest kind of hard work, although 
it is work that will grow constantly easier with 
practice and reiteration. 










10 


LOISETTE’S SYSTEM OF MEMORY CULTURE 


You need, then: 

1. Methodic suggestion. 

2. Methodic attention. 

3. Methodic reiteration. 

And this is all there is to Loisette, and a great 
deal it is. Two of them will not do without 
the third. You do not know how many steps 
there are from your hall-door to your bed-room, 
although you have attended to and often reiter¬ 
ated the journey. But if there are twenty of 
them, and you have once bound the word “nice,” 
or “ nose,” or “ news,” or “ hyenas,” to the fact 
of the stairway, you could never forget it. 

The Professor makes a point, and very wisely, 
of the importance of working through some 
established chain, so that the whole may be 
carried away in the mind—not alone for the 
value of the facts so bound together, but for the 
mental discipline so afforded. 

Here, then, is the “President Series,” which 
contains the name and date of inauguration of 
each president from Washington to Cleveland. 
The manner in which it is to bo mastered is this: 
Beginning at the top, try to find in your mind 
some connection between each word and the one 
following it. See how you can at some future 
time make one suggest the next, either by sug¬ 
gestion of sound or sense, or by mental juxta¬ 
position. When you have found this dwell o 7 ^ 
it attentively for a moment or two. Pass it 
backward and forward before you, and then go 
on to the next step. 

The chain runs thus, the names of the presi¬ 
dents being in small cajis, the date words in 


italics: 

President.Chosen as the first word as 

the one most apt to occur 
to the mind of any one 
wishing to repeat the 
names of the presidents. 

Dentist.President and dentist. 

Draw.What does a dentist do ? 

To give up .When something is drawn 

from one it is given up. 
This is a date phrase 
meaning 1789. 


Self-sacrifice.There is an association of 

thought between giving up 
and self-sacrifice. 

Washington .Associate the quality of self- 

sacrifice with Washing¬ 
ton’s character. 


Morning wash.... TUas7dngton and wash. 


Dew.Early wetness and dew. 

Flower beds.Dew and flowers. 

Took a bouquet... Flowers and bouquet. Date 

phrase (1797). 

Garden.Bouquet and garden. 

Eden.The first garden. 

Adam.Juxtaposition of thought. 

Adams .Suggestion by sound. 

Fall.Juxtaposition of thought. 

Failure.Fall and failure. 

Deficit .Ujxm a failure there is usual¬ 

ly a deficit. Date word 
(1801). 

Debt...The consequence of a deficit. 

Bonds.Debt and bonds. 


Lontederate bonds .suggestion by meaning. 
Jefferson Davis ... Juxtaposition of thought. 

J EFFERSON. 

Now follow out the rest for yourself, taking 
about ten at a time, and binding those you do 
last to those you have done before, each time, 
before attacking the next bunch. 


1 

Jefferson 
Judge Jeffreys 
bloody assize 
bereavement 
too heavy a sob 
parental grief 
mad son 
Madison 
Madeira 
first-rate wine 
frustrating 


defeating 
feet 
too the line 
row 

Monroe 

row 

boat 

steamer 

the funnel 

windpipe 

throat 

quinzy 

Quincy Adams 
quince 
fine fruit 
the fine boy 
sailor boy 
sailor 
jack tar 
J ACKSON 
stone wall 
indomitable 


tough make 
oaken furniture 
bureau 
Van Buren 
rent 

side-sjilitting 
divert 
annoy 
harassing 
Harrison 
Old Harry 
the temjiter 
the fraud 
painted clay 
baked clay 
tiles 
Tyler 
Wat Tyler 
poll tax 
compulsory 
free will 
free offering 
burnt offering 
poker 
Polk 

end of dance 
termination ‘ly’ 
adverb 

part of speech 
part of a man 
Taylor 
measurer 
theodolite 


Theophilus 

fill us 

Fillmore 

more fuel 

the flame 

flambeau 

bow 

arrow 

Pierce 

hurt 

feeling 

wound 

soldier 


cannon 

Buchanan 

rebuke 

official censure 

to ofiiciate 

wedding 

linked 

Lincoln 

link 

stroll 

sea shore 

the heavy shell 

mollusk 

unfamiliar word 
dictionary 
Johnson’s 
J OHNSON 
son 

bad son 
dishonest boy 





























LOISETTE’S SYSTEM OF MEMORY CULTURE 


11 


thievish boy 

hazy 

well fed 

67 jockey 

78 coffee 

89 fib 

take 

clear 

well read 

68 shave 

79 cube 

90 pies 

give 

vivid 

author 

69 ship 

80 vase 

91 putty 

Grant 

brightly lighted Arthur 

70 eggs 

81 feet 

92 pane 

award 

camp fire 

round table 

71 gate 

82 vein 

93 bomb 

school premium war field 

tea table 

72 gun 

83 fame 

94 bier 

examination. 

Garfield 

tea cup 

73 comb 

84 fire 

95 bell 

cramming 

Guiteau 

half f ull 

74 hawker 

85 vial 

96 peach 

fagging 

murderer 

divide 

75 coal 

86 fish 

97 book 

laborer 

prisoner 

cleave 

76 cage 

87 fig 

98 beef 

hay field 
Hayes 

prison fare 
half fed 

Cleveland 

77 cake 

88 fife 

100 —diocese 

99 pope 


It will be noted that some of the date words, 
as “ free will,” only give three figures of the 
date, 845; but it is to be supj^osed that if the 
student knows that many figures in the date of 
Polk’s inauguration he can guess the other one. 

The curious thing about this system will now 
become apparent. If the reader has learned the 
series so that he can say it down from President 
to Cleveland, he can with no effort, and without 
any further preparation, say it backward from 
Cleveland up to the commencement! There 
could be no better proof that this is the natural 
mnemonic system. It proves itself by its 
works. 


By the use of this table, which should be 
committed as thoroughly as the President series, 
so that it can be repeated backwards and for¬ 
wards, any date, figure or number can be at 
once constructed, and bound by the usual chain 
to the fact which you wish it to accompany. 

When the student wishes to go farther and 
attack larger problems than the simple binding 
of two facts together, there is little in Loisette’s 
system that is new, although there is much that 
is good. If it is a book that is to be learned as 
one would prepare for an examination, each 
chapter is to be considered separately. Of each 
a 'precis is to be written in which the writer 


The series should be repeated backwards and 
forwards every day for a month, and should be 
supplemented by a series of the reader’s own 
making, and by this one, which gives the 
numbers from 0 to 100, and which must be 
chained together before they can be learned: 

0—hoes 


1 wheat 

23 name 

45 royal 

2 hen 

24 owner 

46 arch 

3 home 

25 nail 

47 rock 

4 hair 

26 hinge 

48 wharf 

5 oil 

27 ink 

49 rope 

6 shoe 

28 knife 

50 wheels 

7 hook 

29 knob 

51 lad 

8 off 

30 muse 

52 lion 

9 bee 

31 mayday 

53 lamb 

10 daisy 

32 hymen 

54 lair 

11 tooth 

33 mama 

55 lily 

12 dine 

34 mare 

56 lodge 

13 time 

35 mill 

57 lake 

14 tower 

36 image 

58 leaf 

15 dell 

37 mug 

59 elbow 

16 ditch 

38 muff 

60 chess 

17 duck 

39 mob 

61 cheat 

18 dove 

40 race 

62 chain 

19 tabby 

41 hart 

63 sham 

20 hyenas 

42 horn 

64 chair 

21 hand 

43 army 

65 jail 

22 nun 

44 warrior 

66 judge 


must exercise all his ingenuity to reduce the 
matter in hand to its final skeleton of fact. This 
he is to commit to memory, both by the use of 
the chain and the old system of interrogation. 
Suppose after much labor through a wide space 
one boils a chapter or an event down to the final 
irreducible sediment: “Magna Charta was 
exacted by the barons from King John at Run- 
nymede.” 

You must now turn this statement this way 
and that way, asking yourself about it every 
possible and impossible question, gravely con¬ 
sidering the answers, and, if you find any part 
of it especially difficult to remember, chaining it 
to the question which will bring it out. Thus, 
“What was exacted by the barons from King 
John at Runnymede?” “ Magna Charta,” “By 
whom was Magna Charta exacted from King 
John at Runnymede?” “By the barons.” 
“ From whom was,” etc., etc. ? “ King John.” 

“From what king,” etc., etc.? “King John.” 
“Where was Magna Charta,” etc., etc.? “At 
Runnymede.” 

And so on and so on, as long as your ingen¬ 
uity can suggest questions to ask, or points of 





12 


LOISETTE’S SYSTEM OF MEMORY CULTURE 


view from which to consider the statement. 
Yonr mind will be finally saturated with the 
information, and prepared to spill it out at 
the first squeeze of the examiner. This, how¬ 
ever, is not new. It was taught in the schools 
hundreds of years before Loisette was born. 
Old newspaper men will recall in connection 
with it Horace Greeley’s statement that the test 
of a news item was the clear and satisfactory 
manner in which a report answered the inter¬ 
rogatories, “ What ? ” “ When ? ” “ Where ? ” 
“Who?” “Why?” 

In the same way Loisette advises the learning 
of poetry, e. g., 

“The Assyrian came down like a wolf on the 
fold.” 

“ Who came down ? ” 

“How did the Assyrian come down?” 

“Like what animal did?” etc. 

And so on and so on, until the verses are 
exhausted of every scrap of information to be 
had out of them by the most assiduous cross- 
examination. 

Whatever the reader may think of the avail¬ 
ability or value of this part of the system, there 
are so many easily applicable tests of the worth 
of much that Loisette has done, that it may be 
taken with the rest. 

Few people, to give an easy example, can 
remember the value of tt — the ratio between the 

circumference and the diameter of the circle_ 

beyond four places of decimals, or at most six— 
3.141592+. Here is the value to 108 decimal 
places: 

3.14159265-3589793238-4626433832-7950288 
419-7169399375-1058209749-4459230781-6 
406286208- 998620348-2534211706-798214 
8086-j- 

By a very simple apjfiication of the numerical 
letter values these 108 decimal places can be 
carried in the mind and recalled about as fast as 
you can write them down. All that is to be 
done is to memorize these nonsense lines: 

Mother Day will buy any shawl. 

My love pick up my new muff. 

A Russian jeer may move a woman. 

Cables enough for Utopia. 

Get a cheap ham pie by my cooley. 

The slave knows a bigger ape. 

I rarely hop on my sick foot. 

Cheer a sage in a fashion safe. 


A baby fish now views my wharf. 

Annually Mary Ann did kiss a jay. 

A cabby found a rough savage. 

Now translate each significant into its proper 
value and you have the task accomplished. 
“ Mother Day,” m = 3, th = 1, r = 4, d= 1, and 
so on. Learn the lines one at a time by the 
method of interrogatories. “ Who will buy any 
shawl?” “Which Mrs. Day will buy a shawl? ” 
“Is Mother Day particular about the sort of 
shawl she will buy?” “Has she bought a 
shawl? ” etc., etc. Then cement the end of each 
fine to the beginning of the next one, thus, 
“ Shawl ” — “ warm garment ” — “ warmth ” — 
“love” — “my love,” and go on as before. 
Stupid as the work may seem to you, you can 
memorize the figures in fifteen minutes in this 
way so that you will not forget them in fifteen 
years. Similarly you can take Haydn’s Dic¬ 
tionary of Dates, and turn fact after fact into 
nonsense lines like these which you cannot lose. 

And this ought to be enough to show any¬ 
body the whole art. If you look back across 
the sands of time and find out that it is that 
ridiculous old “ Thirty days hath September 
which comes to you when you are trying to 
think of the length of October — if you can 
quote your old prosody, 

“ O datur ambiguis,” etc., 
with much more certainty than you can serve 
up your Horace; if, in fine, jingles and allitera¬ 
tions, wise and otherwise, have stayed with you, 
while solid and serviceable information has 
faded away, you may be certain that here is the 
key to the enigma of memory. 

You can apply it yourself in a hundred ways. 
If you wish to clinch in your mind the fact that 
Mr. Love lives at 485 Dearborn Street, what is 
more easy than to turn 485 into the word 

rifle and chain the ideas together, say thus: 

“ Love — happiness — good — time picnic — 

forest — wood rangers — range — rifle range_ 

rifle — fine weapon — costly weapon — dearly 
bought — Dearborn.” 

Or, if you wish to remember Mr. Bowman’s 
name, and you notice he has a mole on his face 
which is apt fo attract your attention when you 
next see him, cement the ideas thus: “Mole, 
mark, target, archer, Bowman.” 


I 


1 












Errors Corrected 



CONCISE RULES 

IN 



GRAMMAR. SPEEDING .AND. PRONUNCIATION 


T HERE are several kinds of errors in speak¬ 
ing. The most objectionable of them all 
are those in which words are employed that are 
unsuitable to convey the meaning intended. 
Thus, a person wishing to express his intention 
of going to a given place says: “I propose 

going,” when, in fact, he purposes going. The 
following affords an amusing illustration of this 
class of error: A venerable matron was speaking 
of her son, who, she said, was quite stage-struck. 
“In fact,” remarked the old lady, “he is going 
to a premature performance this evening!” 
Considering that most amateur performances 
are premature , it cannot be said that this word 
was altogether misapplied; though, evidently, 
the maternal intention was to convey quite 
another meaning. 

Other errors arise from the substitution of 
sounds similar to the words which should be 
employed; that is, spurious words instead of 
genuine ones. Thus, some people say “ renum- 
erative ,” when they mean “ remunerative .” 
A nurse, recommending her mistress to have a 
perambulator for her child, advised her to pur¬ 
chase a preamputator. 


Other errors are occasioned by imperfect 
knowledge of the English grammar. Thus, many 
people say “Between you and I,” instead of 
“Between you and me.” And there are numer¬ 
ous other departures which will be pointed out 
hereafter. 

Misuse of the Adjective: “ What beautiful 
butter!” “What a nice landscape!” They 
should say “What a beautiful landscape /” 
“What nice butterl' 1 ' 1 Again, errors are fre¬ 
quently occasioned by the following causes: 

Mispronunciation of Words: Many per¬ 
sons say pronounciation; others say pro-nun- 
ci-a-shun, instead of pro-nun-she-a-shun. 

Misdivision of Words and Syllables : This 
defect makes the words an ambassador sound 
like a nambassador , or an adder like a nadder. 

Imperfect Enunciation, as when a person 
says hebben for heaven , ebber for ever, jocko- 
late for chocolate. 

To correct these errors by a systematic course 
of study would involve a closer application than 
most persons could afford, but the simple and 
concise rules and hints here given, founded 
upon usage and the authority of scholars, will 
be of great assistance to inquirers. 


Rules and Hints for Correct Speaking. 


Who and whom are used in relation to per¬ 
sons, and which in relation to things. But it 
was once common to say “ the man which.” 
This should now be avoided. It is now usual 
to say, “Our Father who art in heaven,” 
instead of “ which art in heaven.” 

Whose is, however, sometimes applied to 
things as well as to persons. We may there¬ 
fore say, “ The country whose inhabitants are 
free.” 

Thou is employed in solemn discourse, and 
you in common language. Ye (plural) is also 
used in serious addresses, and you in familiar 
language. 

The uses of the word it are various, and very 
perplexing to the uneducated. It is not only 
used to imply persons, but things, and even 


ideas, and therefore, in speaking or writing, its 
assistance is constantly required. The per¬ 
plexity respecting this word arises from the fact 
that in using it in the construction of a long 
sentence sufficient care is not taken to insure 
that when it is employed it really points out or 
refers to the object intended. For instance: “ It 
was raining when John set out in his cart to go 
to market, and he was delayed so long that it 
was over before he arrived.” Now what is to be 
understood by this sentence? Was the rain 
over? or the market? Either or both might be 
inferred from the construction of the sentence, 
which, therefore, should be written thus: “It 
was raining when John set out in his cart to go 
to market, and he was delayed so long that the 
market was over before he arrived.” 





14 


GRAMMAR, SPELLING AND PRONUNCIATION 


Rule. — After writing a sentence always look 
through it, and see that wherever the word it is 
employed, it refers to or carries the mind back 
to the object which it is intended to point out. 

The general distinction between this and that 
may be thus defined: this denotes an object 
present or near, in time or place; that some¬ 
thing which is absent. 

These refers, in the same manner, to present 
objects, while those refers to things that are 
remote. 

W ho changes, under certain conditions, into 
whose and whom; but that and which always 
remain the same, with the exception of the pos¬ 
sessive case, as noted above. 

That may be applied to nouns or subjects of 
all sorts: as, the girl that went to school, the 
dog that bit me, the opinion that he entertains. 

The misuse of these pronouns gives rise to 
more errors in speaking and writing than any 
other cause. 

When you wish to distinguish between two 
or more persons, say, “ Which is the happy 
man?” not who —“ Which of those ladies do 
you admire? ” 

Instead of “ Whom do you think him to be?” 
say, “ Who do you think him to be?” 

Whom should I see ? 

To whom do you speak? 

Who said so ? 

Who gave it to you ? 

Of whom did you procure them? 

Who was he ? 

Who do men say that Jam? 

Self should never be added to his, their, mine 
or thine. 

Each is used to denote every individual of a 
number. 

Every denotes all the individuals of a num¬ 
ber. 

Either and or denote an alternative: “I will 
take either road, at your pleasure.” “I will 
take this or that.” 

Neither means not either; and nor means 
not the other. 

Either is sometimes used for each — “Two 
thieves were crucified, on either side one.” 

“Let each esteem others as good as them¬ 
selves,” should be, “ Let each esteem others as 
good as himself.” 

“ There are bodies, each of which are so 
small,” should be, “each of which is so small.” 

Do not use double superlatives, such as most 
straightest, most highest, most finest. 

The term worser has gone out of use; but 
lesser is still retained. 

The use of such words as chiefest, extremest, 
etc., has become obsolete, because they do not 
give any superior force to the meanings of the 
primary words, chief, extreme, etc. 


Such expressions as more impossible, more 
indispensable, more universal, more uncon¬ 
trollable , more unlimited , etc., are objection¬ 
able, as they really enfeeble the meaning which 
it is the object of the speaker or writer to 
strengthen. For instance, mipossible gains no 
strength by rendering it more impossible. This 
class of errors is common with persons who say, 

“ A great large house,” “ A great big animal,” 

“ A little small foot,” “ A tiny little hand.” 

Here, there and where, originally denoting 
place, may now, by common consent, be used to 
denote othjr meanings; such as, “ There I agree 
with you,” “ Where we differ,” “We find pain 
where we expected pleasure,” “ Here you mis¬ 
take me.” 

Hence, whence and thence, denoting depart¬ 
ure, etc., may be used without the word from. 
The idea of from is included in the word 
whence — therefore it is unnecessary to say, 

“ From whence.” 

Hither, thither and whither, denoting to a 
place, have generally been superseded by here, 
there and where. But there is no good reason 
why they should not be employed. If, however, 
they are used, it is unnecessary to add the word 
to, because that is implied — “ Whither are you 
going?” “ Where are you going?” Each of 
these sentences is complete. To say, “ Where 
are you going to?” is redundant. 

Two negatives destroy each other, and pro¬ 
duce an affirmative. “ Nor did he not observe 
them,” conveys the idea that he did observe them. 

But negative assertions are allowable. “ His 
manners are not impolite,” which implies that 
his manners are in some degree marked by 
politeness. 

Instead of “ Let you and I,” say “ Let you 
and me.” J 

Instead of “I am not so tall as him,” say “l| 
am not so tall as he.” 

When asked “Who is there?” do not answer 
“ Me,” but “ I.” 

Instead of “For you and I” say “For you 
and me.” 

Instead of “ Says I” say “I said.” 

Instead of “ You are taller than me,” say 
“ You are taller than I.” 

Instead of “I ain't,” or “I arn't,” say “I 
am not.” 

Instead of “ Whether I be present or no,” say 
“ Whether I be present or not.” 

For “Not that I know on,” say “Not that I 
know.” 

Instead of “ Was I to do so,” say “Were I to 
do so.” 

Instead of “I would do the same if I was 
him,” say “ I would do the same if I were he.” 

Instead of “ I had as lief go myself,” say “ I 
would as soon go myself,” or “ I would rather.” ; 













GRAMMAR, SPELLING AND PRONUNCIATION 


15 


) It is better to say “ Six weeks ago,” than 
) “ Six weeks back.” 

> It is better to say “ Since which time,” than 
* k Since when.” 

It is better to say “ I repeated it,” than “ I 
i said so over again.” 

t Instead of “ He was too young to have suf- 
i fered much,” say “ He was too young to suffer 
1 much.” 

Instead of “ Less friends,” say “ Fewer 
r friends.” Less refers to quantity. 

Instead of “ A quantity of people,” say “ A 
■ number of people.” 

i \ Instead of “ He and they we know,” say 
i “ Him and them.” 

Instead of “ As far as I can see,” say “ So far 
ij as I can see.” 

i Instead of “ A new pair of gloves,” say “ A 
i] pair of new gloves.” 

i Instead of “ I hope you’ll think nothing on 
it,” say “ I hope you’ll think nothing of it.” 

Instead of “ Restore it back to me,” say 
f “ Restore it to me.” 

ij Iustead of “ I suspect the veracity of his 
0 story,” say “I doubt the truth of his story.” 

] Instead of “I seldom or ever see him,” say 
I “I seldom see him.” 

i Instead of “ I expected to have found him,” 

, say “ I expected to find him.” 

Instead of “Who learns you music?” say 
“ Who teaches you music?” 

Instead of “ I never sing whenever I can 
;« kelp it,” say “ I never sing when I can help it.” 

Instead of “ Before I do that I must first ask 
leave,” say “ Before I do that I must ask leave.” 

Instead of saying “ The observation of the 
rule,” say “ The observance of the rule.” 

Instead of “ A man of eighty years of age,” 
say “A man eighty years old.” 

Instead of “ Here lays his honored head,” say 
“ Here lies his honored head.” 

Instead of “ He died from negligence ,” say 
“ He died through neglect,” or “ in consequence 
of neglect.” 

Instead of “ Apples are plenty,” say “ Apples 
are plentiful.” 

Instead of “ The latter end of the year,” say 
“ The end, or the close, of the year.” 

Instead of “ The then government,” say “ The 
government of that age, or century, or year, or 
time.” 

Instead of “ A couple of chairs,” say “ Two 
chairs.” 

Instead of “ They are united together in the 
bonds of matrimony,” say “ They are united in 
matrimony,” or “ They are married.” 

Instead of “ We travel slow,” say “ We travel 

slowly.” 

Instead of “He plunged down into the river,” 
say “ He plunged into the river,” 


Instead of “ He jumped from off of the scaf¬ 
folding,” say “ He jumped off the scaffolding.” 

Instead of “He came the last of all,” say 
“ He came the last.” 

Instead of “ universal ,” with reference to 
things that have any limit, say “general;” 
“ generally approved,” instead of “ universally 
approved;” “generally beloved,” instead of 
“ universally beloved.” 

Instead of “ They ruined one another ,” say 
“ They ruined each other.” 

Instead of “ If in case I succeed,” say “If I 
succeed.” 

Instead of “ A large enough room,” say “ A 
room large enough.” 

Instead of “ I am slight in comparison to 
you,” say “I am slight in comparison with 
you.” 

Instead of “ I went for to see him,” say “ I 
went to see him.” 

Instead of “ The cake is all eat up,” say “ The 
cake is all eaten.” 

Instead of “ Handsome is as handsome does,” 
say “ Handsome is who handsome does.” 

Instead of “ The book fell on the floor,” say 
“The book fell to the floor.” 

Instead of “ His opinions are approved of by 
all,” say “ His opinions are approved by all.” 

Instead of “I will add one more argument,” 
say “ I will add one argument more,” or “ an¬ 
other argument.” 

Instead of “A sad curse is war,” say “Waris 
a sad curse.” 

Instead of “ He stands six foot high,” say 
“ He measures six feet,” or “ His height is six 
feet.” 

Instead of “ I go every now and then,” say 
“ I go sometimes (or often).” 

Instead of “ Who finds him in clothes,” say 
“ Who provides him with clothes.” 

Say “ The first two,” and “ the last two,” in¬ 
stead of “ the tivo first,” “ the two last.” 

Instead of “ His health was drank with enthu¬ 
siasm,” say “His health was drunk enthusias¬ 
tically.” 

Instead of “ Except I am prevented,” say 
“Unless I am prevented.” 

Instead of “ In its primary sense,” say “ In 
its primitive sense.” 

Instead of “ It grieves me to see you,” say “ I 
am grieved to see you.” 

Instead of “Give me them papers,” say “Give 
me those papers.” 

Instead of “ Those papers I hold in my 
hand,” say “ These papers I hold in my hand.” 

Instead of “I could scarcely imagine but 
what,” say “ I could scarcely imagine but that.” 

Instead of “ He was a man notorious for his 
benevolence,” say “ He was noted for his benevo¬ 
lence.” 








16 


GRAMMAR, SPELLING AND PRONUNCIATION 


Instead of “ She was a woman celebrated for 
her crimes,” say “ She was notorious on account 
of her crimes.” 

Instead of “ What may your name be? ” say 
“ What is your name?” 

Instead of “ I lifted it up,” say “ I lifted it.” 

Instead of “ It is equally of the same value,” 
say “It is of the same value,” or “equal value.” 

Instead of “ I knew it previous to your tell¬ 
ing me,” say “ I knew it previously to your tell¬ 
ing me.” 

Instead of “ You was out when I called,” say 
“ You were out when I called.” 

Instead of “I thought I should have icon 
this game,” say “ I thought I should win this 
game.” 

Instead of “ This much is certain,” say 
“ Thus much is certain,” or “ So much is cer¬ 
tain.” 

Instead of “ He went away as it may be yes¬ 
terday week,” say “He went away yesterday 
week.” 

Instead of “ He came the Saturday as it may 
be before the Monday,” specify the Monday on 
which he came. 

Instead of “ Put your watch in your pocket,” 
say “ Put your watch into your pocket.” 

Instead of “ He has got riches,” say “ He has 
riches.” 

Instead of “ Will you set down ?” say “ Will 
you sit down ? ” 

Instead of “No, thankee ,” say “No, thank you.” 

Instead of “ I cannot do it without farther 
means,” say “ I cannot do it without further 
means.” 

Instead of “ No sooner but,” or “ No other 
but,” say “than.” 

Instead of “ Nobody else but her,” say “No¬ 
body but her.” 

Instead of “He fell down from the balloon,” 
say “ He fell from the balloon.” 

Instead of “ He rose up from the ground,” 
say “ He rose from the ground.” 

Instead of “ These kind of oranges are not 
good,” say “ This kind of oranges is not good.” 

Instead of “ Somehow or another,” say 
“ Somehow or other.” 

Instead of “ Will I give you some more tea?” 
say “Shall I give you some more tea?” 

Instead of “Oh dear, what will I do?” sav 
“ Oh dear, what shall I do ? ” 

Instead of “ I think indifferent of it,” say “ I 
think indifferently of it.” 

Instead of “ I will send it conformable to 
your orders,” say “ I will send it conformably 
to your orders.” 

Instead of “ To be given away gratis ,” say 
“ To be given away.” 

Instead of “Will you enter in?” say “Will 
you enter?” 


Instead of “ This three days or more,” say 
“These three days or more.” 

Instead of “ He is a bad grammarian ,” say 
“ He is not a grammarian.” 

Instead of “ We accuse him for,” say “ We 
accuse him of.” 

Instead of “ We acquit him from,” say “ We 
acquit him of.” 

Instead of “ I am averse from that,” say “ I 
am averse to that.” 

Instead of “I confide on you,” say “I con¬ 
fide in you.” 

Instead of “As soon as ever,” say “ As soon 
as.” 

Instead of “ The very best,” or “ The very 
ivorst,” say “ The best,” or “ The worst.” 

Avoid such phrases as “ No great shakes,” 
“ Nothing to boast of,” “ Down in my boots,” 
“ Suffering from the blues.” All such sentences 
indicate vulgarity. 

Instead of “ No one hasn't called,” say “ No 
one has called.” 

Instead of “ You have a right to pay me,” say 
“ It is right that you should pay me.” 

Instead of “ I am going over the bridge,” say 
“ I am going across the bridge.” 

Instead of “I should just think I could,” say 
“ I think I can.” 

Instead of “ There has been a good deal,” say 
“ There has been much.” 

Instead of saying “ The effort you are making 
for meeting the bill,” say “The effort you are 
making to meet the bill.” 

To say “ Do not give him no more of your 
money,” is equivalent to saying “Give him 
some of your money.” Say “Do not give him 
any of your money.” 

Instead of saying “ They are not what nature 
designed them,” say “ They are not what nature 
designed them to be.” 

Instead of saying “ I had not the pleasure of 
hearing his sentiments when I wrote that letter,” 
say “ I had not the pleasure of having heard,” 
etc. 

Instead of “ The quality of the apples icere 
good,’ say “The quality of the apples was 
good.” 

Instead of “ The want of learning, courage 
and energy are more visible,” say “ Is more 
visible.” 

Instead of « We die for want,” say “ We die 
of want.” 

Instead of “ He died by fever,” say “ He died 
of fever.” 

Instead of “I enjoy bad health,” say “My 
health is not good.” 

Instead of “ Either of the three,” say “ Any 
one of the three.” 

Instead of “ Better nor that,” say “ Better 
than that.” 






/ 


GRAMMAR, SPELLING AND PRONUNCIATION 


17 


Instead of “ We often think on you,” say 
“We often think of you.” 

Instead of “ Mine is so good as yours,” say 
“Mine is as good as yours.” 

Instead of “ This town is not as large as we 
thought,” say “ This town is not so large as we 
thought.” 

Instead of “ Because why ? ” say “ Why ? ” 

Instead of “That there boy,” say “That 
boy.” 

Instead of “ That horse is not much worth” 
say “ The horse is not worth much.” 

Instead of “ The subject-matter of debate,” 

1 say “ The subject of debate.” 

Instead of saying “ When he ivas come back,” 
say “ When he had come back.” 

Instead of saying “His health has been 
shook” say “His health has been shaken.” 

Instead of “ It was spoke in my presence,” 
say “ It was spoken in my presence.” 

Instead of “ Very right,” or “ Very wrong,” 
say “Right,” or “ Wrong.” 

Iustead of “The mortgageor paid him the 
money,” say “The mortgagee paid him the 
money.” The mortgagee lends; the mortgageor 
borrows. 

Instead of “ I took you to be another person,” 

, say “ I mistook you for another person.” 

Instead of “ On either side of the river,” say 
“ On each side of the river.” 

Instead of “ There’s fifty,” say “ There are 
fifty.” 

Instead of “ The best of the two,” say “ The 
better of the two.” 

Instead of “ My clothes have become too small 
for me,” say “ I have grown too stout for my 
clothes.” 

Instead of “ Two spoonsf ul of physic,” say 
“ Two spoonfuls of physic.” 

Instead of “ She said, says she,” say “ She 
said.” 

Avoid such phrases as “ I said, says I,” 

“ Thinks I to myself,” etc. 

Instead of “I don’t think so,” say “I think 
not.” 

Instead of “ He was in eminent danger,” say 
“ He was in imminent danger.” 

Instead of “ The weather is hot,” say “ The 
weather is very warm.” 

Instead of “ I sweat,” say “ I perspire.” 

Instead of “ I only want two dollars,” say 
“ I want only two dollars.” 

Instead of “ Whatsomever,” say “ Whatever,” 
or “ Whatsoever.” 

Avoid such exclamations as “ God bless me! ” 

“ God deliver me! ” “ By God! ” “ By Gosh! ” 
“My Lord!” “Upon my soul,” etc., which are 
vulgar on the one hand and savor of impiety on 
the other, for — “ Thou shalt not take the name 
of the Lord thy God in vain.” 


Pronunciation. 

Accent is a particular stress or force of the 
voice upon certain syllables or words. This 
mark ' in printing denotes the syllable upon 
which the stress or force of the voice should be 
placed. 

A word may have more than one accent. 
Take as an instance aspiration. In uttering 
this word we give a marked emphasis of the 
voice upon the first and third syllables, and 
therefore those syllables are said to be accented. 
The first of these accents is less distinguishable 
than the second, upon which we dwell longer; 
therefore the second accent in point of order is 
called the primary or chief accent of the word. 

When the full accent falls on a vowel, that 
vowel should have a long sound, as in vo'cal; 
but when it falls on or after a consonant,' the 
preceding vowel has a short sound, as in hab ' it. 

To obtain a good knowledge of pronunciation, 

it is advisable for the reader to listen to the 
examples given by good speakers, and by 
educated persons. We learn the pronunciation 
of words, to a great extent, by mutation, just 
as birds acquire the notes of other birds which 
may be near them. 

But it will be very important to bear in mind 
that there are many words having a double 
meaning or application, and that the difference 
of meaning is indicated by the difference of the 
accent. Among these words, nouns are dis¬ 
tinguished from verbs by this means: nouns are 
mostly accented on the first syllable, and verbs 
on the last. 

Noun signifies name; nouns are the names 
of persons and things, as well as of things not 
material and palpable, but of which we have a 
conception and knowledge, such as courage, 
firmness, goodness, strength; and veiBs express 
actions , movements, etc. If the word used 
signifies that anything has been done, or is being 
doue, or is to be done, then that word is a verb. 

Thus when we say that anything is “an 
in'suit,” that word is a noun, and is accented 
on the first syllable; but when we say he did it 
“to insult' another person,” the word insult' 
implies acting , and becomes a verb, and should 
be accented on the last syllable. 

A list of nearly all the words that are liable 
to similar variation is given here. It will be 
noticed that those in the first column, having 
the accent on the first syllable, are mostly 
nouns; and that those in the second column, 
which have the accent on the second and final 
syllable, are mostly verbs: 


2 






18 


GRAMMAR, SPELLING AND PRONUNCIATION 


Noun, etc. 
Ab' ject 
Ab'sent 
Ab'stract 
Ac' cent 
Af'fix 
As' pect 


Verb, etc. 
abject' 
absent' 
abstract' 
accent' 
affix' 
aspect' 


At'tribute attrib'ute 
Aug'ment augment' 
Au'gust august' 
Bom bard bombard' 
Col Teague colleague' 
Col'lect collect' 
Com' ment comment' 
Com'pact compact' 
Com'plot complot' 
Com'port comport' 
Com' pound compound' 
Com' press compress' 
Con'cert concert' 
Con'crete concrete' 


Con' duct 
Con'fine 
Con 'flict 
Con'serve 
Con'sort 
Con'test 
Con'tract 
Con'trast 
Con'verse 
Con'vert 
Con'vict 
Con'voy 
De' crease 
Des'cant 
Des'ert 
De' tail 
Di'gest 
Dis' count 
Es'cort 
Es'say 

Cement 


conduct' 

confine' 

conflict' 

conserve' 

consort' 

contest' 

contract' 

contrast' 

converse' 

convert' 

convict' 

convoy' 

decrease' 

descant' 

desert' 

detail' 

digest' 

discount' 

escort' 

essay' 


Noun, etc. Verb, etc. 
Ex'ile exile' 

Ex'port export' 
Ex'tract extract' 
Fer'ment ferment' 
Fore'cast forecast' 
Fore'taste foretaste' 
Fre'quent frequent' 
Im'part impart' 
Im'port import' 
Im'press impress' 
Im'print imprint' 
In'cense incense' 

In'crease increase' 


In'lay 
In' suit 
Ob' ject 


inlay' 

insult' 

object' 


Out'leap outleap' 
perfect' 
perfume' 
permit' 
prefix' 
premise' 
presage' 
present' 
produce' 
project' 
protest' 
rebel' 
record' 
refuse' 
retail' 
subject' 
supine' 
survey' 
torment' 
transfer' 


Per'feet 
Per'fume 
Per'mit 
Pre'fix 
Prem 'ise 
Pres'age 
Pres'ent 
Prod'uce 
Proj 'ect 
Pro'test 
Reb' el 
Rec'ord 
Ref' use 
Re' tail 
Sub 'ject 
Su'pine 
Sur'vey 
Tor'ment 
Trans' fer 


Trans' port transport' 
Un' dress undress' 
Up'cast upcast' 
Up'start upstart' 


is an exception to the above rule, 
and should always be accented on the last 
syllable. So also the word consols'. 


Rules of Pronunciation. 

C before a, o, and u, and in some other situa¬ 
tions, is a close articulation, like k. Before e, it 
and y, c is precisely equivalent to s in same , 
this; as in cedar, civil, cypress. 

E final indicates that the preceding vowel is 
long; as in hate, mete, sire, robe, lyre, abate, 
recede, invite, remote, intrude. 

E final indicates that c preceding has the 
sound of s; as in lace, lance; and that g pre¬ 
ceding has the sound of j, as in charge, page, 
challenge. 

E final, in proper English words, never forms 
a syllable, and in the most used words, in the 
terminating unaccented syllable it is silent. 
Thus, motive, genuine, examine , granite , are 
pronounced motiv, genuin, examin, granit. 

E final, in a few words of foreign origin, forms 
a syllable; as syncope, simile. 


E final is silent after l in the following ter¬ 
minations: hie, cle, die, Jle, gle, Me, pie, tie , zle; 
as in able, manacle, cradle, ruffle, mangle, 
wrinkle , supple, rattle, puzzle, which are pro¬ 
nounced ah'l, man'acl, era'dl, ruf'fl, man'gl, 
wrin ' kl, sup 'pi, puz' zl. 

E is usually silent in the termination en; as 
in token, broken; pronounced tokn, brokn. 

OUS, in the termination of adjectives and 
their derivatives, is pronounced us; as in gra¬ 
cious, pious, pompously. 

CE, Cl, TI, before a vowel, have the sound 
of sli; as in cetaceous, gracious, motion, par¬ 
tial, ingratiate; pronounced cetashus, grashus, 
mosliun, parslial, ingrashiate. 

SI, after an accented vowel, is pronounced 
like zh; as in Ephesian, confusion; pronounced 
Ephezhan, confuzhon. 

GH, both in the middle and at the end of 
words, is silent; as in caught, bought , fright, 
nigh, sigh; pronounced caut, baut, frite, ni, si. 
In the following exceptions, however, gh is 
pronounced as f: cough, chough, clough, 
enough, laugh, rough, slough , tough, trough. 

When WH begins a word, the aspirate h pre¬ 
cedes w in pronunciation: as in what, whiff, 
whale; pronounced hwat, hwiff, liwale, w 
having precisely the sound of oo, French ou. In 
the following words w is silent: who, whom, 
whose, whoop, whole. 

H after r has no sound or use; as in rheum, 
rhyme; pronounced reum, ryme. 

H should be sounded in the middle of words; 
as in foreAead, ab/ior, be/iold, exAaust, in/mbit, 
un/iorse. 

H should always be sounded except in the 
following words: heir, herb, honest, honor, hour, 
humor and humble, and all their derivatives, 
such as humorously, derived from humor. 

K and G are silent before n; as know, gnaw; 
pronounced no, naw. 

W before r is silent; as in wring, wreath; 
pronounced ring, reatli. 

B after m is silent; as in dumb, numb; pro¬ 
nounced dum, num. 

L before k is silent; as in balk, walk, talk; 
pronounced bank, wauk, tauk. 

PH has the sound of f; as in philosophy; 
pronounced filosofy. 

NG has two sounds, one as in singer , the 
other as in fin-ger. 

N after m, and closing a syllable, is silent; as 

. in hymn, condemn. 

P before s and t is mute; as in psalm, pseudo, 
ptarmigan; pronounced salm, sudo, tarmigan. 

It has two sounds, one strong and vibrating, 
as at the beginning of words and syllables, such 
as robber , reckon, error; the other is at the 
termination of the words, or when succeeded by 
a consonant, as farmer, morn. 





19 


GRAMMAR, SPELLING 

There are other rules of pronunciation affect¬ 
ing the combination of vowels, etc.; but as they 
are more difficult to describe, and as they do not 
relate to errors which are commonly prevalent, 
it will suffice to give examples of them in the 
following list of words. When a syllable in any 
word in this list is printed in italics, accent or 
stress of voice should be laid on that syllable. 


Words Often Mispronounced. 

Again, usually pronounced a -gen, not as 
spelled. 

Alien, ale-yen, not a-li-en. 

Antipodes, an-Zzp-o-dees. 

Apostle, as a-posH, without the t. 

Arch, artch in compounds of our own lan¬ 
guage, as in archbishop, archduke; but ark in 
words derived from the Greek, as archaic, 
ar-7ra-ik; archaeology, ar-ke-oZ-o-gy; archangel, 
ark-am-gel; archetype, ar-ke-type; archiepis- 
copal, ar-ke-e-pzs-co-pal; archipelago, ar-ke- 
pel- a-go; archives, ar-kivz, etc. 

Asia, a-shi-a. 

Asparagus as spelled, not asparagrass. 

Aunt, ant, not azcnt. 

Awkward, awk -wurd, not awk-zzrd. 

Bade, bad. 

Because, b e-caws, not be-cos. 

Been, bin. 

Beloved, as a verb, b e-luvd; as an adjective, 
be-Zzzu-ed. Blessed, cursed, etc., are subject to 
the same rule. 

Beneath, with the th in breath, not with the 
tli in breathe. 

Biog' raphy, as spelled, not beography. 
Caprice, capreece. 

Catch, as spelled, not ketch. 

Chaos, ka- oss. 

Charlatan, shar- latan. 

Chasm, kazm. 

Chasten, chasn. 

Chivalry, shiv-alrj. 

Chemistry, kem' -is-try. 

Choir, kwire. 

Combat, koin- bat. 

Conduit, kun- dit or kon- dit. 

Corps, kor; the plural corps is pronounced korz. 
Covetous, czzu-e-tus, not cuv-e-chus. 

Courteous, curt-jus. 

Courtesy (politeness ), cur- te-sey. 

Courtesy (a lowering of the body), curt-sej. 
Cresses, as spelled, not cree-ses. 

Cu ' riosity, cu-re-os-e-ty, not curosity. 

Cushion, coosh- un, not coosh-zn. 

Daunt, dazcnt, not dant or darnt. 

Desist has the sound of s , not of z. Design 
may be pronounced either design or design. 
Desire should have the sound of z. 


AND PRONUNCIATION 

Dew, due, not doo. 

Diamond, as spelled, not cZz-mond. 

Diploma, de-pZo-ma, not dip- lo-ma. 
Diplomacy, de-pZo-ma-cy, not dzp-lo-ma-cy. 
Divers (several), dz-verz; but diverse (differ¬ 
ent), dz-verse. 

Drought, drowt, not drawt. 

Duke as spelled, not dook. 

Dynasty, dy- nas-ty, not dyn- as-te. 

Edict, e-dickt, not ed-ickt. 

E’en and e’er, een and air. 

Egotism, e-go-tism, not eg-o-tism. 

Either, e-ther. 

Engine, en- jin, not in- jin. 

Epistle, without the t. 

Epitome, e-pit- o-me. 

Epoch, ep- ock, not e-pock. 

Equinox, e-qui-nox, not eg-kwe-nox. 

Europe, U -rup, not 77-rope. 

Euro-pe-an, not Eu-?*o-pean. 

Every, ev-er-j, not ev-r y. 

Executor, egz-ec-utor, not with the sound of x. 
Extraordinary, ex-Zror-di-ner-i, not extra¬ 
ordinary, nor extrornary. 

February, as spelled, not Febuary. 

Finance, le-nance, not fi- nance. 

Foundling, as spelled, not fond-ling. 

Garden, gar-din, not gar-den, nor gard-ing. 
Gauntlet, gawnt-let, not gant- let. 

Geography, as spelled, not jography, or 
gehography. 

Geometry, as spelled, not jom-etvj. 

Haunt, hawnt, not hant. 

Height, hite, not highth. 

Heinous, hay-mis, not Aee-nus. 

Horizon, ho -ri-zn, not hor- i-zon. 

Hymeneal, hy-men-e-al, not hy-meneal. 
Instead, in-sZed, not instid. 

Isolate, z’-so-late, not iz- date, nor zs-olate. 
Jalap, jaZ-ap, not jolup. 

January, as spelled, not Jenuary nor Janewary. 
Leave, as spelled, not leaf. 

Legend, lej-e nd, not Ze-gend. 

Many, raen-ny, not man-ny. 

Marchioness, mar-shun-ess, not as spelled. 
Massacre, mas-sa-ker. 

Mattress, as spelled, not waZ-trass. 

Matron, ma-trun, not mat-ron. 

Medicine, med-e-cin, not med-cin. 

Minute (sixty seconds), mm-it. 

Minute (small), mi -nute. 

Mischievous, mzs-chiv-us, not mis-c/ieeu-us. 
Ne’er, for never, nare. 

New, nu, not noo. 

Oblige, as spelled, not obleege. 

Oblique, ob -leek, not o-blike. 

Odorous, o-der-us, not od-ur-us. 

Of, ov, except when compounded with there, 
here and where, which should be pronounced 
her e-of, ther e-of, and where-o/. 



20 


GRAMMAR, SPELLING AND PRONUNCIATION 




Off, as spelled, not awf. 

Ostrich, ostrich, not os-tridge. 

Pageant, paj-e nt, notpa-jant. 

Parent, pares nt, not par-e nt. 

Partisan, par-te-zan, not par-te-zan, nor par- 
ti-zan. 

Physiognomy, as Jiz-i-og-nomy, not physi- 
onnomy. 

Pincers, pin- cerz, not pinch-erz. 

Plaintiff, as spelled, not plantiff. 

Precedent (noun), pres-e-dent; pre-ce-dent 
(going before in point of time, previous, former) 
is the pronunciation of the adjective. 

Prologue, pro-log, not prol-og. 

Radish, as spelled, not red-ish. 

Raillery, rail -er-y, or ral-e r-y, not as spelled. 
Rather, ra-ther, not ray-ther. 

Resort, r e-zort. 

Resound, r e-zound. 

Respite, res-pit, not as spelled. 

Rout (a party; and to rout) should be pro¬ 
nounced rowt. Route (a road), root or rowt. 
Saunter, sawn-te r, not sarn -ter or san-ter. 
Sausage, saw-sage , not sos-sidge, sas- sage. 
Schedule, s&ed-ule, not shed-ule. 

Seamstress is pronounced seem-stress, but 
sempstress, as the word is sometimes spelled, 
is pronounced sem-stress. 

Shire, as spelled, when uttered as a single 
word, but shortened into shir in composition. 
Shone, shown, not shun. 

Soldier, soZe-jer. 

Solecism, soZ-e-cizm, not so-le-cizm. 

Soot, as spelled, not sut. 

Sovereign, sor-er-in, or suv-er-in. 

Specious, spe-shus, not spesh- us. 

Stomacher, stum- a-cher. 

Stone (weight), as spelled, not stun. 

Synod, sin- od, not s?/-nod. 

Tenure, ten- ure, not Ze-nure. 

Tenet, ten-et , not Ze-net. 

Than, as spelled, not thun. 

Tremor, trem- ur, not Zre-mor. 

Twelfth should have the th sounded. 

Umbrella, as spelled, not um-ber-el-la. 

Vase, vaiz or vahz, not vawze. 

Was, woz, not wuz. 

Weary, weer-i, not wary. 

Were, wer, not ware. 

Wrath, rath (a as in far), not rath; as an ad¬ 
jective it is spelled wroth, and pronounced with 
the vowel sound shorter, as in wrathful, etc. 
Yacht, yot, not yat nor yatch. 

Zenith, zen- ith, not ze-nith. 

Zodiac, zo-de-ak. 

Zoology should have both o’s sounded, as zo- 
ol-o-gy, not zoo-]o-gy. 

Note.— The tendency of all good elocutionists 
is to pronounce as nearly in accordance with the 
spelling as possible. 


Pronounce— 

—ace, not iss, as furnace, not furnm. 

—age, not idge, as cabbage, courage, postage, 
village. 

—ain, ane, not in, as certain, cert ane, not 
cert in. 

—ate, not it, as moderate, not moderZZ. 

—ect, not ec, as aspecZ, not aspec; subjecZ, not 
subjec. 

—ed, not id, or ud, as wicked, not wicked, or 
wicknd. 

—el, not 1 , model, not modi; novel, not nov 1 . 
—en, not n, as sudden, not suddn.—Burden, 
burthen, garden, lengthen, seven, strengthen, 
often, and a few others, have the e silent. 

—ence, not mice, as influence, not influence. 

—es, not is, as pleases, not pleasZs. 

—ile should be pronounced il, as ferUZ, not 
fertile, in all words except chamomile (cam), 
exile, gentile, infantile, reconcile, and senile, 
which should be pronounced ile. 

—in, not n, as Latm, not Latn. 

—nd, not n, as liusbaizd, not husban; thousand, 
not tliousan. 

—ness, not mss, as carefulness, not carefulness. 
—ng, not n, as singing, not singin; speaking, 
not speakin. 

—ngtli, not nth, as strength, not strenth. 

—son, the o should be silent; as in treason, tre- 
zn, not tre-son. 

—tal, not tie, as capiZaZ, not capiZZe; metal, not 
metZZe; morZaZ, not mor tie; periodicaZ, not 
periodicZe. 

—xt, not x, as next, not nea?. 

Wliat’s in a Name? 

An Englishman whose name was Wemvss 
Went crazy at last, so it semyss, 

Because the people would not 
Understand that they ought 
To call him not Weemis, but Weems. 

Another whose last .name was Knollys 
Tried vainly to vote at the pollys ; 

But no ballot he cast, 

Because to the last 

The clerk couldn’t call Knolliss Noles. 

And then a young butcher named Belvoir 
Went and murdered a man with a devoir 
Because the man couldn’t, 

Or possibly wouldn’t, 

Pronounce his name properly Beever. 

There was an athlete named Strachan 
Who had plenty of sinew and brachan, 

And he’d knock a man down 
With an indignant frown 
If he failed to pronounce his name Strawn. 





GRAMMAR, SPELLING AND PRONUNCIATION 


21 


Sliort Rules for Spelling. 

Drds ending in e drop that letter on taking 
Sx beginning with a vowel. Exceptions— 
3 ending in ge, ce, or oe. 
ual e of a primitive word is retained on 
g a suffix beginning with a consonant, 
ptions—words ending in dge, and truly, 
etc. 

nal ?/o{ a primitive word, when preceded 
consonant, is generally changed into i on 
ddition of a suffix. Exceptions—retained 
e ing and isli, as pitying. Words ending 
and dropping the e by Rule 1, change the 
r, as lying. Final y is sometimes changed 
as duteous. 

uns ending in y, preceded by a vowel, form 
plural by adding s; as money, moneys, 
needed by a consonant is changed to ies in 
lural; as bounty, bounties, 
laZ y of a primitive word, preceded by a 
[, should not be changed into i before a 
; as joyless. 

words containing ei or ie, ei is used after 
mud of s; as ceiling, seize, except in siege 
a few words ending in cier. Inveigle, 
sr, leisure and weird also have ei. In 
cases it is used, as in believe, achieve. 

>rds ending in ceons or cious, when relat- 
3 matter, end in ceous; all others in cious. 
)rds of one syllable, ending in a consonant, 
a single vowel before it, double the con¬ 
its in derivatives ; as ship, shipping, etc. 
f ending in a consonant with a double vowel 
b it, they do not double the consonant in 
atives ; as troop, trooper, etc. 

>rds of more than one syllable, ending in a 
mant preceded by a single vowel, and 
ted on the last syllable, double that con- 
it in derivatives; as commit, committed; 
xcept chagrin, chagrined, 
words of one syllable ending in Z, with a 
3 vowel before it, have ll at the close ; as 
sell. 

words of one sellable ending in Z, with a 
e vowel before it, have only one Z at the 
; as mail, sail. 

3 words foretell, distill, instill and fulfill, 
the double ll of their primitives. Deriva- 
of dull, skill, will and full also retain the 
e ll when the accent falls on these words: 
Llness, skillful, willful, fullness. 

Punctuation. 

oeriod (.) after every declarative and every 
ative sentence ; as, It is true. Do right. 
period (.) after every abbreviation ; as, 
dr., Capt. 

interrogation point ( 9) after every ques- 


The exclamation point (!) after exclama¬ 
tions ; as, Alas! Oh, how lovely! 

Quotation marks ( “ ”) enclose quoted expres¬ 
sions; as, Socrates said: “ I believe the soul is 
immortal.” 

A colon (:) is used between parts of a sen¬ 
tence that are subdivided by semicolons. 

A colon is used before a quotation, enumera¬ 
tion, or observation, that is introduced by as 
follows, the following, or any similar expres¬ 
sion : as, Send me the following: 10 doz. Arm¬ 
strong’s Cyclopedia,” 25 Schulte’s Manual, etc. 

A semicolon (;) between parts that are sub¬ 
divided by commas. 

The semicolon is used also between clauses or 
members that are disconnected in sense ; as, 
Man grows old ; he passes away ; all is uncer¬ 
tain. When as, namely, that is, is used to in¬ 
troduce an example or enumeration, a semicolon 
is used before it and a comma after it ; as, The 
night was cold ; that is, for the time of year. 

A comma (,) is used to set off co-ordinate 
clauses, and subordinate clauses not restrictive; 
as, Good deeds are never lost, though sometimes 
forgotten. 

A comma is used to set off transposed phrases 
and clauses ; as, “ When the wicked entice thee, 
consent thou not.” 

A comma is used to set off interposed words, 
phrases and clauses ; as, Let us, if we can, make 
others happy. 

A comma is used between similar or repeated 
words or phrases ; as, The sky, the water, the 
trees, were illumined with sunlight. 

A comma is used to mark an ellipsis, or the 
omission of a verb or other important word. 

A comma is used to set off a short quotation 
informally introduced ; as, Who said, “ The 
good die young?” 

A comma is used whenever necessary to pre¬ 
vent ambiguity. 

The marks of parenthesis ( ) are used to en¬ 
close an interpolation where such interpolation 
is by the writer or speaker of the sentence in 
which it occurs. Interpolations by an editor or 
by any one other than the author of the sentence 
should be inclosed in brackets, [ ]. 

Dashes (—) may be used to set off a paren¬ 
thetical expression, also to denote an interrup¬ 
tion or a sudden change of thought or a signifi¬ 
cant pause. 

It is in signs and advertisements that faulty 
punctuation is especially objectionable. Fol¬ 
lowing are some examples of signs, etc., cor¬ 
rectly put. Errors occur most frequently in 
the use of the period (.) and the apostrophe (’). 
As a rule, a period should follow every com¬ 
plete sentence, even though it be but one word. 
Modern custom, however, permits the omission 
of the period or comma at the end of a line, but 


22 


GRAMMAR, SPELLING AND PRONUNCIATION 


the period after an abbreviation must never be 
omitted: 

Wells’ Laundby. 

U. S. Post-Oefioe. 

Books and Stationeby. 

Bbown & Co., 

DEALEBS IN GENTS* FUBNISHING GOODS. 

Rob’t Johnson & Co. 
or Robt. Johnson & Co. 

In the above, either the apostrophe or period 
may be used to indicate the abbreviation. The 
same rule applies to Chas. (or Cha’s), Thos. 
(or Tho’s), Sami, (or Sam’l). In all such 
cases, however, it is in better taste to spell out 
the name in full. 

Men’s and Boys’ Suits. 

Smith-Jones Company, 

MANUFAOTUBEBS OF 

Ladies and Childben’s Hosieby. 

In the above the apostrophe is not required 
after the word ladies, as it is necessary to indi¬ 
cate the possessive case only in the last of two 
or more of a series. 

Johnson Bbos.’ Bank. 

(Meaning the Bank of the Johnson Brothers.) 

Johnson & Bbos.’ Bank. 

(Meaning the Bank of Johnson & Brothers.) 

Johnson & Bbo.’s Bank. 

(Meaning the Bank of Johnson & Brother.) 

Schulte Publishing Co.’s Publications. 

C. E. Wachtel, Gen’l Ag’t. 

The Hygienic Company 
MFBS. OF childben’s UNDEBGABMENTS. 

Pick Sistebs, 

DEALEBS IN CBOOKEBY, QUEENSWABE, &C. 

The Cunnnigham Sons Co. 
Cunningham’s Sons & Co. 

Cunningham, Sons & Co. 

Cunningham Sons, Fisheb & Co. 

MoMubdy & DeYonge, 

Attobneys at Law. 

The Use of Capitals. 

1. Every entire sentence should begin with 
a capital. 

2. Proper names, and adjectives derived 
from these, should begin with a capital. 

3. All appellations of the Deity should begin 
with a capital. 

4. Official and honorary titles begin with a 
capital. 

5. Every line of poetry should begin with a 
capital. 

6. Titles of books and the heads of their 
chapters and divisions are printed in capitals. 


7. The pronoun J, and the exclamation O, 
are always capitals. 

8. The days of the week, and the months of 
the year, begin with capitals. 

9. Every quotation should begin with a 
capital letter. 

10. Names of religious denominations, of 
political parties, etc., begin with capitals. 

11. In preparing accounts, each item should 
begin with a capital. 

12. Any word of special importance may be¬ 
gin with a capital. 

How to Write a Letter. 

A business letter should be written clearly, 
explicitly, and concisely. 

Figures should be written out, except dates ; 
sums of money should be both in writing and 
figures. 

Copies should be kept of all business letters. 

When you receive a letter containing money, 
it should be immediately counted and the amount 
marked on the top margin. 

Letters to a stranger about one’s own per¬ 
sonal affairs, requesting answer, should always 
inclose a stamp. 

Short sentences are preferable to long ones. 

Letters requiring an answer should have 
prompt attention. 

Never write a letter while under excitement or 
when in an unpleasant humor. 

Never write an anonymous letter. 

Do not fill your letter with repetitions and 
apologies. 

Avoid writing with a pencil. Use black ink. 
Blue or violet may be used, but black is better. 

In acknowledging receipt of a letter always 
mention date. 

Paper. Note, packet or letter size should be 
used. It is unbusiness-like and very poor taste 
to use foolscap or mere scraps. 

Paging. If single sheets are used, they 
should be carefully paged. Business letters 
should be written on but one side of the sheet. 

Folding. A letter sheet should be folded 
from bottom upward. Bring lower edge near 
the top so as to make the length a trifle shorter 
than the envelope, then fold twice the other way. 
The folded sheet should be just slightly smaller 
than the envelope. 

If note sheet, fold twice from bottom upward. 

If envelope is nearly square, single fold of note 
sheet is sufficient. 

Envelopes , like the paper, should be white, 
and of corresponding size and quality. It is 
poor taste to use colored paper, or anything but 
black ink. 

The postage stamp should be placed at the 
upper right-hand corner. 








Grammar, spelling and pronunciation 


Address. This should be so plainly written 
that no possible mistake could be made either in 
name or address. It is unnecessary to add the 
letters P. O. after the name of the place. When 
the letter reaches the town it is not likely to go 
to the court-house or jail. Letters of introduc¬ 
tion should bear upon envelope the name and 
address of the person to whom sent, also the 
words in the lower left-hand corner, “ Introduc¬ 
ing Mr.-.” 

Rates of Postage. 

Letters. — Prepaid by stamps, 2 cents each 
ounce or fraction thereof to all parts of the 
United States and Canada; forwarded to another 
postofiice without charge on request of the 
person addressed; if not called for, returned to 
the writer free, if indorsed with that request. 
If the stamp is omitted the letter is forwarded to 
the Dead-Letter Office and returned to the 
writer. For registering letters the charge is 

( 10 cents additional. Drop letters at letter- 
carrier offices, 2 cents per ounce or fraction 
thereof; at other offices, 1 cent per ounce or 
fraction thereof. On insufficiently prepaid mat¬ 
ter mailed in Canada, 3 cents per \ ounce or 
fraction thereof. Stamped postal cards, fur¬ 
nished only by government, 1 cent each; if any¬ 
thing except a printed address slip is pasted on 
a postal card, or anything but the address 
written on the face, letter postage is charged. 
Postage on all newspapers and periodicals sent 
from newspaper offices to any part of the United 
States, to regular subscribers, must be paid in 
advance at the office of mailing. 

Second-Class Matter. — Periodicals issued 
at regular intervals, at least four times a year, 
and having a regular list of subscribers, with 
supplement, sample copies, 1 cent a pound; 
periodicals, other than weekly, if delivered by 
letter-carrier, 1 cent each; if over 2 ounces, 2 
cents each. When sent by other than publishers, 
for 4 ounces or less, 1 cent. 

Third-Class Matter (not exceeding four 
pounds).— Printed matter, books, proof-sheets, 
corrected or uncorrected, unsealed circulars, 
inclosed so as to admit of easy inspection with¬ 
out cutting cords or wrappers, 1 cent for each 
2 ounces. 

Fourth-Class Matter. — Not exceeding four 
pounds, embracing merchandise and samples, 
excluding liquids, poisons, greasy, inflammable 
or explosive articles, live animals, insects, etc., 
1 cent an ounce. Postage to Canada and British 
North American states, 2 cents per ounce; must 
be prepaid; otherwise, 6 cents. 

Postage Rates to Foreign Countries. — To 
the countries and colonies which, with the 
United States, comprise the Universal Postal 


Union, the rates of postage are as follows: Let¬ 
ters, per 15 grams ounce), pre-payment 
optional, 5 cents; postal cards, each, 2 cents; 
newspapers and other printed matter, per 2 
ounces, 1 cent. Commercial papers —First 10 
ounces or fraction thereof, 5 cents; every addi¬ 
tional 2 ounces, 1 cent. Samples of merchandise 
— First 4 ounces, 2 cents; every additional 2 
ounces, 1 cent. Registration fee on letters or 
other articles, 10 cents. Adi correspondence 
other than letters must be prepaid at least 
partially. 

Printed matter other than books received in 
the mails from abroad under the provisions of 
postal treaties or conventions is free from 
customs duty. 

Dutiable books forwarded to the United 
States from the Postal Uhion are delivered to 
addresses at postoffices of destination upon pay¬ 
ment of the duties levied thereon. 

Postal Money Orders. — The limit of a 
single money order is SI 00, instead of S50, as 
formerly. The fees charged are as follows: For 
orders not exceeding S10, 8c.; S10 to 15, 10c. 
$15 to S30, 15c.; S30 to S40, 20c.; S40 to S50, 
25c.; S50 to S60, 30c.; $60 to $70, 35c; $70 to 
$80, 40c.; $80 to $100, 45c. 

To Switzerland, Germany, Belgium, Portugal, 
Canada, Newfoundland, Italy, France, Algeria, 
New South Wales, Victoria, Tasmania, New 
Zealand, Jamaica: Fees, for not exceeding $10, 
15 cents; $10 to $20, 30 cents; $20 to $30, 45 
cents; $30 to $40, 60 cents; $40 to $50, 75 
cents. To Great Britain and Ireland qnd adja¬ 
cent islands: Fees, for not exceeding $10, 25 
cents; $10 to $20, 50 cents; $20 to $30, 70 
cents; $30 to $40, 85 cents; $40 to $50, $1. 
To British India: Fees, for sums not exceeding 
$10, 35 cents; not exceeding $20, 70 cents; not 
exceeding $30, $1; not exceeding $40, $1.25; 
not exceeding $50, $1.50. 


“They that deny a God destroy a man’s 
nobility; for certainly man is of kin to the 
beasts by his body, and if he is not kin to God 
by his spirit he is a base and ignoble creature.” 
Bacon. 

If thou sustain injustice, console thyself: the 
true unhappiness is in doing it.” — Democritus. 

It never pays to fret and growl 
When fortune seems our foe; 

The better-bred will push ahead, 

And strike the braver blow. 

For luck is work, 

And those who shirk 
Should not lament their doom, 

But yield the play, 

And clear the way, 

That better men have room. 












-@§ Hints for Writers <§s_ 

^ c -7^55?-^^ 


That writer does the most who gives his 
reader the most knowledge and takes from him 
the least time. Sidney Smith once remarked: 
‘‘After yon have written an article, take your 
pen and strike out half of the words, and you 
will be surprised to see how much stronger it 
is. In literature, our taste will be discovered 
by that which we give and our judgment by 
that which we withhold. 

There is nothing so fascinating as simplicity 
and earnestness. A writer who has an object 
and goes right on to accomplish it will compel 
the attention of his readers. Montaigne, the 
celebrated French essayist, whose clear style, 
as well as vigor of thought, has been the praise 
of good critics the world over, made his boast 
that he never used a word that could not be 
readily understood by anybody in the Paris 
markets. Plain words are ever the best. 

A man cannot put his thoughts, if he have 
any, into language too plain. Good writing, 
like good speaking, consists in simplicity and 
force of diction, and not in inflated, curiously 
balanced or elaborately constructed sentences. 
The best writing is but a degree above the 
best conversation, and that only because the 
writer has a little more time to select his words 
than the speaker has. 

Do not assume that because you have some¬ 
thing important to communicate, it is necessary 
to write a long article. A tremendous thought 
may be packed into a small compass — made 
as solid as a cannon ball, and, like the projec¬ 
tile, cut down all before it. Short articles are 
generally more effective, find more readers and 
are more widely copied than loug ones. Pack 
your thoughts close together , and, though your 
article may be brief, it will be more likely to 
make an impression. 

Remember all the time that facility in com¬ 
position, as in all other accomplishments, can 
only be obtained by practice and persever¬ 
ance — 

True grace in writing comes by art, not chance; 
As they move easiest who have learned to danc6. 

It should never be forgotten that the sole 
use of words and sentences is to convey thought 
and impressions. Hence words and sentences 
should not be seen. The highest art in the use 
of language is to conceal itself. The old maxim 
is in place: il Ars est celare artem ”—“Art is in 
concealing art.” The perfection of a window 
pane is in concealing itself, so that as you look 
through it upon the objects beyond you do not 
see it, are not conscious that it is there. 

Many a man’s destiny has been made or mar¬ 
red for time and for eternity by the influence 
which a single sentiment has made on his mind, 


by its forming his character for life, making it 
terribly true that moments sometimes fix the 
coloring of our whole subsequent existence. 
Hence those who write for the public should do 
so under a deejD sense of responsibility, and en¬ 
deavor to do it in that healthful and equable 
state of mind and body which favors a clear, 
unexaggerated and logical expression of ideas. 

Mr. Webster once replied to a gentleman who 
pressed him to speak on a subject of great im¬ 
portance : “ The subject interests me deeply, but 
I have not time. There, sir,” pointing to a 
huge pile of letters on the table, “ is a pile of 
unanswered letters to which I must reply before 
the close of this session [which was then three 
days off J. I have no time to master the subject 
so as to do it justice.” “ But, Mr. Webster, a 
few words from you would do much to awaken 
public attention to it.” “If there is so much 
weight in my words as you represent, it is be¬ 
cause I do not allow myself to speak on any 
subject until my mind is imbued with it.” 

The writer who uses weak arguments and 
strong epithets makes quite as great a mistake 
as the landlady who furnished her guests with 
weak tea and strong butter. More people com¬ 
mit suicide with the pen than with the pistol, 
the dagger and the rope. A pin has as much 
head as a good many authors, and a great deal 
more point. Good aims do not always make 
good books. 

Alexander Hamilton once said to an intimate 
friend: “ Men give me some credit for genius. 
All the genius I have lies just in this: When I 
have a subject in hand, I study it profoundly. 
Day and night it is before me, I explore it 
in all its bearings. My mind becomes per¬ 
vaded with it. Then the effort which I make 
the people are pleased to call the fruit of genius. 
It is the fruit of labor and thought.” 

Obscurity in writing is commonly an argu¬ 
ment of darkness in the mind. The greatest 
learning is to be seen in the greatest plainness. 
Obscure writers, like turbid streams, seem 
deeper than they are. Unintelligible language 
is a lantern without a light. Some authors 
write nonsense in a clear style, and others sense 
in an obscure one; some can reason without 
being able to persuade, others can persuade 
without being able to reason. 

“As ’tis a greater mystery in the art 
Of painting to foreshorten any part 
Than draw it out; so ’tis in books the chief 
Of all perfections to be plain and brief.” 

“Therefore, since brevity is the soul of wit, 

And tediousness the limbs and outward flour¬ 
ishes— 

I will be brief.”— Shakespeare . 






<# Synonyms and Antonyms 







A DICTIONARY OF TWEIsVE THOUSAND WORDS OF SIMILAR 

AND CONTRARY MEANING 


N O TWO words in the English language 
have exactly the same significance, but to 
express the precise meaning which one intends 
to convey, and also to avoid repetitions, it is 
often desirable to have at hand a Dictionary of 
Synonyms. Take President Cleveland’s famous 
phrase, “innocuous desuetude.” If he had 
said simply, “harmless disuse,” it would have 
sounded clumsy, whereas the words he used 
expressed the exact shade of meaning, besides 
giving the world a new phrase and the news¬ 
papers something to talk about. 

The following list of Synonyms, while not ex¬ 
haustive, is quite comprehensive, and by cross- 
reference will answer most requirements. The 
appended Antonyms, or words of opposite 
meaning, enclosed in parentheses, will also be 
found extremely valuable, for one of the strong¬ 
est figures of speech is antithesis , or contrast: 

ABANDON, leave, forsake, desert, renounce, 
relinquish, quit, forego, let go, waive. (Keep, 
cherish.) Abandoned, deserted, forsaken, 
wicked, reprobate, dissolute, profligate, flagi¬ 
tious, corrupt, depraved, vicious. (Cared for, 
virtuous.) Abandonment , leaving, desertion, 
dereliction, renunciation, defection. Abasement, 
degradation, fall, degeneracy, humiliation, abjec¬ 
tion, debasement, servility. (Honor.) Abash, 
bewilder, disconcert, discompose, confound, con¬ 
fuse, shame. (Embolden.) Abbreviate, shorten, 
abridge, condense, contract, curtail, reduce. 
(Extend.) Abdicate, give up, resign, renounce, 
abandon, forsake, relinquish, quit, forego. Abet, 
help, encourage, instigate, incite, stimulate, aid, 
assist. (Resist.) Abettor, assistant, accessory, 
accomplice, promoter, instigator, particeps 
criminis, coadjutor, associate, companion, co- 
operator. (Opponent.) Abhor, dislike intensely, 
view with horror, hate, detest, abominate, loathe, 
nauseate. (Love.) Ability, capability, talent, 
faculty, capacity, qualification, aptitude, aptness, 
expertness, skill, efficiency, accomplishment, 
attainment. (Incompetency.) Abject, grovel¬ 
ling, low, mean, base, iguoble, worthless, des¬ 
picable, vile, servile, contemptible. (Noble.) 
Abjure , recant, forswear, disclaim, recall, revoke, 

retract, renounce. (Maintain.) Able, strong, 

’ 25 


powerful, muscular, stalwart, vigorous, athletic, 
robust, brawny, skillful, adroit, competent, effi¬ 
cient, capable, clever, self-qualified, telling, 
fitted. (Weak.) Abode, residence, habitation, 
dwelling, domicile, home, quarters, lodging. 
Abolish, quash, destroy, revoke, abrogate, annul, 
cancel, annihilate, extinguish, vitiate, invalidate, 
nullify. (Establish, enforce.) Abominable, 
hateful, detestable, odious, vile, execrable. 
(Lovable.) Abortive, fruitless, ineffectual, idle, 
inoperative, vain, futile. (Effectual.) About, 
concerning, regarding, relative to, with regard 
to, as to, respecting, with respect to, referring 
to, around, nearly, approximately. Abscond , 
run off, steal away, decamp, bolt. Absent , a., 
inattentive, abstracted, not attending to, listless, 
dreamy. (Present.) Absolute, entire, com¬ 
plete, unconditional, unqualified, unrestricted, 
despotic, arbitrary, tyrannous, imperative, 
authoritative, imperious. (Limited.) Absorb, 
engross, swallow up, engulf, imbibe, consume, 
merge, fuse. Absurd, silly, foolish, preposter¬ 
ous, ridiculous, irrational, unreasonable, non¬ 
sensical, inconsistent. (Wise, solemn.) Abuse, 
v., asperse, revile, vilify, reproach, calumniate, 
defame, slander, scandalize, malign, traduce, 
disparage, depreciate, ill-use. ( Praise, protect.) 
Abuse, n., scurrility, ribaldry, contumely, 
obloquy, opprobrium, foul invective, vitupera¬ 
tion, ill-usage. (Praise, protection.) Accede, 
assent to, consent, acquiesce, comply with, agree, 
coincide, concur, approve. (Protest.) Acceler¬ 
ate, hasten, hurry, expedite, forward, quicken, 
despatch. (Retard.) Accept, receive, take, 
admit. (Refuse.) Acceptable, agreeable, pleas¬ 
ing, pleasurable, gratifying, welcome. (Dis¬ 
pleasing.) Accident, casualty, incident, con¬ 
tingency, adventure, chance. Accommodate, 
serve, oblige, adapt, adjust, fit, suit. (Dis¬ 
oblige, impede.) Accomplice, confederate, 
accessory, abettor, coadjutor, assistant, ally, 
associate, particeps criminis. (Adversary.) 
Accomplish, do, effect, finish, execute, achieve, 
complete, perfect, consummate. (Fail.) Accom¬ 
plishment, attainment, qualification, acquire¬ 
ment. (Defect.) Accord, grant, allow, admit, 
concede. (Deny.) Accost, salute, address, 
speak to, stop, greet. Account, narrative, 
description, narration, relation, detail, recital, 
moneys, reckoning, bill, charge. Accountable, 
punishable, answerable, amenable, responsible, 
liable. Accumulate, bring together, amass, col- 





SYNONYMS AND ANTONYMS 


lect, gather. (Scatter, dissipate.) Accumula¬ 
tion^ collection, store, mass, congeries, concen¬ 
tration. Accurate , correct, exact, precise, nice, 
truthful. (Erroneous, careless.) Achieve, do, 
accomplish, effect, fulfill, execute, gain, win. 
Achievement , feat, exploit, accomplishment, 
attainment, performance, acquirement, gain. 
(Failure.) Acknowledge, admit, confess, own, 
avow, grant, recognize,allow, concede. (Deny.) 
Acquaint , inform, enlighten, apprise, make 
aware, make known, notify, communicate. 
( Deceive.) Acquaintance, familiarity, intimacy, 
cognizance, fellowship, companionship, knowl- 
edge. (Unfamiliarity.) Acquiesce, agree, 
accede, assent, comply, consent, give way, 
coincide with. (Protest.) Acquit , pardon, 
forgive, discharge, set free, clear, absolve. (Con¬ 
demn, convict.) Act, do, operate, make, per¬ 
form, play, enact. Action , deed, achievement, 
feat, exploit, accomplishment, battle, engage¬ 
ment, agency, instrumentality. Active, lively, 
sprightly, alert, agile, nimble, brisk, quick, sup¬ 
ple, prompt, vigilant, laborious, industrious. 
(Lazy, passive.) Actual, real, positive, genu¬ 
ine, certain. (Fictitious.) Acute, shrewd, in¬ 
telligent, penetrating, piercing, keen. (Dull.) 
Adapt, accommodate, suit, fit, conform. Ad¬ 
dicted, devoted, wedded, attached, given up to, 
dedicated. Addition, increase, accession, aug¬ 
mentation, reinforcement. (Subtraction, separa¬ 
tion.) Address, speech, discourse, appeal, 
oration, tact, skill, ability, dexterity, deport¬ 
ment, demeanor. Adhesion, adherence, attach¬ 
ment, fidelity, devotion. (Aloofness.) Adja¬ 
cent, near to, adjoining, contiguous, con¬ 
terminous, bordering, neighboring. (Distant.) 
Adjourn, defer, prorogue, postpone, delay. 
Adjunct, appendage, appurtenance, appendency, 
dependency. Adjust, set right, fit, accommo¬ 
date, adapt, arrange, settle, regulate, organize. 
(Confuse.) Admirable, striking, surprising, 
wonderful, astonishing. (Detestable.) Admit, 
allow, permit, suffer, tolerate. (Deny.) Ad¬ 
vantageous, beneficial. (Hurtful.) Affection, 
love. (Aversion.) Affectionate, fond, kind! 
(Harsh.) Agreeable, pleasant, pleasing, charm¬ 
ing. (Disagreeable.) Alternating, intermit¬ 
tent. (Continual.) Ambassador, envoy, 
plenipotentiary, minister. Amend, improve] 
correct, better, mend. (Impair.) Anger, ire, 
wrath, indignation, resentment. ( Good nature, j 
Appropriate, assume, ascribe, arrogate, usurp. 
Argue, debate, dispute, reason upon. Arise, 
tloAv, emanate, spring, proceed, rise, issue. Art¬ 
ful, disingenuous, sly, tricky, insincere. (Can¬ 
did. ) Artifice, trick, stratagem, finesse. Hsso- 
ciation , combination, company, partnership, 
society. Attack, assail, assault, encounter! 
(Defend.) Audacity, boldness, effrontery, 
hardihood. (Meekness.) Austere, rigid, rigor¬ 


ous, severe, stern. (Dissolute.) Avaricious, 
niggardly, miserly, parsimonious. (Generous.) 
Aversion, antipathy, dislike, hatred, repugnance. 
(Affection.) Awe, dread, fear, reverence. 
(Familiarity.) Awkward, clumsy. (Grace¬ 
ful.) Axiom, adage, aphorism, apothegm, by¬ 
word, maxim, proverb, saying, saw. 


BABBLE, chatter, prattle, prate. Bad, 
wicked, evil. (Good.) Baffle, confound, defeat, 
disconcert. (Aid, abet.) Base, vile, mean. 
(Noble.) Battle, action, combat, engagement. 
Bear, carry, convey, transport. Bear, endure, 
suffer, support. Beastly, brutal, sensual, 
bestial. Beat, defeat, overpower, overthrow, 
rout. Beautiful, fine, handsome, pretty. 
(Homely, ugly.) Becoming, decent,fit, seemly, 
suitable. (Unbecoming.) Beg, beseech, crave, 
entreat, implore, solicit, supplicate. (Give.) 
Behavior, carriage, conduct, deportment, de¬ 
meanor. Belief, credit, faith, trust. (Doubt.) 
Beneficent, bountiful, generous, liberal, munifi¬ 
cent. (Covetous, miserly.) Benefit, favor, 
advantage, kindness, civility. (Injury.) Benevo¬ 
lence, beneficence, benignity, humanity, kind¬ 
ness, tenderness. (Malevolence.) Blame, censure, 
condemn, reprove, reproach, upbraid. ( Praise, j 1 
Blemish, flaw, speck, spot, stain. (Ornament.) 
Blind, sightless, heedless. (Far-sighted.) Blot, 
cancel, efface, expunge, erase, obliterate. Bold, 
brave, daring, fearless, intrepid, undaunted, 
(limid.) Border, brim, brink, edge, margin, 
rim, verge, boundary, confine, frontier. Bound , 
circumscribe, confine, limit, restrict. Brave, 
dare, defy. Bravery, courage, valor. (Cow¬ 
ardice. ) Break, bruise, crush, pound, squeeze. 
Breeze, blast, gale, gust, hurricane, storm, 
tempest. Bright, clear, radiant, shining. (Dull.) 
Brittle Burial, interment, sepulture. (Eesur- j 
rection.) Business, avocation, employment 
engagement, occupation, art, profession, trade! 
Bustle, stir, tumult, fuss. (Quiet.) 


. y x x i uisdbrer, misrortune, mischance 

mishap. (Good fortune.) Calm, collected 
composed, placid, serene. (Stormy, unsettled. 
Capable, able, competent. (Incompetent.) Cap 
tious, fretful, cross, peevish, petulant. (Good 
natured.) Care, anxiety, concern, solicitude 
need, attention. (Heedlessness, negligence. 
Caress , kiss, embrace. (Spurn, buffet.) Car 
nage, butchery, massacre, slaughter. Cause 
motive, reason. (Effect, consequence.) Cease 
discontinue, leave off, end. (Continue.) Cen¬ 
sure, animadvert, criticise. (Praise.) Certain 
secure, sure. (Doubtful.) Cessation, inter¬ 
mission, rest, stop. (Continuance.) Chance. 
fate, fortune (Design.) Change, barter, 
exchange, substitute. Changeable, fickle, incon- 
stant, mutable, variable. (Unchangeable.) Char¬ 
acter, reputation, repute, standing. Charm, 




SYNONYMS AND ANTONYMS 


27 


captivate, enchant, enrapture, fascinate. Chas¬ 
tity, purity, continence, virtue. (Lewdness.) 
Cheap , inexpensive, inferior, common. (Dear.) 
Cheerful, gay, merry, sprightly. (Mournful.) 
Chief, chieftain, head, leader. (Subordinate.) 
Circumstance, fact, incident. Class, degree, 
order, rank. Clear, bright, lucid, vivid. (Opaque.) 
Clever, adroit, dexterous, expert, skillful. 
(Stupid.) Clothed, clad, dressed. (Naked.) 
Coarse, rude, rough,unpolished. (Fine.) Coax, 
cajole, fawn, wheedle. Cold , cool, frigid, wintry, 
unfeeling, stoical. (Warm.) Co lor, dye, stain, 
tinge. Colorable, ostensible, plausible, specious. 
Combination, cabal, conspiracy, plot. Command, 
injunction, order, precept. Commodity , goods, 
merchandise, ware. Common, mean, ordinary, 
vulgar. (Uncommon, extraordinary.) Compas¬ 
sion, sympathy, pity, clemency. (Cruelty, 
severity.) Compel, force, oblige, necessitate. 
(Coax, lead.) Compensation, amends, recom¬ 
pense, remuneration, requital, reward. Com¬ 
pendium, compend, abridgment. (Enlarge¬ 
ment.) Complain, lament, murmur, regret, 
repine. (Rejoice.) Comply, accede, conform, 
submit, yield. (Refuse.) Compound , complex. 
(Simple.) Comprehend , comprise, include, 
embrace, grasp, understand, perceive. (Exclude, 
mistake.) Comprise, comprehend, contain, 
embrace, include. Conceal, hide, secrete. 
(Uncover.) Conceive, comprehend, understand. 
Conclusion, inference, deduction. Condemn, 
censure, blame, disapprove. (Justify, exon¬ 
erate.) Conduct , direct, guide, lead, gov¬ 
ern, regulate, manage. Confirm, corroborate, 
approve, attest. (Contradict) Conflict, com¬ 
bat, contest, contention, struggle. (Peace, quiet.) 
Confute, disprove, refute, oppugn. (Approve.) 
Conquer, overcome, subdue, surmount, van¬ 
quish. (Defeat.) Consequence, effect, event, 
issue, result. (Cause.) Consider, reflect, 
ponder, weigh. Consistent , constant, compati¬ 
ble. (Inconsistent.) Console, comfort, solace. 
(Harrow, worry.) Constancy, firmness, stability, 
steadiness. (Fickleness.) Contaminate, cor¬ 
rupt, defile, pollute, taint. Contemn, despise, 
disdain, scorn. (Esteem.) Contemplate, medi¬ 
tate, muse. Contemptible , despicable, paltry, 
pitiful, vile, mean. (Noble.) Contend, con¬ 
test, dispute, strive, struggle, combat. Con¬ 
tinual, constant, continuous, perpetual, inces¬ 
sant. (Intermittent.) Continuance , continua¬ 
tion, duration. (Cessation.) Continue, per¬ 
sist, persevere, pursue, prosecute. (Cease.) 
Contradict, deny, gainsay, oppose. (Confirm.) 
Cool, cold, frigid. (Hot.) Correct, rectify, 
reform. Cost, charge, expense, price. Covet¬ 
ousness, avarice, cupidity. (Beneficence.) Cow¬ 
ardice, fear, timidity, pusillanimity. ( Courage.) 
Crime, sin, vice, misdemeanor. (Virtue.) Crim¬ 
inal, convict, culprit, felon, malefactor. Crooked, 


bent, curved, oblique. (Straight.) Cruel, bar¬ 
barous, brutal, inhuman, savage. (Kind.) Cid- 
tivation, culture, refinement. Cursory, desul¬ 
tory, hasty, slight. (Thorough.) Custom, fashion, 
manner, practice. 

DANGER , hazard, peril. (Safety.) Dark, 
dismal, opaque, obscure, dim. (Light.) Deadly, 
fatal, destructive, mortal. Dear, beloved, pre¬ 
cious, costly, expensive. (Despised, cheap.) 
Death, departure, decease, demise. (Life.) 
Decay, decline, consumption. ( Growth.) Deceive, 
delude, impose upon, over-reach, gull, dupe, 
cheat. Deceit, cheat, imposition, trick, delusion, 
guile, beguilement, treachery, sham. (Truth¬ 
fulness.) Decide, determine, settle, adjudicate, 
terminate, resolve. Decipher, read, spell, inter¬ 
pret, solve. Decision, determination, conclusion, 
resolution, firmness. (Vacillation.) Declama¬ 
tion, oratory, elocution, harangue, effusion, 
debate. Declaration, avowal, manifestation, 
statement, profession. Decrease, diminish, les¬ 
sen, wane, decline, retrench, curtail, reduce. 
(Growth.) Dedicate, devote, consecrate offer, 
set, apportion. Deed, act, action, commission, 
achievement, instrument, document, muniment, 
Deem, judge, estimate, consider, think, suppose, 
conceive. Deep, profound, subterranean, sub¬ 
merged, designing, abstruse, learned. (Shal¬ 
low.) Deface, mar, spoil, injure, disfigure. 
(Beautify.) Default, lapse, forfeit, omission, 
absence, want, failure. Defect, imperfection, 
flaw, fault, blemish. (Beauty, improvement.) 
Defend, guard, protect, justify. Defense, excuse, 
plea, vindication, bulwark, rampart. Defer, delay, 
postpone, put off, prorogue, adjourn. (Force, 
expedite.) Deficient, short, wanting, inade¬ 
quate, scanty, incomplete. (Complete, perfect.) 
Defile, v., pollute, corrupt, sully. (Beautify.) 
Define, fix, settle, determine, limit. Defray, 
meet, liquidate, pay, discharge. Degree, grade, 
extent, measure. Deliberate, v., consider, medi¬ 
tate, consult, ponder, debate. Deliberate, a., 
purposed, intentional, designed, determined. 
(Hasty.) Delicacy, nicety, dainty, refinement, 
tact, softness, modesty. (Boorishness, indeli¬ 
cacy. ) Delicate , tender, fragile, dainty, refined. 
(Coarse.) Delicious, sweet, palatable. (Nau¬ 
seous.) Delight, enjoyment, pleasure, happi¬ 
ness, transport, ecstasy, gladness, rapture, bliss. 
(Annoyance.) Deliver, liberate, free, rescue, 
pronounce, give, hand over. (Retain.) Demon¬ 
strate, prove, show, exhibit, illustrate. Depart , 
leave, quit, decamp, retire, withdraw, vanish. 
(Remain.) Deprive, strip, bereave, despoil, rob, 
divest. Depute, appoint, commission, charge, 
intrust, delegate, authorize, accredit. Derision, 
sco'rn, contempt, contumely, disrespect. Deri¬ 
vation, origin, source, beginning, cause, ety¬ 
mology, root. Describe, delineate, portray, 









28 


SYNONYMS AND ANTONYMS 


explain, illustrate, define, picture. Desecrate, 
profane, secularize, misuse, abuse, pollute. 
(Keep holy.) Deserve, merit, earn, justify, win. 
Design, n., delineation, sketch, drawing, cunning, 
artfulness, contrivance. Desirable, expedient, 
advisable, valuable, acceptable, proper, judicious, 
beneficial, profitable, good. Desire , n., longing, 
affection, craving. Desist, cease, stop, discon¬ 
tinue, drop, abstain, forbear. (Continue, per¬ 
severe.) Desolate , bereaved, forlorn, forsaken, 
deserted, wild, waste, bare, bleak, lonely. (Pleas¬ 
ant, happy.) Desperate, wild, daring, auda¬ 
cious, determined, reckless. Despised. Destiny, 
fate, decree, doom, end. Destructive , detri¬ 
mental, hurtful, noxious, injurious, deleterious, 
baleful, baneful, subversive. (Creative, con¬ 
structive. ) Desuetude, disuse, discontinuance. 
(Maintenance.) Desultory , rambling, discur¬ 
sive, loose, unmethodical, superficial, unsettled, 
erratic, fitful. (Thorough.) Detail, n., par¬ 

ticular, specification, minutiae. Detail, v., par¬ 
ticularize, enumerate, specify. (Generalize.) 
Deter, warn, stop, dissuade, terrify, scare. 
(Encourage.) Detriment, loss, harm, injury, 
deterioration. (Benefit.) Develop, unfold, 

amplify, expand, enlarge. Device, artifice, 
expedient, contrivance. Devoid, void, wanting, 
destitute, unendowed, unprovided. (Full,com¬ 
plete.) Devoted, attached, fond, absorbed, 
dedicated. Dictate, prompt, suggest, enjoin, 
order, command. Dictatorial, imperative, impe¬ 
rious, domineering, arbitrary, tyrannical, over¬ 
bearing. (Submissive.) Die, expire, depart, 
perish, decline, languish, wane, sink, fade, decay! 
Diet, food, victuals, nourishment, nutriment, 
sustenance, fare. Difference, separation, dis¬ 
agreement, discord, dissent, estrangement, 
variety. Different, various, manifold, diverse, 
nhke, separate, distinct. (Similar, homogene¬ 
ous.) Difficult, hard, intricate, involved,°per- 
plexing, obscure, unmanageable. (Easy.) 
Diffuse, discursive, prolix, diluted, copious. 
Dignify, aggrandize, elevate, invest, exalt, 
advance, promote, honor. (Degrade.) Dilate, 
stretch, widen, expand, swell, distend, enlarge,’ 
descant, expatiate. Dilatory, tardy, procrastinat- 
ing, behindhand,lagging, dawdling. (Prompt.) 
Diligence, care, assiduity, attention, heed, 
industry. (Negligence.) Diminish, lessen,’ 
reduce, contract, curtail, retrench. (Increase ) 
Disability, unfitness, incapacity. Discern, 
descry, observe, recognize, see, discriminate’ 
separate, perceive. Discipline, order, strictness,’ 
training, coercion, punishment, organization! 
(Confusion, demoralization.) Discover, make 
known, find, invent, contrive, expose, reveal. 
Discreditable, shameful, disgraceful, scandalous' 
disreputable. (Creditable.) Discreet, cautious! 
prudent, wary, judicious. (Indiscreet.) Dis¬ 
crepancy, disagreement, difference, variance. 


(Agreement.) Discrimination, acuteness, dis¬ 
cernment, judgment, caution. Disease, com¬ 
plaint, malady, disorder, ailment, sickness. 
Disgrace, n., disrepute, reproach, dishonor, 
shame, odium. ( Honor.) Disgrace, v., debase, 
degrade, defame, discredit. (Exalt.) Disgust, 
dislike, distaste, loathing, abomination, abhor¬ 
rence. (Admiration.) Dishonest, unjust, fraud¬ 
ulent, unfair, deceitful, cheating, deceptive, 
wrongful. (Honest.) Dismay, v., terrify, 
frighten, scare, daunt, appal, dishearten. (En¬ 
courage.) Dismay, n., terror, dread, fear, fright. 

( Assurance.) Dismiss, send off, discharge, dis¬ 
card, banish. (Ketain.) Dispel, scatter, drive 
away, disperse,dissipate. (Collect.) Display'd 
show, spread out, exhibit, expose. ( Hide.) Dis¬ 
pose, arrange, place, order, give, bestow. Dis¬ 
pute, v., argue, contest, contend, question, 
impugn. (Assent.) Dispute, n., argument, 
debate, controversy, quarrel, disagreement. 
(Harmony.) Dissent, disagree, differ, vary. 
(Assent.) Distinct, clear, plain, obvious, dif- 
ferent, separate. (Obscure, indistinct.) Distin- 
guish, perceive, discern, mark out, divide, dis- 
criminate. Distinguished, famous, glorious, 
far-famed, noted, illustrious, eminent, celebrated. 

(Obscure, unknown, ordinary.) Distract, per¬ 
plex, bewilder. (Calm, concentrate.) Dis- j 
tribute, allot, share, dispense, apportion, deal. 
(Collect.) Disturb, derange, discompose, agi- ( 
tate, rouse, interrupt, confuse, annoy, trouble, ' 
vex, worry. (Pacify, quiet.) Disuse, discon¬ 
tinuance, abolition, desuetude. (Use.) Divide, 
part, se23arate, distribute, deal out, sever, sunder. 
Divine, godlike, holy, heavenly, sacred, a par¬ 
son, clergyman, minister. Do, effect, make, 
perform, accomplish, finished, transact. Docile, 
tractable, teachable, compliant, tame. (Stub¬ 
born.) Doctrine, tenet, article of belief, creed, 
dogma, teaching. Doleful, dolorous, woebegone, 
rueful, dismal, piteous. (Joyous.) Doom, n., 
sentence, verdict, judgment, ‘fate, lot, destiny. 
Doubt, n., uncertainty, suspense, hesitation, 
scruple, ambiguity. ( Certainty.) Draw, pull, 
haul, drag, attract, inhale, sketch, describe. 
Dread, n., fear, horror, terror, alarm, dismay, 
awe ( Boldness, assurance.) Dreadful, fearful, 
frightful, shocking, awful, horrible, horrid, ter- 
lmc. Dress, n., clothing, attire, apparel, gar¬ 
ments, costume, garb, livery. Drift, purpose, 
meaning, scope, aim, tendency, direction. Droll, 
unny, laughable, comic, whimsical, queer, 
amusing. (Solemn.) Drown, inundate, swamp, 
submerge, overwhelm, engulf. Dry, a., arid, 
parched, lifeless, dull, tedious, uninteresting, 
meagre. (Moist, interesting, succulent.) Due, 
owing to, attributable to, just, fair, proper, debt, 

1 * stupid, gloomy, sad, dismal, com¬ 

monplace. (Bright.) Dunce, simpleton, fool, 
nmny, idiot. (Sage.) Durable, lasting, per- 






SYNONYMS AND ANTONYMS 


29 


manent, abiding, continuing. (Ephemeral, per- 
Cl isliable.) Dwell, stay, stop, abide, sojourn, 
11 linger, tarry. Dicindle , pine, waste, diminish, 
decrease, fall off. (Grow.) 


it '■ 


EAGER , hot, ardent, impassioned, forward, 
impatient. (Diffident.) Earn, acquire, obtain, 
win, gain, achieve. Earnest , a., ardent, serious, 
grave, solemn, warm. (Trifling.) Earnest, n., 
pledge, pawn. Ease, n., comfort, rest. (Worry.) 
Ease, v., calm, alleviate, allay, mitigate, appease, 
assuage, pacify, disburden, rid. ( Annoy, worry.) 
Easy, light, comfortable, unconstrained. (Dif¬ 
ficult, hard.) Eccentric, irregular, anomalous, 
singular, odd, abnormal, wayward, particular, 
strange. (Regular, ordinary.) Economical, 
sparing, saving, provident, thrifty, frugal, care¬ 
ful, niggardly. (Wasteful.) Edge, border, 
brink, rim, brim, margin, verge. Efface, blot 
out, expunge, obliterate, wipe out, cancel, erase. 
Effect, n., consequence, result, issue, event, 
execution, operation. Effect, v., accomplish, 
fulfill, realize, achieve, execute, operate, com¬ 
plete. Effective, efficient, operative, serviceable. 
(Yain, ineffectual,) Efficacy, efficiency, energy, 
agency, instrumentality. Efficient, effectual, 
effective, competent, capable, able, fitted. Elimi¬ 
nate, drive out, expel, thrust out, eject, cast out, 
oust, dislodge, banish, proscribe. Eloquence, 
oratory, rhetoric, declamation. Elucidate, make 
plain, explain, clear up, illustrate. Elude , evade, 
escape, avoid, shun. Embarrass , perplex, en¬ 
tangle, distress, trouble. (Assist.) Embellish, 
adorn, decorate, bedeck, beautify, deck. (Dis¬ 
figure.) Embolden, inspirit, animate, encour¬ 
age, cheer, urge, impel, stimulate. (Discourage.) 
Eminent, distinguished, signal, conspicuous, 
noted, prominent, elevated, renowned, famous, 
glorious, illustrious. (Obscure, unknown.) 
Emit, give out, throw out, exhale, discharge, 
vent. Emotion , perturbation, agitation, trepi¬ 
dation, tremor, mental conflict. Employ, occupy, 
busy, take up with, engross. Employment, 
business, avocation, engagement, office, func¬ 
tion, trade, profession, occupation, calling, 
vocation. Encompass, v., encircle, surround, 
gird, beset. Encounter, attack, conflict, com¬ 
bat, assault, onset, engagement, battle, action. 
Encourage , countenance, sanction, support, 
foster, cherish, inspirit, embolden, animate, 
cheer, incite, urge, impel, stimulate. (Deter.) 
End, n., aim, object, purpose, result, conclusion, 
upshot, close, expiration, termination, extremity, 
sequel. Endeavor, attempt, try, essay, strive, 
aim. Endurance, continuation, duration, for¬ 
titude, patience, resignation. Endure, v., last, 
continue, support, bear, sustain, suffer, brook, 
submit to, undergo. (Perish.) Enemy, foe, 
antagonist, adversary, opponent. (Friend.) 
Energetic, industrious, effectual, efficacious, 


powerful, binding, stringent, forcible, nervous. 

( Lazy.) Engage, employ, busy, occupy, attract, 
invite, allure, entertain, engross, take up, enlist. 
Engross, absorb, take up, busy, occupy, engage, 
monopolize. Engulf, swallow up, absorb, imbibe, 
drown, submerge, bury, entomb, overwhelm. 
Enjoin, order, ordain, appoint, prescribe. Enjoy¬ 
ment, pleasure, gratification. (Grief, sorrow, 
sadness.) Enlarge, increase, extend, augment, 
broaden, swell. (Diminish.) Enlighten, illum¬ 
ine, illuminate, instruct, inform. (Befog, 
becloud.) Enliven, cheer, vivify, stir up, ani¬ 
mate, inspire, exhilarate. (Sadden, quiet.) 
Enmity, animosity, hostility, ill-will, malicious¬ 
ness. (Friendship.) Enormous, gigantic, 
colossal, huge, vast, immense, prodigious. 
(Insignificant.) Enough, sufficient, plenty, 
abundance. (Want.) Enraged , infuriated, 
raging, wrathful. (Pacified.) Enrapture, 
enchant, fascinate, charm, captivate, bewitch. 
(Repel.) Enroll, enlist, list, register, record. 
Enterprise, undertaking, endeavor, venture, 
energy. Enthusiasm, earnest, devotion, zeal, 
ardor. (Ennui, lukewarmness.) Enthusiast, 
fanatic, visionary. Equal, equable, even, like, 
alike, uniform. (Unequal.) Eradicate, root 
out, extirpate, exterminate. Erroneous, incor¬ 
rect, inaccurate, inexact. (Exact.) Error, 
blunder, mistake. (Truth.) Especially, chiefly, 
particularly, principally. (Generally.) Essay, 
dissertation, tract, treatise. Establish, build up, 
confirm. (Overthrow.) Esteem, regard, respect. 
(Contempt.) Estimate, appraise, appreciate, 
esteem, compute, rate. Estrangement, abstrac¬ 
tion, alienation. Eternal, endless, everlasting. 
(Finite.) Evade, equivocate,prevaricate. Even, 
level, plain, smooth. (Uneven.) Event, acci¬ 
dent, adventure, incident, occurrence. Evil, ill, 
harm, mischief, misfortune. (Good.) Exact, 
nice, particular, punctual. (Inexact.) Exalt, 
ennoble, dignify, raise. (Humble.) Examina¬ 
tion, investigation, inquiry, research, search, 
scrutiny. Exceed, excel, outdo, surpass, tran¬ 
scend. (Fall short.) Exceptional, uncommon, 
rare, extraordinary. (Common.) Excite, 
awaken, provoke, rouse, stir up. (Lull.) Ex¬ 
cursion, jaunt, ramble, tour, trip. Execute, 
fulfill, perform. Exempt, free, cleared. (Sub¬ 
ject. ) Exercise, practice. Exhaustive, thorough, 
complete. (Cursory.) Exigency, emergency. 
Experiment, proof, trial, test. Explain, ex¬ 
pound, interpret, illustrate, elucidate. Express, 
declare, signify, utter, tell. Extend, reach, 
stretch. (Abridge.') Extravagant, lavish, 
profuse, prodigal. (Parsimonious.) 

FABLE, apologue, novel, romance, tale. 
Face, visage, countenance. Facetious, pleasant, 
jocular, jocose. (Serious.) Factor, agent. 
Fail, to fall short, be deficient. (Accomplish.) 






30 


SYNONYMS AND ANTONYMS 


Faint, feeble, languid. (Forcible.) Fair, clear. 
( Stormj.) Fair, equitable, honest, reasonable. 
(Unfair.) Faith , creed. ( Unbelief, infidelity ). 
Faithful, true, loyal, constant. (Faithless.) 
Faithless, perfidious, treacherous. (Faithful.) 
Fall, drop, droop, sink, tumble. (Rise.) Fame, 
renown, reputation. Famous, celebrated, re¬ 
nowned, illustrious. (Obscure.) Fanciful, 
capricious, fantastical, whimsical. Fancy, im¬ 
agination. Fast, rapid, quick, fleet, expeditious. 
(Slow.) Fatigue, weariness, lassitude. (Vigor.) 
Fear, timidity, timorousness. (Bravery.) Feel- 
ing, sensation, sense. Feeling , sensibility, sus¬ 
ceptibility. (Insensibility.) Ferocious, fierce, 
savage, wild, barbarous. (Mild.) Fertile, 
fruitful, prolific, plenteous, productive. (Sterile.) 
Fiction, falsehood, fabrication. (Fact.) Figure, 
allegory, emblem, metaphor, symbol, picture, 
type. Find, descry, discover, espy. (Lose, 
overlook.) Fine, a., delicate, nice. (Coarse.) 
Fine, n., forfeit, forfeiture, mulct, penalty. Fire, 
glow, heat, warmth. Firm, constant, solid, 
steadfast, fixed, stable. (Weak.) First, fore- 
most, chief, earliest. (Last.) Fit, accommodate, 
adapt, adjust, suit. Fix, determine, establish, 
settle, limit. Flame, blaze, flare, flash, glare. 
Flat, level, even. Flexible, pliant, pliable, 
ductile, supple. (Inflexible.) Flourish, pros¬ 
per? thrive. (Decay.) Fluctuating, wavering, 
hesitating, oscillating, vacillating, change. 
(Firm, steadfast, decided.) Fluent, flowing, 
glib, voluble, unembarrassed, ready. (Hesitat¬ 
ing.) Folks, persons, people, individuals. 
Folloiv, succeed, ensue, imitate, copy, pursue. 
Follower, partisan, disciple, adherent, retainer, 
pursurer, successor. Folly, silliness, foolish¬ 
ness, imbecility, weakness. (Wisdom.) Fond, 
enamored, attached, affectionate. (Distant.) 
Fondness, affection, attachment, kindness, love. 
(Aversion.) Foolhardy, venturesome, incau¬ 
tious, hasty, adventurous, rash. (Cautious.) 
Foolish, simple, silly, irrational, brainless, im¬ 
becile, crazy, absurd, preposterous, ridiculous, 
nonsensical. (Wise, discreet.) Fop, dandy, 
dude, beau, coxcomb, pnppy, jackanapes. 
(Gentleman.) Forbear, abstain, refrain, with¬ 
hold. Force, n., strength, vigor, dint, might, 
energy, power, violence, army, host. Force, v.’ 
compel. (Persuade.) Forecast, forethought’ 
foresight, premeditation, prognostication. Fore¬ 
go, quit, relinquish, let go, waive. Foregoing, 
antecedent, anterior, preceding, previous, prior, 
former. Forerunner, herald, harbinger, pre¬ 
cursor, omen. Foresight, forethought, forecast, 
premeditation. Forge, coin, invent, frame, feign’ 
fabricate, counterfeit. Forgive, pardon, remit’ 
absolve, acquit, excuse, except. Forlorn, for¬ 
saken, abandoned, deserted, desolate, lone, lone¬ 
some. . Form, n., ceremony, solemnity, observ¬ 
ance, rite, figure, shape, conformation, fashion, 


appearance, representation, semblance. Form, v. 
make, create, produce, constitute, arrange 
fashion, mould, shape. Formal, ceremonious 
precise, exact, stiff, methodical, affected. (In- 
formal, natural.) Former, antecedent, anterior, 
previous, prior, preceding, foregoing. Forsaken. 
abandoned, forlorn, deserted, desolate, lone, 
lonesome. Forthwith, immediately, directly, 
instantly, instantaneously. (Anon.) Fortitude , 
endurance, resolution, fearlessness, dauntless¬ 
ness. . ( Weakness.) Fortunate, lucky, happy, 
auspicious, prosperous, successful. (Unfortu¬ 
nate;) Fortune, chance, fate, luck, doom, 
destiny, property, possession, riches. Foster , 
cherish, nurse, tend, harbor, nurture. ( Neglect.) 
Fold, impure, nasty, filthy, dirty, unclean, 
defiled. (Pure, clean.) Fractious, cross, 
captious, petulant, touchy, testy, peevish, fret¬ 
ful, splenetic. (Tractable.) Fragile, brittle, 
frail, delicate, feeble. (Strong.) Fragments, 
pieces, scraps, chips, leavings, remains, remnants. 
Frailty, weakness, failing, foible, imperfection, 
fault, blemish. (Strength.) Frame, v., con¬ 
struct, invent, coin, fabricate, forge, mold, feign, 
make, compose. Franchise, right, exemption, 
immunity, privilege, freedom, suffrage. Frank, 
artless, candid, sincere, free, easy, familiar, open, 
ingenuous, plain. (Tricky, insincere.) Frantic, 
distracted, mad, furious, raving, frenzied. 
(Quiet, subdued.) Fraud, deceit, deception, 
duplicity, guile, cheat, imposition. (Honesty.) 
Freak, fancy, humor, vagary, whim, caprice, 
crotchet. (Purpose, resolution.) Free, a., 
liberal, generous, bountiful, bounteous, munifi¬ 
cent, frank, artless, candid, familiar, open, inde¬ 
pendent, unconfined, unreserved, unrestricted, 
exempt, clear, loose, easy, careless. (Slavish, 
stingy, artful, costly.) Free, v., release, set free, 
deliver, rescue, liberate, enfranchise, affranchise, 
emancipate, exempt. (Enslave, bind.) Freedom, 
liberty, independence, unrestraint, familiarity, 
license, franchise, exemption, privilege. 
(Slavery.) Frequent, often, common, usual, 
general. (Rare.) Fret, gall, chafe, agitate, 
irritate, vex. Friendly, amicable, social, 
sociable. (Distant, reserved, cool.) Frightful, 
fearful, dreadful, dire, direful, terrific, awful, 
horrible, horrid. Frivolous, trifling, trivial, 
petty. . ( Serious, earnest.) Frugal, provident, 
economical, saving. (Wasteful, extravagant.) 
Fruitful, fertile, prolific, productive, abundant, 
plentiful, plenteous. (Barren, sterile.) Fruit¬ 
less, vain, useless, idle, abortive, bootless, 
unavailing, without avail. Frustrate, defeat, 
foil, balk, disappoint. Fulfill, accomplish, effect, 
complete. Fully, completely, abundantly, per¬ 
fectly. Fulsome, coarse, gross, sickening, offen- 
sive, rank. (Moderate.) Furious, violent, 
boisterous, vehement, dashing, sweeping, roll¬ 
ing, impetuous, frantic, distracted, stormy, 









I 


SYNONYMS AND ANTONYMS 


' angry, raging, fierce. (Calm.) Futile , trifling, 

1 trivial, frivolous, useless. (Effective.) 

i 

GAIN , n., profit, emolument, advantage, bene- 

• fit, winnings, earnings. (Loss.) Gam, v., get, 

1 acquire, obtain, attain, procure, earn, win, 
lj achieve, reap, realize, reach. (Lose.) Gallant, 

* brave, bold, courageous, gay, fine, showy, 

1 intrepid, fearless, heroic. Galling, chafing, 

1 irritating, vexing. (Soothing.) Game, play, 

) pastime, diversion, sport, amusement. Gang, 

0 band, horde, company, troop, crew. Gap, 

0 breach, chasm, hollow, cavity, cleft, crevice, rift, 

'3 chink. Garnish, embellish, adorn, beautify, 
el deck, decorate. Gather, pick, cull, assemble, 
lij muster, infer, collect. (Scatter.) Gaudy, showy, 
r flashy, tawdry, gay, glittering, bespangled. 

1 ' (Sombre.) Gaunt , emaciated, scraggy, skinny, 
i meagre, lank, attenuated, spare, lean, thin, 
e (Well-fed.) Gay, cheerful, merry, lively, jolly, 
a sprightly, blithe. (Solemn.) Generate, form, 
t make, beget, produce. Generation, formation, 

( race, breed, stock, kind, age, era. Generous, 

i beneficent, noble, honorable, bountiful, liberal, 
t free. (Niggardly.) Genial, cordial, hearty, 
a festive, joyous. (Distant, cold.) Genius , intel- 
f lect, invention, talent, taste, nature, character, 

ii adept. Genteel, refined, polished, fashionable, 
i. polite, well-bred. (Boorish.) Gentle , placid, 

mild, bland, meek, tame, docile. (Rough, 
i uncouth.) Genuine , real, true, unaffected, 
t sincere. (False.) Gesture, attitude, action, 
posture. Get , obtain, earn, gain, attain, procure, 
n achieve. Ghastly , pallid, wan, hideous, grim, 
i shocking. Ghost, spectre, sprite, apparition, 
j shade, phantom. Gibe, scoff, sneer, flout, jeer, 
mock, taunt, deride. Giddy , unsteady, flighty, 
thoughtless. (Steady.) Gift, donation, bene¬ 
faction, grant, alms, gratuity, boon, present, 
faculty, talent. (Purchase.) Gigantic , co¬ 
lossal, huge, enormous, vast, prodigious, 
immense. (Diminutive.) Give, grant, bestow, 
confer, yield, impart. Glad, pleased, cheerful, 
joyful, gladsome, gratified, cheering. (Sad.) 
Gleam , glimmer, glance, glitter, shine, flash. 
Glee, gayety, merriment, mirth, joviality, joy, 
hilarity. (Sorrow.) Glide, slip, slide, run, 
roll on. Glimmer , v., gleam, flicker, glitter. 
Glimpse , glance, look, glint. Glitter, gleam, 
shine, glisten, glister, radiate. Gloom, cloud, 
darkness, dimness, blackness, dullness, sadness. 
(Light, brightness, joy.) Gloomy , lowering, 
lurid, dim, dusky, sad, glum. (Bright, clear.) 
Glorify, magnify, celebrate, adore, exalt. 
Glorious, famous, renowned, distinguished, 
' noble, exalted. (Infamous.) Glory, honor, 
fame, renown, splendor, grandeur. (Infamy.) 
Glut, gorge, stuff, cram, cloy, satiate, block up. 
Go, depart, proceed, move, budge, stir. God, 
Creator, Lord, Almighty, Jehovah, Omnipotence, 

f 


31 

Providence. Godly , righteous, devout, holy, 
pious, religious. Good , benefit, weal, advantage, 
profit, boon. (Evil.) Good, a., virtuous, right¬ 
eous, upright, just, true. (Wicked, bad.) Gorge, 
glut, fill, cram, stuff, satiate. Gorgeous , superb, 
grand, magnificent, sjfiendid. (Plain, simple.) 
Govern, rule, direct, manage, command. Gov¬ 
ernment, rule, state, control, sway. Graceful, 
becoming, comely, elegant, beautiful. (Awk¬ 
ward.) Gracious, merciful, kindly, beneficent. 
Gradual, slow, progressive. (Sudden.) Grand, 
majestic, stately, dignified, lofty, elevated, 
exalted, splendid, gorgeous, superb, magnificent, 
sublime, pompous. (Shabby.) Grant, bestow, 
impart, give, yield, cede, allow, confer, invest. 
Grant, gift, boon, donation. Graphic, forcible, 
telling, picturesque, vivid, pictorial. Grasp, 
catch, seize, gripe, clasp, grapple. Grate¬ 
ful, agreeable, pleasing, welcome, thankful. 
(Harsh.) Gratification, enjoyment, pleasure, 
delight, reward. (Disappointment.) Grave, 
a., serious, sedate, solemn, sober, pressing, 
heavy. (Giddy.) Grave, n., tomb, sepul¬ 
chre, vault. Great , big, huge, large, majestic, 
vast, grand, noble, august. (Small.) Greedi¬ 
ness, avidity, eagerness, voracity. (Gener¬ 
osity.) Grief, affliction, sorrow, trial, woe, 
tribulation. (Joy.) Grieve, mourn, lament, 
sorrow, pain, hurt, wound, bewail. (Rejoice.) 
Grievous, painful, afflicting, heavy, baleful, 
unhappy. Grind, crush, oppress, grate, harass, 
afflict. Grisly, terrible, hideous, grim, ghastly, 
dreadful. (Pleasing.) Gross, coarse, out¬ 
rageous, unseemly, shameful, indelicate. (Deli¬ 
cate. ) Group, assembly, cluster, collection, 
clump, order, class. Grovel, crawl, cringe, 
fawn, sneak. Grow, increase, vegetate, expand, 
advance. (Decay, diminution.) Growl, grum¬ 
ble, snarl, murmur, complain. Grudge, malice, 
rancor, spite, pique, hatred, aversion. Gruff, 
rough, rugged, blunt, rude, harsh, surly, bearish. 
(Pleasant.) Guile, deceit, fraud. (Candor.) 
Guiltless, harmless, innocent. Guilty, culpable, 
sinful, criminal. 

HABIT, custom, practice. Hail, accost, ad¬ 
dress, greet, salute, welcome. Happiness, 
beatitude, blessedness, bliss, felicity. (Unhap¬ 
piness.) Harbor, haven, port. Hard, firm, 
solid. (Soft.) Hard, arduous, difficult. (Easy.) 
Harm, injury, hurt, wrong, infliction. (Benefit.) 
Harmless, safe, innocuous, innocent. (Hurt¬ 
ful.) Harsh, rough, rigorous, severe, gruff, 
morose. (Gentle.) Hasten, accelerate, dis¬ 
patch, expedite, speed. (Delay.) Hasty, hur¬ 
ried, ill-advised. (Deliberate.) Hateful, odious, 
detestable. (Lovable.) Hatred, enmity, ill- 
will, rancor. (Friendship.) Haughtiness, 
arrogance, pride. (Modesty.) Haughty, arro¬ 
gant, disdainful, supercilious, proud. Hazard, 


/ 






32 


SYNONYMS AND ANTONYMS 


risk, venture. Healthy, salubrious, salutary, 
wholesome. ( Unhealthy.) Heap , accumulate, 
amass, pile. Hearty , a., cordial, sincere, warm. 
(Insincere.) Heavy , burdensome, ponderous, 
weighty. (Light.) Heed , care, attention. 

Heighten , enhance, exalt, elevate, raise. Hein¬ 
ous, atrocious, flagitious, flagrant. (Venial.) 
Help , aid, assist, relieve, succor. (Hinder.) 
Heretic , sectary, sectarian, schismatic, dissenter, 
non-conformist. Hesitate , falter, stammer, 
stutter. Hideous , grim, ghastly, grisly. 
(Beautiful.) High , lofty, tall, elevated. (Deep.) 
Hinder, impede, obstruct, prevent. (Help.) 
Hint , allude, refer, suggest, intimate, insinuate. 
Hold , detain, keep, retain. Holiness , sanctity, 

piety, sacredness. Holy , devout, pious, relig¬ 
ious. Homely, plain, ugly, coarse. (Beautiful.) 
Honesty, integrity, probity, uprightness. (Dis¬ 
honesty.) Honor, v., respect, reverence, esteem. 
(Dishonor.) Hope, confidence, expectation, 
trust. Hopeless, desperate, //of, ardent, burn- 
i D g> fiery. (Cold.) However, nevertheless, 
notwithstanding, yet. Humble, modest, sub¬ 
missive, plain, unostentatious, simple 
(Haughty.) i/mnZZe, degrade, humiliate, 
mortify, abase. (Exalt,) Humor, mood, 
temper. Hunt, seek, chase. Hurtful, noxious 
•pernicious. (Beoeficial.) Husbandry, culti¬ 
vation, tillage. Hypocrite, dissembler, impos¬ 
tor, canter. Hypothesis, theory, supposition. 

IDEA., thought, imagination. Ideal, imagin¬ 
ary, fancied. (Actual.) Idle, indolent, lazy. 
(Industrious.) Ignominious, shameful, scan¬ 
dalous, infamous. (Honorable.) Ignominy, 
shame, disgrace, obloquy, infamy, reproach. 
Ignorant, unlearned, illiterate, uninformed, un¬ 
educated. (Knowing.) Ill, n., evil, wicked¬ 
ness, misfortune, mischief, harm. (Good.) III, 
a., sick, indisposed, unwell, diseased. (Well.) 
Ill-tempered, crabbed, sour, surly, acrimonious 
(Good-natured.) Ill-will, enmity, hatred 
antipathy. (Good-will.) Illegal, unlawful’ 
illicit, contraband, illegitimate. (Legal.) Il¬ 
limitable, boundless, immeasurable, unlimited 
infinite. Illiterate, unlettered, unlearned, un- 
taught, umnstructed. (Learned, educated.) 

1 llusion, fallacy, deception, phantasm. Illusory 
imaginary, chimerical, visionary. (Real.) Illus¬ 
trate, explain, elucidate, clear. Illustrious, 
celebrated, noble, eminent, famous, renowned. 

( Obscure.) Image, likeness, picture, representa¬ 
tion, effigy. Imaginary, ideal, fanciful, illusory 
( Real.) Imagine, conceive, fancy, apprehend, 
flunk, presume. Imbecility, silliness, senility 
dotage. Imitate, copy, ape, mimic, mock,’ 
counterfeit. Immacidate, unspotted, spotless, 
unsullied, stainless. (Soiled.) Immediate 
pressing, instant, next, proximate. Immediately 
instantly, forthwith, directly, presently. Im¬ 


mense, vast, enormous, huge, prodigious, mon¬ 
strous. Immunity, privilege, prerogative, ex¬ 
emption. Impair , injure, diminish, decrease. 
Impart , reveal, divulge, disclose, discover, 
bestow, afford. Impartial, just, equitable, un¬ 
biased. (Partial.) Impassioned, glowing, 
burning, fiery, vehement, intense. Impeach, 
accuse, charge, arraign, censure. Impede , 
hinder, retard, obstruct, prevent. ( Help.) Im¬ 
pediment, obstruction, hindrance, obstacle, 
barrier. (Aid.) Impel, animate, induce, incite] 
instigate, embolden. (Retard.) Impending, 
imminent, threatening. Imperative , command- 
ing, authoritative, despotic. Imperfection, fault, 
blemish, defect, vice. Imperil , endanger, 
hazard, jeopardize. Imperious , commanding, 5 
dictatorial, authoritative, “imperative, lordly, 
overbearing, domineering. Impertinent, in¬ 
trusive, meddling, officious, rude, saucy, impu¬ 
dent, insolent. Impetuous, violent, boisterous, 
furious, vehement. (Calm.) Impious, profane, 
iireligious, godless. (Reverent.) Implicate, 
involve, entangle, embarrass, compromise. 
Imply, involve, comprise, infold, import, denote, 
signify. Importance, signification, significance, 
avail, consequence, weight, gravity, moment. 
Imposing , impressive, striking, majestic, august, 
noble, grand. (Insignificant.) Impotence, 
weakness, incapacity, infirmity, frailty, feeble¬ 
ness. (Power.) Impotent, weak, feeble, help¬ 
less, enfeebled, nerveless,infirm. (Strong.) Im¬ 
pressive, stirring, forcible, exciting, affecting, 
moving. Imprison incarcerate, shut up, im¬ 
mure, confine. (Liberate.) Imprisonment, 
captivity, durance. Improve, amend, better, 
mend, reform, rectify, ameliorate, apply, use, 
employ. (Deteriorate.) Improvident, care¬ 
less, incautious, imprudent, prodigal, wasteful, 
reckless, rash. (Thrifty.) Impudence , assur¬ 
ance, impertinence, confidence, insolence, rude- 
nesc.. Impudent, saucy, brazen, bold, imperti¬ 
nent, forward, rude, insolent, immodest, shame¬ 
less. Impulse, incentive, incitement, motive, 
instigation. Impulsive, rash, hasty, forcible, 
violent. (Deliberate.) Imputation , blame, 
censure, reproach, charge, accusation. Inad¬ 
vertency, error, oversight, blunder, inattention, 
carelessness, negligence. Incentive , motive, in- 
c ucement, impulse. Incite , instigate, excite, 
provoke, stimulate, encourage, urge, impel. 

nchnution, leaning, slope, disposition, tend¬ 
ency, bent, bias, affection, attachment, wish, 
mi ng desire. (Aversion.) Incline, v., slope, 
lean, slant, tend, bend, turn, bias, dispose. In- 
CAjsi, surround, shut in, fence in, cover, wrap. 

nclude , comprehend, comprise, contain, em¬ 
brace, take in. Incommode, annoy, plague, 
molest, disturb, inconvenience, trouble. (Ac¬ 
commodate.) Incompetent , incapable, unable, 
inadequate, insufficient. (Competent^ In- 




SYNONYMS AND ANTONYMS 


crease, v., extend, enlarge, augment, dilate, ex- 
' pand, amplify, raise, enhance, aggravate, mag¬ 
nify, grow. (Diminish.) Increase, n., aug- 
. mentation, accession, addition, enlargement, 
extension. (Decrease.) Incumbent, obligatory. 
Indefinite, vague, uncertain, unsettled, loose, 
lax. (Definite.) Indicate, point out, show, 
mark. Indifference, apathy, carelessness, list¬ 
lessness, insensibility. ( Application, assiduity.) 
Indigence, want, neediness, penury, poverty, 
destitution, privation. (Affluence.) Indigna- 
t tion, anger, wrath, ire, resentment. Indignity, 
insult, affront, outrage, obloquy, opprobrium, 
reproach, ignominy. (Honor.) Indiscrimin¬ 
ate, promiscuous, chance, indistinct, confused. 
(Select, chosen.) Indispensable, essential, 
necessary, requisite, expedient. (Unnecessary, 

, supernumerary.) Indisputable, undeniable, 
undoubted, incontestable, indubitable, unques- 
i tionable, sure, infallible. Indorse, ratify, con¬ 
firm, superscribe. Indulge, foster, cherish, 
fondle. (Deny.) Ineffectual, vain, useless, 
unavailing, fruitless abortive, inoperative. 
(Effective.) Inequality, disparity, dispropor¬ 
tion, dissimilarity, unevenness. (Equality.) 
Inevitable, unavoidable, not to be avoided, cer¬ 
tain. Infamous, scandalous, shameful, igno¬ 
minious, opprobrious, disgraceful. ( Honorable.) 
Inference, deduction, corollary, conclusion, con¬ 
sequence. Infernal, diabolical, fiendish, devil¬ 
ish, hellish. Infest, annoy, plague, harass, dis¬ 
turb. Infirm, week, feeble,enfeebled. (Robust.) 
Inflame, anger, irritate, enrage, chafe, incense, 
nettle, aggravate, embitter, exasperate. (Allay, 
soothe.) Influence, v., bias, sway, prejudice, 
prepossess. Influence, a., credit, favor, reputa¬ 
tion, character, weight, authority, sway, ascend¬ 
ency. Infringe, invade, intrude, contravene, 
break, transgress, violate. Ingenuous, artless, 
candid, generous, open, frank, plain, sincere. 
(Crafty.) Inhuman, cruel, brutal, savage, 
barbarous, ruthless, merciless, ferocious. 
(Humane.) Iniquity, injustice, wrong, griev¬ 
ance. Injure, damage, hurt, deteriorate, wrong, 
aggrieve, harm, spoil, mar, sully. (Benefit.) 
Injurious, hurtful, baneful, pernicious, dele¬ 
terious, noxious, prejudicial, wrongful, damag¬ 
ing. (Beneficial.) Injustice, wrong, iniquity, 
grievance. (Right.) Innocent, guiltless, sin¬ 
less, harmless, inoffensive, innoxious. (Guilty.) 
Innocuous, harmless, safe, innocent. ( Hurtful.) 
Inordinate, intemperate, irregular, disorderly, 
excessive, immoderate. ( Moderate.) Inquiry, 
investigation, examination, research, scrutiny, 
disquisition, question, query, interrogation. 
Inquisitive, prying, peeping, curious, peering. 
Insane, mad, deranged, delirious, demented. 
(Sane.) Insanity, madness, mental aberration, 
lunacy, delirium. (Sanity.) Insinuate, hint, 
intimate, suggest, infuse, introduce, ingratiate. 


OO 

oo 

Insipid, dull, flat, mawkish, tasteless, vapid, in¬ 
animate, lifeless. (Bright, sparkling.) Insolent , 
rude, saucy, pert, impertinent, abusive, scurril¬ 
ous, opprobrious, insulting, offensive. Inspire , 
animate, exhilarate, enliven, cheer, breathe, 
inhale. Instability, mutability, fickleness, 
mutableness, wavering. (Stability, firmness.) 
Instigate, stir up, persuade, animate, incite, 
urge, stimulate, encourage. Instil, implant, in¬ 
culcate, infuse, insinuate. Instruct, inform, 
teach, educate, enlighten, initiate. Instru¬ 
mental, conducive, assistant, helping, 
ministerial. Insufficiency, inadequacy, incom¬ 
petency, incapability, deficiency, lack. Insult, 
affront,outrage,indignity, blasphemy. (Honor.) 
Insulting , insolent, rude, saucy, impertinent, . 
abusive. Integrity, uprightness, honesty, pro¬ 
bity, entirety, entireness, completeness, recti¬ 
tude, purity. (Dishonesty.) Intellect, under¬ 
standing, sense, brains, mind, intelligence, 
ability, talent, genius. (Body.) Intellectual , 
mental, ideal, metaphysical. (Brutal.) Intel¬ 
ligible, clear, obvious, plain, distinct. (Ab¬ 
struse.) Intemperate, immoderate, excessive, 
drunken, nimious, inordinate. (Temperate.) 
Intense , ardent, earnest, glowing, fervid, burn¬ 
ing, vehement. Intent, design, purpose, inten¬ 
tion, drift, view, aim, purport, meaning. 
Intercourse, commerce, connection, intimacy, 
acquaintance. Interdict, forbid, prohibit, inhibit, 
proscribe, debar, restrain from. (Allow.) Inter¬ 
fere, meddle, intermeddle, interpose. Inter¬ 
minable, endless, interminate, infinite, unlimi¬ 
ted, illimitable, boundless, limitless. (Brief, 
concise.^) Interpose, intercede, arbitrate, 
mediate, interfere, meddle. Interpret, explain, 
expound, elucidate, unfold, decipher. Intimate, 
hint, suggest, insinuate, express, signify, impart, 
tell. Intimidate, dishearten, alarm, frighten, 
scare, appal, daunt, cow, browbeat. (Encour¬ 
age. ) Intolerable, insufferable, unbearable, in¬ 
supportable, unendurable. Intrepid, bold, brave, 
daring, fearless, dauntless, undaunted, cour¬ 
ageous, valorous, valiant, heroic, gallant, chival¬ 
rous, doughty. (Cowardly, faint-hearted.) In¬ 
trigue, plot,' cabal, conspiracy, combination, 
artifice, ruse, amour. Intrinsic, real, true, gen¬ 
uine, sterling, native, natural. (Extrinsic.) In¬ 
validate, quash, cancel, overthrow, vacate, 
nullify, annul. Invasion, incursion, irruption, 
inroad, aggression, raid, fray. Invective, abuse, 
reproach, railing, censure, sarcasm, satire. 
Invent , devise, contrive, frame, find out, dis¬ 
cover, design. Investigation, examination, 
search, inquiry, research, scrutiny. Inveterate, 
confirmed, chronic, malignant. (Inchoate.) 
Invidious, envious, hateful, odious, malignant. 
Invigorate, brace, harden, nerve, strengthen, 
fortify. (Enervate.) Invincible, unconquer¬ 
able, 'impregnable, insurmountable. Invisible, 







34 


SYNONYMS AND ANTONYMS 


unseen, imperceptible, impalpable, unperceivable. 
Invite, ask, call, bid, request, allure, attract, 
solicit. Invoke , invocate, call upon, appeal, 
refer, implore, beseech. Involve , implicate, 
entangle, compromise, envelop. Irksome , weari¬ 
some tiresome, tedious, annoying. ( Pleasant.) 
Irony , sarcasm, satire, ridicule, raillery. Irra¬ 
tional, foolish, silly, imbecile, brutish, absurd, 
ridiculous. (Rational.) Irregular , eccentric, 
anomalous, inordinate, intemperate. (Regular.) 
Irreligious , profane, godless, impious, sacri¬ 
legious, desecrating. Irreproachable, blame¬ 
less, spotless, irreprovable. Irresistible, resist¬ 
less, irrepressible. Irresolute , wavering, unde¬ 
termined, undecided, vacillating. (Determined.) 
Irritable, excitable, irascible, susceptible, sensi¬ 
tive. (Calm.) Irritate, aggravate, worry, 
embitter, madden, exasperate. Issue, v., emerge, 
rise, proceed, how, spring, emanate. Issue, n., 
end, upshot, effect, result, offspring, progeny. 

JADE, harass, weary, tire, worry. Jangle, 
wrangle, conflict, disagree. Jarring, conflicting, 
discordant, inconsonant, inconsistent. Jaunt, 
ramble, excursion, trip. Jealousy, suspicion, 
envy. Jeopard, hazard, peril, endanger. Jest, 
joke, sport, divert, make game of. Journey, 
travel, tour, passage. Joy, gladness, mirth, 
delight. (Grief.) Judge, justice, referee, 
arbitrator. Joyful , glad, rejoicing, exultant. 
(Mournful.) Judgment , discernment, discrim¬ 
ination, understanding. Justice, equity, right. 
Justice is right as established bylaw; equity 
according to the circumstances of each particu¬ 
lar case. (Injustice.) Justness, accuracy, cor¬ 
rectness, precision. 

KEEP, preserve, save. (Abandon.) Kill, 
assassinate, murder, slay. Kindred, affinity, 
consanguinity, relationship. Knowledge, eru¬ 
dition, learning, science. (Ignorance.) 

LABOR , toil, work, effort, drudgery. (Idle¬ 
ness.) Lack, need, deficiency, scarcity, insuf¬ 
ficiency. (Plenty.) Lament, mourn, grieve, 
weep. (Rejoice.) Language, dialect, idiom, 
speech, tongue. Lascivious, loose, unchaste, 
lustful, lewd, lecherous. (Chaste.) Last, final, 
latest, ultimate. (First.) Laudable, commend¬ 
able, praiseworthy. (Blamable.) Laughable, 
comical, droll, ludicrous. (Serious.) Lawful 
legal, legitimate, licit. (Illegal.) Lead, con¬ 
duct, guide. (Follow.) Lean, meager. (Fat.) 
Learned, erudite, scholarly. (Ignorant.) Leave, 
v., quit, relinquish. Leave, n., liberty, permis¬ 
sion, license. (Prohibition.) Life, existence, 
animation, spirit, vivacity. (Death.) Lifeless ’ 
dead, inanimate. Lift, erect, elevate, ‘exalt’ 
raise. (Lower.) Light, clear, bright. (Dark.) 
Lightness, flightiness, giddiness, levity, vola¬ 
tility. (Seriousness.) Likeness , resemblance, 


similarity. (Uulikeness.) Linger, lag, loiter, 
tarry, saunter. (Hasten.) Little, diminutive, 
small. (Great.) Livelihood, living, mainten¬ 
ance, subsistence, support. Lively, jocund, 
merry, sportive, sprightly, vivacious. (Slow, 
languid, sluggish.) Long, extended, extensive. 
(Short.) Look, appear, seem. Lose, missj 
forfeit. (Gain.) Loss, detriment, damage, 
deprivation. (Gain.) Loud, clamorous, high- 
sounding, noisy. (Low, quiet.) Love, affec¬ 
tion. (Hatred.) Low, abject, mean. (Noble.) 
Lunacy, derangement, insanity, mania, mad¬ 
ness. ( Sanity.) Luster, brightness, brilliancy, 
splendor. Luxuriant, exuberant. (Sparse.) 

MACHINATION, plot, intrigue, cabal, 
conspiracy. (Artlessness.) Mad, crazy, delir¬ 
ious, insane, rabid, violent, frantic. (Sane, 
rational, quiet.) Madness, insanity, fury, rage, 
frenzy. Magisterial, august, dignified, majestic, 
pompous, stately. Make, form, create, produce. 
(Destroy.) Malediction, anathema, curse, im¬ 
precation, execration. Malevolent, malicious, 
virulent, malignant. (Benevolent.) Malice, 
spite, rancor, ill-feeling, grudge, animosity, ill- 
will. (Benignity.) Malicious, see malevolent. 
Manacle, v., shackle, fetter, chain. (Free.) 
Manage, contrive, concert, direct. Management, 
direction, superintendence, care, economy. 
Mangle, tear, lacerate, mutilate, cripple, maim. 
Mania, madness, insanity, lunacy. Manifest, 
v., reveal, prove, evince, exhibit, display, show. 
Manifest, a., clear, plain, evident, open, appar¬ 
ent, visible. (Hidden, occult.) Manifold, sev¬ 
eral, sundry, various, divers, numerous. Manly, 
masculine, vigorous, courageous, brave, heroic. 
(Effeminate.) Manner, habit, custom, way, 
air, look, appearance. Manners, morals, habits, 
behavior, carriage. Mar, spoil, ruin, disfigure. 
(Improve.) March, tramp, tread, walk, step, 
space. Margin , edge, rim, border, brink, verge. 
Mark, n., sign, note, symptom, token, indica¬ 
tion, trace, vestige, track, badge, brand. Mark, 
v., impress, print, stamp, engrave, note, desig¬ 
nate. Marriage, wedding, nuptials, matrimony, 
wedlock. Martial, military, warlike, soldier¬ 
like. Marvel , wonderful, miracle, prodigy. 
Marvelous, wondrous, wonderful, amazing, 
miraculous. Massive, bulky, heavy, weighty, 
ponderous, solid, substantial. (Flimsy.) Mas¬ 
tery, dominion, rule, sway, ascendancy, suprem¬ 
acy. Matchless, unrivaled, unequaled, unpar¬ 
alleled, peerless, incomparable, inimitable, sur¬ 
passing. (Common, ordinary.) Material, a., < 
corporeal, bodily, physical, temporal, moment¬ 
ous, important. (Spiritual, immaterial.) Maxim, 
adage, apothegm, proverb, saying, by-word, 
saw. Meager, poor, lank, emaciated, barren, 
dry, uninteresting. (Rich.) Mean, a., stingy, 
niggardly, low, abject, vile, ignoble, degraded. 





SYNONYMS AND ANTONYMS 


35 


contemptible, vulgar, despicable. (Generous.) 
Mean , v., design, purpose, intent, contemplate, 
6iguify, denote, indicate. Meaning, significa¬ 
tion, import, acceptation, sense, purport. 
Medium, organ, channel, instrument, means. 
Medley, mixture, variety, diversity, miscellany. 
Meek, unassuming, mild, gentle. (Proud.) 
Melancholy, low-spirited, dispirited, dreamy, 
sad. (Jolly, buoyant.) Mellow, ripe, mature, 
soft. (Immature.) Melodious, tuneful, musical, 
silver, dulcet, sweet. (Discordant.) Memor¬ 
able, signal, distinguished, marked. Memorial, 
monument, memento, commemoration. Mem¬ 
ory, remembrance, recollection. Menace, n., 
threat. Mend, repair, amend, correct, better, 
ameliorate, improve, rectify. Mention, tell, 
name, communicate, impart, divulge, reveal, 
disclose, inform, acquaint. Merciful, com¬ 
passionate, lenient, clement, tender, gracious, 
kind. (Cruel.) Merciless, hard-hearted, cruel, 
unmerciful, pitiless, remorseless, unrelenting. 
(Kind.) Merriment, mirth, joviality, jollity, 
hilarity. (Sorrow.) Merry, cheerful, mirthful, 
joyous, gay, lively, sprightly, hilarious, blithe, 
blithesome, jovial, sportive, jolly. (Sad.) 
Metaphorical, figurative, allegorical, symboli¬ 
cal. Method, way, manner, mode, process, 
order, rule, regularity, system. Mien, air, 
look, manner, aspect, appearance. Migratory, 
roving, strolling, wandering, vagrant. (Settled, 
sedate, permanent.) Mimic, imitate, ape, 
mock. Mindful, observant, attentive, heedful, 
thoughtful. (Heedless.) Miscellaneous, pro¬ 
miscuous, indiscriminate, mixed. Mischief, 
injury, harm, damage, hurt, evil, ill. (Benefit.) 
Miscreant, caitiff, villain, ruffian. Misera¬ 
ble, unhappy, wretched, distressed, afflicted. 
(Happy.) Miserly, stingy, niggardly, avar¬ 
icious, griping. Misery, wretchedness, woe, 
destitution, penury, jmvation, beggary. ( Hap¬ 
piness. ) Misfortune, calamity, disaster, 
mishap, catastrophe. (Good luck.) Miss, 
omit, lose, fail, miscarry. Mitigate, alleviate, 
relieve, abate, diminish. (Aggravate.) Mod¬ 
erate, temperate, abstemious, sober, abstinent. 
(Immoderate.) Modest, chaste, virtuous, bash¬ 
ful, reserved. (Immodest.) Moist, wet, damp, 
dank, humid. (Dry.) Monotonous, unvaried, 
dull, tiresome, undiversified. (Varied.) Mon¬ 
strous, shocking, dreadful, horrible, huge, 
immense. Monument, memorial, record, re¬ 
membrancer, cenotaph. Mood, humor, dis¬ 
position, vein, temper. Morbid, sick, ailing, 
sickly, diseased, corrupted. (Normal, sound. ) 
Morose , gloomy, sullen, surly, fretful, crabbed, 
crusty. (Joyous.) Mortal, deadly, fatal, 
human. Motion, proposition, proposal, move¬ 
ment. Motionless, still, stationary, torpid, 
stagnant. (Active, moving.) Mount, arise, 
rise, ascend, soar, tower, climb, scale. Mourn¬ 


ful, sad, sorrowful, lugubrious, grievous, dole¬ 
ful, heavy. (Happy.) Move, actuate, impel, 
induce, prompt, instigate, persuade, stir, 
agitate, propel, push. Multitude, crowd, 
throng, host, mob, swarm. Murder, v., kill, 
assassinate, slay, massacre, dispatch. Muse, v., 
meditate, contemplate, think, reflect, cogitate, 
ponder. Music , harmony, melody, symphony. 
Musical, tuneful, melodious, harmonious, 
dulcet, sweet. Musty, stale, sour, fetid. 
(Fresh, sweet.) Mute, dumb, silent, speech¬ 
less. Mutilate, maim, cripple, disable, dis¬ 
figure. Mutinous , insurgent, seditious, tumult¬ 
uous, turbulent, riotous. ( Obedient, orderly.) 
Mutual, reciprocal, interchanged, correlative. 
(Sole, solitary.) Mysterious, dark, obscure, 
hidden, secret, dim, mystic, enigmatical, un¬ 
accountable. (Oj:>en, clear.) Mystify, confuse, 
perplex, j^uzzle. (Clear, explain.) 

NAKED, nude, bare, uncovered, unclothed, 
rough, rude, simple. (Covered, clad.) Name, 
v., denominate, entitle, style, designate, term, 
call, christen. Name, n., appellation, designa¬ 
tion, denomination, title, cognomen, reputation, 
character, fame, credit, repute. Narrate, tell, 
relate, detail, recount, describe, enumerate, 
rehearse, recite. Nasty, filthy, foul, dirty, un¬ 
clean, impure, indecent, gross, vile. Nation, 
people, community, realm, state. Native, in¬ 
digenous, inborn, vernacular. Natural, original, 
regular, normal, bastard. (Unnatural, forced.) 
Near, nigh, neighboring, close, adjacent, con¬ 
tiguous, intimate. (Distant.) Necessary, need¬ 
ful, expedient, essential, requisite, indispensa¬ 
ble. (Useless.) Necessitate, compel, force, 
oblige. Necessity, need, occasion, exigency, 
emergency, urgency, requisite. Need, n., 
necessity, distress, poverty, indigence, want, 
penury. Need, v., require, want, lack. Neglect, 
v., disregard, slight, omit, overlook. Neglect, 
n., omission, failure, default, negligence, remiss¬ 
ness, carelessness, slight. Neighborhood, 
environs, vicinity, nearness, adjacency, prox¬ 
imity. Nervous, timid, timorous, shaky. New, 
fresh, recent, novel. (Old.) News, tidings, 
intelligence, information. Nice, exact, accurate, 
good, particular, precise, fine, delicate. ( Care¬ 
less, coarse, unpleasant.) Nimble, active, brisk, 
lively, alert, quick, agile, prompt. (Awkward.) 
Nobility, aristocracy, greatness, grandeur, 
peerage. Noble, exalted, elevated, illustrious, 
great, grand, lofty. (Low.) Noise, cry, outcry, 
clamor, row, din, uproar, tumult. (Silence.) 
Nonsensical, irrational, absurd, silly, foolish. 
(Sensible.) Notable, plain, evident, remark¬ 
able, signal, striking, rare. (Obscure.) Note, 
n., token, symbol, mark, sign, indication, 
remark, comment. Noted, distinguished, re¬ 
markable, eminent, renowned. (Obscure.) 



SYNONYMS AND ANTONYMS 


$6 

Notice, n., advice, notification, intelligence, in¬ 
formation. Notice , v., mark, note, observe, 
attend to, regard, heed. Notify, v., publish, 
acquaint, apprise, inform, declare. Notion, con¬ 
ception, idea, belief, opinion, sentiment. Notori¬ 
ous, conspicuous, open, obvious, ill-famed. 
(Unknown.) Nourish, nurture, cherish, foster, 
supply. (Starve, famish.) Nourishment, food, 
diet, sustenance, nutrition. Novel, modern, 
new, fresh, recent, unused, strange, rare. 
(Old.) Noxious, hurtful, deadly, poisonous, 
deleterious, baneful. (Beneficial.) Nullify, 
annul, vacate, invalidate, quash, cancel, repeal. 
(Affirm.) Nutrition , food, diet, nutriment, 
nourishment. 

OBDURATE , hard, callous, hardened, un¬ 
feeling, insensible. (Yielding, tractable.) 
Obedient, compliant, submissive, dutiful, re¬ 
spectful. (Obstinate.) Obese, corpulent, fat, 
adipose, fleshy. (Attenuated.) Obey, v., con¬ 
form, comply, submit. (Rebel, disobey.) 
Object, n., aim, end, purpose, design, mark, 
butt. Object, v., oppose, except to, contravene, 
impeach, deprecate. (Assent.) Obnoxious, 
offensive. (Agreeable.) Obscure, undistin¬ 
guished, unknown. (Distinguished.) Obstinate, 
contumacious, headstrong, stubborn, obdurate. 
(Yielding.) Occasion, opportunity. Offense, 
affront, misdeed, misdemeanor, transgression, 
trespass. Offensive, insolent, abusive, obnox¬ 
ious. (Inoffensive.) Office, charge, function, 
place. Offspring, issue, progeny. Old, aged, 
superannuated, ancient, antique, antiquated, 
obsolete, old-fashioned. (Young, new.) Omen, 
presage, prognostic. Opaque, dark. (Bright, 
transparent.) Open, candid, unreserved, clear, 
fair. (Hidden, dark.) Opinion, notion, view, 
judgment, belief, sentiment. Opinionated, con¬ 
ceited, egoistical. (Modest.) Oppose, resist, 
withstand, thwart. (Give way.) Option, choice. 
Order, method, rule, system, regularity. (Dis¬ 
order ) Origin, cause, occasion, beginning, 
source. (End.) Outlive, survive. Outward , 
external, outside, exterior. (Inner.) Over, 
above. (Under.) Overbalance, outweigh, jDre- 
ponderate. Overbear, bear down, overwhelm, 
overpower, siibdue. Overbearing, haughty, 
arrogant, proud. (Gentle.) Overflow, inun¬ 
dation, deluge. Overrule, supersede, suppress. 
Overspread , overrun, ravage. Overturn , invert, 
overthrow, reverse, subvert. (Establish, 
fortify.) Overwhelm, crush, defeat, vanquish. 

PAIN, suffering, qualm, pang, agony, an¬ 
guish. (Pleasure.) Pallid, pale, wan. (Florid.) 
Part, division, portion, share, fraction. (Whole.) 
Particular, exact, distinct, odd, singular, 
strange. (General.) Patient, passive, sub¬ 
missive, meek. (Obdurate.) Peace, calm, 
quiet, tranquillity. (War, riot, trouble, turbu¬ 


lence.) Peaceable, pacific, peaceful, quiet. 
(Troublesome, riotous.) Penetrate, bore, 
pierce, perforate. Penetration, acuteness, 
sagacity. (Dullness.) People, nation,persons, 
folks. Perceive, note, observe,. discern, dis¬ 
tinguish. Perception, conception, notion, idea. 
Peril, danger, pitfall, snare. (Safety.) Per¬ 
mit, allow, tolerate. (Forbid.) Persuade, 
allure, entice, prevail upon. Physical, cor¬ 
poreal, bodily, material. (Mental.) Picture, 
engraving, print, representation, illustration, 
image. Piteous, doleful, woful, rueful. (Joy¬ 
ful.) Pitiless, see merciless. Pity, compas¬ 
sion, sympathy. (Cruelty.) Place, n., spot, 
site, position, post, situation, station. Place, v., 
order, dispose. Plain, open, manifest, evident. 
(Secret.) Play, game, sport, amusement. 
(Work.) Please, grati fy, pacify. ( Displease.) 
Pleasure, charm, delight, joy. (Pain.) Plenti¬ 
ful, abundant, ample, copious, plenteous. 
(Scarce.) Poise, balance. Positive, absolute, 
peremptory, decided, certain. (Negative, unde¬ 
cided. ) Possessor, owner, proprietor. Possible, 
practical, 2 ^racticable. (Impossible.) Poverty, 
penury, indigence, need, want. (Wealth.) 
Power, authority, force, strength, dominion. 
Powerful, mighty, potent. (Weak.) Praise, 
commend, extol, laud. (Blame.) Prayer, en¬ 
treaty, petition, request, suit. Pretense, n., 
pretext, subterfuge. Prevailing, predominant, 
prevalent, general. (Isolated, sporadic.) Pre¬ 
vent, obviate, preclude. Previous, antecedent, 
introductory, preparatory, 23reliminary. (Sub¬ 
sequent.) Pride, vanity, conceit. (Humility.) 
Principally, chiefly, essentially, mainly. Prin¬ 
ciple, ground, reason, motive, impulse, maxim, 
rule, rectitude, integrity. Privilege, immunity, 
advantage, favor, prerogative, exemption, right’ 
claim. . I) obity, rectitude, uprightness, hon¬ 
esty, integrity, sincerity, soundness. (Dis¬ 
honesty.) Problematical, uncertain, doubtful, 
dubious, questionable, disputable, suspicious. 
(Certain.) Prodigious, huge, enormous, vast, 
amazing, astonishing, astounding, surprising 
iemarkable, wonderful. (Insignificant.) Pro¬ 
fession, business, trade, occupation, vocation, 
office, employment, engagement, avowal’ 
Proffer, volunteer, offer, propose, tender. 
Profligate, abandoned, dissolute, depraved, 
vicious, degenerate, corrupt, demoralized. (Vir¬ 
tuous.) Profound, deep, fathomless, pene¬ 
trating, solemn, abstruse, recondite. (Shallow ) 
Profuse, extravagant, prodigal, lavish, improvi- 
uenr, excessive, copious, plentiful. (Succinct ) 
Prolific, productive, generative, fertile, fruitful, 
teeming (Barren.) Prolix, diffuse, long, 
prolonged, tedious, tiresome, wordy, verbose 
prosaic. (Concise, brief.) Prominent, emi¬ 
nent, conspicuous, marked, important, leading. 
(Obscure.) Promiscuous, mixed, unarranged, 









SYNONYMS AND ANTONYMS 


37 


miDgled, indiscriminate. (Select.) Prompt, 
see punctual. Prop, v., maintain, sustain, sup¬ 
port, stay. Propagate, spread, circulate, diffuse, 
disseminate, extend, breed, increase. (Suppress.) 
Proper, legitimate, right, just, fair, equitable, 
honest, suitable, fit, adapted, meet, becoming, 
befitting, decent, pertinent, appropriate. 
(Wrong.) Prosper, flourish, succeed, grow 
rich, thrive, advance. (Fail.) Prosperity , 
well-being, weal, welfare, happiness, good luck. 
(Poverty.) Proxy, agent, representative, sub¬ 
stitute, delegate, deputy. Prudence, careful¬ 
ness, judgment, discretion, wisdom. (Indiscre¬ 
tion.) Prurient, itching, craving, hankering, 
longing. Puerile, youthful, juvenile, boyish, 
childish, infantile, trifling, weak, silly. ( Mature.) 
Punctilious, nice, particular, formal, precise. 
(Negligent.) Punctual, exact, precise, nice, 
particular, pronqff, timely. (Dilatory.) Pu¬ 
trefy, rot, decompose, corrupt, decay. Puzzle, 
v., perplex, confound, embarrass, bewilder, con¬ 
fuse, pose, mystify. (Enlighten.) 

QUACK, impostor, pretender, charlatan, em¬ 
piric, mountebank. (Savant.) Quaint, artful, 
curious, far-fetched, fanciful, odd, singular. 
Qualified , competent, fitted, adapted. (Incom¬ 
petent.) Quality, attribute, rank, distinction. 
Querulous, doubting, complaining, fretting, re¬ 
pining. (Patient.) Question, query, inquiry, 
interrogatory. Quibble, cavil, evade, equivo¬ 
cate, shuffle, prevaricate. Quick, lively, ready, 
prompt, alert, nimble, agile, active, brisk, ex¬ 
peditious, adroit, fleet, rapid, swift, impetuous, 
sweeping, dashing, clever, sharp. (Slow.) 
Quote , note, repeat, cite, adduce. 

RABID, mad, furious, raging, frantic. 
(Rational.) Race, course, match, pursuit, 
career, family, clan, house, ancestry, lineage, 
pedigree. Rack, agonize, wring, torture, ex¬ 
cruciate, distress, harass. (Soothe.) Racy, 
spicy, pungent, smart, spirited, lively, vivacious. 
(Dull, insipid.) Radiance , splendor, bright¬ 
ness, brilliance, brilliancy, lustre, glare. (Dull¬ 
ness.) Radical, organic, innate, fundamental, 
original, constitutional, inherent, complete, en¬ 
tire. (Superficial. In a political sense, un¬ 
compromising; antonym, moderate.) Rancid, 
'•fetid, rank, stinking, sour, tainted, reasty. 
(Fresh, sweet.) Rancor, malignity, hatred, 
hostility, antipathy, animosity, enmity, ill-will, 
spite. (Forgiveness.) Rank, order, degree, 
dignity, nobility, consideration. Ransack, 
rummage, pillage, overhaul, explore, plunder. 
Ransom, emancipate, free, unfetter. Rant, 
bombast, fustian, cant. Rapacious, ravenous, 
voracious, greedy, grasping. (Generous.) 
Rant, ecstatic, transported, ravished, entranced, 
charmed. (Distracted.) Rapture, ecstacy, 


transport, delight, bliss. (Dejection.) Rare, 
scarce, singular, uncommon, unique. Rascal, 
scoundrel, rogue, knave, scamp, vagabond. 
Rash, hasty, precipitate, foolhardy, adventur¬ 
ous, heedless, reckless, careless. (Deliberate. ) 
Rate, value, compute, appraise, estimate, chide, 
abuse. Ratify, confirm, establish, substantiate, 
sanction. (Protest, oppose.) Rational, reas¬ 
onable, sagacious, judicious, wise, sensible, 
sound. (Unreasonable.) Ravage, overrun, 
overspread, desolate, despoil, destroy. Ravish, 
enrapture, enchant, charm, delight, abuse. Raze, 
demolish, destroy, overthrow, ruin, dismantle. 
(Buildup.) Reach, touch, stretch, attain, gain, 
arrive at. Ready, prepared, ripe, apt, prompt, 
adroit, handy. (Slow, dilatory.) Real, actual, 
literal, practical, positive, certain, genuine, true. 
(Unreal.) Realize, accomplish, achieve, effect, 
gain, get, acquire, comprehend. Reap, gain, 
get, acquire, obtain. Reason, n., motive, design, 
end, proof, cause, ground, purpose. Reason , v., 
deduce, draw from, trace, infer, conclude. 
Reasonable , rational, wise, honest, fair, right, 
just. (Unreasonable.) Rebellion, insurrection, 
revolt. Recant, recall, abjure, retract, revoke. 
Recede, retire, retreat, withdraw, ebb. Receive, 
accept, take, admit, entertain. Reception, re¬ 
ceiving, levee, receipt, admission. Recess, re¬ 
treat, depth, niche, vacation, intermission. 
Recreation, sport, pastime, play, amusement, 
game, fun. Redeem, ransom, recover, rescue, 
deliver, save, free. Redress, remedy, repair, re¬ 
mission, abatement, relief. Reduce, abate, less¬ 
en, decrease, lower, shorten, conquer. Refined, 
polite, courtly, polished, cultured, genteel, puri¬ 
fied. (Boorish.) Reflect, consider, cogitate, 
think, ponder, muse, censure. Reform, amend, 
correct, better, restore, improve. (Corrupt.) 
Reformation, improvement, reform, amend¬ 
ment. (Corruption.) Refuge, asylum, pro¬ 
tection, harbor, shelter, retreat. Refuse, v., 
deny, reject, repudiate, decline, withhold. (Ac¬ 
cept.) Refuse, n., dregs, dross, scum, rubbish, 
leavings, remains. Refute, disprove, falsify, 
negative. (Affirm.) Regard, v., mind, heed, 
notice, behold, view, consider, respect. Regret, 
n., grief, sorrow, lamentation, repentance, re¬ 
morse. Regular, orderly, uniform, customary, 
ordinary, stated. (Irregular.) Regulate, 
methodize, arrange, adjust, organize, govern, 
rule. (Disorder.) Reimburse, refund, repay, 
satisfy, indemnify. Relevant, fit, proper, suita¬ 
ble, appropriate, pertinent, apt. (Irrelevant.) 
Reliance, trust, hope, dependence, confidence. 
(Suspicion.) Relief, succor, aid, help, redress, 
alleviation. Relinquish, give up, forsake, re¬ 
sign, surrender, quit, leave, forego. (Retain.) 
Remedy, help, relief, redress, cure, specific, 
reparation. Remorseless, pitiless, relentless, 
cruel, ruthless, merciless, barbarous. (Merci- 






bYNONVMS AND ANTONYMS 


ns 


fu], humane.) Remote, distant, far, secluded, 
indirect. (Near.) Reproduce, propagate, im¬ 
itate, represent, copy. Repudiate, disown, dis¬ 
card, disavow, renounce, disclaim. (Acknowl¬ 
edge.) Repugnant, antagonistic, distasteful. 
(Agreeable.) Repulsive, forbidding, odious, 
ugly, disagreeable, revolting. (Attractive.) 
Respite, reprieve, interval, stop, pause. Re¬ 
venge, vengeance, retaliation, requital, retribu¬ 
tion. (Forgiveness.) Revenue, produce, income, 
fruits, proceeds, wealth. Reverence, n., honor, 
respect, awe, veneration, deference, worship, 
homage. (Execration.) Revise , review, re¬ 
consider. Revive, refresh, renew, renovate, 
animate, resuscitate, vivify, cheer, comfort. 
Rich, wealthy, affluent, opulent, copious, ample, 
abundant, exuberant, plentiful, fertile, fruitful, 
superb, gorgeous. (Poor.) Rival, n., antag¬ 
onist, opponent, competitor. Road , way, high¬ 
way, route, course, path, pathway, anchorage. 
Roam, ramble, rove, wander, stray, stroll. 
Robust, strong, lusty, vigorous, sinewy, stout, 
sturdy, stalwart, able-bodied. (Puny.) Rout, 
v., discomfit, beat, defeat, overthrow, scatter. 
Route, road, course, march, way, journey, path, 
direction. Rude, rugged, rough, uncouth, 
unpolished, harsh, gruff, ' impertinent, saucy, 
flippant, impudent, insolent, churlish. (Pol¬ 
ished, polite.) Rule, sway, method, system, 
law, maxim, precept, guide, formula, regulation, 
government, standard, test. Rumor, hearsay, 
talk, fame, report, bruit. Ruthless, cruel, sav- 
age, barbarous, inhuman, merciless, remorseless, 
relentless, unrelenting, (Considerate.) 

SACRED, holy, hallowed, divine, consecrated, 
dedicated, devoted. (Profane.) Safe, secure, 
harmless, trustworthy, reliable. ( Perilous, dan¬ 
gerous.) Sanction, confirm, countenance, 
encourage, support, ratify, authorize. (Disap¬ 
prove.) Sane, sober, lucid, sound, rational. 
(Crazy.) Saucy, impertinent, rude, impudent, 
insolent, flippant, forward. (Modest.) Scan¬ 
dalize, shock, disgust, offend, calumniate, vilify, 
revile, malign, traduce, defame, slander. Scanty, 
bare, pinched, insufficient, slender, meager. 
(Ample.) Scatter, strew, spread, disseminate, 
disperse, dissipate, dispel. (Collect.) Secret, 
clandestine, concealed, hidden, sly, underhand, 
latent, private. (Open.) Seduce, allure, attract, 
decoy, entice, abduct, inveigle, deprave. Sense , 
discernment, appreciation, view, opinion, fooling, 
perception, sensibility, susceptibility, thought, 
judgment, signification, import, significance, 
meaning, purport, wisdom. Sensible, wise, 
intelligent, reasonable, sober, sound, conscious, 
aware. (Foolish.) Settle, arrange, adjust, 
regulate, conclude, determine. Several, sundry, 
divers, various, many. Severe, harsh, stem, 
stringent, unmitigated, rough, unyielding. 


(Lenient.) Shake, tremble, Bhudder, shiver, 
quake, quiver. Shallow, superficial, flimsy, 
slight. (Deep, thorough.) Shame, disgrace, 
dishonor. (Honor.) Shameful, degrading, 
scandalous, disgraceful, outrageous. (Honor¬ 
able.) Shameless, immodest, impudent, inde¬ 
cent, indelicate, brazen. Shape, form, fashion, 
mold, model. Share, portion, lot, division, 
quantity, quota, contingent. Sharp, acute, 
keen. (Dull.) Shine, glare, glitter, radiate, 
sparkle. Short, brief, concise, succinct, sum- 
mary. (Long.) Show, v., indicate, mark, 
point out, exhibit, display. Show, n., exhibi¬ 
tion, representation, sight, spectacle. Sick, 
diseased, sickly, unhealthy, morbid. ( Healthy.) 
Sickness , illness, indisposition, disease, dis¬ 
order. (Health.) Significant, a., expressive, 
material, important. (Insignificant. ) Sig- 
nification, import, meaning, sense. Silence , 
speechlessness, dumbness. (Noise.) Silent, 
dumb, mute, speechless. (Talkative.) Simile, 
comparison, similitude. Simple, single, uncom¬ 
pounded, artless, plain. (Complex, compound.) 
Simulate, dissimulate, dissemble, pretend. Sin¬ 
cere, candid, hearty, honest, pure, genuine, real. 
(Insincere.) Situation, condition, plight, pre¬ 
dicament, state, position. Size, bulk, greatness, 
magnitude, dimension. Slavery, servitude, 
enthrallment, thralldom. (Freedom.) Sleep, 
doze, drowse, nap, slumber. Sleepy, somnolent! 
(Wakeful.) Slow, dilatory, tardy. (Fast.) 
Smell, fragrance, odor, perfume, scent. Smooth, 
even, level, mild. (Rough.) Soak, drench, 
imbrue, steep. Social, sociable, friendly, com¬ 
municative. (Unsocial.) Soft, gentle, meek, 
mild. (Hard.) Solicit, importune, urge. Soli¬ 
tary, sole, only, single. Sorry, grieved, poor, 
paltry, insignificant. (Glad, respectable.) Soul, 
mind, spirit. (Soul is opposed to body, mind 
to matter.) Sound, a., healthy, sane. (Un¬ 
sound.) Sound, n., tone, noise, silence. Space, 
room. Sparse, scanty, thin. (Luxuriant.) 
Speak, converse, talk, confer, say, tell. Special, 
particular, specific. (General.) Spend, expend’ 
exhaust, consume, waste, squander, dissipate. 
(Save.) Sporadic, isolated, rare. (General, 
prevalent.) Spread, disperse, diffuse, expand, 
disseminate, scatter. Spring, fountain, source. 
Staff, prop, support, stay. Stagger, reel, totter. 
Stain, soil, discolor, spot, sully, tarnish. State, 
commonwealth, realm. Sterile, barren, unfruit¬ 
ful. (Fertile.) Stifle, choke, suffocate, smother. 
Stormy, rough, boisterous, tempestuous. (Calm.) 
Straight, direct, right. ( Crooked.) Strait, a., 
narrow, confined. Stranger, alien, foreigner. 
(Friend.) Strengthen, fortify, invigorate. 
(Weaken.) Strong, robust, sturdy, powerful. 

() Stupid, dull, foolish, obtuse, witless. 
(Clever.) Subject, exposed to, liable, obnoxious! 
(Exempt.) Subject, inferior, subordinate! 





SYNONYMS AND ANTONYMS 


39 


(Superior to, above.) Subsequent, succeeding, 
following. (Previous.) Substantial , solid, 
durable. (Unsubstantial.) Suit, accord, agree. 
(Disagree.) Superficial, flimsy, shallow, un¬ 
trustworthy. (Thorough.) Superfluous, un¬ 
necessary, excessive. (Necessary.) Surround, 
encircle, encompass, environ. Sustain, main¬ 
tain, support. Symmetry, proportion. Sym¬ 
pathy, commiseration, compassion, condolence. 
System, method, plan, order. Systematic, 
orderly, regular, methodical. (Chaotic.) 


TAKE, accept, receive. (Give.) Talkative, 
garrulous, loquacious, communicative. ( Silent.) 
Taste, flavor, relish, savor. (Tastelessness.) 
Tax, custom, duty, impost, excise, toll. Tax, 
assessment, rate. Tease , taunt, tantalize, tor¬ 
ment, vex. Temporary, a., fleeting, transient, 
transitory. (Permanent.) Tenacious , perti¬ 
nacious, retentive. Tendency, aim, drift, scope. 
Tenet, position, view, conviction, belief. Term, 
boundary, limit, period, time. Territory, do¬ 
minion. Thankful, grateful, obliged. (Thank¬ 
less.) Thankless, ungracious, profitless, un¬ 
grateful, unthankful. Thaw, melt, dissolve, 
liquefy. (Freeze.) Theatrical, dramatic, 
showy, ceremonious, meretricious. Theft , rob¬ 
bery, depredation, spoliation. Theme, subject, 
topic, text, essay. Theory, speculation, scheme, 
plea, hypothesis, conjecture. Therefore, 
accordingly, consequently, hence. Thick, dense, 
close, compact, solid, coagulated, muddy, turbid, 
misty, foggy, vaporous. (Thin.) Thin, slim, 
slender, slight, flimsy, lean, attenuated, scraggy. 
Think, cogitate, consider, reflect, ponder, con¬ 
template, meditate, muse, conceive, fancy, 
imagine, apprehend, hold, esteem, reckon, con¬ 
sider, regard, deem, believe, opine. Thorough, 
accurate, correct, trustworthy, reliable, com¬ 
plete. (Superficial.) Thought, idea, con¬ 
ception, imagination, fancy, conceit, notion, 
supposition, care, provision, consideration, 
opinion, view, sentiment, reflection, deliberation. 
Thoughtful, considerate, careful, cautious, heed¬ 
ful, contemplative, reflective, provident, pensive, 
dreamy. (Thoughtless.) Thoughtless, incon¬ 
siderate, rash, precipitate, improvident, heed¬ 
less. Tie, v., bind, restrain, restrict, oblige, 
secure, unite, join. (Loose.) Tie, n., band, 
ligament, ligature. Time, duration, season, 
period, era, age, date, span, spell. Tolerate, 
allow, admit, receive, suffer, permit, let, endure, 
abide. (Oppose.) Top, summit, apex, head, 
crown, surface. (Bottom, base.) Torrid, 
burning, hot, parching, scorching, sultry. Tor¬ 
tuous, twisted, winding, crooked, indirect. 
Torture, torment, anguish, agony. Touching, 
tender, affecting, moving, pathetic. 1 ractable, 
docile, manageable, amenable. Trade, traffic, 
commerce, dealing, occupation, employment. 


office. Traditional , oral, uncertain, trans¬ 
mitted. Traffic, trade, exchange, commerce, 
intercourse. Trammel, n., fetter, shatter, clog, 
bond, chain, impediment, hindrance. Tranquil, 
still, unruffled, peaceful, quiet, hushed. (Noisy, 
boisterous.) Transaction, negotiation, occur¬ 
rence, proceeding, affair. Trash, nonsense, 
twaddle, trifles, dross. Travel, trip, ramble, 
peregrination, excursion, journey, tour, voyage. 
Treacherous, traitorous, disloyal, treasonable, 
faithless, false-hearted, perfidious, sly, false. 
(Trustworthy, faithful.) Trite, stale, old, 
ordinary, commonplace, hackneyed. (Novel.) 
Triumph, achievement, ovation, victory, con¬ 
quest. jubilation. (Failure, defeat.) Trivial, 
trifling, petty, small, frivolous, unimportant, in¬ 
significant. (Important.) True, genuine, 
actual, sincere, unaffected, true-hearted, honest, 
upright, veritable, real, veracious, authentic, 
exact, accurate, correct. Tumultuous, turbulent, 
riotous, disorderly, disturbed, confused, unruly. 
(Orderly.) Tune, tone, air, melody, strain. 
Turbid, foul, thick, muddy, impure, unsettled. 
Type, emblem, symbol, figure, sign, kind, sort, 
letter. Tyro, novice, beginner, learner. 

UGLY, unsightly, plain, homely, ill-favored, 
hideous. (Beautiful.) Umbrage, offense, dis¬ 
satisfaction, displeasure, resentment. Umpire , 
referee, arbitrator, judge, arbiter. Unanimity, 
accord, agreement, unity, concord. (Discord.) 
Unanimous, agreeing, like-minded. Unbridled, 
wanton, licentious, dissolute, loose, lax. Un¬ 
certain, doubtful, dubious, questionable, fitful, 
equivocal, ambiguous, indistinct, variable, 
fluctuating. Uncivil, rude, discourteous, dis¬ 
respectful, disobliging. (Civil.) Unclean, 
dirty, foul, filthy, sullied. (Clean.) Uncommon, 
rare, strange, scarce, singular, choice. (Com¬ 
mon, ordinary.) Unconcerned, careless, in¬ 
different, apathetic. (Anxious.) Uncouth, 
strange, odd, clumsy, ungainly. (Graceful.) 
Uncover , reveal, strip, expose, lay bare, divest. 
(Hide.) Under, below, underneath, beneath, 
subordinate, lower, inferior. (Above.) Under¬ 
standing, knowledge, intellect, intelligence, 
faculty, comprehension, mind, reason, brains. 
Undertake, engage in, embark in, agree, 
promise. Undo, annul, frustrate, untie, un¬ 
fasten, destroy. Uneasy, restless, disturbed, 
unquiet, stiff, awkward. (Quiet.) Unequal , 
uneven, not alike, irregular, insufficient. (Even. ) 
Unequaled, matchless, unique, novel, new, 
unheard of. Unfair, wrongful, dishonest, un¬ 
just. (Fair.) Unfit, a., improper, unsuitable, 
inconsistent, untimely, incompetent. (Fit.) 
Unfit, v., disable, incapacitate, disqualify. 
(Fit.) Unfortunate, calamitous, ill-fated, un¬ 
lucky, wretched, unhappy, miserable. (Fortu¬ 
nate.) Ungainly, clumsy, awkward, lumber- 







40 


SYNONYMS AND ANTONYMS 


ing uncouth. (Pretty.) Unhappy, miserable, 
wretched, distressed, afflicted, painful, disas¬ 
trous, drear, dismal. (Happy.) Uniform, 
regular, symmetrical, equal, e‘ven, alike, un¬ 
varied. (Irregular.) Uninterrupted , con¬ 
tinuous, perpetual, unceasing, incessant, end- 
less.^ (Intermittent.) Union, junction, com¬ 
bination, alliance, confederacy, league, coalition, 
agieement, concert. (Disunion, separation.) 
Unique, unequal, uncommon, rare, choice, 
matchless. ( Common, ordinary.) Unite, join, 
conjoin, combine, concert, add, attach, incorpor¬ 
ate, embody, clench, merge. (Separate, disrupt, 
sunder.) Universal , general, all, entire, total, 

catholic. (Sectional.) Unlimited, absolute, 
undefined, boundless, infinite. (Limited.) Un- 
i casonable, foolish, silly, absurd, preposterous, 
lidiculous. Unrivaled, unequaled, unique, un¬ 
exampled, incomparable, matchless. (Mediocre.) 
Unroll, unfold, open, discover. Unruly, un¬ 
governable, unmanageable, refractory. (Tract¬ 
able, docile.) Unusual, rare, unwonted, singular, 
uncommon, remarkable, strange, extraordinary, 
(common.) Uphold, maintain, defend, sustain, 
support, vindicate. (Desert, abandon.) Up¬ 
right, vertical, perpendicular, erect, just, equi¬ 
table, fair, pure, honorable. ( Prone, horizontal.) 
Uprightness, honesty, integrity, fairness, good¬ 
ness, probity, virtue, honor. (Dishonesty.) 
Urge, incite,. impel, push, drive, instigate, stimu¬ 
late, press, induce, solicit. Urgent, pressing, 
important, imperative, immediate, serious 
wanted. (Unimportant.) Usage, custom! 
fashion, practice, prescription. Use, n., usage 
practice, habit, custom, avail, advantage, utility 
benefit, application. (Disuse, desuetude.) Use] 
v., employ, exercise, occupy, practice, accustom! 
inure. (Abuse.) Useful , advantageous, ser¬ 
viceable available, helpful, beneficial, good. 

( Useless.) Useless, unserviceable, fruitless, idle 
profitless. (Useful.) Usual, ordinary, common 
accustomed habitual, wonted, customary 
general.. (Unusual.) Usurp, arrogate, seize, 
appropriate, assume. Utmost, farthest, remotest 
uttermost, greatest. Utter, a., extreme, excessive! 
sheer, mere, pure. Utter, v., speak, articulate, 
pronounce, express, issue. Utterly, totally, 
completely, wholly, quite, altogether, entirely. 

fi VA( f^ NT i empty, unfilled, unoccupied, 
thoughtless, unthinking. (Occupied.) Vagrant 
m, wanderer, beggar, tramp, vagabond, rogue! 
Vague, unsettled, undetermined, uncertain 
pointless, indefinite. (Definite.) Vain, useless,’ 
fruitless, empty, worthless, inflated, proud, con¬ 
ceited, unreal, unavailing. (Effectual, humble, 
real.) Valiant, brave, bold, valorous, courage¬ 
ous, galiant. (Cowardly.) Valid, weighty, 
strong, powerful, sound, binding, efficient, 
(Invalid.) Valor, courage, gallantry, boldness, 


bravery, heroism. (Cowardice.) Value, v., 
appraise, assess, reckon, appreciate, estimate, 
prize, esteem, treasure. (Despise, condemn.) 
Vanish, disappear, fade, melt, dissolve. Vanity, 
emptiness, conceit, self-conceit, affectedness. 
Vapid, dull, fiat, insipid, stale, tame. (Spark- 
ling.) Vapor, fame, smoke, mist, fog, steam. 
Variable, changeable,unsteady,inconstant, shift¬ 
ing, wavering, fickle, restless, fitful. (Constant.) 
Variety, difference, diversity, change, diversifica¬ 
tion, mixture, medley, miscellany. (Sameness, 
monotony.) Vhist, spacious, boundless, mighty, 
enormous, immense, colossal, gigantic, huge, 
prodigious. (Confined.) Vaunt, boast, brag’, 
puff, hawk, advertise, flourish, parade. Vener¬ 
able, grave, sage, wise, old, reverend. Venial, 
pardonable, excusable, justifiable. (Grave, 
serious. ) Venom, poison, virus, spite, malice, 
malignity. Venture, n., speculation, chance, 
peril, stake. Venture, v., dare, adventure, risk, 
hazard, jeopardize. Veracity, truth, truthful¬ 
ness, credibility, accuracy. (Falsehood.) Verbal, 
oral, spoken, literal, parole, unwritten. Verdict, 
judgment, finding, decision, answer. Vexation, 
chagrin, mortification. (Pleasure.) Vibrate, 
oscillate, swing, sway, wave, undulate, thrill. 
Vice, vileness, corruption, depravity, pollution, 
immorality, wickedness, guilt, iniquity, crime. 

(Vutue.) Vicio us, corrupt, depraved, ‘debased, 
bad, contrary, unruly, demoralized, profligate, 
faulty. (Virtuous, gentle.) Victim, sacrifice, 
food, prey, sufferer, dupe, gull. Victuals, 
viands, bread, meat, provisions, fare, food, 
repast. View, prospect, survey. Violent, boist¬ 
erous, furious, impetuous, vehement. (Gentle.) 
Virtuous, upright, honest, moral. (Profligate.) 
Vision, apparition, ghost, phantom, specter. 
Voluptuary, epicure, sensualist. Vote, suffrage, 

' °i ce - I ouch, affirm, asseverate, assure, aver. 


VVA - 11 , await, expect, look for, wait for. 
Wakeful, vigilant, watchful. (Sleepy.) Wan¬ 
der range, ramble, roam, rove, stroll. Want, 
lack, need. (Abundance.) Wain/, circumspect, 
cautious. (Foolhardy.) Wash , clean, rinse, 
we , moisten, stain, tint. Waste, v., squander, 
dissipate, lavish, destroy, decay, dwindle, 
wither. _ Wasteful, extravagant, profligate. 
(Economical.) Way, method, plan, system, 
means, manner, mode, form, fashion, course, 
process, road, route, track, path, habit, practice. 
Wave, breaker, billow, surge. Weak, feeble, 
infirm. (Strong.) Weaken, debilitate, en¬ 
feeble, enervate, invalidate. (Strengthen.) 
Wearisome, tedious, tiresome. (Interesting, 
entertaining.) Weary, harass, jade, tire, 
fatigue. (Refresh.) Weight, gravity, heavi¬ 
ness, burden, load. (Lightness.) Well¬ 
being, happiness, prosperity, welfare. Whole, 
entire, complete, total, integral. (Part.) 



SYNONYMS AND ANTONYMS 


41 


Wicked, iniquitous, nefarious. (Virtuous.) 
Will, wish, desire. Willingly, spontaneously, 
voluntarily. (Unwillingly.) Win, get, obtain, 
gain, procure, effect, realize, accomplish, achieve. 
(Lose.) Winning , attractive, charming, fasci¬ 
nating, bewitching, enchanting, dazzling, 
brilliant. (Repulsive.) Wisdom, prudence, 
foresight, far-sightedness, sagacity. (Foolish¬ 
ness.) Wit, humor, satire, fun, raillery. Won- 
! der, v., admire, amaze, astonish, surprise. 
Wonder, n., marvel, miracle, prodigy. Word, 
a., expression, term. Work, labor, task, toil. 
(Play.) Worthless, valueless. (Valuable.) 

I Writer, author, penman. Wrong, injustice, 
injury. (Right.) 

YAWN, gape, open wide. Yearn, hanker 
after, long for, desire, crave. Yell, bellow, cry 
out, scream. Yellow , golden, saffron-like. Yelp, 

- > --V’ 


bark, sharp cry, howl. Yet, besides, neverthe¬ 
less, notwithstanding, however, still, ultimately, 
at last, so far, thus far. Yield , bear, give, afford, 
impart, communicate, confer, bestow, abdicate, 
resign, cede, surrender, relinquish, relax, quit, 
forego, give up, let go, waive, comply, accede, 
assent, acquiesce, succumb, submit. Yielding, 
supple, pliant, bending, compliant, submissive, 
unresisting. (Obstinate.) Yoke , v., couple, 
link, connect. Yore, long ago, long since. 
Young , juvenile, inexperienced, ignorant, youth¬ 
ful. Youth, boy, lad, minority, adolescence, 
juvenility. Youthful, young, juvenile, boyish, 
girlish, puerile. (Old.) 

ZEAL, energy, fervor, ardor, earnestness, 
enthusiasm,eagerness. (Indifference.) Zealous, 
warm, ardent, fervent, enthusiastic, anxious. 
(Indifferent, careless.) Zest, relish, gusto, 
flavor. ( Disgust.) 


Facts about Gold and Silver. 

A ton of gold or silver contains 29,166.66 
ounces. 

A ton of gold is worth $602,875; silver, 
$37,704.84. 

The United States money standard for gold 
and silver is 900 parts pure metal and 100 
parts of alloy in 1,000 parts of coin. 

The value of an ounce of pure gold is 
$20.67,183; 23.22 grains of pure gold equals $1. 

The term karat when used to distinguish 
fineness of gold means one-twenty-fourth; pure 
gold is 24-karat gold. 

A cubic foot of gold weighs 1,203 pounds, 
and is worth about $300,000. 

In round numbers the weight of $1,000,000 
! in standard gold coin is 1^ tons (3,685 lbs.); 
standard coin, 26| tons; subsidiary silver coin, 
25 tons; minor coin, 5-cent nickel, 100 tons. 

Glossary of Mining and Milling Terms. 

Battery —Generally applied to a set of five 
stamps. Bullion —Ingots of gold or silver 
ready for the mint. Bumping table —A con¬ 
centrating table with a jolting motion. Cage— 
A mine elevator. Chute —A body of ore, usu¬ 
ally elongated, extending downward within a 
vein; a slide for ore or waste rock. Cobbing — 
Breaking ore for sorting. Concentrator — 
Machine for removing waste matter from min¬ 
eral. Copper plates —Plates of copper coated 
with quicksilver, upon which the gold is caught 
as the ore flows from the stamps. Cord —A 
cord weighs about eight tons. Country-rock 
The rock on each side of a vein. Crevice —A 
fissure, split or crack; the vein is called “the 
crevice.” Cribbing —The timbers used to con¬ 
fine wall rock. Cross-cut—A level driven across 
the course of a vein. Deposit —Ore bodies not 


confined to a lode. Drift —A tunnel; a horizon 
tal passage underground. Dump —A place 
deposit for ore or refuse. Feeder —A smal^ 
vein joining a larger one. Fissure-vein — A 
crack or cleft in the earth’s crust filled with 
mineral matter. Float —Loose ore or rock de¬ 
tached from the original formation. Flume — 
A pipe or trough to convey water.— Foot-ivall — 
Layer of rock beneath the vein. Free mill¬ 
ing —Ores containing mineral that will separ¬ 
ate from the gangue by simple methods. 
Hanging-wall —The layer or rock, or wall, 
over a lode. Ladderivay —That part of mine- 
shaft containing the ladders. Lagging —Tim¬ 
bers over and upon the sides of a drift. Ledge 
or Lead —Miueral ores or gangue within fissure 
veins. Mill-run —A test of the value of a given 
quantity of ore. Ores —Compound of metals 
with oxygen, sulphur, arsenic, etc. Pay- 
streak —The richest streak in the vein. 
Pocket —A rich spot in the vein or deposit. 
Refractory —Resisting the action of heat and 
chemical re-agents. Shaft —A well-like pas¬ 
sage into a mine. Sluices —Troughs in which 
ore is washed. Smelting —Reduction of ores 
in furnaces. Spur —A branch of a vein. 
Stamps —Weights for crushing ores. Stope — 
The part of a vein above or below the drift 
from which the ore has been removed. Stoj)- 
ing —Excavating the ore from the roof or floor 
of a drift. Stratum —A bed or layer. Stulls — 
A framework to support the rubbish when 
stoping. Sump —A well at the bottom of a 
shaft to collect water. Tailings —The refuse 
left after the washing ores containing metals 
not saved in the first treatment. Tunnel —A 
level driven across a vein. Whim —A machine 
used for raising ore or refuse. Winze— An in¬ 
terior shaft sunk from one level to another. 









<r : 


at a Glance ^ 

-s -—_—& 

m 



LIST OF MOTIONS ARRANGED ACCORDING TO THEIR PURPOSE AND EFFECT 

Letters refer to Buies below. 


Modifying or amending. 

8. To amend or to substitute, or to 


divide the question. K 

To refer to committee. 

7. To commit (or recommit). D 

Deferring action. 

6. To postpone to a fixed time. C 

4. To lay on the table. AEG 

Suppressing or extending debate. 

5. For the previous questionA EM 

To limit, or close, debate. AM 

To extend limits of debate. A 

Suppressing the question. 

Objection to consideration of 

question.A H M N 

9. To postpone indefinitely. D E 

4. To lay upon the table . A E G 

To bring up a question the second time. 

To reconsider debatable ques¬ 
tion .DEF I 

To reconsider undebatable ques¬ 
tion .A E F I 

Concerning Orders, Rules, etc. 

3. For the orders of the day.A E H N 

To make subject a special order. M 

To amend the rules. M 

To suspend the rules.A E F M 

To take up a question out of its 

proper order. A E 

To take from the table. AEG 

Questions touching priority of 

business. A. 

Questions of privilege. 

Asking leave to continue speak¬ 
ing after indecorum. A 

Appeal from chair’s decision 

touching indecorum.A E R L 

Appeal from chair’s decision 

generally. ERL 

Question upon reading of papers A E 

Withdrawal of a motion. A E 

Closing a meeting. 

2. To adjourn (in committees, to 
rise), or to take a recess, with¬ 
out limitation. A E F 

1. To fix time to which to adjourn B 


Order of Precedence. — The motions above 
numbered 1 to 9 take precedence over all others in 
the order given, and any one of them, except to 
amend or substitute, is in order while a motion of 
a lower rank is pending. 

Rule A. Undebatable, but remarks may be 
tacitly allowed. 

Rule B. Undebatable if another question is 
before the assembly. 

Rule C. Limited debate allowed on propriety 
of postponement only. 

42 


Rule D. Opens the main question to debate. 
Motions not so marked do not allow of reference 
to main question. 

Rule E. Cannot be amended. Motion to ad¬ 
journ can be amended when there is no other 
business before the house. 

Rule F. Cannot be reconsidered. 

Rule G. An affirmative vote cannot be recon¬ 
sidered. 

Rule H. In order when another has the floor. 

Rule I. A motion to reconsider may be 
moved and entered when another has the floor, 
but the business then before the house may not 
be set aside. Ihis motion can only be enter¬ 
tained when made by one who voted originally 
with the prevailing side. When called up it 
takes precedence of all others which may come 

up, excepting only motions relating to adjourn¬ 
ment. 

Rule K. A motion to amend an amendment 
cannot be amended. 

Rule L. When an appeal from the chair’s 
ecision results in a tie vote, the chair is sus¬ 
tained. 


--j- UU11UO vuits unit 

special rules have been enacted. 

Rule N. Does not require to be seconded. 


General Rules. 


No motion is open for discussion until it has 
been stated by the chair.' 

The maker of a motion cannot modify it or 
withdraw it after it has been stated by the chair 
except by general consent. 

Only one reconsideration of a question is per¬ 
mitted. ^ 

A motion to adjourn, to lay on the table, or to 
take from the table, cannot be renewed unless 

some other motion has been made in the inter¬ 
val. 

On motion to strike out the words, “Shall the 
words stand part of the motion?” unless a 
majority sustains the words, they are struck out 

On motion for previous question, the form to 
be ^ se rve d is “Shall the main question be now 
put. This, if carried, ends debate. 

On an appeal from the chair’s decision, “ Shall 
the decision be sustained as the ruling of the 
house ? the chair is generally sustained? 

On motion for orders of the day, “ Will the 
house now proceed to the orders of the day-” 
I his, if carried, supercedes intervening motions. 

When an objection is raised to considering 
questions, Shall the question be considered?” 
objections may be made by any member before 
debate has commenced, but not subsequently. 




































Legal Advice £ 



“ Ignorance of the law excuses no one.” 


B LACKSTONE defines law as the rules of 
human action or conduct, but what is 
commonly understood by the term is the civil 
or municipal regulations of a nation as applied 
to a particular country. The forms of law which 
govern civil contracts and business intercourse 
are distinguished as statute and common. Statute 
law is the written law of the land, as enacted by 
I State or National legislative bodies. The com¬ 
mon law is grounded on the general customs of 
‘England, and includes the law of nature, the 
law of God, the principles and maxims of the 
law and the decisions of the superior courts. It 
overrides both the canon and the civil law where 
they go beyond or are inconsistent with it. 

To the man involved in litigation the best 
advice is to go to the best lawyer he can find. 
But an ounce of prevention is worth a pound of 
cure, and the purpose of the following pages is 
to furnish the ounce of prevention. Knowledge 
is power in nothing so much as in business law, 
especially since the law presumes that no man 
is ignorant of the law. 


Business Law in Brief. 

Ignorance of the law excuses no one. 

It is a fraud to conceal a fraud. 

The law compels no one to do impossibilities. 

An agreement without consideration is void. 

Signatures made with a lead pencil are good 
in law. 

A receipt for money paid is not legally con¬ 
clusive. 

The act of one partner binds all the others. 

The seal of a party to a written contract 
imports consideration. 

A contract made with a minor cannot be 
enforced against him. A note made by a minor 
) is voidable. 

A contract made with a lunatic is void. 

I A contract made on a Sunday is void. 

Principals are liable for the acts of their 
agents. 

Agents are liable to their principals for errors. 

Each individual in a partnership is liable for 
the whole amount of the debts of the firm. 

A note which does not state on its face that it 
bears interest, will bear interest only after due. 


A lease of land for a longer term than one 
year is void unless in writing. 

An indorser of a note is exempt from liability 
if notice of its dishonor is not mailed or served 
within twenty-four hours of its non-payment. 

In case of "the death of the principal maker of 
a note the holder is not required to notify a 
surety that the note is not paid, before the 
settlement of the maker’s estate. 

Notes obtained by fraud, or made by an 
intoxicated person, are not collectible. 

If no time of payment is specified in a note it 
is payable on demand. 

An indorser can avoid liability by writing 
“ without recourse ” beneath his signature. 

A check indorsed by the payee is evidence of 
payment in the drawer’s hands. 

An outlawed debt is revived should the debtor 
make a partial payment. 

Want of consideration—a common defense 
interposed to the payment of negotiable 
paper—is a good defense between the original 
parties to the paper; but after it has been trans¬ 
ferred before maturity to an innocent holder 
for value it is not a defense. 

Negotiable paper, payable to bearer or 
indorsed in blank, which has been stolen or lost, 
cannot be collected by the thief or finder, but a 
holder who receives it in good faith before 
maturity, for value, can hold it against the 
owner’s claims at the time it was lost. 

Sometimes the holder of paper has the right 
to demand payment before maturity; for instance, 
when a draft has been protested for nou-accept- 
ance and the proper notices served, the holder 
may at once proceed against the drawer and 
indorsers. 

If a note or draft is to be paid in the State 
where it is made, the contract will be governed 
by the laws of that State. When negotiable 
paper is payable in a State other than that in 
which it is made, the laws of that State will 
govern it. Marriage contracts, if valid where 
they are made, are valid everywhere. Contracts 
relating to personal property are governed by 
the laws of the place where made, except those 
relating to real estate, which are governed by 
the laws of the place where the land is situated. 

If negotiable paper, pledged to a bank as 
security for the payment of a loan or debt, falls 
due, and the bank fails to demand payment and 
have it protested when dishonored, the bank is 
liable to the owner for the full amount of the 
paper. 










44 


LEGAL ADVICE 


Agreements and Contracts. 

A contract or agreement is where a promise 
is made on one side and assented to on the 
other, or where two or more persons enter into 
engagement with each other by a promise on 
either side. In a written contract assent is 
proved by. the signature or mark. In verbal 
agreements it may be given by a word or a nod, 
by shaking of hands, or by a sign. The old saw, 
“ Silence gives consent,” is often upheld in law. 

The conditions of a contract, as applying to 
individuals, are: 1. Age; 2. Rationality; and 
3, as to Corporations, the possession of general 
or special statutory powers. 

Persons under age are incompetent to make 
contracts, except under certain limitations. 
Generally such persons are incapable of making 
binding contracts. 

As to rationality, the general principle of 
law is that all persons not rendered incompetent 
by personal disability, or by considerations of 
public policy, are capable of making a contract. 

Corporations have powers to make contracts 
strictly within the limits prescribed by their 
charters, or by special or general statute. 

The first step toward a contract is the propo¬ 
sition or offer, which may be withdrawn at 
any time before it is agreed to. When the 
proposition is verbal, and no time is specified, 
it is not binding unless accepted at once. To 
give one the option or refusal of property at a 
specified price, is simply to give him a certain 
time to make up his mind whether he will buy 
the property or not. To make the option 
binding he must accept within the time named. 
The party giving the option has the right to 
withdraw it, and sell the property to another, at 
any time previous to its acceptance, if the offer 
is gratuitous, and there is no consideration to 
support it. 

If a letter of acceptance is mailed, and imme¬ 
diately after a letter withdrawing the offer is 
received, the contract is binding. An acceptance 
takes effect from the time it is mailed, not from 
the time it is received; it must, however, be in 
accordance with the original proposition, for any 
new matter introduced would constitute a new 
offer. When the offer is accepted, either 
verbally or in writing, it is an express assent, 
and is binding. 

A contract made under a mistake of law is 
not void. Everybody is presumed to know the 
law. This, however, applies only to contracts 
permitted by law and clear of fraud. 

A refusal of an offer cannot be retracted with¬ 
out the consent of the second party. Once a 
proposition is refused, the matter is ended. And 
no one has the right to accept an offer except 
the person to whom it was made. 


The consideration is the reason or thing for 
which the parties bind themselves in the con¬ 
tract, and it is either a benefit to the promisor 
or an injury to the other party. Considerations 
are technically divided into valuable and good , 
and it sometimes happens that the consideration 
need not be expressed, but is inched. A val¬ 
uable consideration is either money or property 
or service to be given, or some injury to be 
endured. A promise to marry is considered a 
valuable consideration. A good consideration 
means that the contract is entered into because 
of consanguinity or affection, which will sup¬ 
port the contract when executed, but will not 
support an action to enforce an executory con¬ 
tract. Whether a consideration is sufficient or 
not is tested by its being a benefit to the 
promisor or an injury to the other party. If it 
has a legal value, it makes no difference how 
small that value may be. The promisor need f 
not always be benefited, as, for instance, the 
indorser of a note, who is liable although he 
gets no benefit. But if a person promise to do 
something himself for w 7 hich no consideration is 
to be received, there is no cause of action for 
breach of the contract. 

I here are several causes which void contracts, 
first among which is fraud. Fraud is defined 
to be “every kind of artifice employed by one 
person for the purpose of willfully deceiving 
another to his injury.” No fraudulent contract 
will stand in law or in equity. The jrarty upon 
whom the fraud has been practiced must void 
the contract as soon as he discovers the fraud, 
for if he goes on after having knowledge of the 
fraud he cannot afterwards void it. ^But the 
one who perpetrates the fraud cannot plead that 
ground for voiding it. Contracts in restraint of 
trade are void, as also are contracts in opposi¬ 
tion to public policy, impeding the course of 16 
justice, in restraint of marriage contrary to the 
insolvent acts, or for immoral purposes. Any 6 
violation of the essential requisites of a contract, 1 
or the omission of an essential requisite, will 
void it. j ft 

DON’T enter into an agreement on a Sunday 
unless it is ratified on a week day. 

DON T make a contract with a person of 
unsound mind or under the influence of liquor, 
or otherwise under restraint of liberty, mind or 
body. Use caution in making contracts with 
an illiterate, blind or deaf and dumb person, 
and see to it that witnesses are jDresent. 

DON I put a forced construction on a con¬ 
tract the intent of the parties is a contract. 

DON I suppose that • you can withdraw a } 
proposition made in writing and sent by mail 
after the party to whom it was made has mailed tic 
an unconditional acceptance. st 






LEGAL ADVICE 


45 


DON’T suppose that a conditional acceptance 
of a proposition is binding on the party making 
' the proposition. 

DON’T forget that the courts will construe a 
! contract according to the law prevailing where 
i it was made. 

DON’T forget that the law says, “ No con¬ 
sideration, no contract,” and that the courts 
will not enforce a contract which is too severe 
in its provisions. 

DON’T sign an agreement unless you have 
carefully weighed its provisions, which should 
all be fixed and certain. 

Notes and Negotiable Paper. 

The superstructure of business as it exists 
to-day rests on the broad foundation of confi- 
[' dence — the result of what may be called the 
evolution of commerce, and the principal stages 
in this evolution are an interesting study. 
First there was only barter in kind, as still 
practiced among savages—for example, the ex¬ 
change of a bushel of corn for a handful of 
arrow-heads. Then came the introduction of 
money as a medium of exchange; and to-day 
) we have the substitution of negotiable paper as 

documentary evidence of indebtedness, includ- 

%/ 

ing promissory notes, due bills, drafts, checks, 
certificates of deposit, bills of exchange, bank 
bills, treasury notes (greenbacks), and all other 
evidences of debt, the ownership of which may 
be transferred from one person to another. 

The mere acknowledgment of debt is not 
sufficient to make negotiable paper; the promise 
of payment or an order on some one to pay is 
j indispensable. This promise must be for money 
only. The amount must be exactly specified. 
The title must be transferable. This feature 
must be visible on the face of the paper by the 
use of such words as “ bearer ” or “ order.” In 
some of the States peculiar phrases are ordered 
by statute, as “ Payable without defalcation or 

discount,” or “ Payable at-naming the 

bank or office. 

A written agreement, signed by one person, 
to pay another, at a fixed time, a stated sum of 
money, is a promissory note. It becomes 
negotiable by being made payable to an order 
on some one or to bearer. As it is a contract, a 
consideration is one of its essential elements. 
Yet, although it be void as between the two first 
' parties, being negotiable and coming into the 
hands of another person who gives value for it, 
not knowing of its defect, it has full force and 
may be collected. 

The date is of great consequence. -In com¬ 
puting time, the day of date is not counted, but 
it is the fixed point beginning the time at the 


end of which payment must be made. Omis¬ 
sion of the date does not destroy a note, but the 
holder must prove to the time of its making. 
The promise to pay must be precise as to time 
which the note is to run. It must be at a fixed 
period, or conditional upon the occurrence of 
something certain to happen, as “ at sight,” 
“five days after sight,” “on demand,” “three 
months after date,” “ ten days after the death of 
John Doe.” The time not being specified, the 
note is considered “ payable on demand.” 

The maker, the person who promises and 
whose signature the note bears, must be com¬ 
petent. Insane people and idiots are naturally, 
and aliens, minors and married women may be 
legally , incompetent. The maker is responsible 
and binds himself to pay the amount stated 
on the note at its maturity. He need not 
pay it before it becomes due, but should he do 
so and neglect to cancel the note, he would be 
again responsible if any other person, without 
knowledge of such payment, acquired it for 
value before maturity. Even a receipt for pay¬ 
ment from the first payee would not stand good 
against the subsequent holder. 

The payee is the person in whose favor the 
note is drawn; the legal holder, the person to 
whom the money must be paid. When a note 
is made payable simply to bearer, without nam¬ 
ing the payee, any one holding the note honestly 
may collect. 

A subsequent party, one who comes into pos¬ 
session of the note after the original holder, has 
a better claim than the first one, for the reason 
that between the maker and the first payee there 
may have been, in the contract, some under¬ 
standing or condition militating against the 
payment when it should become due, but the 
third person, knowing uothing of this, gives his 
value and receives the note. The law wall always 
sustain the subsequent party. 

The indorser is held responsible if the maker 
fails to pay when the note arrives at maturity. 
A note payable to order must be indorsed by a 
holder upon passing it to another, and, as value 
has been given each time, the last holder will 
look to his next preceding one and to all the 
others. 

A note, being on deposit as collateral security, 
becoming due, the temporary holder is the 
payee and must collect. 

An indorsement is a waiting across the back 
of the note which makes the writer responsible 
for the amount of the note. There are various 
forms of indorsement: 

1. In blank, the indorser simply writing his 
name on the back of the note. 

2. General, or in full, the indorser writing 

above his signature “Pay-” or “Pay 

-or order.” 








46 


LEGAL ADVICE 


3. Qualified, the words “ without recourse ” 
being used after the name of the payee in the 
indorsement. 

4. Conditional, a condition being stated, as: 

“Pay-, unless payment forbidden 

before maturity.” 

5. Restrictive, as: “Pay-only.” 

The blank indorsement, the full indorsement 

and the general indorsement are practically the 
same; each entitles the holder of the note to the 
money, and to look to the indorser for payment 
if the maker of the note defaults. It has even 
been held that in a general indorsement the 
holder had the right to fill in the words “ or 
order ” if he saw fit. The qualified indorsement 
releases the indorser from any liability in case 
the maker of the note defaults. The conditional 
and restrictive indorsements are used only in 
special cases. Each indorser is severally and 
collectively liable for the whole amount of the 
note indorsed if it is dishonored, provided it is 
duly protested and notice given to each. The 
indorser looks to the man who indorsed it before 
him, and so back to the original maker of the 
note. As soon as a note is protested it is vitally 
necessary that notice should be sent to each 
person interested at once. 

TO BE ON THE SAFE SIDE, it is well to 
see to it that any note offered for negotiation— 

Is dated correctly; 

Specifies the amount of money to be paid; 

Names the person to whom it is to be paid; 

Includes the words “ or order ” after the name 
of the payee, if it is desired to make the note 
negotiable; 

Appoints a place where the payment is to be 
made; 

States that the note is made for “ value 
received;” 

And is signed by the maker or his duly 
authorized representative. 

In some States phrases are required in the 
body of the note, such as “ without defalcation 
or discount;” but, as a general rule, that fact is 
understood without the statement. 


Partnership. 

The general rule is that every person of sound 
mind, and not otherwise restrained by law, mav 
enter into a contract of partnership. 

There are several kinds of partners: 

1. Ostensible partners, or those whose names 
are made public as partners, and who in reality 
are such, and who take all the benefits and risks. 

2. Nominal partners, or those who appear 
before the public as partners, but who have no 
real interest in the business. 

3. Dormant, or silent partners, or those whose 
names are not known or do not appear as 


partners, but who, nevertheless, have an interest 
in the business. 


4. Special, or limited partners, or those who 
are interested in the business only to the amount 1 
of the capital they have invested in it. 

5. General partners, who manage the busi¬ 
ness, while the capital, either in whole or in 
part, is supplied by a special partner or partners. 
They are liable for all the debts and contracts 
of the firm. 

A nominal partner renders himself liable for 
all the debts and contracts of the firm. 

A dormant partner, if it becomes known that 
he has an interest, whether creditors trusted the 
firm on his account or not, becomes liable 
equally with the other partners. 

The regulations concerning special or limited 
partnerships, in any particular State where 
recognized, are to be found in the statutes of 
such State; and strict compliance with the 
statutes is necessary in order to avoid incurring 
the responsibilities attaching to the position ofM 
general jDartner. 


A person who lends his name as a partner, or 
who suffers his name to continue in the firm 
after he has actually ceased to be a partner there¬ 
of, is still resjoonsible to third persons as a part¬ 
ner. 


r 


A partner may buy and sell partnership 
effects; make contracts in reference to the busi¬ 
ness of the firm; pay and receive money; draw, 
and indorse, and accept bills and notes; and all 
acts of such a nature, even though they be upon 
his own private account, will bind the other 
partners, if connected with matters apparently 
having reference to the business of the firm, and 
transacted with other parties ignorant of the 
fact that such dealings are for the particular 
partner’s private account. The representation 
or misrepresentation of any fact made in any 
partnership transaction by one partner, or the 
commission of any fraud in such transaction, 
will bind the entire firm, even though the other 
partners may have no connection with, or knowl¬ 
edge of, the same. 


If a partner sign his individual name to nego¬ 
tiable paper, all the partners are bound thereby, 
if such paper appear on its face to be on part¬ 
nership account. If negotiable paper of a firm 
be given by one partner on his private account, 
and in the course of its circulation pass into the 
hands of a bona fide holder for value, without 
notice or knowledge of the fact attending its 
creation, the partnership is bound thereby. 

One partner cannot bind the firm by deed, 
though he may by deed execute an ordinary 
release of a debt due the partnership. 

If no time be fixed in articles of copartner¬ 
ship for the commencement thereof, it is pre¬ 
sumed to commence from the date and execution 


' 





:k 

iii 












LEGAL ADVICE 


47 


of the articles. If no precise period is mentioned 
for continuance, a partner may withdraw at any 
time, and dissolve such partnership at his pleas- 
; ure; and even if a definite period be agreed 
upon, a partner may, by giving notice, dissolve 
the partnership as to all capacity of the firm to 
bind him by contracts thereafter made. The 
v withdrawing partner subjects himself, however, 
to a claim for damages by reason of his breach 
of the covenant. 

The death of a partner dissolves the partner¬ 
ship, unless there be an express stipulation that, 
in such an event, the representatives of the de¬ 
ceased partner may continue the business in 
connection with the survivors, for the benefit of 
% the widow and children. 

A partnership is dissolved by operation of 
law; by a voluntary and bona fide assignment 
by any partner of his interest therein; by the 
bankruptcy or death of any of the partners; or 
by a war between the countries of which the 
partners are subjects. 

Immediately after a dissolution, notice of the 
same should be published in the papers, and a 
special notice sent to every person who has had 
dealings with the firm. If these jirecautions be 
not taken, each partner will still continue liable 
\ for the acts of the others to all persons who have 
had no notice of such dissolution. 

DON’T enter into a partnership without 
carefully drawn articles, and don’t sign the 
articles until the partnership funds are on 
deposit. 

DON’T forget that a partner may be called 
upon to make good partnership losses with his 
individual property, and that each partner may 
be held for the acts of the other partners as well 
as for his own. 

DON’T enter a firm already established unless 
you are willing to become responsible for its 
debts. 

DON’T do anything out of the usual run of 
business without the consent of your partners. 

DON’T mix private matters with partnership 
affairs, and don’t continue in a partnership 
where trust and confidence are lacking. 

DON’T continue a partnership after expira¬ 
tion of articles, and don’t make any change 
without due public notice. 

DON’T dissolve a partnership without due 
public notice or without designating a member 
to settle all matters outstanding. 

Agency and Attorney. 

By agency is meant the substitution of one 
, person by and for another, the former to trans¬ 
act business for the latter. An agency may be 
established by implication — an express agree¬ 


ment with a person that he is to become the 
agent of another not being necessary — or 
verbally, or by writing. A verbal creation of 
an agency suffices to authorize the agent to 
make a contract even in cases where such con¬ 
tract must be in writing. 

Agency is of three kinds: special, general and 
professional. A special agency is an authority 
exercised for a special purpose. If a special agent 
exceed the limits of his authority, his principal 
is not bound by his acts. 

A general agency authorizes the transaction of 
all business of a particular kind, or growing out 
of a particular employment. The principal will 
be bound by the acts of a geueral agent, though 
the latter act contrary to private instructions, 
provided he keep, at the same time, within the 
general limits of his authority. 

Professional agents are those licensed by the 
proper authority to transact certain kinds of 
business for a compensation. The following are 
among this class of agents: 1. Attorneys; 2. 
Brokers; 3. Factors; 4. Auctioneers; 5. Masters 
of ships. 

In regard to the subject of an agency, the 
genera] rule is, that whatever a man may do in 
his own right he may also transact through 
another. Things of a personal nature, implying 
personal confidence on the part of the person 
possessing them, cannot be delegated. 

Infants, married women, lunatics, idiots, 
aliens, belligerents, and persons incapable of 
making legal contracts, cannot act as principals 
in the appointment of agents. Infants and 
married women may, however, become principals 
in certain cases. 

Agency may be terminated in two ways: (1) 
by the act of the principal or agent; (2) by 
operation of law. In the latter case, the ter¬ 
mination of the agency is effected by lapse of 
time, by the completion of the subject-matter of 
the agency, by the extinction of the subject- 
matter, or by the insanity, bankruptcy or death 
of either party. 

DON’T do through another what would be 
illegal for you to do yourself. 

DON’T lose any time in repudiating illegal 
acts of your agent. 

DON’T make an illegal act of your agent’s 
your own by accepting the benefit thereof. 

DON’T transact business through an agent 
unless he can show that he stands in his prin¬ 
cipal’s stead in the matter in hand. 

DON’T, as agent, appoint sub-agents without 
the consent of your principal. 

DON’T go beyond your authority in an 
agency unless you are willing to become per¬ 
sonally responsible. 


48 


LEGAL ADVICE 


DON’T accept an agency, or act as an attor¬ 
ney in fact, in complicated matters, unless your 
powers are clearly defined in writing. 

Landlord and Tenant. 

Leases for one year or less need no written 
agreement. Leases for more than a year must 
be in writing; if for life, signed, sealed and 
witnessed in the same manner as any other 
important document. 

Leases for over three years must be recorded. 
No particular form is necessary. 

If no agreement in writing for more than a 
year can be produced, the tenant holds the 
property from year to year at the will of the 
landlord. If there is no agreement as to time, 
the tenant, as a rule, holds from year to year. 

A tenancy at will may be terminated by 
giving the tenant one month’s notice, requiring 
him to remove from the premises occupied. 

A tenant is not responsible for taxes, unless 
it is so stated in the lease. 

The tenant may underlet as much of the 
property as he desires, unless it is expressly 
forbidden in the lease. Tenants at will cannot 
underlet. 

A married woman cannot lease her property 
under the common law, but this provision is re¬ 
moved by statute in most of the States. A hus¬ 
band cannot make a lease which will bind his 
wife’s property after his death. 

A lease made by a minor is not binding after 
the minor has attained his majority. It binds 
the lessee, however, unless the minor should 
release him. Should the minor receive rent 
after attaining his majority, the lease will be 
thereby ratified. A lease given by a guardian 
will not extend beyond the majority of the 
ward. 

A new lease renders void a former lease. 

In case there are no writings, the tenancy be¬ 
gins from the day possession is taken; where 
there are writings and the time of commence¬ 
ment is not stated, the tenancy will be held to 
commence from the date of said writings. 

Leases on mortgaged property, whereon the 
mortgage was given prior to the lease, termin¬ 
ate when the mortgage is-foreclosed. 

Where a tenant assigns his lease, even with 
the landlord’s consent, he will remain liable for 
the rent unless his lease is surrendered or can¬ 
celed. 

There are many special features of the law of 
landlord and tenant in relation to agricultural 
tenancy. Generally an outgoing tenant cannot 
sell or take away the manure. A tenant whose 
estate has terminated by an uncertain event 
which he could neither foresee nor control is 
entitled to the annual crop which he sowed 


while his estate continued, by the law of emble¬ 
ments. Ho may also, in certain cases, take the 
emblements or annual profits of the land after 
his tenancy has ended, and, unless restricted by 
some stipulation to the contrary, may remove 
such fixtures as he has erected during his occu¬ 
pation for convenience, profit or comfort; for, 
in general, what a tenant has added he may 
remove, if he can do so without injury to the 
premises, unless he has actually built it in so as 
to make it an integral part of what was there 
originally. 

The following are immovable fixtures: Agri¬ 
cultural erections, fold-yard walls, cart house, 
barns fixed in the ground, beast house, carpen¬ 
ter shop, fuel house, pigeon house, pineries 
substantially fixed, wagon house, box borders 
not belonging to a gardener by trade, flowers, 
trees, hedges, ale-house bar, dressers, partitions, 
locks and keys, benches alfixed to the house, 
statue erected as an ornament to grounds, sun 
dial, chimney piece not ornamental, closets 
affixed to the house, conduits, conservatory 
substantially affixed, doors, fruit trees if a tenant 
be not a nurseryman by trade, glass windows, 
hearths, millstones, looms substantially affixed 
to the floor of a factory, threshing-machines 
fixed by bolts and screws to posts let into the 
ground. 

DON’T occupy premises until a written lease 
is in your possession, and don’t depend on 
promises of a landlord unless they are part of 
such lease. 






I 


DON’T accept a married woman as tenant 
unless the law of the State permit her to make 
an executory contract. 

DON’T think that you can legally eject sub¬ 
tenants unless you have given them notice of 
the tenant’s forfeiture of his lease. 

DON’T make such improvements in premises 
occupied by you as the law would regard as im¬ 
movable fixtures, unless you are willing to turn 
them over to the landlord when your lease ex- 


tai 


N 


pires. A building erected on foundations sunk 


into the ground would become part of the realty 
and thus belong to the landlord. 

DON’T think, however, that you have no 
right to remove trade fixtures erected by you. 

DON’T accept less than thirty days’ notice 
when you rent by the month. 

DON’T forget that where premises are let for 
illegal use the law will not aid you in collecting 
arrears for rent. 


i 


i ft® 


Ki 


*: 


i 


I te 


* 


■■ 


Law Relating to Farms, Etc. I 

In a deed to agricultural property the bound¬ 
aries should be clearly determined. The ques¬ 
tion, What does the farmer get? is answered 
by these boundaries, and the deed to a farm j 
always includes the dwelling houses, barns and M* 












LEGAL ADVICE 


49 


other improvements thereon belonging to the 
grantor, even though these are not mentioned. 
It also conveys all the fences standing on the 
farm, but all might not think it also included 
the fencing-stuff, posts, rails, etc., which had 
once been used in the fence, but had been taken 
down and piled up for future use again in 
the same place. But new fencing material, just 
bought, and never attached to the soil, would 
not pass. So piles of hop poles, stored away, if 
once used on the land, and intended to be again 
so used, have been considered a part of it, but 
loose boards or scaffold poles, merely laid across 
the beams of a barn and never fastened to it, 
would not be, and the seller of the farm might 
take them away. Standing trees, of course, also 
pass as part of the land; so do trees blown down 
or cut down, and still left in the woods where 
they fell, but not if cut and corded up for sale; 
the wood has then become personal property. 

If there be any manure in the barnyard or in 
the compost heap on the field, ready for imme¬ 
diate use, the buyer ordinarily, in the absence 
of any contrary agreement, takes that also as 
belonging to the farm, though it might not be 
so if the owner had previously sold it to some 
other party, and had collected it together in a 
heap by itself, for such an act might be a tech¬ 
nical severance from the soil, and so convert 
real into personal estate; and even a lessee of a 
farm could take away the manure made on the 
place while he was in occupation. Growing 
crops also pass by the deed of a farm unless 
they are expressly reserved, and when it is not 
intended to convey those it should be so stated 
in the deed itself; a mere oral agreement to that 
effect would not be, in most States, valid in law. 
Another mode is to stipulate that possession is 
not to be given until some future day, in which 
case the crops or manures may be removed 
before that time. 

An adjoining road is, to its middle, owned by 
the farmer whose land is bound, unless there are 
reservations to the contrary in the deeds through 
which he derives title. But this ownership is sub¬ 
ject to the right of the public to the use of the road. 

If a tree grows so as to come over the land of 
a neighbor, the latter may cut away the parts 
which so come over, for he owns his land and 
all that is above or below it. If it be a fruit 
tree he may cut every branch or twig which 
comes over his land, but he cannot touch the 
fruit which falls to the land. The owner of the 
tree may enter peaceably upon the land of the 
neighbor and take up the branches and fruit. 

Lien Laws. 

Any one who, as contractor, sub-contractor or 
laborer, performs any work, or furnishes any 
materials, in pursuance of, or in conformity 


with, any agreement or contract with the owner, 
lessee, agent or one in possession of the pro¬ 
perty, toward the erection, altering, improving 
or repairing of any building, shall have a lien 
for the value of such labor or materials on the 
building or land on which it stands to the extent, 
of the right, title and interest of the owner, 
lessee or person in possession at the time of the 
claimant’s filing his notice with the clerk of the 
county court. Such lien is called a mechanic’s 
lien. 

The notice should be filed within thirty days 
after completion of the work or the furnishing 
of the materials, and should state the residence 
of the claimant, the amount claimed, from whom 
due, when due, and to whom due, the name of 
the person against whom claimed, the name of 
the owner, lessee or person in possession of the 
premises, with a brief description of the latter. 

Liens cease in one year after the filing of 
the notice, unless an action is begun, or the 
lien is continued by an order of court. 

The following classes of persons are gener¬ 
ally entitled to lien: 1. Bailees, w r ho may per¬ 
form labor and services, on the thing bailed, a! 
the request of the bailor. 2. Innkeepers, upon 
the baggage of guests they have accommo¬ 
dated. 3. Common carriers, upon goods 
carried, for the amount of their freight and 
disbursements. 4. Vendors, on the goods sold, 
for payment of the price where no credit has 
been expressly promised or implied. 5. Agents, 
upon goods of their principals, for advance¬ 
ments for the benefit of the latter. 6. All 
persons are entitled to the right of lien who 
are compelled by law to receive property and 
bestow labor or expense on the same. 

The right of lien may be waived: 1. By 
express contract. 2. By neglect. 3. By new 
agreement. 4. By allowing change of pos¬ 
session. 5. By surrendering possession. 

The manner of the enforcement of a lien, 
whether it be an innkeeper’s, agent’s, carrier’s, 
factor’s, etc., depends wholly upon the nature 
and character of the lien. 

DON’T purchase real estate unless the 
records have been thoroughly searched for all 
liens known to the law, or until all notices of 
action against the same have been discharged. 

DON’T think that you have no right to sell 
perishable property on w r hich you have a lien. 
Your lien will attach to the proceeds. 

DON’T foreclose a lien without proper 
notice. 

DON’T make payments to a contractor 
before voir have full knowledge of all liens 
filed. 

DON’T forget that liens take precedence 
according to priority, and that interest always 
runs on a judgment. 


so 


LEGAL ADVICE 


Deeds—Transfer of Property. 

A deed is a writing by which lands, tene¬ 
ments or hereditaments are conveyed, sealed 
and delivered. It must be written or printed 
on parchment or paper; the jDarties must be 
competent to contract; there must be a proper 
object to grant; a sufficient consideration; an 
agreement properly declared; if desired, it 
must have been read to the j^arty executing 
it; it must be signed and sealed; attested by 
witnesses, in the absence of any statute regula¬ 
tion to the contrary; properly acknowledged 
before a competent officer; and recorded 
within the time and in the office prescribed by 
the State wherein executed. 

The maker of a deed is the grantor; the 
party to whom it is delivered, the grantee. 
If the grantor have a wife, she must, in the 
absence of a statute to the contrary, sign and 
acknowledge the deed; otherwise, after the 
husband’s death, she may claim the use of one- 
third, during her life. 

By a general warranty deed the grantor 
covenants to insure the lands against all 
persons whatsoever; by a special warranty 
deed he warrants only against himself and 
those claiming under him. In deeds made by 
executors, administrators or guardians there is 
generally no warranty. A quit-claim deed 
releases all the interest which the grantor has 
in the land, whatever it may be. 

A deed of trust is given to a person called a 
trustee, to hold in fee simple, or otherwise, for 
the use of some other j3erson who is entitled to 
the juoceeds, profits or use. 

A deed may be made void by alterations 
made in it after its execution; by the disagree¬ 
ment of the parties whose concurrence is 
necessary; or by the judgment of a competent 
tribunal. 

Interlineations or erasures in a deed, made 
before signing, should be mentioned in a note, 
and witnessed in proper form. After the 
acknowledgment of a deed the parties have no 
right to make the slightest alteration. An 
alteration of a deed after execution, if made in 
favor of the grantee, vitiates the deed. If 
altered before delivery, such alteration destroys 
the deed as to the party altering it. 

Abstracts of title are brief accounts of all the 
deeds upon which titles rest, and judgments 
and instruments affecting such titles. 

The evidences of title are usually convey¬ 
ances, wills, orders or decrees of courts, judg¬ 
ments, judicial sales, sales by officers appointed 
by law, acts of the Legislature and of Con¬ 
gress. 

DON’T accept a deed unless all the follow¬ 
ing conditions are complied with: 1 . It must 


be signed, sealed and witnessed. 2. Inter¬ 
lineations must be mentioned in the certificate 
of acknowledgment. 3. All the partners must 
join in a deed from a partnership. 4. A deed 
from a corporation should bear the corj)orate 
seal and be signed by officers designated in the 
resolution of the directors authorizing it. 5. 
A deed from a married woman should be 1 
joined in by the husband. 6. A deed from an 
executor should recite his power of sale. 7. 
The consideration must bo exjwessed. 

DON’T deed property to your wife direct. 
A deed to your wife does not cut off obligations 
contracted previously. 

DON'T pay consideration money on a con- 1 
veyance of real estate until the record has been * 
searched to the moment of passing title, and < 
unless you know of your own knowledge that 
no judgments, mortgages or tax liens are out¬ 
standing against the property. 

DON T delay in having a deed or mortgage 

1 i ^ O O 

recorded. 

DON’T attempt to give a better title than 
you have yourself. i 

Mortgages. 

A mortgage is a conveyance of property, 
either real or personal, to secure payment of a 
debt. W hen the debt is jiaid the mortgage 
becomes void and of no value. In real estate 
mortgages the person giving the mortgage 
retains possession of the property, receives ( 
all the debts and other profits, and pays all i 
taxes and other expenses. The instrument must 
be acknowledged, like a deed, before a proper 
public officer, and recorded in the office of the 
county clerk or recorder, or whatever officer’s 
duty it is to record such instruments. All 
mortgages must contain a redemption clause 
and must be signed and sealed. The time when 
the debt becomes due, to secure which the 
mortgage is given, must be plainly set forth, and 
the property conveyed must be clearly described, 
located and scheduled. 

S°me mortgages contain a clause permitting 
the sale of the property without decree of court * 
when a default is made in the payment either of 
the principal sum or the interest. 

A foieclosure is a statement that the pro pert v 
is forfeited and must be sold. \ 

When a mortgage is assigned to another 
peisou, it must be for a valuable consideration; 
and the note or notes which it was given to 
secure must be given at the same time. 

If the mortgaged property, when foreclosed 
and brought to sale, brings more money than is 
needed to satisfy the debt, interest and costs, the 
surplus must be paid to the mortgagor. 

Satisfaction of mortgages upon real or per¬ 
sonal property may be either— 










LEGAL ADVICE 


51 


1. By an entry upon the margin of the record 
thereof, signed by the mortgagee or his attorney, 
assignee or personal representative, acknowl- 
edging the satisfaction of the mortgage, in the 
presence of the recording officer; or — 

2. By a receipt indorsed upon the mortgage, 
signed by the mortgagee, his agent or attorney, 
which receipt may be entered upon the margin 
of the record; or — 

3. It may be discharged upon the record thereof 
whenever there is presented to the proper officer 
an instrument acknowledging the satisfaction of 
such mortgage, executed by the mortgagee, his 
duly authorized attorney in fact, assignee or 
personal representative, and acknowledged in 
the same manner as other instruments affecting 
real estate. 

Chattel mortgages are mortgages on personal 
property. Most of the rules ajjplicable to 
mortgages on real estate ajDply also to those on 
personal property, though in some States there 
are laws regulating personal mortgages. Any 
instrument will answer the purpose of a chattel 
mortgage which would answer as a bill of sale, 
with a clause attached providing for the avoid¬ 
ance of the mortgage when the debt is paid. 

A chattel mortgage will not cover property 
subsequently acquired by the mortgagor. 
Mortgages of personal property should contain 
a clause providing for the equity of redemption. 
A mortgagee may sell or transfer his mortgage 
to another party for a consideration, but such 
property cannot be seized or sold until the 
expiration of the period for which the mortgage 
was given. Mortgages given with intent to 
defraud creditors are void. 

DON’T lose any time in having a mortgage 
properly recorded. 

DON’T pay installments on chattel mortgages 
unless the same are indorsed thereon. 

DON’T lose sight of the fact that a chattel 
mortgage is a conditional bill of sale. 

DON’T accept a chattel mortgage the term 
whereof is for more than a year. 

DON’T neglect to have a chattel mortgage 
signed, sealed and witnessed, and don’t fail to 
see to it that the schedule contains every article 
embraced under it. 

DON’T fail to see to it that goods or chattels 
mortgaged to you are properly insured. 

DON’T suppose that a chattel mortgage is 
valid when the debt to be secured by it is not. 

DON’T give a chattel mortgage payable on 
demand unless you are prejDared to forfeit the 
chattels at any moment. 

DON’T think that destruction by fire or other¬ 
wise of the chattels mortgaged wipes out the debt. 

DON’T forget that foreclosure in the case of a 
chattel mortgage is unnecessary except to cut 
off claims of other creditors. 


Assignments. 

An assignment is a transfer of property made 
in writing. In effect it is passing to another 
person all of one’s title or interest in any sort of 

real or personal property, rights, actions or 
estates. However, some things are not assign¬ 
able; an officer’s pay or commission, a judge’s 
salary, fishing claims, Government bounties, or 
claims arising out of frauds or torts. Personal 
trusts cannot be assigned, as a guardianship or 
the right of a master in his apprentice. 

Unlike many other legal devices, the holder 
of an assignment is not bound to show that a 
valuable consideration was given. The owner of 
a cause of action may give it away if he pleases, 
and in the positive absence of evidence to the 
contrary the court will presume that the assign¬ 
ment was for a sufficient consideration. 

Proof will be called for only when it appears 
that the assignment was a mere sham or fraud¬ 
ulent. No formality is required by law in an 
assignment. Any instrument between the con¬ 
tracting parties which goes to show their inten¬ 
tion to pass the property from one to another 
will be sufficient. It may be proved, for instance, 
by the payee of a note, that he indorsed (or 
delivered without indorsement) the note to the 
assignee, and this is sufficient evidence of 
assignment. 

In every assignment of an instrument, even 
not negotiable, the assignee impliedly warrants 
the validity of the instrument and the obliga¬ 
tion of the third party to pay it. He warrants 
that there is no legal defense against its 
collection arising out of his connection with 
the parties; that all parties were legally able 
to contract, and that the amount is unpaid. 

An assignment carries with it all the 
collateral securities and guaranties of the 
original debt, even though they are not men¬ 
tioned in the instrument. 

Where property is assigned for the benefit 
of creditors, its actual transfer to the assignee 
must be made immediately. When an assign¬ 
ment is made under the common law, the 
assignor may prefer certain creditors; but in a 
State where this sort of an assignment is 
governed by statute, no preference can be 
shown. An assignment for the benefit of 
creditors covers all of the assignor’s property, 
wherever or whatever it may be, that is not 
exempt from execution. 

When insured property is sold the insurance 
policy should be assigned. This can only be 
done with the consent of the insurer, and that 
consent must be at once obtained. 

Correct schedules of the property assigned 
should accompany and be attached to every 
assignment. 



52 


LEGAL ADVICE 


Inns, Hotels and Boarding-houses. 

An inn, or hotel, is a place of entertainment 
for travelers. If an innkeeper opens his house 
for travelers, it is an implied engagement to 
entertain all persons who travel that way, and 
upon this universal assumption an action will 
lie against him for damages if he, without 
good reason, refuses to admit a traveler. 

Innkeepers are responsible for the safe 
custody of the goods of their guests, and can 
limit their liability only by an express agree¬ 
ment or special contract with their guests; 
but if goods are lost through negligence of the 
owner himself the innkeeper’s liability ceases. 
An innkeeper may retain the goods of his guest 
until the amount of the guest’s bill has been 
paid. 

A boarding-house is not an inn, nor is a 
coffee-house or eating-room. A boarding¬ 
house keeper has no lien on the goods of a 
boarder, except by special agreement, nor is 
he responsible for their safe custody. He 
is liable, however, for loss caused by the 
negligence of his servants. An innkeeper is 
liable for loss without such negligence. 

Bonds. 

A written instrument, admitting an obliga¬ 
tion on the part of the maker to pay a certain 
sum of money to another specified person at a 
fixed time, for a valuable consideration, is called 
a bond. The obligor is the one giving the 
bond; the beneficiary is called the obligee. 
This definition applies to all bonds, but gener¬ 
ally these instruments are given to guarantee 
the performance or non-performance of certain 
acts by the obligor, which being done or left 
undone, as the case may be, the bond becomes 
void, but if the conditions are broken it remains 
in full force. As a rule, the bond is made out 
for a sum twice the amount of any debt which 
is apt to be incurred by the obligor under its 
conditions, the statement being set forth that 
the sum named is the penalty, as liquidated or 
settled damages, in the event of the failure of 
the obligor to carry out the conditions. 

An act of Providence, whereby the accomplish¬ 
ment of a bond is rendered impossible, relieves 
the obligor of all liability. 

A bond for the payment of money differs 
from a promissory note only in having a seal. 

Bills of Sale. 

A bill of sale is a formal written conveyance 
of personal property. If the property is deliv¬ 
ered when sold, or if part of the purchase-money 
is paid, a written instrument is not necessary to 
make the conveyance, but it is convenient evi¬ 
dence of the transfer of title. But, to protect 


the interests of the purchaser against the 
creditors of the seller, the bill is not sufficient of 
itself; there should also be a delivery of the 
property. If an actual and continued change of 
jDossession does not accompany the sale it is void 
as against the creditors of the seller and subse¬ 
quent purchasers and mortgagees in good faith, 
unless the buyer can show that his purchase was 
made in good faith, without inteut to defraud, 
and that there was some good reason for leaving 
the property in the hands of the seller. 

Guaranty 

Is an assurance made by a second party that his 
principal will perform some specific act. For • 
instance, A gives B a note, and O by indorsing 
the instrument guarantees to B that A will pay 
it at maturity. G is the guarantor. His 
liability is special, and if B renews the note 
when it becomes due he is no longer liable. A 
guaranty for collection is a very different thing 
from a guaranty of payment. The first war¬ 
rants that the money is collectible; the latter, 
that it will be paid at maturity. In the first 
case the party guaranteed must be able to prove 
that due diligence was employed in attempting 
to collect the money; in the second, no such 
proof is necessary. The only form necessary in 
guaranteeing a note is writing one’s name across 
the back of it — a process commonly called 
indorsing. 

Corporations. 

Several persons joining together for the ac¬ 
complishment of any business or social purpose 
can legally organize themselves into a corpora¬ 
tion, a form of partnership which combines the 
resources of all, and yet gives a limited pecuni¬ 
ary liability, amounting only to the amount of 
stock owned by each stockholder. In the States, 
the legislature of each Commonwealth enjoys 
the power of regulating the corporations, and in 
the Territories this power is, of course, vested 
in the General Government. The actual cost of 
organization amounts to something lees than 
$10, most of which is in fees to the Secretary of 
State. When the stock has been subscribed a 
meeting is called, and each shareholder casts a 
vote for every share which he owns or holds a 
proxy for, for each person who is to be elected 
director, or he may give one director as many 
votes as the number of shares he is voting, 
multiplied by the number of directors to be 
elected, amounts to, or distribute his votes as he 
chooses. Thus, if he owns ten shares of stock 
and there are six directors to be elected, he has 
sixty votes, which he can give, either ten for 
each director, or twenty for each of three, or 
sixty for one, or in any other way that he sees 
fit, so that his whole vote will not be more than j 








LEGAL ADVICE 


63 


sixty votes. These directors meet as soon after 
the election as possible and choose a president, 
vice-president, secretary and treasurer, where¬ 
upon the corporation is ready for business. 

The law in all the States on the subject of in¬ 
corporating companies is very similar, and the 
necessary forms are to be obtained usually from 
the Secretary of State. 

Wills and How to Make Them. 

Every description of property, whether real 
or personal, may be given by will. In the case 
of persons dying owing debts, however, the law 
gives to the executors sufficient of the personal 
property of the deceased to pay off all existing 
indebtedness, irrespective of the terms of the 
will; and where the personal property is not 
sufficient for this purpose, real property may be 
so appropriated. 

Property may be bequeathed by will to all 
persons, including married women, infants, luna¬ 
tics, idiots, etc. 

Wills may be made by any person not dis¬ 
qualified by age or mental incapacity. Generally 
speaking, a person must have attained the age 
of twenty-one years before he or she can make a 
valid will of lands, and the same age, in many 
States, is required for a will of solely personal 
property. 

In New York males of eighteen and females 
of sixteen are competent to bequeath personal 
property. “Sound and disposing mind and 
memory ” are always essential to the validity of 
any will. For this reason, idiots, lunatics, in¬ 
toxicated persons (during intoxication), and 
persons of unsound or weak mmds, are incom¬ 
petent to make wills. A will procured by fraud 
is also invalid, although the testator be fully com¬ 
petent to make a valid will. All wills must be in 
writing, except those made by soldiers inactive 
service during war, and by sailors while at sea. 
Such persons may make a verbal or nuncupa¬ 
tive will, under certain restrictions, as to wit¬ 
nesses, etc. No particular form of words is 
required. 

A valid will must be subscribed or signed by 
the testator, or some one for him, in his 
presence, and at his request. The signature 
must be affixed in the presence of each of the 
witnesses. In case the will be signed by some 
one for him, the testator must acknowledge the 
signature to be his own in presence of the wit¬ 
nesses. The testator must declare to each of 
the subscribing witnesses that the instrument is 
his “ last will and testament.” This is of the 
utmost importance, and is called the “publica¬ 
tion.” There must be at least two (three are 
required in some of the States) subscribing 
witnesses, who must act as such at the testator s 
request, or at the request of some one in his 


presence. The subscribing witnesses must not 
be beneficially interested in the provisions of the 
will. These witnesses must all sign the will in 
the presence of the testator, and (in New York 
and some of the other States) in the presence of 
each other. 

A codicil is an appendix annexed to the will 
after its execution, whereby the testator makes 
some change in, or addition to, his former dis¬ 
position, and must be signed, published and 
attested in the same manner as the original 
will. 

The revocation of a will may be express or 
implied. Express, by the execution of a new 
and later will, or by the intentional destruction 
of the old one, or by a formal written revocation, 
signed and witnessed in the same manner as the 
will itself. An implied revocation is wrought 
by the subsequent marriage of the testator and 
the birth of children, or by either. 

DON’T leave anything uncertain in a will, 
and don’t neglect to declare it to be your last 
will and testament. 

DON’T make a will without two (better 
three) witnesses, none of whom must be 
interested in it. See that each witness writes 
his full name and address. 

DON’T make a new will unless you destroy 
or revoke the old one, and don’t add a codicil 
unless it is executed in the same way as the 
original will. 

DON’T neglect to make a new will if you 
mortgage or sell property devised or bequeathed 
in a prior one. 

DON’T make a will which does not provide 
for children that may be born. 

DON’T will property to a corporation whose 
charter does not permit it to take by devise or 
bequest. 

DON’T fail to say “ bequeath ” for personal 
and “ devise” for real property. 

Heirship to Property Not 
Bequeathed. 

In England, where the policy is to keep 
landed estates undivided, the law of primogeni¬ 
ture prevails, giving to the eldest son and his 
descendants superior rights to the property. In 
case of default, the second son and his descend¬ 
ants become the heirs, and bO on. If there be 
only daughters, they inherit equally. 

In the United States the property would be 
divided among the heirs as follows: (1) To the 
children. These, if of equal degree, receive the 
property in equal shares. If of unequal degree, 
the more remote descendants take the share that 
would have belonged to their parents, if living. 
Thus: A, B and 0 are children of the testator, 
and of these B and C are living and A is dead, 
at the testator’s death. The estate, after paying 





LEGAL ADVICE 


54 

all debts, will be divided into three equal parts, 
the descendants of A, together, receiving one- 
third, and B and C each another third; but in 
case A left no descendants, then B and G each 
will be awarded one-half of the propert y. ( 2) If 
there are no descendants the parents of tho 
testator would receive the estate, the father 
being sometimes preferred to the mother. (3) If 
parents are not living, the brothers and sisters 
of the testator would take the property, sharing 
equally. If one or more of the brothers or 
sisters had died, their children would receive the 
share that would have descended to their parent. 
(4.) Grandparents would be next claimants, 
after which (5) uncles and aunts, and after 
them ( 6 ) their children, and so on. In case no 
heirs are found, the property inures to the State. 

The above principles are stated as generally 
recognized in the laws of the several States. As 
these laws, however, vary, full information can 
only be obtained from the statutes of the several 
States. 

Legacies and the Duties of Executors 
and Administrators. 

A legacy is a gift or bequest of personal 
property by will or testament. Legacies are of 
three kinds: General, specific, and demonstra¬ 
tive. 

A general legacy does not amount to a be¬ 
quest of any particular portion of, or article 
belonging to, the personal estate of the testator, 
as distinguished from all others of the same 
kind; as a bequest of a sum of money, or a 
horse. 

A specific legacy is a bequest of property 
specifically designated, so as to be definitely 
distinguished from the rest of the testator’s 
estate; as, a bequest of all the money contained 
in a certain box, or the horse in the testator’s 
stable. 

A demonstrative legacy is a bequest of a cer¬ 
tain amount of money to be paid out of a par¬ 
ticular fund; as, a bequest of $500 to be paid 
out of the proceeds of the sale of certain prop¬ 
erty. 

An executor should first extinguish all the 
lawful debts of the testator, and for this purpose 
all the personal property may be applied, if 
necessary, even though some of it has been be¬ 
queathed in specific legacies. After the debts 
are paid, the specific legacies are next to be sat¬ 
isfied; then the demonstrative legacies; and 
lastly, the general legacies. If there be insuffi¬ 
cient assets to satisfy any of the legacies in 
either of these three classes successively, those 
in the same class will be paid ratably and in 
proportion, and subsequent classes will fail en¬ 
tirely. 


Residuary legatees take subject to all other 
legacies. A residuary legatee is one to whom is 
bequeathed “ all the rest, residue and remainder” 

of an estate. 

Specific and general legacies are subject to 
ademption; thus, if the testator bequeath “ the 
horse in his stable,” and at the time of his death 
has no horse, the legacy fails entirely and is 
said to be “ adeemed.” Or, if the legacy be¬ 
queaths the furniture in a certain specified 
house, and the testator remove the furniture to 
another house, the legacy is adeemed. 

Legacies are vested, or contingent. A vested 
legacy is one where the legatee acquires an ab¬ 
solute present right to present or future enjoy¬ 
ment. A contingent legacy is one where the 
right of enjoyment depends upon some contin¬ 
gency; as, a gift to a child if he attains the age 
of twenty-one years. A cumulative legacy is 
one additional to a previous legacy contained in 
the same will. 

In New York, and several other States, a leg¬ 
acy given to a subscribing witness of a will is 
void. An executor may be a legatee. It is also 
provided that “no person having a husband, 
wife, child, or parent, shall bequeath to a cor¬ 
poration more thau one-half of his personal 
estate after the payment of his debts.” 

Legacies are not required to be paid in less 
than one year from the time of the testator’s 
death. "This time is allowed to the executor to 
enable him to ascertain tho nature and value of 
the property, the full liabilities of the testator, 
and to collect the assets. 

A legacy to an infant should not be paid 
except under order of the court, and such order 
will be governed by the laws of the State. 

DON’T become an executor or administrator 
unless you are willing and have time to attend 
to the duties, and don’t enter upon a trust until 
you thoroughly understand your duties and 
powers. 

DON’T mix trust and personal funds. 

DON’T pay out a dollar of trust money 
without proper vouchers, and don’t fail to keep 
accurate accounts. 

DON’T liquidate any claim until you have 
the whole estate in hand. 

DON’T pay a bequest before the time fixed in 
the will without deducting interest. 

DON’T give a promissory note as executor or 
administrator. 

DON’T execute a contested will, or com¬ 
promise a claim due an estate, without the 
advice and consent of the court. 

DON’T incur any other expenses than those 
of the burial until the will is properly probated, 
but do not hesitate to sell perishable property. 


LEGAL ADVICE 


The Right of Dower. 

Dower is one-third part of the husband’s 
estate, and in general cannot be destroyed by 
the mere act of the husband. Hence/in the 
sale of real estate by the husband, his wife must, 
with the husband, sign the conveyance to make 
the title complete to the purchaser. In the 
absence of such signature, the widow can claim 
full dower rights after the husband’s death. 
Creditors, also, seize the property subject to 
such dowry rights. 

The husband in his will sometimes gives his 
wife property in lieu of dowry. In this case 
she may, after his death, elect to take either 
such property or her dower; but she cannot 
take both. While the husband lives the wife’s 
right of dower is only inchoate; it cannot be 
enforced. Should he sell the land to a stranger, 
she has no right of action or remedy until his 
death. 

In all cases the law of the State in which the 
land is situated governs it, and, as in the case 
of heirship, full information must be sought for 
in the statute which is applicable. 

Marriage and Divorce. 

Marriage may be entered into by any two 
persons, with the following exceptions: Idiots, 
persons of unsound mind, persons related by 
blood or affinity within certain degrees pro¬ 
hibited by law, infants under the age of con¬ 
sent, which varies in the different States, and 
persons already married and not legally divorced. 

The violation of the marriage vow is cause for 
absolute divorce in all the States and Territories, 
excepting South Carolina and New Mexico, 
which have no divorce laws. 

Physical inability is a cause in all the States 
except Cal., Conn., Dak., Ia., La., N. M., N. Y., 
S. C., Tex. and Yt. In most of these States it 
renders marriage voidable. 

Willful desertion, one year, in Ark., Cal., Col., 
Dak., Fla., Ida., Ivan., Ky., Mo., Mon., Nev., 
Utah, Wis., W. T. and Wyo. 

Willful desertion, two years, in Ala., Ariz., 
Ill., Ind., Ia., Mich., Miss., Neb., Pa. and Tenn. 

Willful desertion, three years, in Conn., Del., 
Ga., Me., Md., Mass., Minn., N. H., N. J., O., 
Ore., Tex., Yt. and W. Va. 

Willful desertion, five years, in Ya. and R. I., 
though the court may in the latter State decree 
a divorce for a shorter period. 

Habitual drunkenness, in all the States and 
Territories, excepyt Md., N. J., N. Y., N. C., Pa., 
S. C., Tex., Yt., Ya. and W. Ya. 

“Imprisonment for felony” or “conviction 
of felony” in all the States and Territories 
(with limitations), except Dak., Fla., Me., Md., 
N. J., N. M., N. Y., N. 0., S. C. and Utah. 


“ Cruel and abusive treatment,” “ intolerable 
cruelty,” “ extreme cruelty,” “repeated cruelty,” 
or “inhuman treatment,” in all the States and 
Territories, except N. J., N. M., N. Y., N. C., 

S. C., Va. and W. Ya. 

Failure by the husband to provide: one year 
in Cal., Col., Dak., Nev. and Wyo.; two years 
in Ind. and Ida.; no time specified in Ariz., 
Mass., Mich., Me., Neb., R. I., Yt. and Wis.; 
willful neglect for three years in Del. 

Fraud and fraudulent contract in Ariz., Conn., 
Ga., Ida., Kan., Ky., O., Pa. and W. T. 

Absence without being heard from: three 
years in N. H.; seven years in Conn, and Yt.; 
separation five years, in Ky.; voluntary separa¬ 
tion five years, in Wis. When reasonably 
presumed dead by the court, in R. I. 

“Ungovernable temper,” in Ky.; “habitual 
indulgence in violent and ungovernable temper,” 
in Fla.; “cruel treatment, outrages or excesses 
as to render their living together insupport¬ 
able,” in Ark., Ky., La., Mo., Tenn. and Tex.; 
“indignities that render life burdensome,” 
in Mo., Ore., Pa., Tenn., W. T. and Wyo. 

In Ga. an absolute divorce is granted only 
after the concurrent verdict of two juries at 
different terms of the court. In N. Y. absolute 
divorce is granted for but one cause, adultery. 

All of the causes above enumerated are for 
absolute or full divorce, and collusion and con¬ 
nivance are especially barred, and also condo¬ 
nation of violation of the marriage vow. 

The courts of every State, and particularly 
of New York, are very jealous of their juris¬ 
diction, and generally refuse to recognize as 
valid a divorce against one of the citizens of 
the State by the court of another State, unless 
both parties to the suit were subject at the 
same time to the jurisdiction of the court 
granting the divorce. 

Previous Residence Required. — Dak., 
ninety days; Cal., Ind., Ida., Neb., Nev., N. M., 
Tex. and Wyo., six months; Ala., Ariz., Ark., 
Col., Ill., Ia., Kan., Ky., Me., Miss., Minn., Mich., 
Mo., Mont., N. H., O., Ore., Pa., Utah, Yt. 
(both parties as husband and wfife), W. Va., W. 

T. and Wis., one year; Fla., Md., N. C., R. I. 
and Tenn., two years; Conn, and Mass, (if, 
when married, both parties were residents; 
otherwise five years), three years. 

Remarriage.— There are no restrictions upon 
remarriage by divorced persons in Conn., Ky., 
Ill. and Minn. Defendant must wait two years 
and obtain permission from the court in Mass. 
The decree of the court may restrain the guilty 
party from remarrying in Ya. Parties cannot 
remarry until after two years, except by per¬ 
mission of the court, in Me. In N. Y. the 
plaintiff may remarry, but the defendant cannot 
do so during the plaintiff’s lifetime, unless the 






56 


LEGAL ADVICE 


decree be modified or proof that five years 
have elapsed, and that complainant has married 
again and defendant’s conduct has been uni¬ 
formly good. Any violation of this is punished 
as bigamy, even though the other party has 
been married. In Del., Pa. and Tenn., no wife 
or husband divorced for violation of the mar¬ 
riage vow can marry the particeps criminis 
during the life of the former husband or w T ife, 
uor in La. at any time; such marriage in La. 
renders the j)erson divorced guilty of bigamy. 

Rights of Married Women. 

Any and all property which a woman owns at 
her marriage, together with the rents, issues 
and profits thereof, and the property that comes 
to her by descent, devise, bequest, gift or grant, 
or w r hich she acquires by her trade, business 
labor, or services performed on her separate ac¬ 
count, shall, notwithstanding her marriage, re¬ 
main her sole and separate property, and may 
be used, collected and invested by her in her 
own name, and shall not be subject to the in¬ 
terference or control of her husband, or be 
liable for his debts, unless for such debts as 
may have been contracted for the support of 
herself or children by her as his agent. 

A married woman may likewise bargain, sell, 
assign, transfer and convey such property, and 
enter into contracts regarding the same on her 
separate trade, labor or business with the like 
effect as if she were unmarried. Her husband, 
however, is not liable for such contracts, and 
they do not render him or his property in any 
way liable therefor. She may also sue and be 
sued in all matters having relation to her sole 
and separate property in the same manner as if 
she were sole. 

In the following cases a married woman’s 
contract may be enforced against her and her 
separate estate: 1. When the contract is 
created in or respecting the carrying on of the 
trade or business of the wife. 2. When it re¬ 
lates to or is made for the benefit of her sole or 
separate estate. 3. When the intention to 
charge the separate estate is expressed in the 
contract creating the liability. 

When a husband receives a principal sum of 
money belonging to his wife, the law presumes 
he receives it for her use, and he must account 
for it, or expend it on her account by her au¬ 
thority or direction, or that she gave it to him 
as a gift. 

If he receives interest or income and spends 
it with her knowledge and without objection, a 
gift will be presumed from acquiescence. 

Money received by a husband from his wife 
and expended by him, under her direction, on 
his land, in improving the home of the family, 


is a gift, and cannot be recovered by the wife, 
or reclaimed, or an account demanded. 

An appropriation by a wife, herself, of her 
separate j:>roperty to the use and benefit of her 
husband, in the absence of an agreement to 
repay, or any circumstances from which such 
an agreement can be inferred, will not create 
the relation of debtor and creditor, nor render 
the husband liable to account. 

Though no words of gift be spoken, a gift by 
a wife to her husband may be shown by the 
very nature of the transaction, or appear from 
the attending circumstances. 

A wife who causelessly deserts her husband 
is not entitled to the aid of a court of equity in 
getting possession of such chattels as she has 
contributed to the furnishing and adornment of 
her husband’s house. Her legal title remains, 
and she could convey her interest to a third 
party by sale, and said party would have a good 
title, unless her husband should prove a gift. 

Wife’s property is not liable to a lien of a 
sub-contractor for materials furnished to the 
husband for the erection of a building thereon, 
where it is not shown that the wife was notified 
of the intention to furnish the materials, or a 
settlement made with the contractor and given 
to the wife, her agent or trustee. 

The common law of the United States has 
some curious provisions regarding the rights of 
married women, though in all the States there 
are statutory provisions essentially modifying 
this law. As the law now stands the husband 
is responsible for necessaries supplied to the 
wife even should he not fail to supply them 
himself, and is held liable if he turn her from 
his house, or otherwise separates himself from 
her without good cause. He is not held liable 
if the wife deserts him, or if he turns her away 
for good cause. If she leaves him through 
good cause, then he is liable. If a man lives , 
with a woman as his wife, and so represents her, i 
even though this representation is made to one 
who knows she is not, he is liable the same way 
as if she were his wife. 

Arbitration. 

Arbitration is an investigation and deter¬ 
mination of subjects of difference between per¬ 
sons involved in dispute, by unofficial persons 
chosen by the parties in question. 

The general rule is that any person capable ! 
of making a valid contract concerning the 
subject in dispute may be a party to an arbi- < 
tration. Any matter which the parties may 
adjust by agreement, or which may be made 
the subject of a suit at law, may be determined 
by arbitration. Crimes cannot be made the • 
subject matter of an arbitration. This matter | 
is regulated by statute in the different States. 



BUSINESS AND LEGAL FORMS 


67 


The Law of Finding. 

The general rule is that the finder has a clear 
title against every one but the owner. The 
proprietor of a hotel or a shop has no right to 
demand property of others found on his 
premises. Such proprietor may make regula¬ 
tions in regard to lost property which will bind 
his employes, but they cannot bind the 
public. The finder has been held to stand in 
the place of the owner, so that he was permitted 
to prevail in an action against a person who 
found an article which the plaintiff had origin¬ 
ally found, but subsequently lost. The police 
have no special rights in regard to articles lost, 
unless those rights are conferred by statute. 
Receivers of articles found are trustees for the 
owner or finder. They have no power in the 
absence of special statute to keep an article 
against the finder, any more than the finder has 
to retain an article against the owner. 

Bankruptcy. 

Laws have been enacted in nearly all of the 
States for the purpose of distributing the 
proj>erty of an insolvent debtor ratably among 
his creditors and discharging the debtor from 
further liability. Proceedings may be instituted 
by the debtor himself or by a creditor. As a 
general rule, proceedings in one State are not 
binding on a creditor residing in another State; 
but if Congress were to pass a national bankrupt 

BUSINESS AND 

Short Form of Assignment of Written 
Instrument. 

For Value Received, I do hereby assign, 
transfer and set over unto C D, and his assigns, 
all my right, title and interest in and to the 
within written instrument, this. .. .day of. ..., 
A.D. 1894. ‘ A B. 

Ordinary Bill of Exchange, or Draft at a 
Time after Sight. 

$250. Chicago, January 1, 1894. 

Ten days after sight, pay to the order of W 
F, two hundred and fifty dollars, for value 
received, and charge the same to account of 
To M. B. & Co., I J. H. C. & Co., 

Neiv York City , N.Y. \ Chicago , Illinois. 

When a draft is payable at sight, commence 
thus: 

“At sight, pay,” etc. 

General Form of Agreement. 

This Agreement, made this.... day of...., 
one thousand eight hundred and. ..., between 


law, this would annul all State laws on the 
subject, and proceedings under the national law 
would bind creditors in all the States and Ter¬ 
ritories. 

Insolvency proceedings are generally com¬ 
menced by a petition to the judges of the court 
of insolvency, setting forth among other things 
the debtor’s inability to pay all his debts in full, 
and his desire to surrender all his property for 
the benefit of his creditors. 

If satisfied of the truth of matters alleged in 
the petition, the judge issues an order com¬ 
manding the proper officer to take the debtor’s 
property and hold it until a certain time, when 
the creditors meet and choose an assignee. 

The assignee then takes charge of the prop¬ 
erty, turns it into money, and declares a divi¬ 
dend for the creditors. 

Pending the proceedings, the debtor may be 
examined on oath for the purpose of making 
him disclose all matters concerning his property 
and the disposal thereof. 

If the debtor has conformed to the insolvent 
law in all respects he is entitled to a discharge 
from his debts, which is given him by the judge 
on the debtor’s obtaining the requisite assent 
from the creditors. 

In nearly all the States an insolvent debtor 
may, with the consent of his creditors, and in 
some States without such consent, assign all his 
property to a trustee for the benefit of his 
creditors, who converts it into money, dividing 
it pro rata among the creditors. 

LEGAL FORMS 

A B, of. ..., county of...., and State of Uli 
nois, of the first part, and G D, of. ..., in said 
county and State, of the second part— 

Witnessetli, that the said A B, in considera¬ 
tion of the covenants and agreements on the 
part of the party of the second part hereinafter 
contained, doth covenant and agree to and with 
the said 0 D, that (here insert the agreement 
on the part of A B). 

And the said C D, in consideration of the 
covenants on the part of the party of the first 
part, doth covenant and agree to and with the 
said A B, that (here insert the agreement on 
the part of C D). 

In witness whereof, we have hereunto set our 
hands and seals, the day and year first above 
written. A B. [seal.] 

C D. [seal.] 

Common Form of Bond for Payment of 
Money. 

Know all men by these presents, that I, A B, 
of . ..., in the county of ...., and State of Illi¬ 
nois, am held and firmly bound unto G D, 



58 


BUSINESS AND LEGAL FORMS 


of . ..., in tlie county of . ..., and State afore¬ 
said, in the sum of .... dollars, to be paid to 
the said C D, his executors, administrators and 
assigns, to which payment, well and truly to be 
made, I bind myself, my heirs, executors and 
administrators, and every of them, firmly by 
these presents. 

Sealed with my seal, the .... day of__ 

A.D. 1894. 

The condition of this obligation is such, that 
if the above bound A B, his heirs, executors 
and administrators, or either of them, shall well 
and truly pay, or cause to be paid, unto the 
said 0 D, his executors, administrators or 
assigns, the just and full sum of .... dollars, 
with interest thereon, at the yearly rate of .... 
per cent, for the same, on or before the .... 
day of . ..., A. D. 1896, then this obligation to 
be void and of no effect; otherwise to remain in 
full force. A B. [seal.] 

Form of Bill of Sale of Goods or Personal 
Property. 

Know ale men by these pbesents, that I, A B, 
of . ..., in the county of . ..., and State of 
Illinois, in consideration of the sum of .... dol¬ 
lars, to me paid by 0 D, of . ..., at and before 
the sealing and delivery of these presents, the 
receipt whereof is hereby acknowledged, have 
bargained, sold and delivered, and by these 
presents do bargain, sell and deliver unto the 
said C I), -the following goods and chattels, to- 
wit: (Here insert a bill of particular goods sold 
or personal property). 

To have and to hold the said goods and chat¬ 
tels unto the said C D, his executors, adminis¬ 
trators and assigns, to his and their own proper 
use and benefit forever. And I, the said A B, 
for myself and my heirs, executors and admin¬ 
istrators, do warrant and will defend the said 
bargained premises unto the said C D, his 
executors, administrators and assigns, from and 
against all persons whomsoever. 

In witness whereof , I have hereunto set my 

hand and seal, this_day of__ A. D. 

1894. A B. [seal.] 

Form of Bond for a Deed. 

Know all men by these pbesents, that I, A 
B, of the county of. ..., and State of Illinois, 
am held and firmly bound unto G D, of the 
county of. ..., and State aforesaid, in the penal 
sum of. .. .dollars, to be paid unto the said E 
F, his heirs, executors, administrators or 
assigns, to which payment, w r ell and truly to be 
made, I bind myself, my heirs, executors and 
administrators, and every of them, firmly by 
these presents. 

Sealed with my seal, this....day of...., 
A.D. 1890. 


The condition of the above obligation is such 
that w r hereas the above bounden A B has this 
day bargained and sold to the said C D, his 
heirs and assigns, for the sum of. ...dollars, 
the following described lot or parcel of land, to- 
wit: (here describe the land), wdiich sum of 
. .. .dollars is to be paid in manner following: 
.... dollars at the ensealing and delivery here¬ 
of, and.... dollars in. ... from the date hereof. 

Upon the payment of the said sums being 
made, at the time and in the manner aforesaid, 
the said A B, for himself, his heirs, executors 
and assigns, covenants and agrees, to and with 
the said C D, his heirs and assigns, to execute 
a good and sufficient deed of conveyance, in fee 
simple, free from all incumbrance, with full and 
proper covenants of warranty for the above 
described premises. 

Now, if the said A B shall well and truly 
keep, observe and perform his said covenants 
and agreements herein contained, on his part, 
then this obligation to be void; otherwise to 
remain in full force and virtue. 

A B. [seal.] 
Power of Attorney. 

Know all men by these pbesents, that I, A 
B, of. ..., in the county of. ..., and State of 
Illinois, have made, constituted and ajDpointed, 
and by these presents do make, constitute and 
appoint, C D, of . ..., to be my true and law¬ 
ful attorney, for me and in my name, and for 
uiy sole use, to ( here state the specific purjDoses 
of the power given), hereby giving and grant¬ 
ing unto my said attorney full power and 
authority in the premises to use all lawful 
means in my name, and for my sole benefit, for 
the purposes aforesaid. And generally to do 1 
and perform all such acts, matters and things 
as my said attorney shall deem necessary or 
expedient for the completion of the authority 
hereby given, as fully as I might and could do < 
if I were personally present; hereby ratifying 
and confirming all the acts of my sa'id attorney 
or his substitutes, done by virtue of these 
presents. 

In witness whereof , I have hereunto set my 

hand and seal, this .... day of .A.D. 

■^96. A B. [seal.] 

Warranty Deed. 

The grantor (here insert name or names and 
place of residence), for and in consideration of 
(here insert consideration) in hand paid, con¬ 
veys and warrants to (here insert the grantee’s 
name or names) the following described real 
estate (here insert description), situated in the 
county of-- in the State of Illinois. 

Bated this-day of-, A.D. 18... 

A B. [real.] 






I 


59 


V , 

BUSINESS AND LEGAL FORMS 


cii 

hi; 

hi! 

IK 

to 


Quit Claim Deed. 

The grantor (here insert grantor’s name or 
names and place of residence), for the considera¬ 
tion of (here insert consideration), convey and 
quitclaim to (here insert grantee’s name or 
names) all interest in the following described 
real estate (here insert description), situated in 


the county of 
Dated this 


in the State of Illinois, 
day of . ..A.D. 18... 

A B. [seal.] 


Mortgage. 

The mortgagor (here insert name or names) 
mortgages and warrants to (here insert name or 
names of mortgagee or mortgagees), to secure 
a^the payment of (here recite the nature and 
amount of indebtedness, showing when due and 
the rate of interest, and whether secured by 
note or otherwise), the following described real 
estate (here insert description thereof), situated 
in the county of . ..., in the State of Illinois. 

A B. [seal.] 

Dated this .... day of . ..., A.D. 18... 


t 


Form of Certificate of Acknowledgment to 
Deed or other Instrument. 


State of (name of State), 

^ County of (name of County). 

I (here give name of officer and his official 
title) do hereby certify that (name of grantor, 
IV ' and if acknowledged by wife, her name, and 
add “ his wife,” ) personally known to me to be 
, the same person whose name is (or are) sub- 
D scribed to the foregoing instrument, appeared 
11 before me this day in person, and acknowledged 
that he (she or they) signed, sealed or delivered 
the said instrument as his (her or their) free 
and voluntary act, for the uses and puqioses 
^ therein set forth. 

Given under my hand and (private or official, 
‘Las the case may be) seal, this .... day of . ..., 

1 A.D. 18... 

(Signature of officer.) [seal.] 

Short Form of Lease. 


fo 


This indenture, made this .... day of ...., 
A.D. 18.. ., between A B, party of the first part, 
and C D, party of the second part, witnesseth, 
that the said party of the first part, in con¬ 
sideration of the covenants of the party of the 
j second part, hereinafter set forth, do.. .by these 
1 presents, lease to the party of the second part, 
the following described property, to-wit: (here 
describe the premises), in the county of . ..., 

and State of. To have and to hold the 

same, to the party of the second part, from the 
,.... day of. ..., 18.., to the .... day of ...., 
18.. And the party of the second part, in 
consideration of the leasing of said premises, 


covenants and agrees to pay the party of the 
first part, at . ..., as rent for the same, the sum 
of . ..., payable as follows, to-wit: (Here set 
forth the terms of payment.) 

And the party of the second part covenants 
with the party of the first part that at the 
expiration of the term of this lease.. he.. will 
yield up the premises to the party of the first 
part, without further notice, in as good condi¬ 
tion as when the same were entered upon by 
the party of the second part, loss by fire or 
inevitable accident and ordinary wear excepted, 
and that neither. .he.. nor. .. .legal representa¬ 
tives will underlet said premises, or any part 
thereof, or assign this lease, without the written 
assent of the party of the first part first had 
thereto. 

And it is further expressly agreed between 
the parties hereto, that if default shall be made 
in the payment of the rent above reserved, or 
any part thereof, or any of the covenants or 
agreements herein contained to be kept by the 
party of the second part, it shall be lawful for 
the party of the first part or. ... legal repre¬ 
sentatives, into and upon said premises, or any 
part thereof, either with or without process of 
law, to re-enter and re-possess the same at the 
election of the party of the first part, and to 
distrain for any rent that may be due thereon 
upon any property belonging to the party of 
the second part. And in order to enforce a 
forfeiture for non-payment of rent, it shall not 
be necessary to make a demand on the same day 
the rent shall become due, but a failure to pay 
the same at the place aforesaid, or a demand 
and a refusal to pay on the same day or at any 
time on any subsequent day, shall be sufficient; 
and after such default shall be made, the party 
of the second part and all persons in possession 
under. .. .shall be deemed guilty of a forcible 
detainer of said premises under the statute. 

And it is further covenanted and agreed 
between said parties that (here set forth any 
further stipulation agreed upon.) The cove¬ 
nants herein shall extend to and be binding 
upon the heirs, executors and administrators of 
the parties to this lease. 

Witness the hand and seals of said parties, 
the day and year first above written. 

A B. [seal.] 

. C D. [seal.] 

Form of Will. 

I, A B, of . ..., in the county of . ..., and 
State of Illinois, of the age of .... years, of 
sound mind and memory, do make, publish and 
declare this my last will and testament in the 
manner following: That is to say, 

First, I give and bequeath to (here may be 
set forth the manner of disposition of personal 







GO 


BUSINESS AND LEGAL FORMS 


property, and the names of persons and amount 
to each.) 

Second, I give and devise to (here set forth 
the manner of disposition of real property, and 
the names of persons to whom devised, con¬ 
cluding as follows:) To have and to hold the 
same and the several tracts and parcels thereof 
to the said .. .., his heirs and assigns forever. 

And lastly, I do hereby nominate and appoint 
.... to be executor of this my last will and 
testament, hereby revoking all former wills by 
me made. (Add the following clause if desired:) 
And I do direct that my said executor shall not 
be obliged to give security as such. 

In witness whereof, I have hereunto set my 
hand and seal this .... day of ...., A.D. 18.. 

A B. [seal.] 

The above instrument, consisting of one 
sheet (or two sheets, as the case may be) was 
at the date thereof signed, sealed, published 
and declared by the said A B as and for his last 
will and testament, in presence of us, who, at 
his request and in his presence, and in the 
presence of each other, have subscribed our 
names as witnesses thereto (or, “the above 
instrument, consisting of one sheet was at the 
date thereof declared to us by the said A B, 
the testator therein mentioned, to be his last- 
will and testament; and at the same time 
acknowledged to us, and each of us, that he had 
signed and sealed the same, and we therefore, at 
his request and in his presence, and in the 
presence of each other, signed our names thereto 
as attesting witnesses.”) 

C D, residing at . ..., in . ... county. 

G H, residing at . ..., in . ... county. 

The foregoing is the general form of will, 
which can be varied in case of several devisees 
and legatees, according to the facts or as 
circumstances may require. 

A devisee is one to whom real property is 
devised in the will. 

A legatee is one to whom personal property 
is given in the will. 

Bill of Sale. 

Know all men by these presents, that I, 
E D, of the town of . ..., county of 
State of . ..., of the first part, for and in con¬ 
sideration of the sum of one hundred dollars, 
lawful money of the United States, to me in 
hand paid, at or before the ensealing and 
delivery of these presents, by C B, of the 
second part, the receipt whereof is hereby 
acknowledged, have bargained, sold, granted 
and conveyed, and by these presents do bargain, 
sell, grant and convey unto the said party of 
the second part, his executors, administrators 
and assigns (here set out the articles sold), to 
have and to hold the same unto the said party 


of the second part, his executors, administrators 
and assigns, forever. And I do for myself, my 
heirs, executors and administrator covenant 
and agree to and with the said party of the 
second part, to warrant and defend the said 
described goods hereby sold unto the said 1 
party of the second part, his executors, adminis¬ 
trators and assigns, against all and every person 
and persons whatsoever. 

In witness whereof, I have hereunto set my 
hand and seal the .... day of . ..., 18.. 

E D. [seal.] 

Signed, sealed and delivered ( 
in the presence of B B. ^ 




Promissory Note. 

$200. Baltimore, ...18.. 

Thirty days after date I promise to pay 
B B, or order (or bearer), two hundred dollars, 
for value received. B E. 




Joint Promissory Note. 

$1,050. Memphis,. ..., 18.. 

Sixty days after date we jointly promise to <i 
pay C D, or order (or bearer), one thousand 
and fifty dollars, for value received. 

A C, 
BH. 


Note Payable on Demand. 

$100. Mobile, . ..., 18.. 

On demand, for value received, I promise to 
pay H B, or order (or bearer), one hundred 
dollars (with interest). C O. 

Note Payable at Bank. 

$300. St. Louis, ...., 18.. 

Thirty days after date, for value received, I 
promise to pay C D A, or order (or bearer), 
three hundred dollars, at the German-American 
Savings Bank. DBS. 

Note not Negotiable. 

$100. Madison, Ga., ...., 18.. 

Two months after date I promise to pay 
JH one hundred dollars, for value received. 


B B. 


Note with Surety. 

$75. Columbus, Miss., ....,18.. f 

Six months from date I promise to pay E G, 
or order (or bearer), seventy-five dollars, for 
value received. " ^ 


B B. 
XX. 


Note Payable by Installments. 

$500. Albany, . ..., 18.. 

For value received, I promise to pay A C, oi*| 
order (or bearer), five hundred dollars, in the 
following manner: One hundred dollars in three 








MINING LAWS 


61 


months, two hundred dollars in nine months, 
one hundred dollars in twelve months, and one 
hundred dollars in fifteen months, from date, 
with interest on the several sums as they may 
become due. W Z. 

Draft at Sight. 

$100. Chicago,- ,18.. 

At sight, pay J C, or order, one hundred 
dollars, and charge the same to my account. 

To A X. CEB. 


\ 


Due Bill. 

$50. Cincinnati, . ..., 18.. 

Due A W, fifty dollars, with interest from 
this date. M A. 

Bill of Exchange. 

$500. New York, . ..., 18.. 

Fifteen days after sight (or as many days as 
may be agreed upon), pay to the order of Mr. 
B B, five hundred dollars, and charge the same 
to the account of C D. 

To L M, St. Louis, Mo. 


MINING IeAWS 



HERE papers have once been filed with 
the Register and Receiver, they become 
a part of the record, and can neither 
be withdraw nor returned, but must be trans¬ 
mitted to the General Land Office, 
v An application will be rejected when the 
f description of the premises is erroneous or in- 
} sufficient. 

Application for patent will be rejected 
because: 

s 1. The notice was published without the 
I knowledge of the Register. 

^ 2. The notice was not published in a newspaper 

designated as published nearest the claim. 

3. Record title was found defective; and, 

\ 4. A previous application had been made for 

j the same premises, which was withdrawn pending 
\ a suit in court commenced by the adverse 
f claimant. 

An application for patent will be rejected 
when the survey does not accurately define the 
} boundaries of the claim; 

Where the claim was not located in accord¬ 
ance with law. 

Where several parties own separate and 
distinct portions of a claim, application for 
f patent may be made by either for that portion 
r of the claim owned by him; but where several 
parties own undivided interests in a mining 
claim, all should join in an application for a 
patent. 

A person or association may purchase as many 
placer locations as the local law admits, and 
. embrace them all in one application for a patent. 

Two or more lodes cannot be embraced in one 
application for a patent except for placer claims 
embracing two or more lodes within their 
boundaries. 

Paper sworn to before any person purporting 
„ to act as a deputy for the Register and Receiver 
cannot be recorded as evidence. 

In all patents for mining claims situated 
within the interior boundaries of a town site a 
clause is inserted “ excepting and excluding all 
town property, rights upon the surface, and all 


houses, buildings, structures, lots, blocks, streets, 
alleys or other municipal improvements not 
belonging to the grantee herein, and all rights 
necessary or proper to the occupation, possession 
and enjoyment of the same.” 

Publication of notice must be made in one 
newspaper for the period of sixty days. 

Notice must be published ten consecutive 
weeks in weekly newspapers, and in daily news¬ 
papers sixty days must elapse between the first 
and last insertion. 

Where the Register designates the daily issue 
of a paper for publication of notices of a mining 
application for patent, it is not a compliance 
with law to change to the weekly edition of the 
same paper, without authority of the Register. 

The existence of a salt spring on a tract of 
land withdraws it from the operation of the 
homestead and pre-emption laws. A hearing 
for the purpose of proving the agricultural 
character of such lands is not allowed. Land 
containing valuable deposits of slate may be 
entered under the mining acts. 

Adoersc Claims. —Adverse claimants must 
file a separate and distinct claim against each 
application which it is alleged conflicts with the 
premises owned by such adverse claimant. 

The papers 4n an adverse claim once filed 
cannot be withdrawn, but become part of the 
record. 

When an adverse claim has been filed it can¬ 
not be amended so as to embrace a larger portion 
of the premises than that described in the 
original adverse claim. 

An adverse claim must be made out in proper 
form, and filed in the proper local office during 
the period of publication of the application, for 
the patent to be effective. 

It is the duty of the adverse claimant to 
commence suit in proper form within the required 
time, and if he trusts the uncertain medium of 
the United States mail, he must abide the conse¬ 
quences, should the delay ensue through mis¬ 
fortune or accident. Should the failure to com¬ 
mence suit be the result of the corrupt or dis- 





62 


THE LAW OF COPYRIGHT 


honest action of his attorney, the Interior Depart¬ 
ment cannot redress the wrong. 

An adverse claimant should set forth in detail 
the facts upon which he bases his adverse 
claim. A statement in general terms, embody¬ 
ing conclusions of law, without stating the facts 
generally, will not be considered in evidence. 

An adverse claimant should show a conqili- 
ance with the local laws in recording his claim 
and in regard to expenditures, and shall file a 
copy of the original notice of his location, and 
show the nature or extent of the conflict alleged. 

An allegation of parties to a suit that they 
compose the company is sufficient, and they are 
not required to prove that they are the original 
locators or the identical parties who presented 
the adverse claim. 

Agricultural or Mineral Lands.— Where 
and is of little if any value for agricultural 
purposes, but is essential to the proper develop¬ 
ment of mining claims, it should be disposed of 
under the Mining Act. 

Where lands containing valuable mineral 
deposits have been included in an agricultural 
entry, said entry will be canceled at any time 
prior to issuance of patent, upon satisfactory 

evidence of the existence of such valuable 
deposits. 

Wheie valuable deposits of mineral are dis¬ 
covered upon a tract after the same has been 
entered as agricultural, but before patent has 
been issued, the parties claiming the mine might 
make application for patent for same, and the 
agricultural entry will be canceled to that 

claim ° f tte laGd embraced b J said mining 

Where mineral deposits are discovered on 
agricultural lands after patent has been issued 

to an agricultural claimant, they pass with the 
patent. 

Aliens.— A foreigner may make a mining 
location and dispose of it, provided he becomes 
a citizen before disposing of the mine. Proof 
that the party was not a citizen before disposing 
of his claim must be affirmatively shown 


Locators and intermediate owners other than 
applicants will not be presumed aliens in the 
absence of allegation or objection prior to 
issuance of patent. 

The portion of a mining claim sold to an 
alien cannot be jiatented while such owner is an 
alien; but on his declaration to become a citizen 
his right dates back to his purchase, and he may 

thereupon secure a United States patent for his 
claim. 

Tunnels.— There is no authority of law for a 
tunnel location 3,000 by 1,500 feet. A proper, 
location is the width of the tunnel for 3,000 feet. 

There is no provision of law for patenting 
tunnel location, but lodes discovered in running 

a tunnel may be patented in like manner as 
other lodes. 

W hen a lode is struck or discovered for the 
hrst time in running a tunnel, the tunnel owners 
have the option of recording their claim of 1,500 
feet all on one side of the point of discovery or 
intersection, or partly on one side thereof and 
partly on the other. 

Prospecting for blind lodes is prohibited on 
the line of a located tunnel, while the tunnel 
is in progress, but other parties are in no way 
debarred from prospecting for blind lodes o*r < 
running tunnels, so long as they keep without 
the line of such tunnel. 

i km / i ? ht , is § ranted to tunnel owners to 
l,o00 feet of each blind lode, not previously 

viiovn to exist, which may be discovered in their 
tunnel. 

9qqJ° S Avu edS f S ‘"~ Revised Statutes. Section 

2336. W here two or more ledges cross or inter¬ 
sect each other, priority of title shall govern 
and such prior location shall be entitled to all 
ore or mineral contained within the space of* 
intersection but the subsequent location shall 
have the right of way through the space of, 
intersection for the purpose of the convenient 
working of the mine. And where two or more 

takethev 0l< ?? St ° r prior locati on shall 

< he hie vein below the point of union, including 

all the space of the intersection. 


; T T ^ AS ^rmerly held that by common law an 
1 author had a perpetual right in the products 

, hlS !? tel ? ect * Tlils 13 bow denied, and the 
hole matter has become the subject of statute 
so that now, unless the provisions of the law 
designed to secure to the author the exclusive 
ownership of the results of his labor are strictly 
compherl with, the product is public property, 
ihe following may be copyrighted: 
hirst, books, meaning not only such in their 


THE HAW OF COPYRIGHT 


ordinary sense, but such as are printed only on 
one sheet, as the words of a song or the music 
accompanying it. It may be a diagram wilh 

Shee ‘ ot Pap«'- private letters 

thted 1 “ it may ye? L copy 

is protected h vn °“ , a “Plighted book 
protected by the original copyright but nr/ 

to the extent of protecting „ J matter £ it 

Compilations may be copyrighted. Under 





DIRECTIONS FOR SECURING COPYRIGHT 


63 


this head also fall dictionaries, books of chro¬ 
nology, gazetteers, guide books, directories, 
calendars, catalogues, tables, collections of sta¬ 
tistics, receipts, designs. 

Abridgments and law reports, where there is 
original matter, may be copyrighted. 


Advertisements, as such, may not be copy¬ 
righted. Maps, charts, newspapers, magazines, 
musical and dramatic compositions, engravings, 
cuts, prints or photographs may be copy¬ 
righted. 


DIRECTIONS FOR SECURING COPYRIGHTS 

Under the Revised Acts of Congress , including the Provisions for Foreign Copyright 


1. A printed copy of the title of the book, 
j map, chart, dramatic or musical composition, 

engraving, cut, print, photograph, or chromo, 
or a description of the painting, drawing, 
statue, statuary, or model or design for a work 
of the fine arts, for which copyright is desired, 
must be delivered to the Librarian of Congress 
or deposited in the mail, within the United 
States, prepaid, addressed to the Librarian of 
. Congress, Washington, D. C. This must be 
done on or before day of publication in this or 
y any foreign country. 

The printed title required may be a copy of 
the title page of such publications as have title 
, pages. In other cases, the title must be printed 
' expressly for copyright entry, with name of 

> claimant of copyright. The style of type is 
immaterial, and the print of a type-writer w r ill 
be accepted. But a separate title is required 
for each entry, and each title must be printed 

^ on paper as large as commercial note. The 
. title of a periodical must include the date and 
number; and each number of a periodical 
requires a separate entry of copyright. 

2. The legal fee for recording each copy¬ 
right claim is 50 cents, and for a copy of this 
record (or certificate of copyright) an addi- 

v tional fee of 50 cents is required, making SI, 
in case certificate is wanted, which will be 
mailed as soon as reached in the records. In 
t he case of publications produced by other than 
citizens or residents of the United States, the 
fee for recording title is $1, and 50 cents addi¬ 
tional for a copy of the record. Certificates 
covering more than one entry in one certificate 
y } are not issued. 

3. Not later than the day of publication of 
each book or other article, in this country or 
abroad, two complete copies of the best edition 

► issued must be delivered to perfect the copy¬ 
right, or deposited in the mail within the 
United States, addressed to the Librarian of 
Congress, Washington, D. C. The freight or 

^postage must be prepaid, or the publications 
1 inclosed in parcels covered by printed penalty 
^ labels, furnished by the Librarian of Congress, 
in which case they will come free by mail (not 
express), without limit of weight. In the case 
of books, photographs, ehromos, or lithographs, 


the two copies deposited must be printed from 
type set or plates made in the United States, or 
from negatives or drawings on stone, or trans¬ 
fers therefrom, made within the United States. 
Without the deposit of copies above required 
the copyright is void, and a penalty of $25 is 
incurred. No copy is required to be deposited 
elsewhere. 

The law requires one copy of each new 
edition wherein any substantial changes are 
made, to be deposited with the Librarian of 
Congress. 

4. No copyright is valid unless notice is 
given by inserting in every copy published, on 
the title page or the page following, if it be a 
book; or if a map, chart, musical composition, 
print, cut, engraving, photograph, painting, 
drawing, chromo, statue, statuary, or model or 
design intended to be perfected as a work of 
the fine arts, by inscribing upon some portion 
thereof, or on the substance on which the same 
is mounted, the following words, viz: “ Entered 
according to the act of Congress , in the year 

-, by -, in the office of the Librarian of 

Congress , at Washington ,” or, at the option of 
the person entering the copyright, the words: 

“ Copyright , 18 —, by -.” (It is essential 

that the year and the name be given. The 
omission of either forfeits the copyright.) 

The law imposes a penalty of $100 upon any 
person who has not obtained copyright who 
shall insert the notice “ Entered according to 
act of Congress ,” or “ Copyright ,” etc., or 
words of the same import, in or upon any book 
or other article. 

5. The copyright law secures to authors or 
their assigns the exclusive right to translate or 
to dramatize their own works. 

Since the phrase, “ All rights reserved ,” 
refers exclusively to the right to dramatize or 
to translate, it has no bearing upon any publi¬ 
cations except original works, and will not be 
entered upon the record in other cases. 

6. The original term of copyright runs for 
twenty-eight years. Within six months before 
the end of that time, the author or designer, or 
his widow or children, may secure a renewal 
for the further term of fourteen years, making 
forty-two years in all. Applications for 





THE LAW OF TRADEMARKS — HOW TO OBTAIN A PATENT 


renewal must be accompanied bj explicit state¬ 
ment of ownership, in the case of the author, or 
of relationship, in the case of his heirs, and 
must state definitely the date and place of entry 
of the original copyright. Advertisement of 
renewal is to be made within two months of 
date of renewal certificate, in some newspaper, 
for four weeks. 

7. The time within which any work entered 
for copyright may be issued from the jDress is 
not limited by any law or regulation, but the 
courts have held that it should take place within 
a reasonable time. A copyright may be secured 
for a projected work as well as a completed one. 
But the law provides for no caveat , or notice of 
interference — only for actual entry of title. 

8. A copyright is assignable in law by any 
instrument of writing, and such assignment is to 
be recorded in the office of the Librarian of 
Congress within sixty days from its date. The 
fee for this record and certificate is one dollar, 
and for a certified copy of any record of assign¬ 
ment one dollar. 

9. A copy of the record (or duplicate certifi¬ 
cate) of any copyright entry will be furnished, 
under seal of the office, at the rate of fifty cents 
each. 

10. In the case of books published in more 
than one volume, or of periodicals published in 
numbers, or of engravings, photographs, or 
other articles published with variations, a copy¬ 
right is to be entered for each volume or part of 
a book, or fiumber of a periodical, or variety, as 
to style, title, or inscription, of any other article. 
But a book published serially in a periodical, 
under the same general title, requires only one 
entry. To complete the copyright on such a 
work, two copies of each serial part, as well as 

THE HAW OF 

NY person, firm or corporation can obtain 
protection for any lawful trademark by 
complying with the following: 

1. By causing to be recorded in the Patent 
office the name, residence and place of business 
of persons desiring the trademark. 

2. The class of merchandise and description 
of the same. 

3. A description of the trademark itself with 
fac-similes. 

4. The length of time that the said mark has 
already been used. 


of the complete work (if published separately) 
should be dejDosited. 

11. To secure copyright for a painting, 
statue, or model or design intended to be per¬ 
fected as a work of the fine arts, a definite 
description must accompany the application for 
copyright, and a photograph of the same as 
large as “cabinet size 1 mailed to the Librarian 
of Congress no later than the day of publication 
of the work or design. 

The fine arts, for copyright purposes, include 
only painting and sculpture, and articles of 
merely ornamental and decorative art are re¬ 
ferred to the Patent Office, as subjects for! 
design patents. 

12. Copyrights cannot be granted upon 1 
trade-marks, nor upon names of companies or 
articles, nor upon an idea or device, nor upon 
prints or labels intended to be used for any 
article of manufacture. If protection for such 
names or labels is desired, application must be 
made to the Patent Office. 

The provisions as to copyright entry in the 
United States by foreign authors, etc., are the) 
same as the foregoing. 

The rights of citizens or subjects of a foreign 
nation to copyright within the United States is 
not to take effect unless such nation permits to 
United States citizens the benefit of copyright 
on the same basis as to its own citizens; or 
unless such nation is party to an agreement 
providing for reciprocity in copyright, to which 
the United States may become a party. 

14. Every applicant for a copyright should 
state distinctly the full name and residence of 
the claimant, and whether the right is claimed 
as author, designer, or proprietor. No affidavit 
or witness to the application is required. 

TRADEMARKS 

5. By payment of the required fee — $6.00 i 
for labels and $25 for trademarks. 

6. By complying with such regulations as 
may be prescribed by the Commissioner of 
Patents. 

7. A lawful trademark must consist of some 
arbitrary word (not the name of a person or ' 
place), indicating or not the use or nature of 
the thing to which it is applied; of some 
designated symbol, or of both word and 
symbol. 



HOWTO OBTAIN A PATENT 


P ATENTS are issued in the name of the 
United States, and under the seal of the 
Patent Office, to any person who has in¬ 
vented or discovered any new and useful art, 
machine, manufacture or composition of matter,* 


or any new and useful improvement thereof, not' 
known or used by others in this country, and not 
patented or described in any printed publication f 
in this or any foreign country before his invention 
or discovery thereof, and not, in public use or on 






HOW TO OBTAIN A PATENT 


sale for more than two years prior to his appli¬ 
cation, unless the same is proved to have been 
abandoned; and by any person who, by his own 
industry, genius, efforts and expense, has 
invented and produced any new and original 
design for a manufacture, bust, statue, alto- 
relievo, or bas-relief; any new and original 
design for the printing of woolen, silk, cotton or 
other fabrics; any new and original impression, 
ornament, pattern, print or picture to be printed, 
painted, cast or otherwise placed on or worked 
into any article of manufacture; or any new, 
^ useful and original shape or configuration of 
any article of manufacture, the same not having 
been known or used by others before his 
invention or production thereof, or patented or 
described in any printed publication, upon pay¬ 
ment of the fees required by law and other due 
proceedings had. 

Every patent contains a grant to the patentee, 
his heirs or assigns, for the term of seventeen 
years, of the exclusive right to make, use and 
vend the invention or discovery throughout 
J the United States and the Territories, referring 
to the specification for the particulars thereof. 

If it appear that the inventor, at the time of 
making his application, believed himself to be 
the first inventor or discoverer, a patent will not 
be refused on account of the invention or dis¬ 
covery, or any part thereof, having been known 
or used in any foreign country before his inven- 
' tion or discovery thereof, if it had not been 
before patented or described in any printed pub¬ 
lication. 

Joint inventors are entitled to a joint patent; 
neither can claim one separately. Independent 
inventors of distinct and independent improve¬ 
ments in the same machine cannot obtain a 
joint patent for their separate inventions; nor 
does the fact that one furnishes the capital and 
another makes the invention entitle them to 
make application as joint inventors; but in such 
case they may become joint patentees. 

The receipt of letters patent from a foreign 
government will not prevent the inventor from 
! obtaining a patent in the United States, unless 
the invention shall have been introduced into 
public use in the United States more than two 
years prior to the application. But every patent 
granted for an invention which has been pre¬ 
viously patented by the same inventor in a 
foreign country will be so limited as to expire 
at the same time with the foreign patent, or, if 
there be more than one, at the same time with 
the one having the shortest unexpired term, but 
in no case will it be in force more than seventeen 
years. 

Applications. —Applications for a patent 
must be made in writing to the Commissioner 
of Patents. The applicant must also file in the 

6 


Go 

Patent Office a written description of the same, 
and of the manner and process of making, con¬ 
structing, compounding and using it, in such 
full, clear, concise and exact terms as to enable 
any person skilled in the art or science to which 
it appertains, or with which it is most nearly 
connected, to make, construct, compound and 
use the same; and in case of a machine he must 
explain the principle thereof, and the best mode 
in which he has contemplated applying that 
principle, so as to distinguish it from other 
inventions, and particularly point out and dis¬ 
tinctly claim the part, improvement or combina¬ 
tion which he claims as his invention or dis¬ 
covery. The specification and claim must be 
signed by the inventor and attested by two 
witnesses. 

When the nature of the case admits of draw¬ 
ings, the applicant must furnish one copy signed 
by the inventor or his attorney in fact, and 
attested by two witnesses, to be filed in the 
Patent Office. In all cases which admit of 
representation by model, the applicant, if 
required by the Commissioner, shall furnish a 
model of convenient size to exhibit advantage¬ 
ously the several parts of his invention or dis¬ 
covery. 

The applicant shall make oath that he verily 
believes himself to be the original and first 
inventor or discoverer of the art, machine, 
manufacture, composition or improvement for 
which he solicits a patent; that he does not 
know and does not believe that the same was 
ever before known or used, and shall state of 
what country he is a citizen. Such oath may 
be made before any person within the United 
States authorized by law to administer oaths, or, 
when the applicant resides in a foreign country, 
before any minister, charge d’affaires, consul or 
commercial agent, holding commission under 
the Government of the United States, or before 
any notary public of the foreign country in 
which the applicant may be. 

On the filing of such application and the pay¬ 
ment of the fees required by law, if, on such 
examination, it appears that the claimant is 
justly entitled tu a patent under the law, and 
that the same is sufficiently useful and im¬ 
portant, the Commissioner wall issue a patent 
therefor. 

Assignments. —Every patent or any interest 
therein shall be assignable in law by an instru¬ 
ment in writing; and the patentee or his assigus 
or legal representatives may, in like manner, 
grant and convey an exclusive right under his 
patent to the whole or any specified part of the 
United States. 

Reissues. —A reissue is granted to the 
original patentee, his legal representatives, or 
the assignees of the entire interest, when, by 









66 


POINTS OF CRIMINAL LAW 


reason of a defective or insufficient specification, 
or by reason of the patentee claiming as his 
invention or discovery more than he had a right 
to claim as new, the original patent is inopera¬ 
tive or invalid, provided the error has arisen 
from inadvertence, accident or mistake, and 
without any fraudulent or deceptive intention. 
In the cases of patents issued and assigned 
prior to July 8, 1870, the apjffications for 
reissue may be made by the assignees; but in 
the cases of patents issued or assigned since that 
date, the applications must be made and the 
specifications sworn to by the inventors, if they 
be living. 

Caoeats. —A caveat, under the patent law, is 
a notice given to the office of the caveator’s 
claim as inventor, in order to preyent the grant 
of a patent to another for the same alleged 
invention upon an application filed during the 
life of the caveat without notice to the caveator. 

Any citizen of the United States who has 
made a new invention or discovery, and desires 
further time to mature the same, may, on pay¬ 
ment of a fee of $10, file in the Patent Office a 
caveat setting forth the object and the distin¬ 
guishing characteristics of the invention, and 
praying protection of his right until he shall 
have matured his invention. Such caveat shall 

POINTS OF 

OU cannot lawfully condone an offense by 
receiving back stolen property. 

The exemption of females from arrest 
applies only in civil, not in criminal matters. 

Every man is bound to obey the call of a 
sheriff for assistance in making an arrest. 

The rule “Every man’s house is his castle”does 
not hold good when a man is accused of crime. 

Embezzlement can be charged only against a 
clerk or servant, or the officer or agent of a 
corporation. 

Bigamy cannot be proven in law if one party 
to a marriage has been absent and not heard 
from for five years. 

Grand larceny is when the value of property 
stolen exceeds $25.00—when less than that, the 
offense is petit larceny. 

Arson to be in the first degree must have 
been committed at night, and the buildings fired 
must have been inhabited. 

Drunkenness is not a legal excuse for crime, 
but delirium tremens is considered by the law 
as a sjDecies of insanity. 

In a case of assault it is only necessary to 
prove an “offer or attempt at assault.” Battery 
presumes physical violence. 

Mayhem, although popularly supposed to 
refer to injury to the face, lip, tongue, eye or 
ear, applies to any injury done a limb. 


be filed in the confidential archives of the office 
and preserved in secrecy, and shall be operative 
for the term of one year from the filing thereof. 

An alien has the same privilege, if he has 
resided in the United States one year next pre¬ 
ceding the filing of his caveat, and has made 
oath of his intention to become a citizen. 

The caveat must comprise a specification, oath, 
and, when the nature of the case admits of it, a 
drawing, and, like the application, must be 
limited to a single invention or improvement. 

Fees.—Fees must be paid in advance, and 
are as follows: On filing each original applica¬ 
tion for a patent, $15. On issuing each original 
patent, $20. In design cases: For three years 
and six months, $10; for seven years, $15; for 
fourteen years, $30. On filing each caveat, $10. 
On every application for the reissue of a patent, 
$30. On filing each disclaimer, $10. For 
certified copies of patents and other papers, in¬ 
cluding certified printed copies, 10 cents per. 
hundred words. For recording every assign- ■ 
ment, agreement, power of attorney or other 
paper, of three hundred words or under, $1; of 
over three hundred and under one thousand 
words, $2; of over one thousand words, $3. 
For copies of drawings, the reasonable cost of 
making them. 

CRIMINAL LAW 

A felony is a crime punishable by imprison¬ 
ment in a State prison; an “infamous” crime 
is one punishable with death or State prison. 

A police officer is not authorized to make an 
arrest without a warrant unless he has personal 
knowledge of the offense for which the arrest is 
made. 

An accident is not a crime, unless criminal 
carelessness can be proven. A man shooting! 
at a burglar and killing a member of his family 
is not a murderer. 

Burglary in the first degree can be com-j 
mitted only in the night time. Twilight, if dark I 
enough to prevent distinguishing a man’s face,, 
is the same as night in law. 

Murder to be in the first degree must be will¬ 
ful, premeditated and malicious, or committed 
while the murderer is engaged in a felonious 
act. The killing of a man in a duel is murder, \ 
and it is a misdemeanor to accept or give ai 
challenge. 

False swearing is perjury in law only when 
willfully done, and when the oath has been 
legally administered. Such qualifying expres- } 
sions as “to the best of my belief,” “as I am! 
informed,” may save an averment from being, 1 
perjured. The law is that the false statement! 
sworn to must be absolute. Subornation of; 
perjury is a felony. 







67 


CONSTITUTIONAL) LAW 


ONGRESS must meet at least once a year. 
One State cannot undo the acts of another. 
Congress may admit as many new States 
as desired. 

The Constitution guarantees every citizen a 
speedy trial by jury. 

A State cannot exercise a power which is 
vested in Congress alone. 

One State must respect the laws and legal 
decisions of another. 

Congress cannot pass a law to punish a crime 
already committed. 

U. S. Senators are chosen by the legislatures 
of the States by joint ballot. 

Bills for revenue can originate only in the 
House of Representatives. 

A person committing a felony in one State 
cannot find refuge in another. 

The Constitution of the United States forbids 
excessive bail or cruel punishment. 

Treaties with foreign countries are made by 
the President and ratified by the Senate. 

In the U. S. Senate Rhode Island or Nevada 
has an equal voice with New York. 

When Congress passes a bankruptcy law it 
annuls all the State laws on that subject. 

Writing alone does not constitute treason 
against the United States. There must be an 
overt act. 

Congress cannot lay any disabilities on the 
children of a person convicted of crime or mis¬ 
demeanor. 

The Territories each send a delegate to Con¬ 
gress, who has the right of debate, but not the 
right to vote. 

The Vice-President, who ex officio presides 
over the Senate, has no vote in that body except 
on a tie ballot. 

An act of Congress cannot become a law over 
the President’s veto except on a two-thirds vote 
of both houses. 


An officer of the Government cannot accept 
title of nobility, order or honor without the per¬ 
mission of Congress. 

Money lost in the mails cannot be recovered 
from the Government. Registering a letter 
does not insure its contents. 

It is the House of Representatives that may 
impeach the President for any crime, and the 
Senate hears the accusation. 

If the President holds a bill longer than ten 
days while Congress is still in session, it becomes 
a law without his signature. 

Silver coin of denominations less than $1 is 
not a legal tender for more than $5.00. Copper 
and nickel is not legal tender. 

The term of a Congressman is two years, but 
a Congressman may be re-elected to as many 
successive terms as his constituents may wish. 

Amendments to the Constitution require a 
two-thirds vote of each house of Congress and 
must be ratified by at least three-fourths of the 
States. 

When the militia is called out in the service 
of the General Government, they pass out of the 
control of the various States under the command 
of the President. 

The President of the United States must be 
35 years of age; a U. S. Senator, 30; a Con¬ 
gressman, 25. 

A grand jury is a secret tribunal, and may 
hear only one side of a case. It simply decides 
whether there is good reason to hold for trial. 
It consists of twenty-three men, twelve of whom 
may indict. To convict requires the unanimous 
vote of a trial (or petty) jury. 

A naturalized citizen cannot become President 
or Vice-President of the United States. A male 
child born abroad of American parents has an 
equal chance to become President with one born 
on American soil. 



VOTING AND NATURALIZATION 


T HE right to vote comes from the State, and 
is a State gift. Naturalization is a Federal 
I right, and is a gift of the Union, not of any 
' one State. In nearly one-half the Union aliens 
who have declared intentions vote and have the 
right to vote equally with naturalized or native- 
born citizens. In the other half only actual citi¬ 
zens may vote. The Federal naturalization laws 
apply to the whole Union alike, and provide 
that no alien male may be naturalized until after 
five years’ residence. Even after five years’ 
residence and due naturalization he is not 
entitled to vote unless the laws of the State 
confer the privilege upon him, and he may vote 
in one State (Minnesota) four months after 
landing, if he has immediately declared his 


intention, under United States law, to become 
a citizen. 

Naturalization. — The conditions underand 
the manner in which an alien may be admitted 
to become a citizen of the United States are 
prescribed by sections 2165-74 of the Revised 
Statutes of the United States. 

Declaration of Intention .— The alien must 
declare upon oath before a Circuit or District 
Court of the United States, or a District or 
Supreme Court of the Territories, or a court of 
record of any of the States having common law 
jurisdiction and a seal and clerk, two years at 
least prior to his admission, that it is, bona fide, 
his intention to become a citizen of the United 
States, and to renounce forever all allegiance 







68 


THE PRESIDENTIAL ELECTION 


and fidelity to any foreign prince or State, and 
particularly to the one of which he may be at 
the time a citizen or subject. 

Oath on Application for Admission. — He 
must, at the time of his application to be 
admitted, declare on oath, before some one of 
the courts above specified, “ that he will support 
the Constitution of the United States, and that 
he absolutely and entirely renounces and abjures 
all allegiance and fidelity to every foreign 
prince, potentate, state or sovereignty, and 
particularly, by name, to the prince, potentate, 
state or sovereignty of which he was before a 
citizen or subject,” which proceedings must be 
recorded by the clerk of the court. 

Conditions for Citizenship. — If it shall 
appear to the satisfaction of the court to which 
the alien has applied that he has resided con¬ 
tinuously within the United States for at least 
five years, and within the State or Territory 
where such court is at the time held one year at 
least, and that during that time “he has behaved 
as a man of good moral character, attached to 
the principles of the Constitution of the United 
States, and well disposed to the good order and 
happiness of the same,” he will be admitted to 
citizenship. 

Titles of Nobility. — If the applicant has 
borne any hereditary title or order of nobility, 
he must make an express renunciation of the 
same at the time of his application. 

Soldiers. — Any alien of the age of twenty- 
one years and upwards, who has been in the 
armies of the United States and has been hon¬ 
orably discharged therefrom, may become a 
citizen on his petition, without any previous 
declaration of intention, provided that he has 
resided in the United States at least one year 
previous to his application, and is of good moral 
character. 

Minors. — Any alien under the age of twenty- 
one years who has resided in the United States 
three years next preceding his arriving at that 
age, and who has continued to reside therein to 
the time he may make application to be admitted 
a citizen thereof, may, after he arrives at the 
age of twenty-one years, and after he has 
resided five years within the United States, 
including the three years of his minority, be 
admitted a citizen; but he must make a declara¬ 


tion on oath and prove to the satisfaction of the 
court that for two years next j^receding it hae 
been his bona fide intention to become a 
citizen. 

Children of Naturalized Citizens. —The chil¬ 
dren of persons who have been duly naturalized, 
being under the age of sixteen years at the time 
of the naturalization of their parents, shall, if 
dwelling in the United States, be considered as 
citizens thereof. 

Citizens' 1 Children who are Born Abroad .— 
The children of persons who now are or have 
been citizens of the United States are, though 
bom out of the limits and jurisdiction of the 
United States, considered as citizens thereof. 

Protection Abroad to Naturalized Citizens. 
—Section 2,000 of the Revised Statutes of the 
United States declares that “ all naturalized citi¬ 
zens of the United States while in foreign 
countries are entitled to and shall receive from 
this government the same protection of persons 
and property which is accorded to native-born 
citizens.” it 


When a Man Becomes of Age. —The ques¬ 
tion sometimes arises whether a man is entitled 
to vote at an election held on the day preceding 
the twenty-first anniversary of his birth. Black- 
stone, in his Commentaries, book I, page 463, 
says: “ Full age in male or female is 21 years, 
which age is completed on the day preceding 
the anniversary of a person’s birth, who, till 
that time, is an infant, and so styled in law.” 
The late Chief Justice Sharswood, in his edition 
of Blackstone’s Commentaries, quotes Christian’s 
note on the above as follows: “If he is born on 
the 16th day of February, 1608, he is of age to 
do any legal act on the morning of the 15th of 
February, 1629, though he may not have lived 
twenty-one years by nearly forty-eight hours. 
The reason assigned is that in law there is no 
fraction of a day; and if the birth were on the 
last second of one day and the act on the first 
second of the preceding day twenty-one years 
after, then twenty-one years would be complete; 
and in the law it is the same whether a thing is 
done upon one moment of the day or another.” 
The same high authority (Sharswood) adds in 
a note of his own: “ A person is of full age the 1 
day before the twenty-first anniversary of his 
birthday.” 


THE PRESIDENTIAL ELECTION 


T HE President and Vice-President of the 
United States are chosen by officials termed 
“Electors” in each State, who are, under 
existing State laws, chosen by the qualified 
voters thereof by ballot, on the first Tuesday 
after the first Monday in November in every 


fourth year preceding the year in which the 
Presidential term expires. i 

The Constitution of the United States pre-. 
scribes that each State shall “ appoint,” in such 
manner as the legislature thereof may direct, a 
number of electors equal to the whole number 










INTER-STATE COMMERCE LAW —INTERNAL REVENUE 


69 


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im 

hi 

. a 


n 

4 

i 

thl 

at) 

4 

m 

JU; 


es 

k 

"t 

Cl 


of Senators and Representatives to which the 
State may be entitled in Congress; bat no 
Senator or Representative or person holding an 
office of trust or profit under the United States 
shall be an elector. The Constitution requires 
that the day when electors are chosen shall be 
the same throughout the United States. At the 
beginning of our government most of the 
electors were chosen by the legislatures of their 
respective States, the people having no direct 
participation in their choice; and one State, 
South Carolina, continued that practice down to 
. the breaking out of the civil war. Bat in all 
the States now the Presidential electors are, 
under the direction of State laws, chosen by the 
people. 

The manner in which the chosen electors 
meet and ballot for a President and Vice- 
President of the United States is provided for 
in Article XII. of the Constitution. The same 
article prescribes the mode in which the Con¬ 
gress shall count the ballots of the electors, and 
announce the result. 

The procedure of the two houses, in case the 
returns of the election of electors from any 
State are disputed, is provided in the “ Electoral 


era 

ti 

4 

10 

in 

ol 

3 
1 
vei 
in i 
nk 


irr 

ar 

jfc 

i 1 

r; 

>1 

A 


hi 


THE INTER-STATE 

T HE Inter-State Commerce Act is a law 
passed by Congress in 1887 for the regu¬ 
lation of rates and the management of 
inter-State commerce. It applies to carriers 
engaged in the transportation of passengers or 
property wholly by railroad or partly by rail¬ 
road and partly by water, from one State, Ter¬ 
ritory or District of the United States to any 
other State, Territory or District, or to or 
from a foreign country. It provides for the 
appointment of a board of five commissioners, 
empowered to inquire into the management of 
the carriers and determine the reasonableness of 
their rates. A carrier whose line is entirely 
within a State is subject to the act so far as it 
makes or accepts through rates on inter-State 
commerce. 

Among other things the act requires that all 
charges shall be just and reasonable; that 
charges for a shorter distance shall not exceed 
those for a longer distance on the same line in 


Count ” Act, passed by the Forty-ninth Con¬ 
gress. 

The “ Electoral Count ” Act directs that the 
Presidential electors shall meet and give their 
votes on the second Monday in January next 
following their election. It fixes the time when 
Congress shall be in session to count the ballots 
as the second Wednesday in February succeed¬ 
ing the meeting of the electors. 

The Presidential succession is fixed by chapter 
4 of the acts of the Forty-ninth Congress, first 
session. In case of the removal, death, resigna¬ 
tion or inability of both the President and Vice- 
President, then the Secretary of State shall act 
as President until the disability of the President 
or Vice-President is removed or a President is 
elected. If there be no Secretary of State, then 
the Secretary of the Treasury will act; and the 
remainder of the order of succession is: The 
Secretary of War, Attorney-General, Postmaster- 
General, Secretary of the Navy, and Secretary 
of the Interior. The acting President must, 
upon taking office, convene Congress, if not at 
the time in session, in extraordinary session, 
giving twenty days’ notice. 


COMMERCE LAW 

the same direction, when the circumstances and 
conditions are similar; that there shall be no 
unjust discrimination as between persons or 
classes of traffic or localities, in the charges 
made or in the service rendered; that the rates 
charged for transportation shall be printed, filed 
with the Commission and kept for public inspec¬ 
tion at the several stations, and that the carriers 
shall annually make a complete exhibit of their 
business to the Commission. 

The act makes exceptions from its provisions 
of the carriage of property for the United States 
or for any State or municipal government, or 
for charitable purposes, or to or from fairs and 
expositions, and it allows of the issuing of 
mileage, excursion or commutation tickets, and 
admits of the giving of reduced rates to min¬ 
isters of religion and free transportation to the 
officers and employes of the carrier, and to the 
principal officers of other carriers. 


INTERNAL) 

^ nPHE internal revenue of the U. S. includes 
f( I the taxes on spirits, tobacco, etc., and 
/ most of the receipts from national taxes, 

, except customs duties and the receipts from the 
sale of public lands, patent fees, postal receipts, 

! etc. 


REVENUE 

The Constitution declares that Congress has 
the power “to lay and collect taxes, duties, 
imports and excises,” and that they shall be 
uniform throughout the U. S., and provides 
that direct taxes shall be apportioned among the 
States only in proportion to the population. 










70 


THE SINGLE TAX 


At the close of the Revolution raising money 
by internal taxation was hardly thought of, and 
at that time the condition of the people and 
manufactures would not warrant it. The first 
internal revenue tax imposed by Congress was 
that of March 3, 1791, on distilled spirits of 
domestic manufacture, the enforcement of which 
led to the whisky insurrection. In 1798 the 
first direct tax of'the kind, one of $2,000,000, 
was apportioned among the States, and it was 
proposed that it should be levied on dwelling- 
houses, slaves and land. 

All internal taxes were repealed in 1802 in 
accordance with the recommendation of Presi¬ 
dent Jefferson, and no others were authorized 
until 1813, when the war with England necessi¬ 
tated an increased revenue. These taxes were 
continued a few years after the war, but were 
abolished, and none were levied until 1861. 

The civil war forced a renewal of the internal 
revenue system, and in 1861 a direct tax of 


$20,000,000 was apportioned among the States. 
On July 1, 1862, an act was passed levying 
taxes on all sorts and kinds of articles too 
numerous to mention. A few industries were 
taxed out of existence and all were more or less 
disturbed, but the people submitted without 
opposition. Great reductions were made after 
the war ceased, and at the present time the only 
subjects of internal revenue taxation are tobacco, 
spirits, fermented liquors, bank circulation and 
oleomargarine. 

The following have always been exempt from 
taxation in the U. S.: 

Public property of both State and Nation: the 
property of incorporated institutions of learning; 
houses of worship; cemeteries and the personal 
property of individuals, so far as to cover the 
necessities of life. 

In 1792 the amount raised by internal revenue 
was $208,942; in 1866, $309,226,813; in 1892, 
$133,971,072. 


THE SINGLE TAX 


T HIS idea was first formulated by Mr. Henry 
George in his book, “ Progress and Pov¬ 
erty,” in 1879, and has grown steadily in 
favor. Single tax men assert as a fundamental 
principle that all men are equally entitled to the 
use of the earth; therefore, no one should be 
allowed to hold valuable land without paying to 
the community the value of the privilege. They 
hold that this is the only rightful source of 
public revenue, and they would therefore abolish 
all taxation, local, State and national, except a 
tax upon the rental value of land exclusive of 
its improvements, the revenue thus raised to be 
divided among local, State and general govern¬ 
ments, as the revenue from certain direct taxes 
is now divided between local and State govern¬ 
ments. 

The single tax would not fall on all land, but 
only on valuable land, and on that in proportion 
to its value. It would thus be a tax, not on use 
or improvements, but on ownership of land, 
taking what would otherwise go to the landlord 
as owner. 

In accordance with the principle that all men 
are equally entitled to the use of the earth, they 
would solve the transportation problem by 
public ownership and control of all highways, 


including the roadbeds of railroads, leaving 
their use equally free to all. 

The single tax system would: 

1. Dispense with a horde of taxgatherers, 
simplify government and greatly reduce its 
cost. 

2. Give us with all the world that absolute 
free trade which now exists between the States 
of the Union. 

3. Give us free trade in finance by abolishing 
all taxes on private issues of money. 

4. Take the weight of taxation from agri¬ 
cultural districts, where land has little or no 
value apart from improvements, and put it upon 
valuable land such as city lots and mineral 
deposits. 

5. Call upon men to contribute for public 
expenses in proportion to the natural opportuni¬ 
ties they monopolize and compel them to pay 
just as much for holding the land idle as for 
putting it to its fullest use. 

6. Make it unprofitable for speculators to 

hold land unused or only partly used, and, by 
thus opening to labor unlimited fields of 
employment, solve the labor problem, raise 
wages in all occupations and abolish involuntary 
poverty. J 




English education dates from Alfred the 
Great, who ordered that the son of every free¬ 
man who could afford it should be taught 
reading and writing. 


The system of Pestalozzi taught that form, 
number and language are the elements of 
knowledge, and that a thorough acquaintance 
with them in every phase constitutes education. 











Insurance 


2 







A STOCK Insurance Company is one whose 
capital is owned by stockholders, they 
alone sharing the profits, and they alone 
being liable for losses. The business of such a 
company, and also of a mixed company, is 
managed by directors chosen by the stock¬ 
holders. Policy-holders, unless at the same 
I time stockholders, have no voice in the manage¬ 
ment of the company’s business or in the elec¬ 
tion of its officers. 


A Mutual Insurance Company is one in 
which the profits and losses are shared among 
the policy-holders (the insured.) 

Mixed Companies are a combination of the 
foregoing. In a mixed company all profits 
above a certain fixed dividend are usually 
divided among the policy-holders. 

Some mutual and mixed companies issue 
what are called non-participating policies. 
The holders of these do not share in the profits 
or losses. 


FIRE INSURANCE 


Policies for fire insurance are generally issued 
for a period of one to five years. Ordinarily, in 
( case of loss by fire, the insured will be paid the 
extent of his loss up to the amount of insurance, 
j unless the insurance company prefer to replace 
or repair the damaged property, which privi¬ 
lege is usually reserved. If the policy contains 
the “ average clause ” the payment will cover 
only such portion of the loss as the amount of 
insurance bears to the value of the property 
insured. 

A Floating Policy is one which covers prop¬ 
erty stored in several buildings or places. The 
name is applied more particularly to policies 
which cover goods whose location may be 
changed in process of manufacture, or in the 
ordinary course of business. The “ average 
clause ” is a usual condition of policies of this 
class. 

Short Rates are rates for a term less than a 
year. If an insurance policy is terminated at 


the request of the policy-holder, the company 
retains the customary “short rates” for the 
time the policy has been in force, as shown by 
the following tables: 


Policy 

for 

1 year. 

Policy 

for 

2 years. 

Policy 

for 

3 years. 

Policy 

for 

4 years. 

Policy 

for 

5 years. 

Charge this 
proportion 
of whole 
Premium. 

1 mo. 

2 mo. 

3 

mo. 

4 mo. 

5 mo. 

20 per 

cent. 

2 “ 

4 

44 

6 

4'4 

8 

44 

10 

44 

30 

u 

3 “ 

6 

u 

9 

44 

12 

44 

15 

44 

40 

44 

4 “ 

8 

44 

12 

44 

16 

44 

20 

(4 

50 

44 

5 “ 

10 

44 

15 

44 

20 

44 

25 

44 

60 

a 

6 “ 

12 

44 

18 

44 

24 

44 

30 

44 

70 

44 

7 “ 

14 

a 

21 

44 

28 

44 

35 

44 

75 

44 

8 “ 

16 

u 

24 

44 

32 

44 

40 

44 

80 

44 

9 “ 

18 

44 

27 

44 

36 

44 

45 

44 

85 

44 

10 “ 

20 

44 

30 

44 

40 

44 

50 

44 

90 

44 

11 “ 

22 

44 

33 

44 

44 

44 

55 

44 

95 

44 


When a policy is terminated at the option of 
the company, a ratable portion of the premium 
is refunded for the unexpired tcirn. 


IsIFE INSURANCE 


Term Life Policy. —In this method of insur¬ 
ance, the insurance company agrees to pay to 
the beneficiaries a certain sum on the death of 


Iu ordinary life policies a certain premium is 
to be paid every year until the death of the 
insured, when the policy becomes payable to the 
beneficiary. There are other kind of policies, 
however, and these are described below: 

Limited Payment Life Policy. —Conditions: 
Premiums to be' paid annually lor a certain 
fixed number of years, or until the death of the 
insured, should that occur prior to the expira¬ 
tion of this period. Policy payable at death of 
the insured. Advantages: Payments on this 
kind of policy may ail be made while the insured 
is best able to make them, and, if he live to an 
old age, the policy will not be a continual 
burden, but will rather be a source of income, 
as the vearly dividends may be taken out in 
cash or added to the amount of insurance. 


the insured, should that event occur within a 
fixed term. 

Endowment Policy.—A combination of a 
Term Policy and a Pure Endowment. These 
policies are issued for endowment periods of 10, 
15, 20, 25, 30 or 35 years, and may be paid up 
by a single payment, by an annual premium 
during the endowment period, or by five or ten 
annual payments. Conditions: 1. Insurance 
during a stipulated period, payable at the death 
of the insured, should that event happen w ithin 
said period. 2. An endowment of the same 
amount as the policy, payable to the insured, if 
still living at the* end'of the period fixed. 


























MARINE AND TRANSIT INSURANCE 


Advantages: Limited term of payments; insur¬ 
ance during the time when the death of the 
insured would cause most embarrassment to his 
family; provision for old age, as the amount of 
the policy will be paid to the insured if still 
living, at a time when advanced age may make 
it of great benefit. 

Annuity Policies are secured by a single cash 
payment and insure the holder the yearly pay¬ 
ment of a certain sum of money during life. 

Joint Life Policy. —An agreement to pay a 
certain sum on the death of any one of two or 
more persons thus insured. 

Non-forfeiting Policies do not become void 
for non-payment of premiums. In some com¬ 
panies all limited-payment life policies, and all 
endowment policies, after premiums for three 
(or two) years have been paid, and the original 
policy is surrendered within a certain time, pro- 
\me for paid-up assurance for as many parts of 
the original amount assured as there shall have 
been complete annual premiums received in 
cash by the company. Some companies volun¬ 
tarily apply all credited dividends to the con¬ 
tinuance of the insurance. Others apply the 
legal reserve to the purchase of term insurance 
at regular rates. 

Special Forms.— The Reserve Endowment, 
Tontme Investment and other special policies 
guarantee to the holder a definite surrender 
value at the termination of certain periods. The 
surrender value of a policy is the amount in 
cash which the company will pay the holder of 
a policy on its surrender—the legal reserve 
less a certain j)er cent, for expenses. 

The Reserve of life insurance policies is the 
piesent value of the amount to be jiaid at death, 


less the present value of all the net premiums 
to be paid in the future. 

The Reserve Fund of a life insurance com¬ 
pany is that sum in hand which, invested at a 
given rate of interest, together with future 
premiums on existing policies, should be suffi¬ 
cient to meet all obligations as they become due. 
It is the sum of the separa'te reserves of the 
several policies outstanding. 

The Expectation of Life is the number of 
years which one may probably live. This 
average number of years has been determined 
from the exjierience of insurance companies : 


© 

be 

< 

Expecta¬ 
tion in 
years. 

© 

be 

<5 

Expecta 
tion in 
years. 

© 

te 

Expecta¬ 
tion in 
years. 

Age. 

Expec¬ 
tation 
in years 

0 

28.15 

24 

32.70 

48 

22.27 

72 

9.14 

1 

36.78 

25 

32.33 

49 

21.72 

73 

8.69 

2 

38.74 

26 

31.93 

50 

21.17 

74 

8.25 

3 

40.01 

27 

31.50 

51 

20.61 

75 

7.83 

4 

40.73 

28 

31.08 

52 

20.05 

76 

7.40 

5 

40.88 

29 

30.66 

53 

19.49 

77 

6.99 

G 

40.69 

30 

30.25 

54 

18.92 

78 

6.59 

7 

40.47 

31 

29.83 

55 

18.35 

79 

6.21 

8 

40.14 

32 

29.43 

56 

17.78 

80 

5.85 

9 

39.72 

33 

29.02 

57 

17.20 

81 

5.50 

10 

39.23 

31 

28.62 

58 

16.63 

82 

5.16 

11 

38.64 

35 

28.22 

59 

16.04 

83 

4.87 

12 

38.02 

36 

27.78 

60 

15.45 

84 

4.66 

13 

37.41 

37 

27.34 

61 

14.86 

85 

4.57 

14 

36.79 

38 

26.91 

62 

14.26 

86 

4.21 

15 

36.17 

39 

26.47 

G3 

13.66 

87 

3.90 

16 

35.76 

40 

26.04 

61 

13.05 

88 

3.67 

17 

35.37 

41 

25.61 

65 

12.43 

89 

3.56 

18 

34.98 

42 

25.19 

66 

11.96 

90 

3.43 

19 

34.59 

43 

24.77 

67 

11.48 

91 

3.32 

20 

34.22 

44 

24.35 

63 

11.01 

92 

3.12 

21 

83.84 

45 

23.92 

69 

10.50 

93 

2.40 

22 

33.46 

46 

23.37 

70 

10.06 

94 

1.98 

23 

33.08 

47 

22.83 

71 

9.60 

95 

1.62 


MARINE AND TRANSIT INSURANCE 


Insurance of vessels and their cargoes against 
the perils of navigation is termed Marine 
Insurance. 

Inland and Transit Insurance refer to insur¬ 
ance of mercnandise while being transported 

from place to place either by rail or water routes 
or both. ’ 

Insurance Certificates , showing that certain 
prcvperty has been insured and stating the 
amount of the insurance and the name of the 


party abroad who is authorized to make the 
settlement, are issued by marine companies, 
they are negotiable and are usually sent to the 
consignee of the merchandise to make the loss 
payable at the port of destination. 

The adjustment of marine policies in case of 
ioss is on the same principle as the adjustment 
of lire policies containing the “ average clause.” 

Open Policies are such upon which additional 
insurances may be entered at different times. 


. “ There is only one lamp which we can carry 
m our hand, and which will burn through the 
darkest night and make the light of a home for 
us m a desert place. It is sympathy with every¬ 
thing that breathes.’’— Ouida. 




— 


“ ‘ To be employed,’ said the poet Gay, • ii 
be happy.’ ‘It is far better to wear out tl 
rust out,’ said Bishop Cumberland. ‘H; 
we not all eternity to rest in?’ exclain 
Arnauld. — Samuel Smiles. 
































Stock Investments 

■ r ii ii ■■■■ n ■ ■ „»»» ^ ■ — 

Explained 






T HE capital of corporations is always divided 
into shares, usually of $100 each. These 
are known as stock and represent an interest 
in the property and profits of the company. A 
dividend is the distribution of the profits, pro¬ 


portionate to number of shares held,among the 
stockholders. Stock certificates are written 


instruments, signed by the proper officers of 
the company, and certifying that the holder is 
the owner of a certain number of shares. These 
are transferable, and may be bought and sold 
the same as other property. The sum for which 
each share or certificate was issued is the par 
value , and the amount for which it can be sold 


the market value. 

Preferred Stock takes preference of the 
ordinary stock of a corporation, and the holders 
are entitled to a stated per cent, annually out of 
net earnings before a dividend can be declared 
on common stock. Preferred stocks are gen¬ 
erally the result of reorganization, although 
sometimes issued in payment of floating or 
unsecured debts. 

Watered Stock. — Sometimes the charter of 
a corporation forbids the declaring of a dividend 
exceeding a certain per cent, of the par value of 
its stock. In this case the directors may find it 
desirable to “ water” the stock — that is, issue 
additional shares. This increase in the number 
of shares of course reduces the percentage of 
dividend, although the same profit in the aggre¬ 
gate is secured to the stockholders. 


DEALING IN STOCKS.—The person em¬ 
ploying a broker to buy the stock is required to 
advance at the outset a certain per cent, of the 
purchase price of the stock, as security for 
possible losses by reason of a decline in the 
stock while in the broker’s hands. The amount 
of the margin required is generally 10 per cent., 
but may be more or less, and frequently is 
nothing*at all, depending on the broker’s con¬ 
fidence in his customer’s readiness to meet 


losses, if there be any. 

The broker then goes into the stock exchange 
and buys of some selling broker the stock 
indicated, the buying broker himself advancing 
the purchase money. 

The relations existing between the customer 
and the broker in a transaction of this kind may 
be briefly stated as follows: 

The broker agrees: 1. That he will buy for 
his customer the stock indicated, at its market 
value. 2. That he will hold the stock for the 


benefit of his customer so long as the necessary 
margin is advanced, and kept paid, or until 
notice is given by either party that the trans¬ 
action must be closed. 3. That he will at all 
times have the stock in his possession or under 
his control, or an equal amount of other shares 
of the same stock, subject to the call of the 
customer. 4. That he will sell the shares on 
the order of the customer, on payment to him 
of the purchase price advanced by the broker, 
accounting to the customer for the proceeds of 
the sale.- 5. That he will exercise proper care 
and competent skill in the services which he 
undertakes to perform. 

The customer agrees: 1. To pay the margin 
called for at the outset. 2. To keep good such 
margin according to the fluctuation of the 
market. 3. To take the stock purchased by his 
order when requested to do so by the broker, 
paying the latter the difference between the 
margin advanced and the sum paid for the stock 
by the broker, together with his commissions for 
doing the business. 

Although the broker’s money bought the 
stock, it belongs to the customer, together with 
all its earnings and dividends while in the 
broker’s possession, and the customer is entitled 
to the possession of the stock on payment to 
the broker of the sum of money to which he is 
entitled. 

The broker may pledge the stock, or use it 
in his business, as collateral, but he must have 
it ready when called for by the customer, or 
other shares of the same stock equivalent in 
value. 

The customer and the broker may make an 
express agreement that the broker may sell the 
stock without notice to the customer in the 
case of a threatened decline. 

Generally speaking, when there are no direc¬ 
tions as to selling, the broker will be protected 
if he can show that he followed the usual 
custom of brokers in like circumstances. 

If the customer fails to advance the necessary 
margin when called for on reasonable notice, 
the broker may sell for his own protection. 

The reasonable notice may be an hour, a day, 
or a week, depending on the condition of tiie 
market for that particular stock. 

If a broker fraudulently converts the stock 
to his own use, he is guilty of embezzlement. 

BONDS.—A bond is in the nature of a 
promissory note — the obligation of a corpora* 














74 


TERMS USED ON THE BOARD OF TRADE 


tion, state, county or city to pay a certain sum 
of money at a certain time, with interest pay¬ 
able at fixed periods or upon certain con¬ 
ditions. 

The bond of a company may be a perfectly 
safe investment when the stock is not; and the 
stock of a prosperous and successful company, 
paying large dividends or having a large 
surplus, may sell at a higher price than the 
bonds of the same company, the income from 
which is limited to the agreed rate of interest 
which they bear. A much closer scrutiny should 
be made of a company’s standing when one 
thinks of investing in its share capital, than 
when it is the intention to loan the company 
money on its mortgage bonds. 

Generally the bonds of business corporations 
are secured by mortgage, but some classes of 
bonds are dependent on the solvency or good 
faith of the company issuing them. 

The coupons attached to bonds represent 
the different installments of interest, and are to 
be cut off and collected from time to time as the 
interest becomes payable. Bonds are some¬ 
times issued without coupons, and are then 
called registered bonds. Such bonds are pay¬ 
able only to the registered owner, and the 
interest on these is paid by check. Convertible 
bonds are such as contain provisions whereby 
they may be exchanged for stock, lands or other 
property. 

Bonds are known as First Mortgage, Second 
Mortgage, etc., Debentures, Consols, Converti¬ 
ble Land Grant, Sinking Fund, Adjustment, 
Income or otherwise, according to their priority 
of lien, the class of property upon which they 
are secured, etc. Income bonds are generally 
bonds on which the interest is only payable if 


earned, and ordinarily are not secured by mort¬ 
gage. Bonds are also named from the rate of 
interest they bear, or from the dates at which 
they are payable or redeemable, or from both; 
as, U. S. 4’s 1907, Virginia 6’s, Western Union 
7’s, coupon, 1900, Lake Shore reg. 2d, 1903. 

BROKERAGE AND COMMISSION. — A 

commission merchant, or factor, is an agent 
intrusted by his principal with goods to be sold, 
with the authority to deduct from the proceeds 
of the sales a certain sum agreed upon as com¬ 
pensation for his services, remitting the balance 
to his principal. 

Such an agent impliedly agrees to perform 
his duties in a careful and diligent manner, and 
to obey the orders and instructions which he 
receives from his principal so far as he is able. 

He is bound to exercise his judgment and 
discretion to the best advantage of his principal, 
and to render just and true accounts. 

In the absence of special instructions to the 
contrary, he has an implied authority to sell at 
such times, and at such prices, as in the exer¬ 
cise of his discretion he may deem for the best 
interests of his principal. 

He may sell on credit, if it is customary so to 
do, among those in the same business, unless he 
has received orders to the contrary. 

All jwofits made by him in handling his 
principal’s property or money, beyond his 
ordinary compensation, are for the benefit of the 
principal. 

He cannot himself be the purchaser of the 
goods intrusted to him to sell, unless he deals 
openly and fairly with his principal, and 
acquaints him with all the facts and circum¬ 
stances material for him to know. 


TERMS USED ON THE BOARD OF TRADE 


A ccommodation paper.— Notes or 

bills not representing an actual sale or 
trade transaction, but merely drawn to be 
discounted for the benefit of drawer, acceptor 
or indorsers, or all combined. 

Balance of Trade. — Difference in value 
between total imjjorts and exports of a country. 

Ballooning. — To work up a stock far beyond 
its. intrinsic worth by favorable stories or 
fictitious sales. 

Bear. — One who strives to depress the price 
of stocks, etc., and for this reason “ goes 
short.” 

Buying Long.— Buying in expectation of a 
rise. 

Breadstuffs. —Any kind of grain, com or 
meal. 

Broker.—An agent or factor; a middleman 
paid by commission. 


Brokerage. A percentage for the purchase 
or sale of money and stocks. 

Bull. A broker or dealer who believes that 
the value of stocks or breadstuffs will rise, and 
speculates for a rise. 

Call. — Demand for payment of installments 
due on stocks. 

Call. — A jwivilege given to another to “ call ” 
for delivery at a time and price fixed. 

Clique. A combination of operators con¬ 
trolling large capital in order to undulv expand 
or break down the market. 

Collaterals. — Any kind of values given in 
pawn when money is borrowed. 

Corners. The buying up of a large quan- i 
tity of stocks or grain to raise the price. When 
the market is oversold, the shorts, if compelled 
to deliver, find themselves in a “corner.” 

Cui bstone Brokers. — Brokers or agents who 


CARDINAL NUMBERS IN SEVEN LANGUAGES 


75 


are not members of any regular organization, 
and do business mainly on the sidewalk. 

Delivery. — When stock or grain is brought 
to the buyer in exact accordance with the rules 
of the Exchange, it is called a good delivery. 
When there are irregularities, the delivery is 
pronounced bad, and the buyer can appeal to 
the Exchange. 

Differences. — The price at which a stock is 
bargained for and the rate or day of delivery 
are not usually the same, the variation being- 
termed the difference. 

Factor. — An agent appointed to sell goods 
on commission. 

Factorage. — Commissions allowed factors. 

Flat. — Inactive; depressed; dull. The flat 
value of bonds and stocks is the value without 
interest. 

Selling Short. — To “sell short” is to sell for 
future delivery what one has not got, in hopes 
that prices will fall. 

Forcing Quotations is where brokers wish to 
keep up the price of a stock and to prevent its 


falling out of sight. This is generally accom¬ 
plished by a small sale. 

Gunning a stock is to use every art to pro¬ 
duce a break when it is known that a certain 
house is heavily supplied and would be unable 
to resist an attack. 

Kite-Flying. — Expanding one’s credit be¬ 
yond wholesome limits. 

Lame Duck. — Stock-brokers’ slang for one 
unable to meet his liabilities. 

Long. — One is long when he carries stock or 
grain for a rise. 

Pointer. — A theory or fact regarding the 
market on which one bases a speculation. 

Pool. — The stock or money contributed by a 
clique to carry through a corner. 

Price Current. — The prevailing price of 
merchandise, stock or securities. 

Flyer .— A small side operation, not employ¬ 
ing one’s whole capital. 

Watering a stock is the art of doubling 
the quantity of stock without improving its 
quality. 



• Cardinal Numbers 




IN SEVEN LANGUAGES 


English 

One 

Two 

Three 

Four 

Five 

Six 

Seven 

Eight 

Nine 

Ten 

Eleven 

Twelve 

Thirteen 

Fourteen 

Fifteen 

Sixteen 

Seventeen 

Eighteen 

Nineteen 

Twenty 

Twenty-one 

Thirty 

Forty 

Fifty 

Sixty 

Seventy 

Eighty 

Ninety 

Hundred 

Thousand 


French 
Un 
Deux 
Trois 
Quatre 
Cinq 
Six 
Sept 
Huit 
Neuf 
Dix 
Onze 
Douze 
Treize 
Quatorze 
Quinze 
Seize 
Dix-sept 
Dix-huit 
Dix-neuf 
Vingt 


Yingt-et-un 
Trente 
Quarante 
Cinquante 
Soixante 
Soixante-dix 
Quatre-vingts 
Quatre-vingt- 
Cent 
Mill© 


German 
Eins 
Zwei 
Drei 
Vier 
Ftinf 
Sechs 
Sieben 
Acht 
Neun 
Zehn 
Elf 
ZvvOlf 
Dreizehn 
Vierzehn 
Ftinf zehn 
Sechzehn 
Siebenzehn 
Achtzehn 
Neunzehn 
Zwanzig 
Einundzwa: 
Dreiszig 
Vierzig 
Ftinf zig 
Sechzig 
Siebenzig 
Achtzig 
dix Neunzig 
Hundert 
Tausend 


Spanish 
Uno 
Dos 
Tres 
Cuatro 
Cinco 
Seis 
Siete 
Ocho 
Nueve 
Diez 
Once 
Doce 
Trece 
Catorce 
Quince 
Diez y seis 
Diez y siete 
Diez y ocho 
Dieze y nue'' 
Yeinte 

gVeinte y un 
Treinta 
Cuarenta 
Cincuenta 
Sesenta 
Setenta 
Ochenta 
Noventa 
Ciento 
Mil 


Italian 

Russian 

Swedish 

Uno 

Odun 

En 

Due 

Dba 

Twa 

Tre 

Tza 

Tre 

Quattro 

Tschetire 

Fyra 

Cinque 

Piat 

Fern 

Sei 

Schest 

Sex 

Sette 

Sem 

Sju 

Otto 

Yotem 

Aua 

Nove 

Deviat 

Nio 

Dieci 

Desat 

Ti 

Undici 

Odinnatzat 

Elfva 

Dodici 

Dvensat 

Tolf 

Tredici 

Trenazat 

Tretton 

Quattordici 

Cheterinazat 

Fj orton 

Quindici 

Paznatzat 

Femton 

Sedici 

Semnatzat 

Sexton 

Diciasette 

Schesnadzat 

Sjutton 

Diciotto 

Yosemnatzat 

Aderton 

3 Diciannove 

Davetnazat 

Nitton 

Yenti 

Dvatzat 

Tjugu 

i Yen t’uno 

Dvatzatodnar Tjugu en 

Trenta 

Trudza 

Trettio 

Quaranta 

Sorok 

Fyrtio 

Cinquanta 

Piatdesat 

Femtio 

Sessanta 

Schestdesat 

Sextio 

Settenta 

Semdesat 

Siguttio 

Ottanta 

Yosemdesat 

Attatio 

Novanta 

Devianosto 

Nittio 

Cento 

Sto 

Hundrade 

Mille 

Tizatz 

Tusende 








A 



A CLUSTER of flowers Gan be made to 
express any sentiment if care is taken in 
the selection. 

If a flower is offered reversed , its original 
signification is contradicted, and the oj^posite 
implied. 

A rosebud divested of its thorns, but retain¬ 
ing its leaves, conveys the sentiment, “ I fear 
no longer; I hope.” Stripped of leaves and 
thorns, it signifies, “ There is nothing to hope 
or fear.” 


A full-blown rose, placed over two buds, 
signifies “ Secrecy.” 

“Yes” is implied by touching the flower 
given to the lips; “No,” by pinching off a 
jDetal and casting it away. 

“ I am ” is expressed by a laurel leaf twined 
around the bouquet; “I have,” by an ivy leaf 
folded together; “I offer you,” by a leaf of 
Virginia creeper. 







In Combinations 

-x—.. — 


Moss Rosebud, 
Myrtle. 

Mignonette, 

Arbor Vitse — Unchanging friendship. ^ olore ^ ?P dl ^‘’ 

lite — Loveliness. „ J Valley, 


Single Flowers 


Camelia, White — Loveliness. 


Candy-Tuft — Indifference. 

Carnation, White — Disdain. 

China Aster—Variety. 

Clover, Four-Leaf — Be mine. 

Clover, White — Think of me. 

Clover, Red — Industry. 

Columbine — Folly. 

Daisy — Innocence. 

Daisy, Colored — Beauty. 

Dead Leaves — Sadness. 

Deadly Nightshade — Falsehood. 

Fern —Fascination. 

Forget-me-not. 

Fuchsia, Scarlet — Taste. 

Geranium, Horseshoe — Stupidity, 

Geranium, Scarlet — Consolation. 

Geranium, Rose — Preference. 

Golden-rod — Be cautious. 

Heliotrope — Devotion. 

Hyacinth, White — Loveliness. 

Hyacinth, Purple — Sorrow. 

Ivy — Friendship. 

Lily, Day — Coquetry. 

Lily, White—Sweetness. 

Lily, Yellow — Gayety. 

Lily, Water — Purity of heart; elegance. 

Lily of the Valley — Unconscious sweetness. 
Mignonette — Your qualities surpass your 
charms. 

Monkshead — Danger is near. 

Myrtle — Love. 

Oak — Hospitality. 

Orange Blossoms — Chastity. 

Pansy — Thoughts. 

Passion Flower — Faith. 

Primrose — Inconstancy. 


Ferns. 

Yellow Rose, 
Broken Straw, 
Ivy. 

Scarlet Geranium, 
Passion Flower, 
Purple Hyacinth, 
Arbor Vitse. - 

Columbine, 

Day Lily, 

Broken Straw, 
Witch Hazel, 
Colored Daisy. 

White Pink, 
Canary Grass. 
Laurel. 

Golden-rod, 

Monkshead, 

Sweet Pea, 


-i 


Forget-me-not. 


a 


A confession 
of love. 

Your qualities surpass your charms 
of beauty. 

Your unconscious sweetness 
has fascinated me. 

Your jealousy 
has broken 
our friendship. 

I trust you will find consolation, 
through faith, 

in your sorrow; [friendship, 

be assured of my unchanging 
Your folly and 
coquetry have 
broken 

the spell of your 
beauty. 

Your talent 
and perseverance 
will win you glory. 

Be cautious; 
danger is near; 

I depart soon; 

[ forget me not. 



76 


Rose — Love. 

Rose, Damask — Beauty ever new. 
Rose, Yellow — Jealousy. 

Rose, White — I am worthy of you. 
Rosebud, Moss — Confession of Love. 
Smilax — Constancy. 

Straw — Agreement. 

Straw, Broken — Broken Agreement. 
Sweet Pea — Depart. 

Tuberose — Dangerous pleasures. 
Thistle — Sternness. 

Verbena — Pray for me. 

White Jasmine — Amiability. 

Witch Hazel -—A spell. 













Handy Facts 

TO SETTLE ARGUMENTS 





4v 


“This rule to all when I am dead: be sure you We right, then go ahead.”— Davy Crockett. 


RTILLERY invented in 1330. 

First Atlantic cable operated, 1858. 

A barrel of rice weighs 600 pounds. 
There are 2,750 languages. 

Two persons die every second. 

Sound moves 743 miles per hour. 

Chinese invented paper, 170 B.C. 

A square mile contains 640 acres. 

A barrel of pork weighs 200 pounds. 

The first steel pen was made in 1830. 

Hawks can tly 150 miles in one hour. 

Calico printing was invented in 1670. 

Light moves 187,000 miles per second. 

Slow rivers flow seven miles per hour. 
Watches were first constructed in 1476. 
Rome was founded by Romulus, 752 B.C. 
The first lucifer match was made in 1829. 

A storm moves thirty-six miles per hour. 
Gold was discovered in California in 1848. 
Battles of Bunker Hill and Lexington, 1775. 
Phonograph invented by T. A. Edison, 1877. 
Breech-loading rifles were invented in 1811. 
First musical notes used, 1338; priated, 
1502. 

Kerosene was first used for illuminating in 
1826. 

National banks first established in United 
States, 1816. 

The first balloon ascended from Lyons, 
France, 1783. 

The first fire insurance office in America, 
Boston, 1724. 

Napoleon I. crowned emperor, 1804; died at 
St. Helena, 1820. 

Jet is found along the coast of Yorkshire, 
Eng., near Whitby. 

Slavery in the United States was begun at 
Jamestown in 1619. 

First post-office established, between Vienna 
and Brussels, 1516. 

The Alexandrian Library contained 400,000 

valuable books 47 B.C. 

Moscow, Russia, has the largest bell in the 

world, 432,000 pounds. 

The highest denomination of United States 
legal teuder notes is $10,000. 

The electric eel is found only in the northern 
rivers of South America. 

Columbus discovered America, Oct. 12,1492; 

the Northmen A.D. 985. 

Harvard is the oldest college in the United 
States; established in 1638. 

War declared with Great Britain, June 19, 
1812; peace, Feb. 18, 1815. 


The harvester was invented by McCormick in 
1831. 

The first theater in the United States was at 
Williamsburg, Va., 1752. 

Congress declared war with Mexico, May 13, 
1846; closed Feb. 2, 1848. 

Measure 209 feet on each side and you will 
have a square acre within an inch. 

Until 1776 cotton-spinning was performed 
by the hand spinning-wheel. 

Carpets were brought from the East in 1589. 
At first they were made by hand. 

The first complete sewing-machine was 
patented by Elias Howe, Jr., in 1846. 

Postage stamps first came into use in Eng¬ 
land in the year 1840; in the United States, in 
1847. 

First telegraph in operation in America was 
between Washington and Baltimore, May 27, 
1844. 

First sugar-cane cultivated in the United 
States, near New Orleans, 1751; first sugar- 
mill, 1758. 

The largest inland sea is the Caspian, between 
Europe and Asia, being 700 miles long and 270 
miles wide. 

Glass mirrors first made by Venetians in the 
thirteenth century. Polished metal was used 
before that time. 

The first illumination with gas was in Corn¬ 
wall, Eng., 1792; in the United States, at 
Boston, 1822. 

Printing was known in China in the sixth 
century; introduced into England about 1474; 
America, 1536. 

Meerschaum means “froth of the sea.” It 
is white and soft when dug from the earth, but 
soon hardens. 

The term “Almighty Dollar” originated 
with Washington Irving, as a satire on the 
American love for gain. 

The first railroad locomotive in America was 
the John Bull, imported in 1831 for the Camden 
and Amboy Railroad. 

The electric light was invented in 1846, and 
as late as 1876 was pronounced by a high 
scientific authority “ a pretty toy.” 

Burnt brick were known to have been used 
in building the Tower of Babel. They were 
introduced into England by the Romans. 

The first deaf and dumb asylum was founded 
in England by Thomas Braid wood, 1760; and 
the first in the United States was at Hartford, 
1817. 



77 








HANDY FACTS TO SETTLE ARGUMENTS 


A firkin of butter weighs 56 pounds. 

A span is ten and seven-eighths inches. 
Playing-cards were invented in 1380. 
Pianoforte invented in Italy about 1710. 
The value of a ton of silver is $37,704.84. 
First watches made in Nuremberg, 1476. 

A hurricane moves eighty miles per hour. 
Modern needles first came into use in 1545. 
Electricity moves 288,000 miles per second. 
French and Indian war in America, 1754. 
The first horse railroad was built in 1826-7. 
The average human life is thirty-three years. 
Coaches were first used in England in *1569. 
French Devolution, 1789; Reign of Terror, 
1793. 

$ 1 , 000,000 in gold coin weigh 3,685.8 lbs. 
avoirdupois. 

Mormons arrived at Salt Lake City, Utah, 
July 24, 1847. 

Experiments in electric lighting, by Thomas 
A. Edison, 1878-80. 

Daguerre and Nieper invented the process 
of daguerreotype, 1839. 

First American library founded at Harvard 
College, Cambridge, 1638. 

The first iron ore discovered in this country 
was found in Virginia in 1715. 

“ Bravest of the Brave ” was the title given 
to Marshal Ney at Friedland, 1807. 

The first steam engine on this continent was 
brought from England in 1753. 

Books in their present form were invented by 
Attalus, king of Pergamus, in 887. 

Robert Raikes established the first Sunday- 
school at Gloucester, Eng., 1781. 

Albert Durer gave the world a prophecy of 
future wood engraving in 1527. 

First cotton raised in the United States was 
in Virginia, in 1621; first exported, 1747. 

St. Augustine, oldest city in the United 
States, founded by the Spaniards, 1565. 

Jamestown, Va., founded 1607; first perma¬ 
nent English settlement in America. 

The first volunteer fire company in the 
United States was at Philadelphia, 1736. 

Oberlin College, Ohio, was the first in the 
United States that admitted female students. 

The first knives were used in England, and 
the first wheeled carriages in France in 1559. 

The first electrical signal ever transmitted 
between Europe and America passed over the 
Field submarine cable on Aug. 5, 1858. 

The shoe-pegging machine was invented in 
1858. By its aid it is estimated that the labor 
of one man can turn out 300 pairs of shoes a 
day. 

Morse’s telegraph was made practical in 
1837. The Western Union now has 739,105 
miles of wire and sends 62,000,000 messages a 
year. 


Coffee was brought into England in 1641. 
Lightning-rods first surmounted dwelling 
in 1752. b 


Envelopes were first made in 1839, and sold 
for 10c. to 25c. apiece. 

In 1580 the first carriage was brought to 
England from France. 

The first medical school in the United States 
was founded in Philadelphia in 1764. 

Geography, as a science, was introduced into 
Europe by the Moors about 1240. 

The power loom was invented in 1785. In 
1893 Great Britain had 650,000 in operation. 

Locomotives were first used in 1814; in 1893 
the world had 99,000, and 6,400 more are built 
every year. 

Handkerchiefs were first made for the mar¬ 
ket at Paisley, Scotland, in 1743, and sold for 
about $1 each. 

The aniline dyes were invented in 1826, and 
now over $7,000,000 worth are annually used in 
the United States. 




looO. Last year the factories of England atom 
used $10,000,000 worth. 

Kindergartens were devised by Froebel 
and practically carried out by Mr. and Mrs 
Ronge in Germany, in 1849. 

Tea was first brought into Europe from the 
East in 1610. In 1893 Europe and America 
consumed over 450,000,000 pounds. 

The first iron ship was launched in 1830* 
now the carrying power of the world’s iron 
shipping exceeds 36,000,000 tons. 

The blast furnace was devised in 1842. In 
1890 the United States alone made 9,000 000 
tons of iron and 4,277,000 of steel. 

• milcl1 cow came to this continent 

l" nto i 01 N °T’ “ the Unifed States ’ there "e 
16,019,591, valued at $346,000,000. 

• S J a ^ ent for a steam en gine was issued 

m 1769. The steam engines of the world to-day 
exercise 50,000,000 horse-power. J 

. Etches were first invented in 1839, and it 
is estimated that 75,000,000 a day are burned 
by the people of the United States. 

, The Ban k: of England, the first on the modem 
pian, was instituted in 1695; now the banking 
capital of the world is £3,197,000,000. 

Electric railroads are not ten years old* in 
1894 there were 485 lines, with 4,980 miles of 
track, and with a capital stock of $255,000,000 
The grade of titles in Great Britain stands in 
the following order from the highest* Prin™ 

KnShf^” 8 ’ discount, Baron, Baronet! 

The “Valley of Death,” in the island of Java, 
is simply the crater of an extinct volcano, filled 
with carbonic-acid gas. It is half a mile in 
circumference. 


HANDY FACTS TO SETTLE ARGUMENTS 


79 


Pianos were invented in 1710. 

The first Bible was printed in 1450. 

Window glass was first used in 1557. 

Electrotyping was first done in 1837. 

Coal oil was first used as an illuminant in 
1826. 

Lithographing was first made practical in 

1801. 

Washboards with a metal face were patented 
in 1849. 

Yeast for bread-making was first manufac¬ 
tured in 1634. 

Safety lamps, for the use of miners, were 
patented in 1815. 

Wheat was first exported from the United 
States about 1750. 

The ice-making machine was first put into 
operation in 1860. 

Vulcanized rubber was first made in 1849 by 
a process invented by Goodyear. 

The cotton gin, which made extensive culti¬ 
vation of cotton profitable, was invented in 1793. 

The first lifeboat was launched in 1802. 
The United States now has 242 life-saving 
stations. 

The first English school in America was 
opened in Massachusetts in 1622, with six 
pupils. 

Curved stereotyped plates were invented in 
1815, but were little used for half a century 
after that date. 

Gas was first made in England about 1792, 
and for many years was used only to illuminate 
the residences of royalty and the nobility. 

The first horse was brought to this continent 
in 1518. Now, there are, in the United States 
alone, 14,056,750, valued at $941,000,000. 

Blacking for boots was invented in 1836, 
and now the manufacturers in this country and 
England sell over $4,000,000 worth a year. 

Every passenger train and many freight 
trains are now equipped with air-brakes, and 
yet the air-brake was invented as recently as 

1859. 

Potatoes first appear in history in 1503. In 
1892 the United States raised 201,000,000 
bushels. In 1884 the world raised 79,000,000 

tons. . 

The first horse-railroad was made m 1829. 
Now every country town has its stieet-car line, 
and even Constantinople and Jerusalem have 
such facilities. 

The first steamship crossed the Atlantic in 
1819. There are now seventy lines of mail 
steamers. In 1888 there were 107,137 steam 

vessels on the high seas. 

The first practical sewing-machine was 
invented in 1841. Now about 600,000 are 
made annually in the United States, able to do 
the work of 7,200,000 women. 


Sea signals were invented and put in opera¬ 
tion during the reign of James II. 

The first appearance of peanuts in mercan¬ 
tile history was a consignment of ten bags 
sent from Virginia to New York for sale in 
1794. 

A machine for making tacks was patented in 
1806, but not put into practical use until near 
the middle of the century. Now the world con¬ 
sumes 50,000,000 tacks a day. 

The city of Amsterdam, Holland, is built 
upon piles driven into the ground. It is inter¬ 
sected by numerous canals, crossed by nearly 
three hundred bridges. 

Coal was used as fuel in England as early as 
852, and in 1234 tlie first charter to dig for it 
was granted by Henry III. to the inhabitants 
of Newcastle-on-Tyne. 

Tobacco was discovered in San Domingo in 
1496; afterwards by the Spaniards in Yucatan 
in 1520. It was introduced in France in 1560, 
and into England in 1583. 

The present national colors of the United 
States were not adopted by Congress until 1777. 
The fhig was first used by Washington at Cam¬ 
bridge, January 1, 1776. 

The Chinese Wall was completed about 200 
B.C. Its length is 1,250 miles; its height, 
including a 5-foot parapet, 20 feet; thickness at 
base, 25 feet; at top, 15 feet. 

Brass pins were first made in 1543, and 
weighed about an eighth of a pound each. Now 
England, France and Germany manufacture 
every week 520,000,000. 

Steel pens were first made in 1803. The 
annual sales at present in the United States are 
estimated at 30,000,000 pens, while the world 
annually consumes 200,000,000. 

Quinine, the active principle of Peruvian 
bark, was discovered in 1820. Now about 
12,000,000 pounds of bark and 260,000 pounds 
of quinine are produced each year. 

The part of United States territory most 
recently acquired is the island of San Juan, 
near Vancouver’s Island. It was evacuated by 
England at the close of November, 1873. 

The first newspaper published in this country 
was issued in 1704. In 1892 the United States 
and Canada published 19,573 papers, with an 
aggregate circulation of 3,481,610,000 copies. 

The first American savings bank was 
opened in 1778 at Philadelphia. In 1892 there 
were 4,781,605 depositors in the savings banks 
of this country, who had deposited $1,712,769,- 
026. 

“Star Routes” are those over which mails 
are carried in other ways than by steam, by 
contractors in the employ of the government. 
They are so called from the mark (***) on 
records of the Post-office Department. 







80 


HANDY FACTS TO SETTLE ARGUMENTS 


A single tobacco plant will produce 360,000 
seeds. 

The first English ships were the galleys built 
by Alfred the Great. 

The screw propeller was introduced into the 
British navy in 1840. 

Mercator’s projection, which wonderfully 
simplified the science of navigation, was made 
public in 1569. 

It may interest many to know that from an 
artistic point of view a woman’s face is more 
beautiful when viewed from the left. 

The most remarkable echo known is that in 
the castle of Simonetta, two miles from Milan. 
It repeats the echo of a pistol sixty times. 

Paris was known as Lutetia until 1184, when 
the name of the great French capital was 
changed to that which it has borne ever since. 

The oldest sun-picture of the human counte¬ 
nance was taken in 1840 by Prof. John W. 

Draper on the roof of the University of New 
York. J 

The mariner s compass was used for centuries 
by the Chinese before it was brought to Europe. 
Its invention or introduction is credited to 
Flavio Gioja, in the fourteenth century. 

The first public schools in the present limits 
of the United States were established in Massa¬ 
chusetts in 1645. The first town school in this 
country was opened in Hartford, Conn., in 1642. 

The most ancient catacombs are those of the 
Theban kings, begun 4,000 years ago. The 
catacombs of Rome contain the remains of about 
6,000,000 human beings; those of Paris, 3,000,- 
000 . 

The first Atlantic cable was operated in 1858. 
Now there are six, besides a line of cables con¬ 
necting the leading countries in every part of 
the world, comprising over 132,000 Wes of 
cable. 

The tallest man of modern times was John 
“■ale, of Lancashire, England, who was nine 
feet six inches in height. His hand was seven¬ 
teen inches long and eight and one-half 
inches broad. 

It is claimed that crows, eagles, ravens and 
swans live to be 100 years old; herons, 59; par¬ 
rots, 60; pelicans and geese, 50; skylarks, 30* 

sparrow hawks, 40; peacocks, canaries and 
cranes, 24. 

There has been no irregularity in the recur¬ 
rence of leap year every four years since 1800, 
and will be none until 1900, which will be a 
common year, although it will come fourth after 
the preceding leap year. 

The nail machine was invented in 1775. At 
the present day it is estimated that 4,000,000 - 
000 nails are annually made by machinery in 
Great Britain alone, and from a fourth to a half 
this number in the United States. 


China, with her 400,000,000 people, has onb 
forty miles of railroad. 

Glass was made in Egypt, 3,000 B.C. 
earliest date of transparent glass, 719 B.C. 

The first almanac was printed in Hungary ir 
1470. One patent-medicine firm in this country 
now prints and circulates over 3,000,000 a year 
and the total number printed annually in this 
country is about 150,000,000. 

The first printing-press, with the utmost dili¬ 
gence, could be made to print from twenty to 
thirty-five sheets an hour on one side only; 
newspaper printing-presses of to-day print from 
25,000 to 30,000 in the same time on both 
sides. 

The Mormon Church in Utah shows a mem¬ 
bership of 127,294—23,000 families. The 
church has 12 ajiostles, 58 patriarchs, 3,885 
seventies, 3,153 high priests, 11,000 elders, 1,500 
bishops, and 4,400 deacons, being an office for 
each six persons. 

. The se ven sages flourished in Greece in the 
sixth century B.C. They were renowned for 
their maxims of life, and as the authors of the 
mottoes inscribed in the Delphian Temple. Their 
names are: Solon, Chilo, Pittacus, Bias, Peri- 
ander, Cleobolus, and Thales. 

Needles, were first made with very rude 
machinery in 1545. At that date a workman 
did well if he turned out ten a day. It is esti¬ 
mated that the present product of the United 
States exceeds 80,000,000 a year, while England 
makes 110,000,000. 

Acid etching was first done in 1512. Little 
practical use was made of the process, however, 
until about twenty years ago, when it was 
improved to such an extent that “process 
reproductions ” became the cheapest means of 
preparing illustrations for the press. 

The infusoria, one of the lowest forms of 
animal life, can propagate their species in three 
distinct ways: first, by budding, somewhat after 
the manner of plants; second, by the spontan¬ 
eous division of the animal into two individuals* 
third, by eggs. 

The first forks made in England were manu¬ 
factured in 1608. Their use was ridiculed by 
the men of the time, who argued that the 
English race must be degenerating when a 
knife and a spoon were not sufficient for table 
-0 J ear one Sheffield firm made over 

The first regular effort to instruct the deaf 
and dumb was by Pedro de Ponce, a Spanish 
monk, in 1570. The first systematic effort to 
teach the deaf to speak was made by Dr. 
Thornton, of Philadelphia, in 1793. The first 
American institute for the deaf and dumb was 
opened by Dr. Gallaudet at Hartford, Conn., in 


HANDY FACTS TO SETTLE ARGUMENTS 


81 


The “ Seven Wonders of the World ” are 
, seven most remarkable objects of the ancient 
’ world. They are: The Pyramids of Egypt, 
j Pharos of Alexandria, Walls and Hanging 
Gardens of Babylon, Temple of Diana at Ephe- 
; sus, the Statue of the Olympian Jupiter, Maus- 
j oleum of Artemisia, and Colossus of Rhodes. 

A “ monkey wrench ” is not so named be- 
j cause it is a handy thing to monkey with, or 
j for any kindred reason. “ Monkey ” is not its 
, 1 name at all, but “ Moncky.” Charles Moncky, 
jj the inventor of it, sold his patent for $2,000, 
1 and invested the money in a house in Williams- 
burgh, Kings County, New York, where he now 
lives. 

The American post-office was put in opera- 
.j tion in 1710. In 1892 there were 447,591 miles 
I of mail routes and 67,119 post-offices. The 
, revenues of the department were $70,930,475. 
There were carried 3,800,000,000 letters. The 
world’s annual mail comprises 8,000,000,000 
, letters and 5,000,000,000 papers. 

Coal first came into use in England in 1234. 
During the last ten years there were produced 
11,086,000,000 tons, and coal fields have been 
discovered in every country in the world. It is 
estimated that the coal fields now known will 
supply the constantly increasing demand for 
; a thousand years. 

The first Young Men’s Christian Association 
was organized in London in 1844; first in 
America at Montreal and Boston, 1851. In 
1893 there were in North America 1,439 
associations, with a membership of 250,000 and 
owning property valued at $14,200,000. The 
number of associations throughout the world 
in 1893 was 4,967. 

The divorces have been about 16,400 annually 
in the United States for the past twenty years, 
but this is only one per cent, of the number of 
marriages, and, therefore, there is nothing in 
the world that human beings undertake to do 
that can show so small a percentage of total 
failures as marriage. 

The first book printed in the American 
colonies was the “ Bay Psalm Book,” from the 
press of the Pilgrim Fathers at Cambridge, 
Mass., 1640. The first dated book printed in 
England was “Dictes and Sayings of the 
Philosophers,” printed by William Caxton, 
1477. 

The railroad system of this country began 
in 1827. In 1893 there were 214,528 miles of 
track in the United States and 354,310 in the 
world. The number of passengers carried by 
the United States railroads in 1892 was 556,- 
015,802, and the total earnings were $1,138,- 
024,459. The capital stock was $4,809,176,651, 
and the dividends $90,719,757. The number 
of men employed was 784,285. 


There is a leaning tower at Caerphilly, 
Glamorganshire, which stands 77 feet in height 
and is no less than 11 feet out of the perpen¬ 
dicular. The Tower of Pisa leans 15 feet in 180. 

The peach was originally a poisonous almond. 
Its fruity parts were used to poison arrows, and 
for that purpose it was introduced into Persia. 
Transportation and cultivation have removed 
its poisonous qualities, and turned it into 
delicious fruit. 

The flower badges of nations, etc., are as 
follows: Athens, violet; Canada, sugar maple; 
Egypt, lotus; England, rose; France, fleur-de- 
lis (lily); Florence, giglio (lily); Germany, 
corn-flower; Ireland, shamrock leaf; Italy, lily; 
Prussia, linden; Saxony, mignonette; Scotland, 
thistle; Spain, pomegranate; Wales, leek leaf. 

The oldest republic in the world, and at the 
same time the smallest, is San Marino, situated 
in Eastern Central Italy. It has an area of 22 
sq. miles and 10,000 population. Another 
little known European republic is Andorra, 
situated among the high mountains of the 
Eastern Pyrenees, and covering an area of 149 
sq. miles. It has maintained its independence 
since the days of Charlemagne. 

The celebrated Ferris Wheel, of the Chicago 
World’s Fair, is 250 feet in diameter, and has a 
carrying capacity of 36 cars, holding 60 persons 
each. Diameter of axle, steel-forged and largest 
ever made, 33 inches; length, 45| feet; weight, 
70-| tons. Highest point of wheel, 264 feet. 
Total weight of wheel and cars, 2,100 tons; 
weight of levers and machinery, 2,200 tons; 
weight of people per trip, only 150 tons. 

The standard coins on the European conti¬ 
nent are: In France, the franc; in Spain, the 
peseta; in Italy, the lira; in Holland and 
Austria, the florin; in Germany, the mark; in 
Russia, the ruble. Belgium and Switzerland 
use the French name for the piece of twenty 
sous. Each of these pieces is, like the Ameri¬ 
can dollar, divided into one hundred parts, 
called kopeck in Russia, pfennig in Germany, 
kreutzer in Austria, cent in Holland, and in 
Italy, France and Spain by the word meaning 
hundredth. 

The first railroad was constructed at the end 
of the sixteenth century. The rails were made 
of w r ood, and were the invention of miners in 
the Hartz Mountains, Hanover. The product 
of the mines was carried upon the rails to the 
place of shipment by means of small wooden 
cars. The rails were round and fastened together 
by means of wooden pegs, which were used 
aiso, instead of nails, in the construction of the 
cars. Queen Elizabeth had miners brought 
into England, to develop the English mines, and 
through them the rail track was introduced into 
Great Britain. 

ft 










82 


HANDY FACTS TO SETTLE ARGUMENTS 


Telephone invented 1861. 

The human body has 240 bones. 

Man’s heart beats 92,160 times in a day. 

Texas is 210 times as large as Rhode Island. 

There are 9,000 cells in a square foot of 
honeycomb. 

It requires 2,300 silk worms to produce one 
pound of silk. 

It would take 27,600 spiders to produce one 
pound of web. 

A hawk flies 150 miles per hour; an eider 
duck, 90 miles; a pigeon, 40 miles. 

A man can lift with both hands 236 lbs., or 
support on his shoulders 330 lbs. 

A body weighing 140 lbs. produces 3 lbs. of 
ashes; time for burning, 55 minutes. 

The horse-power of Niagara is 3^ million 
nominal, equal to 10 million horses effective. 

Texas has the largest number of counties of 
any State (243), and Delaware the least (3). 

Nineteen States of the Union have no sea- 
coast. Colorado has no sea-coast or navigable 
river. 

Mrs. Grant received over $600,000 as royalty 
from the sale of “ The Personal Memoirs of U. S. 
Grant.” 

Pembina, N. Dak., is the geographical center 
of North America; Atchison, Kan., of the 
United States. 

Comparative Scale of Strength. — Ordin¬ 
ary man, 100; Byron’s Gladiator, 173; Farnese 
Hercules, 362; Horse, 750. 

Pounds of water evaporated by 1 lb. of fuel 
as follows: Straw, 1.9; wood, 3.1; peat, 3.8; 
coke or charcoal, 6.4; coal, 7.9; petroleum, 
14.6. 

The average elevation of continents above 
sea level is: Europe, 670 feet; Asia, 1,140 feet; 
North America, 1,150 feet; South America, 
1,100 feet. 

A salmon has been known to produce 10,- 
000,000 eggs. Some female spiders produce 
2,000 eggs. A queen bee produces 100,000 
eggs in a season. 

One horse-power will raise 16 J tons per min¬ 
ute a height of 12 inches, working 8 hours a 
day. This is about 9,900 foot-tons daily, or 12 
times a man’s work. 

Good clear ice two inches thick will bear men 
to walk on; four inches thick will bear horses 
and riders; six inches thick will bear horses and 
teams with moderate loads. 

The checks paid in New York and London in 
one month aggregate $6,350,000,000, which is 
greatly in excess of the value of all the gold 
and silver coin in existence. 

In 1684, four men were taken alive out of a 
mine in England, after 24 days without food. 
In 1880, Dr. Tanner, in New York, lived on 
water for 40 days, losing 36 lbs. in weight. 


Storm clouds move thirty-six miles an hour. 

Distinguished doctors say the seat of dys¬ 
pepsia is not in the stomach, but in the head. 

The center of population, by the eleventh 
census, is about 20 miles east of Columbus, Ind. 
In 1790 it was 23 miles east of Baltimore, Md. 

A man’s working life is divided into four 
decades; 20 to 30, bronze; 30 to 40, silver; 40 
to 50, gold; 50 to 60, iron. Intellect and 
judgment are strongest between 40 and 50. 

According to Orfila, the proportion of nico¬ 
tine in Havana tobacco is 2 per cent.; in 
French, 6 per cent., and in Virginia tobacco, 7 
per cent. That in Brazilian is still higher. 

One pair of rabbits can become multiplied in 
four years into 1,250,000. They were intro¬ 
duced in Australia a few years ago, and now 
that colony ships 6,000,000 rabbit skins yearly 
to England. 

Lauterbrunnen is a dee]) part of an Alpine 
pass, where the sun hardly shines in winter. It 
abounds with falls, the* most remarkable of 
which is the Staubbach, which falls over the 
Balm precipice in spray from a height of 925 
feet. 

The largest of the Pyramids, that of Cheops, 
is composed of four million tons of stone, and 
occupied 100,000 men during 20 years, equal 
to an outlay of $200,000,000. It* would now 
cost $20,000,000 at a contract price of 36 cents 
per cubic foot. 

One tug on the Mississippi can take, in six 
days, from St. Louis, to New Orleans, barges 
carrying 10,000 tons of grain, which would 
require 70 railway trains of fifteen cars each. 
Tugs in the Suez Canal can tow a vessel from 
sea to sea in 44 hours. 

American life average for professions (Bos¬ 
ton): Storekeepers, 41.8 years; teamsters, 43.6 
years; laborers, 44.6 years; seamen, 46.1 years; 
mechanics, 47.3 years; merchants, 48.4 years; 
lawyers, 52.6 years; farmers, 64.2 years. 

The Spanish merino ram Challenge, owned 
by L. E. Shattuck, of Missouri, holds the fleece 
record. The first time he was sheared his wool 
weighed 28^ pounds. The next spring’s clip 
weighed 42 pounds, and the clip of April, 1893, 
was 43^ pounds. 

By a" simple rule the length of the day and 
night, any time of the year, may be ascertained 
by fcimply doubling the time of the sun’s 
rising, which will give the length of the night, 
and double the time of setting will give°the 
length of the day. 

On an American 25-cent piece there are 13 
stars, 13 letters in the scroll held in the eagle’s 
beak, lo marginal feathers in each wing, 13 
tail feathers, 13 parallel lines in the shield, 13 
horizontal bars, 13 arrow-heads and 13 letters 
in the word “ quarter dollar.” 


HANDY FACTS TO SETTLE ARGUMENTS 


83 


A camel has twice the carrying power of an 
ox; with an ordinary load of 400 lbs. he can 
travel 12 to 14 days without water, going 40 
miles a day. Camels are fit to work at 5 years 
old, but their strength begins to decline at 25, 
although they live usually till 40. 

Haik which is lightest in color is also lightest 
in weight. Light or blonde hair is generally 
the most luxuriant, and it has been calculated 
that the average number of hairs of this color 
on an average person’s head is 140,000, while 
the number of brown hairs is 110,000, and 
black only 103,000. 

One woman in 20, one man in 30 is barren— 
about 4 per cent. It is found that one marriage 
in 20 is barren—5 per cent. Among the 
nobility in Great Britain, 21 per cent, have no 
children, owing partly to intermarriage of 
cousins, no less than 4^ per cent, being married 
to cousins. 

The largest bells are the following, and their 
weight is given in tons: Moscow, 216; Burmah, 
117; Pekin, 53; Novgorod, 31; Notre Dame, 
18; Rouen, 18; Olmutz, 18; Vienna, 18; St. 
Paul’s, 16; Westminster, 14; Montreal, 12; 
Cologne, 11; St. Peter’s, 9^; Oxford, 8. 

On the Alps, the fimit of the vine is an 
elevation of 1,600 feet; below 1,000 feet, figs, 
oranges and olives are produced. The limit of 
the oak is 3,800 feet, of the chestnut 2,800 feet, 
of the pine 6,500 feet, of heaths and furze 9,700 
feet. Perpetual snow exists at an elevation of 
8,200 feet. 

The fair of Nijni-Novgorod is the greatest in 
the world, the value of goods sold being as fol¬ 
lows: 1841, $35,000,000; 1857, $60,000,000; 
1876, $140,000,000; the attendance in the last 
named year including 150,000 merchants from 
all parts of the world. In that of Leipsic the 
annual average of sales is $20,000,000, com¬ 
prising 20,000 tons of merchandise, of which 
two-fifths is books. 

The eight largest diamonds in the world 
weigh, respectively, as follows: The Braganza, 
1,880 carats (part of the Portuguese jewels, 
found in 1841); Kohinoor, 103 carats; Star of 
Brazil, 125 carats; Regent of France, 136 carats; 
Austrian Kaiser, 139 carats; Russian Czar, 193 
carats; Rajah of Borneo, 367 carats. The value 
of the above is not regulated by size, nor easy 
to estimate, but none of them is worth less than 
$500,000. 

The percentage of illegitimate births for vari¬ 
ous countries, as stated by Mulhall, is as fol¬ 
lows: Austria, 12.9; Denmark, 11.2; Sweden, 
10.2; Scotland, 8.09; Norway, 8.05; Germany, 
8.04; France, 7.02; Belgium, 7.0; United 
States, 7.0; Italy, 6.8; Spain and Portugal, 5.5; 
Canada, 5.0; Switzerland, 4.6; Holland, 3.5; 
Russia, 3.1; Ireland, 2.3; Greece, 1.6. 


A man will die for want of air in five minutes; 
for want of sleep, in ten days; for want of 
water, in a week; for want of food, at varying 
intervals, dependent on various circumstances. 

The slide of Alpnach, extending from Mount 
Pilatus to Lake Lucerne, a distance of eight 
miles, is composed of 25,000 trees, stripped of 
their bark, and laid at an inclination of 10 to 
18 degrees. Trees placed in the slide rush 
from the mountain into the lake in six minutes. 

In 1877 the newspaper Nationale of Paris 
had ten pigeons which carried despatches daily 
between Versailles and Paris in fifteen to 
twenty minutes. In November, 1882, some 
pigeons, in face of a strong wind, made the dis¬ 
tance of 160 miles, from Canton Vaud to Paris, 
in 61 hours, or 25 miles per hour. 

The University of Harvard was founded by 
John Harvard in the year 1638. It was the first 
in the present limits of the United States. The 
second was William and Mary, at Williamsburg, 
Va., in 1693; the third, Yale, at New Haven, in 
1700; the fourth was the College of New Jersey, 
at Princeton, in 1746. 

The Alps comprise about 180 mountains, 
from 4,000 to 15,732 feet high, the latter being 
the height of Mont Blanc, the highest spot in 
Europe. The summit is a sharp ridge, like the 
roof of a house, of nearly vertical granite rocks. 
The ascent requires two days; six or eight 
guides are required. It was ascended by two 
natives, Jacques Belmat and Dr. Packard, 
August 8, 1786, at 6 a. m. They stayed up 30 
minutes, with the thermometer 14 degrees below 
the freezing jjoint. 

The rise of the Nile commences in June, con¬ 
tinuing until the middle of August, attaining an 
elevation of from 24 to 26 feet, and flooding the 
valley of Egypt twelve miles Avide. In 1829 it 
rose to 26 cubits, and 30,000 persons were 
drowned. The Nile has a fall of six inches in 
1000 miles, adds about four inches to the soil in 
a century, and encroaches on the sea 16 feet 
every year. Bricks have been found at the 
depth of 60 feet, showing the vast antiquity of 
the country. In productiveness of soil Egypt 
is excelled by no other land in the Avorld. 

Theke Avere 2,180 lepers in Norway in 1883, 
according to Mulhall. The numbers in Spain 
and Italy are considerable. In the Sandwich 
Islands the disease is so prevalent that the 
island of Molokai is set apart for lepers, who 
are under the direction of a French Jesuit 
priest. The death of Father Damien, in 1889, 
called attention to the noblest instance of self- 
sacrifice recorded in the nineteenth century. 
His place is now filled by a younger member of 
his order, who voluntarily sacrifices his health 
and life to aid the outcasts. In the Seychelles 
Islands leprosy is also common. 







84 


HANDY FACTS TO SETTLE ARGUMENTS 


The first known dictionary was of the Chinese 
language, contained 40,000 characters, and was 
compiled by Pa-Out-She, JB.C. 1100. The first 
Latin dictionary was compiled by Yarro, about 
A.D. 10. The first English dictionary was 
.ZElfric’s Glossary, 975. Dr. Johnson’s dictionary 
appeared in 1755; Webster’s dictionary was 
issued in 1828; Worcester’s in 1860. 

The average of human life is 33 years. One 
child out of every four dies before the age of 7 
years, and only one-half of the world’s popula¬ 
tion reach the age of 17. One out of 10,000 
reaches 100 years. The average number of 
births per day is about 120,000, exceeding the 
deaths by about 15 per minute. There have 
been many alleged cases of longevity in all ages, 
but only a few are authentic. 

The ratio of sickness rises and falls regularly 
with death rate in all countries, as shown by 
Dr. Farr and Mr. Edmonds at the Lisbon Con¬ 
gress of 1860, when the following rule was 
established: Of 1,000 persons, aged 30, it is 
probable 10 will die in the year, in which case 
there wili be 20 of that age sick throughout the 
year, and 10 invalids. Of 1,000 persons, aged 
75, it is probable that 100 will die in the year, 
in which case the sick and invalids of that age 
will be 300 throughout the year. For every 
100 deaths let there be hospital beds for 200 
sick, and infirmaries for 100 invalids. 

The word dollar is from the German that 
(valley) and came into use some three hundred 
years ago. There is a little silver-mining city 
or district in Northern Bohemia called Joach- 
imstkal, or Joachim’s Valley. The reigning 
duke of the region authorized this city in the 
sixteenth century to coin a silver piece which 
was called “ Joachimsthaler.” The “ joachiin” 
was soon dropped and “ thaler ” only retained. 
The piece went into general use in Germany 
and Denmark, where the orthography was 
changed to “ daler,” whence it came into 
English and was adopted by the Americans 
with still further changes in the spelling. 

In the small-pox epidemic of 1881, in Eng¬ 
land, the returns showed 4,478 deaths per mill¬ 
ion inhabitants—98 vaccinated to 4,380 unvac¬ 
cinated, or in the proportion of 44 to 1. In the 
epidemic at Leipsic in 1871, the death rate was 
12,700 per million, 71 per cent, of whom were 
unvaccinated. These figures are by Dr. Mul- 
hall. In Boston the proportion was 15 to 50, 
and in Philadelphia, 17 to 64. During the 
Franco-German war the Germans lost only 263 
men from this disease, the French 23,499, the 
former having been revaccinated in barracks. 
In the war in Paraguay, the Brazilians lost 43,- 
000 men from malignant or black small-pox, 
that is, 35 per cent, of their army, nine cases in 
ten proving fatal. 


Sunday schools for teaching the elements of 
English education were established by Raikes 
about 1781. 

In the cholera visitation of 1866, the pro¬ 
portion of deaths per 10,000 inhabitants in the 
principal cities of Europe was as follows: Lon¬ 
don, 18; Dublin, 41; Vienna, 51; Marseilles, 
64; Paris, 66; Berlin, 83; Naples, 89; St. 
Petersburg, 98; Madrid, 102; Brussels, 184; 
Palermo, 197; Constantinople, 738. 

It is estimated that the number of insane 
persons in the United States is 168,900. 
Causes of Insanity —Hereditary, 24 per cent.; 
drink, 14 per cent.; business, 12 per cent.; loss 
of friends, 11 per cent.; sickness, 10 per cent.; 
various, 29 per cent. This result is the medium 
average arrived at by Mulhall on comparing the 
returns for the United States, England, France 
and Denmark. 

The estimated number of religious denomi¬ 
nations among English-speaking communities 
throughout the world is as follows: Episco¬ 
palians, 21,100,000; Methodists of all descrip¬ 
tions, 15,800,000; Roman Catholics, 14,340,000; 
Presbyterians of all descriptions, 10,500,000; 
Baptists of all descriptions, 8,160,000; Congre- 
gationalists, 6,000,000; Unitarians, 1,000,000; 
Free Thought, 1,100,000; minor religious sects, 
2,000,000; of no particular religion, 20,000,000. 
Total English-speaking population, 100,000,000. 

Ocean Records : Liverpool and Queens¬ 
town to New York: Lucania, Cunard Line, 5 
days, 13 hours, 25 minutes, mean time. Left 
Liverpool 8:35 p.m. Oct. 1, arrived in New 
York 10 o’clock a.m. Oct. 7, 1893. Fastest 
ocean passage from Liverpool to New York. 
Neiv York to Queenstown: 5 days, 19 hours, 
57 minutes, mean time, City of New York, 
Inman Line; left Sandy Hook light 8:20 p.m. 
(Greenwich mean time) Aug. 17; arrived 
Daunts Rock light 4:17 p.m. (Greenwich mean 
time) Aug. 23, 1892; average speed 20:11 knots ; 
per hour; fastest eastward j^assage. 

The degrees of alcohol in wines and liquors 
are: Beer, 4.0; porter, 4.5; ale, 7.4; cider, 8.6; 
Moselle, 9.6; Tokay, 10.2; Rhine, 11.0; Orange, 
11.2; Bordeaux, 11.5; hock, 11.6; gooseberry, 
11.8; Champagne, 12.2; claret, 13.3; Burgundy, 
13.6; Malaga, 17.3; Lisbon, 18.5; Canary, 18.8; 
sherry, 19.0; Vermouth, 19.0; Cape, 19.2; 
Malmsey, 19.7; Marsala, 20.2; Madeira, 21.0; 
port, 23.2; Curacoa, 27.0; aniseed, 33.0; 
Maraschino, 34.0; Chartreuse, 43.0; gin, 51.6; 
brandy, 53.4; rum, 53.7; Irish whisky, 53.9; 
Scotch, 54.3. Spirits are said to be “proof” 
when they contain 57 per cent. The maximum 
amount of alcohol, says Parkes, that a man can 
take daily without injury to his health is that 
contained in 2 oz. brandy, ^ pt. of sherry, ^ pfc. 
of claret, or 1 pt. of beer. 


HANDY FACTS TO SETTLE ARGUMENTS 


German empire re-established, Jan. 18, 1871. 

The first normal school was opened in Paris 
in 1795. The first normal college for the blind 
was founded in 1873. 

The highest latitude ever reached in the 
region of the north pole was attained by the 
steam whaler Newport July 24, 1893. * The 
Newport wintered at the Herschel islands and 
started after whale as soon as the summer 
opened. When the ice finally shut off further 
progress Captain Porter found himself in 84 
degrees north latitude or within six degrees of 
the north pole. The highest latitude ever 
reached before was obtained by the Greely 
expedition, which mounted to 83 degrees and 
20 minutes in 1882. 

Capacity of the largest public buildings in 
' the world: Coliseum, Rome, 87,000; St. Peter’s, 
Rome, 54,000; Theater of Pompey, Rome, 
40,000; Cathedral, Milan, 37,000; St. Paul’s, 
Rome, 32,000; St Paul’s, London, 31,000; St. 
Petronia, Bologna, 26,000; Cathedral, Florence, 
24,300; Cathedral, Antwerp, 24,000; St. John 
Lateran, Rome, 23,000; St. Sophia’s, Constanti¬ 
nople, 23,000; Notre Dame, Paris, 21,500; 
Theater of Marcellus, Rome, 20,000; Cathedral, 
Pisa, 13,000; St. Stephen’s Vienna, 12,400; St. 
Dominic’s, Bologna, 12,000; St. Peter’s, 11,400; 
Cathedral, Vienna, 11,000; Gilmore’s Garden, 
New York, 8,443; La Scala, Milan, 8,000; 
Mormon Temple, Salt Lake City, 8,000; St. 
Mark’s, Venice, 7,500; Spurgeon’s Tabernacle, 
London, 6,000; Bolshoi Theater, St. Petersburg, 
5,000; Tabernacle (Talmage’s), Brooklyn, 
5,000; Music Hall, Cincinnati, 4,824; Audi¬ 
torium, Chicago (large hall), 4,000. 

There are 3,000,000 opium smokers in 
China. A paper read before the New r York 
Medical Society by Dr. F. N. Hammond 
presents some important facts. In 1840 about 
20,000 pounds of opium were consumed in the 
United States; in 1880, 533,450 pounds. In 
1868 there were about 90,000 habitual opium 
eaters in the country; now they number over 
500,000. More women than men are addicted to 
the use of the drug. The vice is one so easily 
contracted, so easily practiced in private, and so 
difficult of detection, that it presents peculiar 
temptations and is very insidious. The relief 
from pain that it gives and the peculiar exalta¬ 
tion of spirits easily lead the victim to believe 
that the use of it is beneficial. Opium and 
chloral are to-day the most deadly foes of 
women. Dr. Hammond is the better qualified 
to speak on this subject from having once been 
a consumer of opium himself. To break off 
from the habit, he says, the opium-eater must 
reduce the quantity of his daily dose, using at 
the same time other stimulants, and gradually 
eliminate the deadly drug entirely. 


85 

There were 48,930 blind people iu the 
United States in 1880, and 33,880 deaf mutes. 

The various nations of Europe are repre¬ 
sented in the list of Popes as follows: English, 
1; Dutch, 1; Swiss, 1; Portuguese, 1; African, 
2; Austrian, 2: Spanish, 5; German, 6; Syrian, 
8; Greek, 14; French, 15; Italian, 197. Eleven 
Popes reigned over 20 years; 69 from 10 
to 20; 57 from 5 to 10; and the reign of 
116 was less than 5 years. The reign of 
Pins IX. was the longest of all, the only one 
exceeding 25 years. Pope Leo XIII. is the 
258th Pontiff. The full number of the Sacred 
College is 70, namely: Cardinal bishops, 6; 
cardinal priests, 50; cardinal deacons, 14. At 
present there are 62 cardinals. The Roman 
Catholic hierarchy throughout the world, 
according to official returns published at Rome 
in 1884, consisted of 11 patriarchs, and 1,153 
archbishops and bishops. Including 12 coadju¬ 
tor or auxiliary bishops, the number of Roman 
Catholic archbishops and bishops now holding 
office in the British Empire is 134. The num¬ 
bers of the clergy are approximate only. 

The measurement of that part of the skull 
which holds the braiu is stated in cubic inches 
thus: Anglo-Saxon, 105; German, 105; Negro, 
96; Ancient Egyptian, 93; Hottentot, 58; 
Australian native, 58. In all races the male 
brain is about ten per cent, heavier than the 
female. The highest classes of apes has only 
16 oz. of brain. A man’s brain, it is estimated, 
consists of 300,000,000 nerve cells, of which 
over 3,000 are disintegrated and destroyed 
every minute. Every one, therefore, has a new 
brain once in sixty days. But excessive labor, 
or the lack of sleep, prevents the repair of the 
tissues, and the brain gradually wastes away. 
Diversity of occupation, by calling upon differ¬ 
ent portions of the mind or body, successfully 
affords, in some measure, the requisite repose to 
each. But in this age of overwork there is no 
safety except in that perfect rest which is the 
only natural restorative of exhausted power. It 
has been noticed by observant physicians in 
their European travels that the German people, 
who, as a rule, have little ambition and no hope 
to rise above their inherited station, are pecu¬ 
liarly free from nervous diseases; but in 
America, where the struggle for advancement is 
sharp and incessant, and there is nothing that 
will stop an American but death, the period of 
life is usually shortened five, ten or twenty 
years by the effects of nervous exhaustion. 
After the age of 50 the brain loses an ounce 
every ten years. Cuvier’s weighed 64, Byron’s 
79, and Cromwell’3 90 ounces, but the last was 
diseased. Post-mortem examinations in France 
give an average of 55 to 60 ounces for the brains 
of the worst class of criminals. 









86 


SOME BIG THINGS 


Consumption. —Of the total number of 
deaths, the percentage traceable to consumption 
in the several States and Territories is as fol¬ 
lows: Alabama, 9.6; Arizona, 6.1} Arkansas, 
6.4; California, 15.6; Colorado, 8.2; Connecti¬ 
cut, 15.1; Dakota, 8.8; Delaware, 16.1; District 
of Columbia, 18.9; Florida, 8.3; Georgia, 7.9: 
Idaho, 6.8; Illinois, 10.3; Indiana, 12.6; Iowa, 
9.9; Kansas, 7.3; Kentucky, 15.7; Louisiana, 
10.4; Maine, 19.2; Maryland, 14.0; Massa¬ 
chusetts, 15.7; Michigan, 13.2; Minnesota, 9.3; 
Mississippi, 8.8; Missouri, 9.8; Montana, 5.6; 
Nebraska, 8.8; Nevada, 6.3; New Hampshire, 
5.6; New Jersey, 8.9; New Mexico, 2.4; New 
York, 8.1; North Carolina, 9.5; Ohio, 13.8; 
Oregon, 12.1; Pennsylvania, 12.6; Rhode 
Island, 14.6; South Carolina, 9.8; Tennessee, 
14.5; Texas, 6.5; Utah, 2.8; Vermont, 16.1; 
Virginia, 12.2; Washington, 13.2; West Vir¬ 
ginia, 13.0; Wisconsin, 10.4; Wyoming, 2.6. 
Average, 12.0. 

Fikst public schools in America were estab¬ 
lished in the New England States about 1642. 

Euclid’s Elements of Geometry were com¬ 
piled about B.C. 300. 

First authentic use of organs, 755; in Eng¬ 
land, 951. 

The first newspaper advertisement appeared 
in 1652. 

The Latin tongue became obsolete about 
580. 

The great London fire occurred Sept. 26, 
1666. 

The value of a ton of pure gold is $602,- 
875. 

Ether was first used for surgical purposes 
in 1844. 1 1 

Ignatius Loyola founded the order of Jesuits, 

1541. 

1731 RST Subscri P tiou library, Philadelphia, 

Cork is the bark taken from a species of the 
oak tree." 

Iron horseshoes were made in 481. 


Benjamin Franklin used the first lightning 
rods, 1752. 

Glass windows (colored) were used in the 
8th century. 

Authentic history of China commenced 3,000 
years B.C. 

Introduction of homoeopathy into the United 
States, 1825. 

Spectacles were invented by an Italian in 
the 13th century. 

Medicine was introduced into Rome from 
Greece, 200 B.C. 

First electric telegraph, Paddington to 
Brayton, Eng., 1835. 

The Chaldeans were the first people who 
worked in metals. 

First life insurance, in London, 1772; in 
America, Philadelphia, 1812. 

Egyptian pottery is the oldest known; dates 
from 2,000 B.C. 

Julius Czesar invaded Britain, 55 B.C.; 
assassinated, 44 B.C. 

Soap was first manufactured in England in 
the 16th century. 

V 

The largest free territorial government is the 
United' States. 

First photographs produced in England, 
1802; perfected, 1841. 

First marine insurance, A.D. 533; England, 
1598; America, 1721. 

Professor Oersted, Copenhagen, discovered 
electro-magnetism in 1819. 

First American express, New York to Boston 
—W. F. Harnden. 

Glass windows were first introduced into 
England in the 8th century. 

Dark Ages, from the 6th to the 14th century. 

A rifle ball moves 1,000 miles per hour. 

First steamer crossed the Atlantic, 1819. 

Assassination of Lincoln, April 14, 1865. 

A hand (horse measure) is four inches. 

A barrel of flour weighs 196 pounds. 

Envelopes were first used in 1839. 

Telescopes were invented in 1590. 



I Some Big Things® 


T HE largest empire in the world is Great 
Britain, comprising more than a sixth of 
the land surface of the globe (8,557,658 
sq. miles), and nearly a sixth of the world’s 
population. 

The greatest grain port in the world is Chi¬ 


The largest island in the world is Australia. 
The largest city in the United States not on 
a navigable river is Indianapolis. 

The largest university is Oxford, in England. 
It consists of twenty-one colleges and five 
halls. 


cago. 

The largest lake in the world is Lake 
Superior. 

The largest territory of the United States is 
Alaska — one-fifth of the entire national 

domain. 


The best specimen of Grecian architecture in 
the world is the Girard College for Orphans, 
Philadelphia. 

The largest insurance company in the world 
is the Mutual Life of New York City, having 
cash assets of $175,000,000. 






SOME BIO THINGS 


§7 


The tallest iighthouse iii the world is the one 
at Hell Gate, N. Y., 250 feet high. 

The greatest mass of solid iron in the world 
is the Iron Mountain of Missouri; it is 350 feet 
high and two miles in circuit. 

The tallest building in Chicago, the city of 
tall buildings, is the Masonic Temple, 20 stories 
high, erected at a cost of $3,000,000. 

The biggest dog in the world was Plinlim- 
mon, a St. Bernard. In 1886 he stood 35 
inches at shoulder, and weighed 214 lbs. 

Twenty-eight railroad companies, operating 
40,000 miles of railroad lines, enter Chicago 
and make it the greatest railroad center in the 
world. 

The largest tree in the world, as yet discov¬ 
ered, is in Tulare County, California. It is 
275 feet high, and 106 feet in circumference at 
its base. 

The largest nugget of gold ever found was 
the “Welcome Nugget,” found June 11, 1858, 
in Ballarat, Australia. It weighed 2,166 ounces, 
and was valued at $41,833. 

The most extensive park is Deer Park in 
Denmark. It contains 4,200 acres. The largest 
park in the United States is Fairmount, at 
Philadelphia, and contains 2,740 acres. 

The largest check ever drawn was that of the 
Pennsylvania Railroad Company in favor of 
Kidder, Peabody & Co., for $14,949,052.20, on 
June 7, 1881. 

The largest valley in the world is the valley 
of the Mississippi; it contains 500,000 square 
miles and is one of the most fertile and profit¬ 
able regions of the globe. 

The longest span of wire is over the River 
Ristuah in India. It is used for telegraph, is 
over 6,000 feet long, and is stretched between 
two hills at an average height of about 1,200 
feet. 

The highest monument in the world is the 
Washington monument, being 555 feet. The 
highest structure of any kind is the Eiffel 
Tower, Paris, finished in 1889 and 989 feet 

hi S h - 

The largest and costliest library building in 
the world is the New Library of Congress at 
Washington, costing $6,000,000 and covering 
over four acres of ground. Storage capacity, 
5,000,000 volumes. 

The largest crowd that ever attended a public 
show of any kind was that recorded on Chicago 
Day, Oct. 9, 1893, at the World’s Columbian 
Exposition, Chicago, when 754,203 people 
entered the gates. 

The longest line of railroad in the United 
States is the Union Pacific, over 3,000 miles. 
The longest line of railroad in the world is the 
Russian military road from St. Petersburg to 
Samarcand. 


The largest school in the world is the Jews’ 
free school of Spitalsfield, Eng., which has a 
daily attendance of 2,800 pupils. 

The largest desert is Sahara, in Northern 
Africa. Its length is 3,000 miles and breadth 
900, having an area of 2,000,000 square miles. 

The largest army in the world in 1893 was 
the French, w ith 2,500,000 of all arms. In 1895, 
however, Germany will lead, when,with the new 7 
military law T s in effect, they will have 5,000,000 
men under arms. 

The largest deposits of anthracite coal in the 
world are in Pennsylvania, the mines of which 
supply the market with millions of tons annually 
and appear to be inexhaustible. 

The largest theater in the world is the Opera- 
house in Paris, which covers nearly four acres 
of ground and cost 100,000,000 francs. La 
Scala of Milan has the largest seating capacity. 

The largest hotel in the United States, and 
probably the largest in the world, is located at 
San Francisco, Cal. It is seven stories high and 
cost $3,500,000. It is named the Palace and 
has accommodations for 1,500 guests. 

The largest block of coal ever mined was 
dug out of the Roslyn mine, Washington, for 
exhibition purposes, in 1892. It is 26 feet long, 
5 feet 8 inches wide, and 5 feet 4 inches high, 
and weighs about 25 tons. 

The largest producing farm in the world lies 
in the southwest corner of Louisiana, owned by 
a Northern syndicate. It comprises 1,500,000 
acres, and runs one hundred miles north and 
south. The fencing alone cost nearly $50,000. 

The largest sun-dial in the world is Hyona 
Horoo, a large promontory 'which extends 
3,000 feet above the iEgean Sea. As the sun 
swings round the shadow of this mountain it 
touches one by one a circle of islands, which 
act as hour marks. 

The largest cavern is Mammoth Cave in 
Edmondson County, Kentucky, about 28 miles 
from Bowling Green. It consists of a series of 
irregular chambers, some of which are traversed 
by navigable branches of the Echo river, in the 
waters of 'which blind white fish are found. 

The largest building ever erected is the tem¬ 
porary structure known as the Building of 
Manufactures and Liberal Arts at the Chicago 
Exposition, 1893. Cost, $1,700,000; 787 x 1,687 
feet; ground area, 30.47 acres; floor space, 
including galleries, 44 acres; height, 203 feet. 

The largest volcano in the world is Etna — 
its base is 90 miles in circumference; its cone, 
11,000 feet high. Its first eruption occurred 
474 B.C. The loftiest active volcano is Popo- 
catapetl, 35 miles southwest of Pueblo, Mexico. 
It is 17,748 feet above the level of the sea; its 
crater is three miles in circumference and 1,000 
feet deep. 











SOME BIG THINGS 




The largest library in the world is the 
National Library of France, founded by Louis 
XIV., which now contains 1,400,000 books, 
300,000 pamphlets, 175,000 manuscripts, 300,- 
000 maps and charts, 150,000 coins and medals, 
1,300,000 engravings, and 100,000 portraits. 

The largest flag ever flung to the breeze was 
hoisted on the central flag pole in front of the 
Administration Building of the World’s Colum¬ 
bian Exposition on the morning of May 1, 1893. 
It was 60 feet long by 40 feet wide, and was 
“red, white and blue” of course, with forty- 
four stars in the field of blue. 

The greatest cataract in the world is Niagara 
Falls, where the water from the great upper- 
lakes forms a river three-quarters of a mile 
wide, and then, suddenly contracted, plunges 
over the rocks in two columns to the depth of 
165 feet each. The highest fall of water in the 
world is that of the Yosemite in California, 
being 2,550 feet. 

The longest railway tunnel in the world is 
the St. Gothard, on the line of the railroad 
between Lucerne and Milan, being 9| miles in 
length. Its summit is 6,600 feet beneath the 
peak of Kastelhorn and 900 feet below the 
surface at Andermatt. It is 26J feet wide, and 
18 feet 10 inches from floor to crown of arch. 

The greatest fortress, from a strategical point 
of view, is Gibraltar. It is considered im¬ 
pregnable, occupying a rocky peuinsula jutting 
out into the sea, about three miles long and 
three-quarters of a mile wide. One central rock 
rises 1,435 feet above the level of the sea. The 
garrison consists of 7,000 men. The largest 
fortress in size is Fortress Monroe. 

The Union arch of the Washington Aqueduct 
is the largest in the world, being 220 feet; 20 
feet in excess of the Chester arch across the Dee 
in England, 68 feet longer than that of the 
London Bridge, 92 feet longer than that at 
Neuilly on the Seine, and 100 feet longer than 
that of Waterloo Bridge. The height of the 
Washington arch is 100 feet. 

The Mississippi River, from the source of the 
Missouri to the Eads jetties, is the longest river 
in the world. It is 4,300 miles in length and 
drains an' area of 1,726,000 square miles. The 
Amazon, which is without doubt the widest river 
in the world, including the Beni, is 4,000 miles 
in length and drains 2,330,000 square miles of 
territory. 

The largest anvil is that used in the Woolwich 
Arsenal, England. It weighs sixty tons. The 
anvil block upon which it rests weighs 103 tons. 
Altogether 600 tons of iron were used in the 
anvil, the block and the foundation work. It is 
said to have been six months cooling before it 
was sufficiently hard to stand the shock of the 
immense hammer. 


The largest private house in America was 
begun in 1893 by Dr. Seward Webb, a relative 
by marriage of the Vanderbilts, and is located j 
in the Adirondacks. Estimated cost, $1,500,000; 
107 rooms. The material is granite, and the 
edifice covers nearly half an acre. 

The highest mountain on the globe is not, as 
is generally supposed, Mt. Everest, that honor 
belonging to a lofty peak named Mt. Hercules 
on the Isle of Papua, New Guinea, discovered 
by Capt. Lawson in 1881. According to Law- 
son, this monster is 32,763 feet in height, being 
3,781 feet higher than Mt. Everest, which is 
only 29,002 feet above the level of the Indian 
Ocean. The highest range of mountains are 
the Himalayas, the mean elevation being from 
16,000 to 18,000 feet. 

The largest State in our grand republic is 
Texas, which contains 274,356 square miles, 
capable of sustaining 20,000,000 of people, and i 
then it would not be more crowded than Scot¬ 
land is at present. It has been estimated that 
the entire population of the globe could be 
seated upon chairs within the boundary of 
Texas and each have four feet of elbow room. 

The largest body of fresh water in the world j 
is Lake Superior. It is 400 miles long and 180 1 
miles wide; its circumference, including the 
windings of its various bays, has been estimated 
at 1,800 miles. Its area in square miles is 
32,000, which is greater than the whole of New 
England, leaving out Maine. The greatest 
depth of this inland sea is 200 fathoms, or 1,200 
feet. Its average depth is about 160 fathoms. 

It is 636 feet above sea level. 

The largest ferry-boat ever constructed was 
named the Solano, and is now in use daily con¬ 
veying trains across the Straits of Carquinez, 
Cal., between Benicia and Port Costa. The 
Solano is 460 feet long, 116 feet wide, and 20 
foot depth of hold. She has eight steel boilers, 
four rudders, and a tonnage of 3,841 tons. On 
her decks are four railway tracks, with capacity 
for 48 ordinary freight cars and two locomo- ! 
tives, or 28 passenger coaches of the largest 
build. & 

The largest and costliest jprivate mansion in , 
the world is that belonging to Lord Bute, called 
Montstuart, and situated near Rothesay, Eng¬ 
land. It covers nearly two acres; is built in 
Gothic style; the walls, turrets and balconies 
are built of stone. The immense tower in the 1 
center of the building is 120 feet high, with a ! 
balcony around the top. The halls are con¬ 
structed entirely of marble and alabaster, and 
the rooms are finished in mahogany, rosewood 
and walnut. The fireplaces are all carved 
marbles of antique designs. The exact cost of 
this fairy palace is not known, but it has never 
been estimated at less than $8,000,000. J 









SOME BIG THINGS 


89 


The deepest artesian well is at Potsdam, 
i 5,500 feet deep. 

The largest city in the world is London, 

; 1 4,764,312 persons. 

The finest sea mirage is the Fata Morgana, 
in the Straits of Messina. 

The most ancient catacombs are those of 
t Egypt, over 4,000 years old. 

! The finest collection of antiquities in the 
1 world is in the British Museum. 

The best whispering gallery is in the dome 
j of St. Paul’s Cathedral in London. 

The greatest inland sea is the Caspian, which 
i is 700 miles long by 270 in width. 

The most disastrous flood was that of Holland, 
i 1530; 400,000 persons drowned. 

The lowest body of water is the Dead Sea, 
j nearly 1,300 feet below the level of the sea. 

The largest locomotive was built four years 
| ago for the Northern Pacific, 225,000 pounds in 
weight. 

The most extensive cemetery is in the cata¬ 
combs of Rome; over 6,000,000 human beings 
f are there interred. 

The largest animal is the whale. A whale 176 
1 feet long and 120 in circumference was taken to 
) the Arctic Ocean in 1847. 

) The greatest jumper is the common flea. If 
1 a man could leap as far, proportioned to his size 
and weight, he could go from St. Louis to Chi¬ 
cago in two jumps. 

The largest engine is at Friedensville, Pa.; 
l driving wheels are 35 feet in diameter, the 
cylinder is 110 inches, and it raises 17,500 
gallons of water per minute. 

The most singular plant is the sensitive plant. 
Some of this family are so delicate that the 
passing of a cloud over the sun will cause their 
leaves to curl up. 

The most remarkable river is the Jordan, the 
Descender. Its whole course is a succession of 
falls and rapids, and it is not navigable in any 
portion of its length. 

The oldest known ruins are those of the Birs 
Nimroud. The great mound called by this 
name is supposed to be the Tower of Babel 
mentioned in the Book of Genesis. 

The largest building stones are those used in 
the cyclopean walls of Baalbec, in Syria. Some 
of these measure 63 feet in length by 26 in 
breadth and are of unknown depth. 

The most singular animal is the Ornitho¬ 
rhyncus Paradoxus, of Australia. It has a bill 
like a duck, fur like a seal, webbed feet like a 
goose, is amphibious and lays eggs. 

The tallest structure, compared with the size 
of the builder, is the hill of the Termites, or 
white ants. If the houses of men were propor¬ 
tionately lofty the humblest residence would be 

a mile high. 


The most wonderful insect is the common ant. 
The researches of natural philosophers have 
shown that there is not in the world a more 
extraordinary bit of matter than the ant’s brain. 

The most valuable tree is the palm. The 
natives of the countries where it grows procure 
from it materials for their houses, clothing, 
baskets, mats, food and drink, fishing lines and 
ropes, sails and boats. 

The most remarkable stone formation in the 
world is the Giant’s Causeway, in the north of 
Ireland. It consists of basalt columns, most of 
them as regular as though hewn by stone¬ 
cutters’ chisels. 

The largest place of amusement ever con¬ 
structed was the Coliseum at Rome. Its exter¬ 
nal circumference was 1,728 feet, its long 
diameter 615, its short 510, its height 156 feet. 
It had four stories, and could seat 87,000 spec¬ 
tators, while 60,000 more could find standing 
room. 

The greatest whirlpool is the maelstrom off 
the Norway coast. It is the eddy between the 
mainland and an island, and when the current 
is in one direction and the wind in another no 
ship can withstand the fury of the waves. 
Whales and sharks have been cast ashore and 
killed. The current is estimated to run thirty 
miles an hour. 

A Poland China hog, weighing 1,300 pounds, 
was exhibited at the World’s Fair in Chicago. 
He was 34 months old, measured 8 feet 9 inches 
from the tip of his snout to the root of his tail, 
7 feet 6 inches around the body, 16 inches 
around the foreleg and was raised entirely on 
barley, Avheat and oats. 

The largest bird is the condor. Condors with 
wings that spread 22 feet have been found in 
the Andes. The smallest bird is a Brazilian 
humming-bird, weighing but 5 grains and only 
a little larger than a common honey-bee. The 
swiftest bird is the kestrel, or sparrow-hawk. It 
has been known to make 100 miles an hour. 
The bird of greatest endurance is the albatross. 
One has been known to follow a ship for sixty- 
four days without once being seen to rest on the 
water. 

The largest refracting telescope in the world 
was presented by Charles T. Yerkes to the 
University of Chicago, in 1893. It has a lens 
40 inches in diameter. The column and head 
of cast iron rise to a height of 43 feet and 
weigh 50 tons. The tube is of steel, 64 feet 
long, and 52 inches in diameter at the center, 
tapering towards the ends. Its weight is 6 
tons. The total weight of the telescope is 75 
tons. Cost $250,000. The lens of the telescope 
at Lick Observatory is 36 inches in diameter. 
The largest reflector is that of Lord Ross in 
England, 72 inches. 










90 


SOME BIG THINGS 


The most extensive history is that of Gibbon. 
It covers the events of the world for 1,200 years. 

The creature most tenacious of life ‘is the 
common sea polyp. One may be cut in two, 
and two creatures are the result. One may be 
slit lengthwise into half a dozen sections, mak¬ 
ing; as many animals. They may be turned 
inside out and enjoy themselves just as well as 
before; if two be divided and placed end to end, 
the result will be a monster having a head at 
each end of its body. 

The most pernicious winds are the samiels 
or hot winds of Egypt. They come from the 
deserts to the southwest and bring with them 
infinite quantities of fine dust, which jDenetrates 
even the minutest crevice. The thermometer 
often rises to 125 during their continuance, and 
thousands of human beings have been known to 
perish from suffocation in the fiery blast. It 
was one of these samiels that destroyed the 
army of Sennacherib. Alexander the Great 
nearly lost his whole force in another, and the 
army of Cambyses was utterly annihilated. 

Height of monuments, spires, etc.: New 
Tower of London, 1,154 feet; Eiffel Tower, 
Paris, 984 feet; Washington Monument, 555 
feet; Cathedral of Cologne, 511 feet; Cathedral 
of Kouen, 482 feet; City Hall, Philadelphia, 
546J feet; St. Stephen’s Cathedral, Vienna, 470 
feet, Cathedral of Strasburg, 468 feet; Pyramid 
of Cheops, 450 feet (original 488); St. Peter’s, 
Rome, 448 feet; King Shafra’s Pyramid, 447 
feet; Notre Dame, Antwerp, 442 feet; Cathedral 
of Amiens, France, 422 feet; Cathedral of 
Salisbury, England, 404 feet; San Francisco 
City Hall, 400 feet; Torazzo Tower, Italy, 396 
feet; Cathedral of Florence, Italy, 387 feet; St. 
Paul’s, London, 365 feet; Hotel de Ville, 
Brussels, 364 feet; Cathedral of Milan, 355 feet; 
St. Patrick’s, New York, 328 feet; Bartholdi 
Statue, 324 feet; Cathedral of Bremen, 324 feet; 
Asinelli Tower, Italy, 321 feet; Cathedral of 
Norwich, England, 315 feet; Board of Trade, 
Chicago, 303 feet; Lincoln Cathedral, England, 
300 feet; Trinity Church, New York, 284 feet. 

The Capitol building at Washington, D.C., is 
the largest building in the United States. The 
corner-stone was laid December 18, 1793, by 
President Washington, assisted by other Masons. 

It was partially destroyed by the British in 
1814. The present dome was begun in 1855 
and finished in 1863. The flag of the United 
States first floated from it December 12, 1863. 
The cost of the entire building has been some¬ 
thing over $13,000,000. Its length is 715 feet 
4 inches; width, 324 feet. It covers 31- acres 
of ground. The distance from the ground to 
the top of the dome is 307J feet; diameter of 
the dome, 135J feet—making fifth as to size 
with the greatest domes of the world. 


The most wonderful clock is that in Stras¬ 
burg Cathedral. 

The coldest place in the world is the region 
about the mouth of the McKenzie River, in 
British America. The thermometer there has 
been known to sink to 70 degrees below zero. 

The highest monolith in the world is an 
obelisk at Karnak, in Egypt, near Luxor. The 
monument was erected by Hatasu, a queen who 
reigned 1600 B.C. It is 120 feet long and its 
weight is about 400 tons. 

^The greatest fire was that of Chicago, 1871; 
17,450 buildings burned, 200 persons killed, 
98,500 made homeless. Loss $200,000,000. In all 
21,000 acres of land were burned over, the path 
of the fire having an extreme length of three 
and three-quarter miles, and over a mile in 
width. The Chicago fire swept over an area of 
125 acres every hour from start to finish. It 
destroyed the homes of 100 people every 
minute.^ The loss in property was $1,000,000 
every five minutes. Seventeen houses every 
minute. If all the buildings burned were 
placed end to end they would make an unbroken 
line 150 miles long. 

The most extensive mines in the world are 
those of Freiburg, Saxony. They were begun 
m the twelfth century, and in 1835 the galleries, 
amen collectively, had reached the unprece¬ 
dented length of 123 miles. A new gallery 
begun m 1838, had reached a length of eieht 
miles in 1878. The deepest perpendicular 
mining shaft in the world is located at Prizil- 
It is a lead mine; it was begun 
I8 32 January, 1880, it was 3,280 feet deep. 
Ihe deepest coal mine in the world is near 
Tourney, Belgium; it is 3,542 feet in depth, 
but, unlike the lead mine mentioned above it is 
not perpendicular. The deepest rock-salt bore 
in the world is near Berlin, Prussia; it is 4,185 
ee, deep.. The deepest hole ever bored into 
the earth m the artesian well at Potsdam, which 
is ’V>00 feet m depth. The deepest coal mines 
m England are the Dunkirk collieries of Lan- I 
cas nre, which are 2,824 feet in depth. The 
deepest coal shaft in the United States is located - 
at Pottsville, Pa. In 1885 it had reached a 
depth of 1,576 feet. From this great depth 400 
cars, holding four tons each, are hoisted daily. 
The deepest sfiver mine in the United States is 
the Yellow Jacket, one of the great Comstock 

ZTlOO Tff, Cit T; loweHevet 

c 7 GO met below the hoisting works. The 

Anaconda mine, Butte, Montana, is the richest 

m the world, rivaling and outstripping the 

Comstock mines m value of output. Original] y 

bought m 1879 for $75 and a mule, it cannot 

now be bought at any price. Being in private 

have S ’ Ti haS n0t m a de the Rtir that °ther:mines 
ha\e. The ore is silver and copper. 







SOME BIG THINGS 


91 


The highest building in the world, not 
counting the iron towers and the Washington 
3 monument, is the Philadelphia City Hall, the 
i height of which from pavement to top of tower 
? measures 546J feet. The height of the cathedral 
of Cologne from the pavement to the top of the 
i cupola is 511 feet. It is 511 feet long, exactly 
3 the same as the height, and 231 feet wide. It 
3 was begun August 15th, 1248, and was pro- 
s nounced finished August 14th, 1880, over 600 
years after the corner-stone was laid. 

The largest plank ever made was exhibited 
, by California at the World’s Fair of 1893— 

| redwood, 5 in. thick; 12| feet long; 16J feet 
i wide. There was also shown a section of red- 
3 wood tree 14 feet in diameter and 475 years 
i old. Washington exhibited a log 24 feet long 
[ and 7 feet in diameter, and a sectional speci- 
t men of a fir-tree 610 years of age. Oregon 
j produced a section of tide land spruce 9| feet 
) in diameter, over 300 years old. Cuba exhibited 
, a rosewood log 20 feet long, 5 feet wide and 18 
3 inches thick. The State of Washington 
, exhibited a gigantic fir mast 250 feet high. 

The great pyramid of Cheops is the largest 
j permanent structure of any kind ever erected 
by the hand of man. Its original dimensions 
at the base were 764 feet square, and its per¬ 
pendicular height in the highest point 488 feet; 
it covers four acres, one rood and twenty-two 
' perches of ground, and has been estimated by 
an eminent English architect to have cost not 
less than £30,000,000. Internal evidence proves 
that the great pyramid was begun about the 
year 2170 B.C., about the time of the birth of 
Abraham. It is estimated that about 5,000,000 
tons of hewn stone were used in its construction, 
and the evidence points to the fact that these 
stones were brought a distance of about 700 
miles from quarries in Arabia. 

The corner-stone of the Washington monu¬ 
ment, the highest in the world, was laid July 4, 
1848. Work progressed steadily for about six 
years, until thafunds of the monumental society 
I became exhausted. At that time the monument 
was about 175 feet high. From 1854 until 
1879 nothing to speak of was done on the 
building. In the year last above named Con¬ 
gress voted an appropriation of $ 200,000 to 
complete the work. From that time forward 
work progressed at a rapid rate until December 
6 , 1884, when the aluminum apex was set at 
555 feet 5 | inches from the foundation and the 
work declared finished. The foundation is 
14 QL feet square; number of stones used above 
the 2 130-foot level, 9,163; total weight stone 
used in work, 81,120 tons. 

The largest suspension bridge is that between 
Brooklyn and New York; the entire length is 
5,980 feet; main span 1,595J feet. The highest 


natural bridge in the world is at Rockbridge, 
Va., being 200 feet from the bottom of the arch. 
The largest stone bridge on earth is that 
finished in May, 1885, at Lagang, China. 
Chinese engineers had sole control of its con¬ 
struction. It crosses an arm of the China Sea, 
is nearly six miles in length, is composed 
entirely of stone, and has 300 arches, each 70 
feet high. The largest truss iron bridge in the 
world crosses the Firth of Tay, Scotland. It is 
18,612 feet in length and composed of eighty- 
five spans. The longest wooden bridge in the 
world is that crossing Lake Poncliartrain, near 
New Orleans, La. It is a trestle-work twenty- 
one miles in length. The highest bridge in 
the United States is over Kinzina Creek, near 
Bradford, Pa. It was built in 1882, has a total 
span of 2,051 feet and is 301 feet above the 
creek bed. 

The largest ship ever built was the Great 
Eastern. Work on the giant vessel was com¬ 
menced in May, 1854. She was successfully 
launched January 13, 1858. The launching 
alone occupied the time from November 3,1857, 
until the date above given. Her first trip of 
any consequence was made to New York in 
1859-60. The largest ships now afloat are the 
Campania and her duplicate, the Lucania, both 
belonging to the Cunard line. The following 
figures show the relative sizes: 

Campania Great 

and Lucania. Paris. Teutonic. Eastern. 


Length. 620 527 565 630 

Beam. 65 63 57.6 82 

Draught .... 32 29 26 31 


Horse power.30,000 20,100 17,000 7,650 
Tonnage ....17,000 10,500 9,686 20,000 

The largest cannon in the world was exhib¬ 
ited by Krupp at the Columbian Exposition, 
and left as a gift to the city of Chicago. It 
weighs 120.40 tons, and the carriage weighs 150 
tons additional. Length of gun, 46 feet; 17- 
inch bore. This gun throws a projectile 
5 feet long and weighing 2,500 pounds a dis¬ 
tance of twenty miles, and has pierced steel 
plates two feet thick at a distance of nine miles. 
The cost of a single cartridge is $1,200. 

“ Liberty,” Bartholdi’s statue, presented to 
the United States by the French people in 1885, 
is the largest statue ever built. Its conception 
is due to the great French sculptor whose name 
it bears. It is said to be a likeness of his 
mother. Eight years of time were consumed in 
the construction of this gigantic brazen image. 
Its weight is 440,000 pounds, of which 146,000 
pounds are copper, the remainder iron and 
steel. The major part of the iron and steel was 
used in constructing the skeleton frame-work 
for the inside. The mammoth electric light 
held in the hand of the giantess is 305 feet 
above tide-water. The height of the figure is 










92 


NAMES AND THEIR MEANING 


152J feet; the pedestal 91 feet, and the founda¬ 
tion 52 feet and 10 inches. Forty persons can 
find standing-room within the mighty head, 
which is 14J feet in diameter. A six-foot man 
standing on the lower lijD could hardly reach 
the eyes. The index finger is eight feet in 
length and the nose 3| feet. The Colossus of 
Rhodes was a pigmy compared with this latter 
day wonder. 

The largest and grandest temple of worship 
in the world is the St. Peter’s Cathedral at 
Rome. It stands on the site of Nero’s circus, in 
the northwest part of the city, and is built in 


the form of a Latin cross. The total length of I 
the interior is 6124 English feet; transept, 446 \ 
feet; height of nave, 152 J feet; diameter of | 
cupola, 193 feet; height of dome from pavement 
to top of cross, 448 feet. The great bell alone 
without the hammer or clapper weighs 18,600 
pounds, or over 9^ tons. The foundation was 
laid in 1450 A.D. Forty-three popes lived and 
died during the time the work was in progress. 
It was dedicated in the year 1826, but not 
entirely finished until the year 1880. The cost, 
in round numbers, is set down at $70,000,000. 
Michael Angelo was the architect. 



Names and Their fleaning' 



-O 


* 4 * 


n ^ bbee viations: Br., British. C., Celtic. D., Dutch. E., English. F., French. Ga. Gaelic 

SpanisZ m Syr., SyriaT^ H ^ HebreW ‘ L > Italian ' Irish. L., Latin. P., Funic. S., Saxon. Sp 


CHRISTIAN NAMES OF MEN 


ARON (IT.), a mountain, or lofty. Abel 
( H -)> vanity. Abraham (H. ), the father 
of many. Absalom (H.), the father of peace. 
Adam (IT. ), red earth. Adolphu 3 ( S .), happi¬ 
ness and help. Adrian (L.), one who helps. 
Alan (C.), harmony; or Slavonic, a hound. 
Albert (S.), all bright. Alexander ( Gr.), 
a helper of men. Alfred (&.), all peace. 
Alonzo, form of Alphonso, q. v. Alphonso 
(Ger.), ready or willing. Ambrose ( Gr .), 
immortal. Amos (H .), a burden. Andrew 
( Gr. ), courageous. Anthony (L. ), flourishing. 
Archibald ( Ger .), a bold observer. Arnold 
( Ger .), a maintainer of honor. Arthur ( Br .), 
a strongman. Augustus, Augustin (L.), vener¬ 
able, grand. J 

fOALDWIN (Ger.), a bold winner. Bar- 
dulph (Ger.), a famous helper. Barnaby 
(TT.), a prophet’s son. Bartholomew ( H .), 
the son of him who made the waters to 
rise. Beaumont (F.), a pretty mount. Bede 
(£.), prayer. Benjamin ( H .), the son of a 
right hand. Bennet (L.), blessed. Bernard 
(Ger.), bear’s heart. Bertram (Ger.), fair, 
illustrious. Bertrand (Ger.), bright raven. 
Boniface (L.), a well-doer. Brian (F.), having 
a thundering voice. 

e ADWALLADER (Br.), valiant in war. 

Caesar (L.), adorned with hair. Caleb 
(IT.), a dog. Cecil (L.), dim-sighted. Charles 
(Ger.), noble-spirited. Christopher (Gr.), 
bearing Christ. Clement (L.), mild-temp- 
ered. Conrad (Ger.), able counsel. Con¬ 
stantine (L.), resolute. Cornelius (L.), mean¬ 
ing uncertain. Crispin (L.), having curled 
locks. Cuthbert (£.), known famously. 


<NAN (H.), judgment. Daniel (H.), God 
X . is judge. David (H.), well-beloved. 
Denis (Gr.), belonging to the God of wine. 
Douglas (Ga.), dark gray. Duncan ( S.), 
brown chief. Dunstan (£.), most high. 
rT DGAR (5.), happy honor. Edmund (S.), 
happy peace. Edward (S.), happy keeper. 
Edwin (S.), happy conqueror. Egbert (S.), 
ever bright. Elijah (II.), God the Lord. 
Elisha (IT.), the salvation of God. Emmanuel 
(IT.), God with us. Enoch (IT.), dedicated. 
Ephraim (IT.), fruitful. Erasmus (Gr.), lovely, 
worthy to be loved. Ernest (Ger.), earnest, 
serious. Esau (IT.), hairy. Eugene (Gr.), 
noble, well-born. Eustace (Gr.), standing 
firm. Evan, or Ivan (Br.), the same as JohiT 
Everard (Ger.), well reported. Ezekiel (H.\ 
the strength of God. J 

F ELIX (L.), happy. Ferdinand (Ger.), 
pure peace. Fergus (S.), manly strength. 
Francis (Ger.), free. Frederic (Ger.), rich 
peace. J 

/^.ABRIEL (II.), the strength of God. 

, Geoffrey (Ger.), joyful. George (Gr.), 
a husbandman. Gerard (S.), all toward- 
liness. Gideon (IT.), a breaker. Gilbert (£.), 
bright as gold. Giles (Gr.), a little goat. 
Godard (Ger.), a godly disposition. Godfrey 
(Ger.), God’s peace. Godwin (Ger.), victori¬ 
ous in God. Griffith (Br.), having great faith. 
Guy (F.), a leader. 

TJANNIBAL (P.), a gracious lord. Harold 
1 (&)> a champion. Hector (Gr.), a 

stout defender. Henry (Ger.), a rich lord. 
Herbert (Ger.), a bright lord. Hercules (Gr.) 
the glory of Hera, or Juno. Hezekiah (H.), 



NAMES AND THEIR MEANING 


93 




ue 


cleaving to the Lord. Horace (L .), meaning 
uncertain. Horatio (I.), worthy to be beheld. 
Howell ( Br .), sound or whole. Hubert (Ger.), 
a bright color. Hugh, or Hugo (D.), high, 
lofty. Humphrey (Ger.), domestic peace. 

TGNATIUS (L.), fiery. Ingram (Ger.), of 
T angelic purity. Isaac (IT.), laughter. 

J ABEZ (IT.), one who causes pain. Jacob 
( IT. ), a supplanter. James, or Jacob ( IT. ), 
beguiling. Joab ( H. ), fatherhood. Job ( IT.) , 
sorrowing. Joel ( H .), acquiescing. John 
(IT.), the grace of the Lord. Jonah (IT.), a 
dove. Jonathan (IT.), the gift of the Lord. 
Joscelin (Ger.), just. Joseph (IT.), addition. 
Joshua (IT.), a savior. Josiah or Josias (TT), 
the fire of the Lord. Julius (L. ), soft-haired. 

< AMBERT (S.), a fair lamb. Lancelot 
is/ (Sp.), a little lance. Laurence (L.), 
crowned with laurels. Lazarus (IT-), desti¬ 
tute of help. Leonard (Ger.), like a lion. 
Leopold (Ger.), defending the people. Lewis 
or Louis (F.), the defender of the people. 
Lionel (L.), a little lion. Llewellin (Br.), like 
a lion. Llewellyn (C.), lightning. Lucius 
(L.), shining. Luke (Gr.), a wood or grove. 

U ANFRED (Ger.), great peace. Mark 
I V A ( L.), a hammer. Martin ( L.), martial. 
Matthew (IT.), a gift or present. Maurice 
(L.), sprung of a Moor. Meredith (Br.), the 
roaring of the sea. Michael (IT.), who is like 
God? Morgan (Br.), a mariner. Moses ( H.), 
drawn out. 

K ATHANIEL (IT.), the gift of God. Neal 
(F .), somewhat black. Nicholas (Gr.), 
victorious over the people. Noel (F.), belong¬ 
ing to one’s nativity. Norman (F.), one born 
in Normandy. 

O B ADI AH (IT.), the servant of the Lord. 

Oliver (T.), an olive. Orlando (I.), 
counsel for the land. Orson (L.), a bear. 
Osmund (£.), house peace. Oswald (S.), ruler 
of a house. Owen (Br.), well descended. 


f ATRICK (L.), a nobleman. Paul ( L .), 
small, little. Paulinus (L.), little Paul. 
Percival (F.), a place in France. Percy 
(Eng.), adaptation of “pierce eye.” Peregrine 
( L.), outlandish. Peter (Gr.), a rock or stoue. 
Philip (Gr.), a lover of horses. Phineas (IT.), 
of bold countenance. 

fO ALPH, contracted from Randolph, or 
Randal, or Ranulph (/S'.), pure help. 
Raymond (Ger.), quiet peace. Reuben (IT.), 
the son of vision. Reynold (Ger.), a lover 
of purity. Richard ( S .), powerful. Robert 
(Ger.), famous in counsel. Roderick (Ger.), 
rich in fame. Roger (Ger.), strong counsel. 
Roland or Rowland (Ger. ), counsel for the land. 
Rollo, form of Roland, q. v. Rufus ( L.), red¬ 
dish. 

O AMSON (H.), a little son. Samuel (IT.), 
Q) heard by God. Saul (TT.), desired. 
Sebastian (Gr.), to be reverenced. Setli (IT.), 
appointed. Silas (L.), sylvan or living in 
the woods. Simeon (TT.), hearing. Simon 
(IT.), obedient. Solomon (IT.), peaceable. 
Stephen (Gr.), a crown or garland. Swithin 
(/S'.), very high. 

7~HEOBALD (/S'.), bold over the people. 
(£) Theodore (Gr.), the gift of God. Theo¬ 
dosius (Gr.), given of God. Theopliilus ( Gr.), 
a lover of God. Thomas (IT.), a twin. Timo¬ 
thy (Gr.), a fearer of God. Titus (Gr.), 
meaning uncertain. Toby, or Tobias (IT.), the 
goodness of the Lord. 

V ALENTINE (L.), powerful. Victor (L.), 
conqueror. Vincent (L.), conquering. 
Vivian (L.), living. 

W ALTER (Ger.), a conqueror. Walwin 
(Ger.), a conqueror. Wilfred (S. ), bold 
and peaceful. ’ William ( Ger .), defending many. 
^ACCHEUS (Syr.), innocent. Zachary 
(TT.), remembering the Lord. Zebedee 
(Syr.), having an inheritance. Zechariah (IT.), 
remembered of the Lord. Zedtkiah (IT.), the 
justice of the Lord. 


CHRISTIAN NAMES OF WOMEN 


A ] 




DA (Ger.), same as Edith, q. v. Adela 
- (Ger.), same as Adeline, q. v. Adelaide 

(Ger.), same as Adeline, q. v. Adeline (Gei.), 
a princess. Agatha (Gr.), good. Agnes 
( Ger. ), chaste. Alethea (Gr.), . the truth. 
Althea (Gr.), hunting. Alice, Alicia (Ger.), 
noble. Alma (L.), benignant. Amabel (L.), 
lovable. Amy, Amelia (F.), a beloved. 
Angelina ( Gr.), lovely, angelic. Anna, or Anne 
( H.), gracious. Arabella (L.), a fair altar. 
Aureola (L.), like gold. Aurora (L.), morning 
brightness. 

rO ABBARA (£.), foreign OT st f an S c \, f® a " 

kD trice (£.), making happy. Bella (1.), 


beautiful. Benedicta (L.), blessed. Bernice 
(Gr.), bringing victory. Bertha (Gr.), bright 
or famous. Bessie, short form of Elizabeth, 
q. v. Blanche (F.), fair. Bona (L.), good. 
Bridget (Tr.), shining bright. 

e AMILLA (T.), attendant at a sacrifice. 

Carlotta (T.), same as Charlotte, q. v. 
Caroline, feminine of Carolus, the Latin of 
Charles, noble-spirited. Cassandra (Gr.), a 
reformer of men. Catherine (Gr.), pure or 
clean. Cecilia (L.), from Cecil. Charity (Gr.), 
love, bounty. Charlotte (F.), all noble. Chloe 
(Gr.), a green herb. Christina (Gr.),belong¬ 
ing to Christ. Cicely, a corruption of Cecilia, 








94 


NAMES AND THEIR MEANING 


q. v. Clara (L.), clear or bright. Clarissa 
(£.), clear or bright. Constance (P.), con¬ 
stant. 

-r^NAGMAR ( Ger.), joy of the Danes. De- 
^ borah (TP), a bee. Diana (Gr .), Jupi¬ 

ter’s daughter. Dorcas ( Gr.), a wild roe. 
Dorothea or Dorothy (Gr.), the gift of God. 
T^DITH (S.), happiness. Eleanor (S.), all 
fruitful. Eliza, Elizabeth (FT.), the oath 
of God. Ellen, another form of Helen, q. v. 
Emily, corrupted from Amelia. Emma( Ger.), 
a nurse. Esther, Hester (IF.), a star. Eudoia 
{Gr ), prospering in the way. Eudora (Gr.), 
good gift. Eudosia (Gr.), good gift or well- 
given. Eugenia ( F. ), well-born. Eunice (Gr), 
fair victory. Eva or Eve (H .), causing life. 

F ANNY, diminutive of Frances, q.v. Fenella 
(Gr.), bright to look on. Flora (P.), 
flowers. Florence (P.), blooming, flourishing. 
Frances {Ger.), free. • 

© ERTRUDE {Ger.), all truth. Grace (P.), 
favor. 

LaT AGAR ( H .), a stranger. Hadassah ( H .), 

X ± form of Esther, q. v. Hannah (H.), 
gracious. Harriet {Ger.), head of the house. 
Helen or Helena {Gr.), alluring. Henrietta, 
fern, and dun. of Henry, q. v. Hephzibah 
(H.), my delight is in‘her. Hilda (Ger.). 
warrior maiden. Honora {L. ), honorable. Hul- 
dah (H .), a weazel. 

TDA (Ger.), Godlike. Inez, Agnes. Isabel 
1 (Sp.), fair Eliza. 

J ANE, or Jeanne, fern, of John, q. v. Janet, 
Jeannette, little Jane. Jemima (TP), a 
dove. Joan (IP ), fern, of John, q. v. Joanna 
or Johanna, form of Joan, q. v. Joyce ( F .), 
pleasant. Judith ( H .), praising. Julia, Juliana,' 
feminine of Julius, q. v. 

n ATHERINE, form of Catherine, q. v. 
Keturah (II.), incense. Kezsiah {II .), 

cassia. 

AURA {L.), a laurel. Lavinia (P.), of 
Latium. Letitia {L.), jov of gladness. 
Lilian, Lily (P.), a lily. Lois‘(Gr.), better. 
Louisa {Ger.), fern, of Louis, q. v. Lucretia 
{L.), a chaste Roman lady. Lucy ( L .), femi¬ 
nine of Lucius. Lydia (Gr.), descended from 
Lud. 

X A ABEL {L.), lovely or lovable. Madel- 
1 v 1 ine, form of Magdalen, q. v. Mag- 


In 1552 books on geometry and astronomy 
wore destroyed in England as savoring of 
magic. 

The academy took its name from that of a 
shady grove outside the walls of Athens, where 
Plato and his disciples were accustomed to walk 

B. C. 378. 


dalen {Syr.), magnificent. Margaret (Gr.), 
a pearl. Maria, Marie, forms of Mary, q. v. 
Martha {H.), bitterness. Mary ( H .), bitter. 
Matilda ( Ger.). a lady of honor. Maud ( Ger .). 
form of Matilda, q.v. May {L.), month of 
May, or dim. of Mary, q. v. Mercy {Eng.), 
compassion. Mildred (S.), speaking mild. 
Minnie, dim. of Margaret, q. v. 

K AOMI (IP), alluring. Nest {Br.), the 
same as Agnes. Nicola {Gr.), feminine 
of Nicholas. Nora, dim. of Honora. 

F“^LIVE, Olivia {L. ), an olive. Olympic (Gr.), 
^ heavenly. Ophelia (Gr.), a serpent. 

f ARNELL, or Petronilla, little Peter. Pa¬ 

tience {L.), bearing patiently. Paulina 
{L.), feminine of Paulinus. Penelope (Gr.), 
a weaver. Persis (Gr.), destroying. Phil¬ 
adelphia (Gr.), brotherly love. Philippa 
(Gr.), feminine of Philip. Phoebe (Gr.), the 
light of life. Phyllis {Gr.), a green bough. 
Polly, variation of Molly, dim. of Mary, q. v. 
Priscilla {L.), somewhat old. Prudence ( L .), 
discretion. Psyche (Gr.), the soul. 

ACHEL (IP ), a lamb. Rebecca (IP), fat 
r b °r plump. Rhoda (Gr.), a rose. Rosa 
or Rose ( L. ), a rose. Rosalie or Rosaline 
(L. ), little rose. Rosalind {L. ), beautiful 
as a rose. Rosabella (P), a fair rose. Rosa¬ 
mond (.S'.), rose of peace. Roxana (Per.), 

dawn of day. Ruth (IP), trembling, or 
beauty. 

Q ABUS A {L. ), sprung from the Sabines. 
QJ Salome {H.), perfect. Sapphira (Gr.), 
like a sapphire stone. Sarah {II.), a princess. 
Selina (Gr.), the moon. Sibylla (Gr.), the 
counsel of God. Sophia ( Gr.), wisdom. Soph- 

xonia (Gr.), of a sound mind. Susan, Susanna 
( IT.), a lily. 

7~ABITHA ( Syr.), a roe. Temperance ( L .), 
moderation. Theodosia ( Gr.), given by 

a T , r 7P hena G r -). delicate. Trvphosa 
{Gr.), delicious. 

T^LRICA {Ger.), rich. Ursula (P.), a she 
w bear. 


\ 7ICTORIA (P.), victory. Vida, (Erse), 
y feminine of David. 7 

W ALBURGA (S.), gracious. Winifred 
* ( S .), winning peace. 

^ENOBIA (Gr.), the life of Jupiter. 



It is an error to suppose that the lion is 
stronger than the tiger. Dr. Haughton has 
proved that the strength of the lion in the fore¬ 
limbs is only 69.9 per cent, of that of the ti^er 
and the strength of his hind-limbs only 65 91361 * 
cent. Five men can easily bold down a’ lion 
but it requires nine men to control a tiger. 















Facts about 




v-s—» 



m 


Railroads and 

1 I 

e 

TWENTY POINTS ON AMERICAN 
RAILROADING. 

I I. There are in the United States 168,402.74 
miles of railway—about half the mileage of the 
world. 2. The estimated cost is $9,000,000,000. 
3. The number of people employed by American 
i railways is more than 1,000,000. 4. The fastest 

5 time made by a train is 422 6-10 miles in 7 
hours 23 minutes (443 minutes), one mile 
being made in 47 11-29 seconds, on the West 
Shore Railroad, New York. 5. The cost of a 
high-class eight-wheel passenger locomotive is 
about $8,500. 6. The longest mileage operated 

i by a single system is that of the Atchison,TojDeka 
, & Santa Fe—about 8,000 miles. 7. The cost 
of a palace sleeping-car is about $15,000, or 
$17,000 if “ vestibuled.” 8. The longest rail¬ 
way bridge span in the United States is the 
Cantilever span in Poughkeepsie bridge—548 
feet. 9. The highest railroad bridge in the 
United States is the Kinzua viaduct on the Erie 
road—305 feet high. 10. The first locomotive 
in the United States -was built by Peter Cooper. 
11. The road carrying the largest number of 
passengers is the Manhattan Elevated Railroad, 
New York—525,000 a day, or 191,625,000 
yearly. 12. The average daily earning of an 
American locomotive is about $100. 13. The 

longest American railway tunnel is the Hoosac, 
on the Fitchbnrgh railway—4j miles. 14. The 
average cost of constructing a mile of railroad 
at the present time is about $30,000. 15. The 

first sleeping-car was used upon the Cumber¬ 
land Valley Railroad of Pennsylvania; from 
1836 to 1848. 16. The chances of fatal acci¬ 

dent in railway travel are very slight—one 
killed in ten million. Statistics show more are 
killed by falling out of windows than in rail¬ 
way accidents. 17. The line of railway extend¬ 
ing farthest east and west is the Canadian 
Pacific, running from Quebec to the Pacific 
Ocean. 18. A steel rail, with average wear, 
lasts about eighteen years. 19. The road 
carrying the largest number of commuters is the 
Illinois Central at Chicago—4,828,128 commu¬ 
tation fares in 1887. 20. The fastest time 

made between Jersey City and San Francisco is 
3 days, 7 hours, 39 minutes and 16 seconds. 
Special theatrical train, June, 1876. 


Transportation 
1 ¥ 

TRAIN MANAGEMENT. 

“ Standard Code.” 

A train "while running must display two 
green flags by day and two green lights by 
night, one on each side of the rear of the train. 

After sunset, or when obscured by fog or 
other cause, must display headlight in front and 
two red lights in rear. 

Two green flags by day and two green lights 
by night, displayed in the places provided for 
that purpose on the front of an engine, denote 
that the train is followed by another train run¬ 
ning on the same schedule and entitled to the 
same time-table rights as the train carrying the 
signals. 

Two white flags by day or two white lights 
by night, carried in the same manner, denote 
that the train is an extra. 

A blue flag by day and a blue light by night, 
placed on the end of a car, denotes that car 
inspectors are at work under or about the car 
or train and that it must not be coupled to or 
moved until the blue signal is removed. 

COLORED FLAG OR LANTERN SIGNALS— 
TORPEDOES. 

“Standard Code.” 

Red signifies danger. 

Green signifies caution, go slowly. 

White signifies safety. 

Green and white signifies stop at flag stations 
for passengers or freight. 

One cap or torpedo on rail means stop im¬ 
mediately. 

Two caps or torpedoes on rail means reduce 
speed immediately and look out for danger 
signal. 

LOCOMOTIVE WHISTLE SIGNALS. 

Just one long blast on the whistle,-this 

style, 

Is a sign of nearing town, 

A railroad crossing or junction, maybe, 

And this —, the brakes whistled down. 

Two long-are just the reverse of 

the last, 

And this-the engine’s reply 


95 












RAILROADS AND TRANSPORTATION 


When word from the conductor to stop,_ 

A sort of cheerful “Aye! Aye!” 

These three-will show 

when the train comes apart. 

This-means two different things: 

That the train will back, or asks you to note 
Some special signal it brings. 

These four-belong 

to the flagman alone, 

And these-are meant for the crew; 

But this one-■, when cross¬ 

ing a road at grade, 

More nearly interests you. 

Five short ones-say to the flag¬ 

man on guard, 

“Look out for a rear attack!” 

And a lot like this--that a 

heedless cow 

Or a deaf man is on the track! 

T>. B. Barnard. 

SWINGING LAMP SIGNALS. 

. !• A lamp swung across the track is the 
signal to stop. 2. A lamp raised and lowered 
vertically is the signal to move ahead. 3. A 
lamp swung vertically in a circle across the 
track, when the train is standing, is the signal 
to move back. 4. A lamp swung vertically in 
a circle at arm’s length across the track, when 
the train is running, is the signal that the train 
has parted. 



1 2 



*** A flag, or the hand, moved in any of the 
directions given above, will indicate the same 
signal as given by a lamp. 


STEAMBOATING. 


The first idea of steam navigation was con¬ 
tained in a patent obtained in England bv Hulls 
in 1736. 

Fitch experimented in steam navigation on 
the Delaware river in 1783-4. 

Oliver Evans was the next experimenter in 
steam navigation in 1785-6. 

Ramsey was also an experimenter in Virginia 
in steam navigation in 1787. 

W. Symington made a trial on the Forth and 
Clyde with a small but rudely constructed model 
of a steamer in 1789. 

Chancellor Livingston built a steamer on the 
Hudson in 1797. 

The first experiment in steamboating on the 
Thames, England, was in 1801. 

Fulton built the steamer, the North River, 
and in 1807 made the passage up the Hudson 
River to Albany from New York in 33 hours 
the first steafn navigation on record. 

Fulton built the Orleans at Pittsburg, the 
first steamer on Western rivers. It was com- 
pleted and made the voyage to New Orleans 
2,000 miles, in 1811. 

Mr. Symington repeated his experiments on 
the Thames with success in 1802. 

I lie first vessels of Europe commenced rdving 
on the Clyde in 1812. 1 J B 

The Savannah, the first steamer to cross the 
ocean, was of 350 tons burden, and sailed from 
Savannah, Ga., July 15, 1819. 

Capt. Johnson was paid £10,000, or $50,000, 
for making the first steam voyage to India, 
ihe voyage was made on_the steamer Enter- 

England, 


l 


? 


B 


0 : 

ft; 




Piise, which sailed from Falmouth 
Aug. 16, 1825. 


. The first war steamer was built in England 
m 1838. ° 


tt 




of ‘ 


t! 


CAPACITY OF A TEN-TON FREIGHT CAR. 


? 


,1, 


u 


\V liisky. 60 |- )arre j g 

Ocilt . . 1T/A 

Lime. ' ' ' * 70 

Fi ° ,,r . 


a 


Eggs 


u 


at 

Flour. 

Cattle 
Hogs. 
Shee23 


44 


.130 to 160 

.200 sacks 

.18 to 20 head 

.50 to 60 “ 

T T 80 to 100 “ 

Lumber, green. 6,000 feet 

Lumber, dry.10,000 “ 

5S r!e {. 300 bush. 

l Vh0 , ilt . 340 

; 4 P pes . 370 

LOT”. 40n 

Potatoes. 

oats. 430 

Bran. 


dtjip 


u 


u 


u 


u 


680 

1,000 


u 


u 


DC 


oth 

k 


K 


*8 


part 


4 


is- 


!?. 

K 

the { 

k 











































01 

ii 

nii 


A LMANAC predictions can be nothing but 
conjecture, the earth’s subjection to 
many unknowable and undeterminable 
forces rendering such calculations impossible. 
It is practicable, however, by the following 


rules, drawn from actual results during very 
many years and applied with due regard to the 
subjects of solar and lunar attraction with refer¬ 
ence to this planet, to foresee the kind of weather 
most likely to follow the moon’s change of phase: 


Emt 

de 

bj 

fe 

ver 

301 

8 - 


k 

nr 

DS, 

on 

I 


'DO, 

Ik; 

ar¬ 

id, 

Dll 

R, 

els, 


lss 

ill 


et 

\ 

h, 


) 


Prognostications. 


If New Moon, First Quarter, Full Moon 
or Last Quarter happens 

In Summer. 

In Winter. 

Between 

midnight 

and 

2 

A. M. 

Fair. (1 and 2 ) 

Frost, unless wind is S. W. (7) 

<( 

2 

tt 

4 

44 

Cold and showers.. . 

Snow and stormy. 

u 

4 

44 

6 

44 

Rain. 

Rain. 

tt 

6 

tt 

8 

tt 

Wind and rain. 

Stormy. 

it 

8 

tt 

10 

tt 

Changeable. 

Cold rain if wind W., snow if E. 

it 

10 

tt 

12 

tt 

Frequent showers( 3 ) 

Cold and high wind. 

it 

12 

tt 

2 

P. M. 

Very rainy.(4) 

Snow or rain. 

ii 

2 

tt 

4 

it 

Changeable. 

Fair and mild. 

ii 

4 

tt 

6 

tt 

Fair. 

Fair. 

44 

6 

tt 

8 

tt 

Fair if wind N. W... 

Fair and frosty if wind N. or N. E. 

it 

8 

tt 

10 

tt 

Rainy if S., or S. W. 

Rain or snow if S. or S. W. 

44 

10 

tt 

midnight 

Fair. 

Fair and frosty. 


Obsebvations. —1. The nearer the moon’s 
change, first quarter, full and last quarter to 
midnight , the fairer will be the weather during 
the next seven days. 

2. The space for this calculation occupies 
from ten at night till two next morning. 

3. The nearer to midday or noon the phase 
of the moon happens, the more foul or wet 
weather may be expected during the next seven 

days. 

4. The space for this calculation occupies 
from ten in the forenoon to two in the after- 
nooD. These observations refer principally to 
summer, though they affect spring and autumn 
in the same ratio. 

5 . The moon’s change, first quarter, full and 
last quarter happening during six of the after¬ 
noon hours, i. 6., from four to ten, may be fol¬ 
lowed by fair weather, but this is mostly 
dependent on the wind , as is noted in the table. 

6 . Though the weather, from a variety of 
irregular causes, is more uncertain in the latter 
part of autumn, the whole of winter and the 
beginning of spring, yet, in the main, the above 
observations will apply to these periods also. 

7. To prognosticate correctly, especially in 
those cases where the wind is concerned, the 
observer should be within sight of a vane where 
the four cardinal points of the compass are cor¬ 
rectly placed. 


Certain phenomena in the air and peculiari¬ 
ties of birds have long been known to indicate 
a change in the weather. Many years ago the 
learned Dr. Jenner embodied these in verse, in 
reply to an invitation from a friend with whom 
he had planned an excursion the following day. 
It covers about all that is known to-day upon 
that branch of the subject: 

The hollow winds begin to blow, 

The clouds look black, the glass is low; 
The soot falls down, the spaniels sleep, 
And spiders from their cobwebs peep. 

Last night the sun went pale to bed. 

The moon in halos hid her head; 

The boding shepherd heaves a sigh, 

For, see, a rainbow spans the sky; 

The walls are damp, the ditches smell, 
Closed is the pink-eyed pimpernel. 

Hark! how the chairs and tables crack, 

Old Betty’s joints are on the rack; 

Loud quack the ducks, the peacocks cry, 
The distant hills are looking nigh. 

How restless are the snorting swine, 

The busy flies disturb the kine; 

Low o’er the grass the swallow wings, 

The cricket, too, how sharp he sings; 
Puss, on the hearth, with velvet paws, 
Sits, wiping o’er her whiskered jaws. 
Through the clear stream the fishes rise, 
And nimbly catch th’ incautious flies; 


97 































WIND AND WEATHER SIGNALS 


The glow-worms, numerous and bright, 
Ilium d the dewy dell last night; 

At dusk the squalid toad was seen 
Hopping and crawling o'er the green; 
The whirling wind the dust obeys, 

And in the rapid eddy plays; 

The frog has changed his yellow vest, 
And in a russet coat is dressed. 

Though June, the air is cold and still; 


The blackbird's mellow voice is shrill; 
My dog, so alter'd is his taste, 

Quits mutton bones, on grass to feast; 
And see yon rooks, how odd their flight; 
They imitate the gliding kite, 

And seem precipitate to fall— 

^As if they felt the ])iercing ball. 

Twill surely rain, I see with sorrow: 

Our jaunt must be put off to-morrow. 


WIND AND WEATHER SIGNAES 


The new system of weather signals was intro¬ 
duced by the United States Signal Office of the 
War Department in 1887, and has since been in 
use at all the stations of the service. The flags 
adopted for this purpose are four in number, 

and of the form and dimensions indicated 
below: 


No. 


1 . 


No. 


2 . 


White Flay. 


Blue Flag. 





Clear or fair 
weather. 


Rain 
or snow. 


No. 3. 

Black Triangular 
Flag 



Temperature 

signal. 


No. 4. 

White Flag with 
black square in 
ceyiter. 



Cold wave. 


Number 1, white flag, six feet square, indi¬ 
cates clear or fair weather. Number 2, blue flag, 
six feet square, indicates rain or snow. Number 
3, black triangular flag, four feet at the base 
and six feet in length, always refers to tempera¬ 
ture; when placed above numbers 1 or 2 it 
indicates warmer weather; when placed below 
numbers 1 or 2 it indicates colder w r eather; 
when not displayed, the indications are that the 
temperature will remain stationary, or that the 
change in temperature will not vary five degrees 
from the temperature of the same hour of the 


preceding day. Number 4, white flag, six feet 
square, with black square in center, indicates 
the approach of a sudden and 
decided fall in temperature. 

This signal is usually ordered 
at least twenty-four hours in 
advance of the cold wave. It 
is not displayed unless a tem¬ 
perature of forty-five degrees, 
or lower, is expected. When 
number 4 is displayed, number 
3 is always omitted. 

When displayed on poles, 
the signals are arranged to read 
downwards ; when displayed 
from horizontal supports, a 
small streamer is attached to 
indicate the point from which 
the signals are to be read. 

Interpretation of 
Displays. 

No. 1, alone, indicates fair weather, stationarv 
temperature. - 

No. 2, alone, indicates rain or snow, station¬ 
ary temperature. 

No. 1, with No. 3 below it, 
indicates fair weather, colder. 

No. 2, with No. 3 above it, 
indicates warmer weather, rain 
or snow. 

. ^f°* No. 4 below it, 

indicates fair weather, cold 
wave. 

No. 3, with Nos. 1 and 2 
below it, as shown in illustration, 
indicates warmer, fair weather. ’■ 
followed by rain or snow. 

No. 4, followed by Nos. 2, 1 
and 3, in the order given, indi- i 
cates the approach of a cold 
wave, to be succeeded by rain or 
snow — this, in turn to be fol¬ 
lowed by fair weather and colder I 
temperature. 


Example. 


■ 


BLUE 



Cold wave , 
followed by 
rain or snow , 
succeeded by 
fair weather; 
colder . 


Example. 


► 


BLUE. 


Warmer , 
fair 
weather , 
followed 
by ram or 
snow. 



















































WIND AND WEATHER SIGNALS 


Storm, Cautionary and Wind- 
Direction Signals. 

A red flag with a black center indicates that 
the storm is expected to be of marked violence. 
A yellow flag with a white center indicates 
that the winds expected will not be so severe, 
but well-found; seaworthy vessels can meet 
them without danger. The red pennant indi¬ 
cates easterly winds, that is, from the northeast 


Red , Black Center. 



Storm. 


Yellow, White 
Center. 



Cautionary. 


Red, Pennant. 


White Pennant. 




Easterly winds. 


Westerly winds. 


to south inclusive, and that generally the storm 
center is approaching. If above cautionary or 
storm-signal, winds from northeast quadrant are 
more probable; below , winds from southeast 
quadrant. The white pennant indicates westerly 
winds; that is, from north to southwest inclu¬ 
sive, and that generally the storm center has 
passed. If above cautionary or storm-signal, 
winds from northeast quadrant are more proba¬ 
ble; if below , winds from southwest quadrant. 


The Climates of the United States. 

Mean annual temperature, Fahrenheit, at 
places named. 


A lnknroa . 

Mobile. 

Alaska . 

Sitka. 

\ T1 7DB fl ... 

Tucson . 

A rVnnsas . 

Little Rock. 

Holifrirnia . . . 

San Francisco. 

fk-ilr»rarlr» .... 

Denver. 

firm n ant 1 PIT t 

Hartford. 

nntnf.a . 

Fort Randall. 

TVckl a wa r A .... 

Wilmington. 

Dist. Columbia. . .. 

Washington. 

El r> rid a. . 

Jacksonville. 

Oorirma . 

Atlanta. 



66 ° 

46 
69 
63 
55 
48 
50 

47 
53 
55 
69 
58 


99 


Idaho . 

Illinois. 

Indiana. 

Indian Territory .. 

Iowa. 

Kansas. 

Kentucky. 

Louisiana. 

Maine. 

Maryland. 

Massachusetts 

Michigan. 

Minnesota. 

Mississippi. 

Missouri. 

Montana. 

Nebraska. 

Nevada . 

New Hampshire.. . 

New Jersey. 

New Mexico. 

New York. 

North Carolina .. . 

Ohio. 

Oregon.. 

Pennsylvania. 

Rhode Island. 

South Carolina .. . 

Tennessee. 

Texas . 

Utah. 

Vermont. 

Virginia. 

Washington. 

West Virginia 

Wisconsin. 

Wyoming. 


Fort Boise. 

Springfield. 

Indianapolis. 

Fort Gibson. 

Des Moines. 

Leavenworth. 

Louisville. 

New Orleans. 

Augusta. 

Baltimore. 

Boston. 

Detroit. 

St. Paul. 

Jackson . 

St. Louis. 

Helena. 

Omaha. 

C’p Winfield Scott.. .j 

Concord.j 

Trenton. 

Santa Fe. 

Albany. 

Raleigh. 

Columbus. 

Portland. 

Harrisburg. 

Providence. 

Columbia. 

Nashville. 

Austin. 

Salt Lake City. 

Montpelier. 

Richmond. 

Steilacoom. 

Romney. 

Madison. 

Fort Bridger. 


52° 

50 

51 
60 
49 
51 

56 
69 

45 

54 

48 

47 

42 
64 

55 

43 

49 

50 

46 
53 

51 

48 
59 
53 

53 

54 
48 
62 
58 
67 

52 
43 

57 

51 

52 
45 
41 


Time Difference Between the City of 
New York and the Principal 
Foreign Cities. 

H. M. 


Faster than New York. 


H. M. 

Antwerp. 5 13 

Berlin. 5 50 

Bremen. 5 31 

Brussels. 5 14 

Buenos Ayres .. 1 02 

Calcutta.10 50 

Constantinople . 6 53 

Dublin. 4 31 

Edinburgh .... 4 43 

Geneva. 5 21 

Hamburg. 5 36 

Liverpool. 4 44 

London. 4 56 

Madrid. 4 42 


Melbourne .... 9 14 

Paris. 5 02 

Rio de Janeiro. 2 03 

Rome. 5 46 

St. Petersburg. 6 57 
Valparaiso .... 10 

Vienna. 6 01 

Slower than New York. 

Canton.11 31 

Havana. 33 

Houg Kong ... 11 27 
Mexico, City of. 1 40 

Panama. 12 

Vera Cruz. 1 29 

Yokohama .... 10 45 


Actual New York mean time is given. 








































































































































Rise of Famous Americans 


A LVINZA HAYWOOD, the retired San 
Francisco millionaire, was in youth a 
farmers “bound boy” in Northern New 
lork, and received at 21 $100 and a “freedom 
suit ” as his start in life. 

John Shults, the millionaire baker and horse¬ 
man, of Brooklyn, began life as a working 
baker. 

Jay Gould was a poor country boy, never 
even learning a trade, but he had a genius for 
“swapping” and management. 

Andrew Carnegie was a telegraph messenger. 

Thomas A. Edison was a telegraph operator 
in the days when wages were smaller than they 
are now. 

John Roach came penniless to New l 7 ork at 
the age of 14 and got work in an iron foundry. 

Andrew Kinsella served the Brooklyn Eagle 
as office boy and rose to be its editor.' 

Joseph Pulitzer came to this country with 
neither money nor knowledge of English, and 
at one time acted as coachman. 

Amos Cummings and John Russell l 7 oung, 
like Horace Greeley, began newspaper work at 
the printer’s case. 

C. P. Huntington was a j)oor boy in Connecti¬ 
cut. 

W. D. Howells was a printer in Ohio when a 
boy. 

Erastus Wiman began life in poverty in 
Canada. 

John D. Rockefeller was a poor boy in Ohio. 

Old Joe Brown, of Georgia, began life in 
poverty. 

Uncle Philetus Sawyer, of Michigan, many 
times a millionaire, began life with his “ time,” 
generously presented him by his father when he 
was 17. 

Mark Twain, the author and millionaire, was 
a Mississippi pilot. 

Lucy Larcom was a cotton mill hand in her 
early years. 

Andrew D. Baird, of Brooklyn, a big stone¬ 
cutter, began life with hammer and chisel. 

Professor Brown, the Boston metaphysician, 
was a truck driver. 

Asa Gray, the Harvard botanist, was a poor 
farmer’s boy in Oneida County. Senator 


McPherson, of New Jersey, had the same 
humble but promising start in life. 

Cardinal Gibbons was a poor Irish immigrant 
who served as a clerk in his youth. 

Caricaturists Kejfier and Nast were both 
poor immigrant boys. 

J. Q. A. Ward, the sculj^tor, was a raw Ohio 
farm lad. 

Elihu B. Washburne was a farm lad and 
printer’s devil. 

Jim McWilliams, the Detroit millionaire, 
began life as a clerk in a hardware store. 

John W. Mackay was an apprentice in a 
shipyard, and went west with the gold-hunters. 

Cyrus McCormick, the inventor of the reaper, 
thought the thing out while he was using his 
sickle and cradle on his father’s little farm. 

James G. Fair was born in Ireland and went I 
to California, beginning as a miner with shovel 
and pick. 

Jerry Rusk went west to grow up with the 
country, and took up a farm. 

George William Childs left school at 10, and 
was an errand boy in a store in his youth. 

Tom Scott, the late Pennsylvania magnate, 
was a choreboy in his father’s inn. 

Jay Cooke began clerking in a store when he 
was 13. F. B. Thurber was only a year older 
when he did the same. 

Matthias Baldwin, the engine-builder, was 
apprenticed to a jeweler in his boyhood. 

Robert Bonner started in life at the printer’s 
case on the Hartford Courant. 

James Gordon Bennett, Sr., reached Boston 
from the old country at 19 and got a job in a 
bookstore when he had been two days without 
food. 

Russell Sage entered a country grocery at 
ten as a clerk. 

A. T. Stewart began life in the new world as 
a teacher at $300 a year. 

Elias Howe w*as not only born poor, but 
stayed poor until he was 40. 

Leland Stanford literally chopped his way to 
the law by cutting, with the hired help of 
others, 2,000 cords of wood when he was 
eighteen years of age, for the Mohawk and 
Hudson River Railroad. 


“ In this theater of man’s life it is reserved 

only for God and angels to be lookers-on.”_ 

Pythagoras. 


“ The greater the soul the sadder is it for the 

unutterable waste, the unending pain of life.”_ 

Ouida. 























Engraved from the original painting, by Joseph Wr 
now owned h- AT - ^ T • 


jy Mr. G. E. McKean, Chica; 


'IS'bt 


GEORGE WASHINGTON. 

































2L 


EMBRACING THE EMINENT PERSONAGES OF HISTORY 

AND OF OUR OWN TIMES 


ABBREVIATIONS: Am., American. Br., British. Dan., Danish. Eng., English. FL, flourished. 
Fr., French. Ger., German. Gr., Greek. Ir., Irish. It., Italian. Nor., Norwegian. Port., 
Portuguese. Prus., Prussian. Rom., Roman. Scot., Scottish. Sp., Spanish. Sw., Swedish. 

The numbers after each name indicate the years of birth and death. An interrogation mark denotes that the date 
is doubtful. After the names of the Popes the first date indicates time of accession unless otherwise stated. 


< i 


W 


HO?” “When?” “Where?” “What?” 
These four questions, to be precisely 
and tersely answered, were Horace Greeley’s 
tests of the value of information. The great 
journalist’s rule has been applied to this depart¬ 
ment. It would be impossible to give here the 
names of all notabilities, but it is believed that 
all have been included which will be met in the 
ordinary course of English reading. iAppended 
to the names of the more prominent historical 
characters will be found such historical data as 
seemed desirable to supplement the historical 
charts, which are a special feature of this vol¬ 
ume. Particular care has beeu taken to include 
the names of all the men and women who are 
making the history of to-day, especially of our 
own country. This will be particularly appre¬ 
ciated by those who fail to find this most 
important information in the cumbersome many- 
volume cyclopedias. 

A BBAS PASHA, 1874-. ..., khedive of 
Egypt. Abbas I. (the Great), 1557-1628, 
shah of * Persia. Abbassides, fl. 749-1258, 

famous dynasty of Caliphs at Bagdad and 
Damascus. Abbey, Edwin Austin, 1852-. ..., 
Am. artist. Abbot, George, 1562-1633, Eng. 
prelate. Abbot, Rev. Jacob, 1803-79, Am. 
author. Abbott, John Stevens Cabot, 1805-77, 
Am. historian. Abd-el-Kader, 1807-83, Emir 
of Algeria. Abdur Rahman Ivhan, 1845-. ..., 
Emir of Afghanistan. Abdul-Aziz, 1830-76, 
Sultan of Turkey. Abdul Hamid II., 1842- 

_, Sultan of Turkey. Abelard, Pierre, 

1079-1142, Fr. orator and philosopher. Aber¬ 
crombie, James, 1706-81, Br. general in 
Am. Abercrombie, John, 1781-1844, Scot, 
metaphysician. Abercromby, Sir Ralph, 1734- 
1801, Br. general. Aberdeen, John Campbell 
Hamilton Gordon, seventh earl of, 1847-...., 
Br. statesman; governor-general of Canada. 
Abernethy, John, 1764-1831, Eng. anato- 


101 


mist. About, Edmond, 1828-85, Fr. author. 
Abraham (or Abram), born about 2000 B.C., 
and died at the age of 175, Hebrew prince 
and patriarch. Adair, John, 1757-1840, Am. 
general and statesman. Adams, Charles Fran¬ 
cis, 1807-88, Am. statesman, son of J. Q. A.; 
negotiated treaty of Geneva. Adams, Johu, first 
vice-president and second president of the U. S.; 
one of the negotiators of the treaty of peace 
with Great Britain, 1782; defeated by Jeffer¬ 
son for the presidency in 1800, he retired to 
private life. Adams, John Quincy, 1768-1848, 
son of J. A., sixth president of the U. S., be¬ 
ing elected by the House; defeated by Jack- 
son in 1828; elected to the House in 1830, 
his oratory gained for him the title “ Old Man 
Eloquent;” member of the House until 1848, 
in which year, while in his seat at the Capitol, 
he received a stroke of paralysis, which caused 
his death. Adams, Samuel, 1722-1803, Gov¬ 
ernor of Massachusetts; one of the popular 
leaders of the Revolution; signer of the Dec¬ 
laration of Independence. Adams, William 
Taylor (Oliver Optic), 1822-...., Am. story 
writer. Addison, Joseph, 1672-1719, Eng. 
poet, moralist and dramatist. Adler, Max, 
pen name of C. H. Clark. Adrian I., pope 
from 772-95; II., 867-72; III., 884-5; IV., 
1154-9; V., 1276, died same year; VI., 1521-3. 
jEscHiNES, 398-14 B.C., Athenian orator. 

.ZEschylus, 525-456 B.C., first great tragic poet 
and founder of the drama. iEsop, 619?-564 
B.C., Gr. fabulist; a slave, but liberated by 
his master on account of his talents. xEtion, 
tl. end 4th century, Gr. painter. Afpre, 
Denis Auguste, 1793-1848, archbishop of 
Paris; killed during the insurrection of June, 
1848. Aga, Mohammed, 1734-97, founder 
of the reigning Persian dynasty; assassinated. 

Agamemnon, ....?- _?, generalissimo of 

the Gr. forces in Trojan war. Agassiz, Louis, 
1807-73, Swiss naturalist; professor at Har¬ 
vard; founded museum of comparative zoology, 
Cambridge. Agatharchus, tl. 480 B.C., Gr. 
painter. Agricola, Cnseus Julius, 37-93, Rom. 
general. Agrippa, Marcus Vipsanius, 63-12 
















102 


A DICTIONARY OF BIOGRAPHY 


B.C., Bom. soldier and statesman. Agrippina 
Augusta, ....-60 A.D., mother of Nero; 
executed by order of Nero. Aiken, John, 
1747-1822, Eng. writer. Ainsworth, William 
Harrison, 1805-82, Eng. novelist. Akbar, 
1542-1605, most illustrious of the Mogul em¬ 
perors. Akenside, Mark, 1721-70, Eng. 
physician, poet and scholar. Aladdin, fl. 
1375, son of Osman and organizer of the 
Janissaries. Alaric, 350 ?-410, king of the 

Visigoths. Albani, Madame, 1851-_, 

prima donna; wife of Ernest Gye; nee Emma 
La Jeunesse; debut at Messina, 1870. Albert, 
or Albert Francis, Augustus Charles Emman¬ 
uel, Prince of Saxe-Coburg-Gotha, 1819-61, 
consort of Q. Victoria. Albert Edward, 
Prince of Wales, 1841-...., heir-apparent 

to Br. crown. Alboin, _-573, king of 

the Lombards. Alboni, Marietta, 1824-__ 

It. vocalist; married Count Pepolo; retired, 
1863. Albuquerque, Alfonso, Marquis de. 
1453-1515, Portuguese conqueror. Alcibiades, 
450-404 B.C., Athenian general. Alcott, Amos 
Bronson, 1799-1888, Am. philosopher and 
teacher. Alcott, Louisa May, 1833-88, Am. 

authoress. Aldrich, Thomas Bailey, 1836-__ 

Am. poet and novelist. Alembert, Jean le 
Bond d’, 1717-83, Fr. geometer. Alexander 
(the Great), 356-324 B.C., King of Mace- 
don; taught by Aristotle; ascended the throne 
of Macedon 336, destroyed Thebes and was 
chosen commander of the Greeks against Persia; 
invaded Asia Minor in 334, defeating Darius 
on the banks of the Granicus; in 333 he almost 
annihilated the Persian army at the battle of 
Issus; cut the Gordian knot and caused the 
Ammonian oracle to declare him the son of 
Jupiter Ammon; captured Tyre in 332, and, 
having invaded Egypt, founded Alexandria; 
in 331 he defeated Darius at Arbela; elated 
by his success, he claimed the homage due to a 
god, stabbing his foster-brother Clitus for re¬ 
fusal to pay such homage; invaded India in 
327, advancing as far as the Hyphasis; his 
death is said to liave been caused by excessive 
drinking. Alexander I., 1777-1825, emperor 
of Bussia; II., 1818-81, assassinated by Nihi¬ 
lists; III., 1845-1894. Alexander I., Pope 
from 108 to 117; II., 1061-73; III., 1159-81; 
IV., 1254-61; V., 1409-10; VI., 1492-1503. 
Alexander I., ....-1124, king of Scotland; 
II., 1198-1249; HI., 1241-86. Alexander, 
William (Lord Stirling), 1726-83, Am. Bev- 
olutionary general. Alfieri, Vittorio, 1749- 
1803, It. poet. Alfonso XII., 1857-85, king 
of Spain; XIII., 1886-.... Alfred (the 
Great), 849?-901, king of the West Saxons; 
one of the greatest and noblest of Englishmen; 
established schools and a system of police, and 
founded a navy. Algardi, Alessandro, 1600?- 


1654, It. sculptor. Allen, Ethan, 1737-89, 
Am. Eevolutionary commander; captured 
Ticonderoga and Crown Point in 1775 with i 
only eighty-three men. Allen, Ira, 1751- 
brother of Ethan A. ; one of the founders of 
Vermont. Allen, William, 1784-1868, Am. i 
writer. Allen, William Henry, 1784-1813, j 
Am. naval commander. Allibnoe, Samuel 
Austin, 1816-89, Am. writer. Allison, j 
William B., 1829-. . . ., Am. lawyer and states- i 
man. Allston, Washington, 1779-1843, Am. i 
painter. Alma-Tadema, Lawrence, 1836-...., 
Dutch painter; resided in London since 1873. 

Altgeld, John P., 1847-__ governor of Illi- ] 

nois. Alva, Fernando Alvarez de Toledo, Duke 
of, 1508-82, Spanish commander in Nether¬ 
lands; infamous for cruelty. Ambrose, Saint, i 
340?-97, one of the fathers of the church. 
Americus, see Vespucci. Ames, Fisher, 1758- . 
1808, Am. orator and statesman. Amherst, 
Jeffrey (Lord Amherst), 1717-97, Br. general i 
and field-marshal and governor of Virginia. 
Ammen, Daniel, 1820•. . . ., Am. rear admiral, i 
Ampere, Andre Marie, 1775-1836, Fr. electri- J 
cian and natural philosopher. Anacreon, B.C. j 
560?-478, Gr. lyric poet. Anaxagoras, B.C. 
500-428, Gr. philosopher; “the father of mod¬ 
ern science.” Anaximander, B.C., 610-547, Gr. 
philosopher. Andersen, Hans Christian, 1805- 
75, Dan. author. Anderson, Maj. Bobert, 1805- 
61, defender of Ft. Sumter. Anderson, Mary, 
(Mine. Navarro), 1859-...., Am. actress. 
Andrassy, Julian, Count, 1823-90. Hungarian 
statesman. Andre, John, 1751-80, Eng. spy; 
hanged for connection with the Arnold treason. 
Andros, Sir Edmund, 1637-1714, Br. colonial 
governor of New England. Anne, 1664-1714, 
queen of England; last of the Stuarts. 
Anthony, St., 251-356?, Egyptian founder of 
monachism. Anthony, Henry B., 1815-84, 
Am. statesman. Anthony of Padua, St., 1195- 
1231, Franciscan monk. Anthony, Susan 
Brownell, 1820-. . . ., Am. “woman’s rights” 
advocate. Antigonus (Cyclops), B.C. 382?- 
301, general of Alexander the Great. Antis- 
thenes, fl. 400 B.C., Gr. philosopher; founder 
of the Cynic school. Antoinette, Marie, 1755- 
93, queen of Louis XVI. of France; guillotined. 
Antonelli, Giacomo, 1806-76, It. cardinal. 
Antonius, Marcus (Mark Antony), B.C. 93?- 
30, Bom. general and statesman. Applegarth, 
Kobeit, 1831-. . . ., leader of the workingmen 
of England. Aquinas, Thomas, Saint, (the 
Angelic Doctor), 1224-74, theologian, teacher 
and writer; member of the order of St. Dominic; 
the greatest of the schoolmen of the middle ages. 
Arabt Pasha, 1834-...., Egyptian revolution¬ 
ist. Aram, Eugene, 1704-59, Eng. scholar: 
executed for the murder of one Daniel Clark, 
whom he is said to have killed to procure 











A DICTIONARY OF BIOGRAPHY 


103 


means for prosecuting his studies; chief charac¬ 
ter in one of Bulwer’s novels, Abbuthnot, 
John, 1675-1735, Scot, physician. Archimedes, 

B. C. 287?-12, Gr. mathematician and natural 
philosopher; founder of physics. Argyll (or 
Argyle), Archibald Campbell, eighth earl, 1598- 
1661, Scot. Covenanter; defeated by Montrose; 
executed for treason. Argyll (or Argyle), 
George Douglas Campbell, seventh duke, 1823- 
...., Eng. statesman and author. Ariosto, 
Ludovico, 1474-1533, It. poet. Aristides, B.C. 
....-468?, Athenian general and statesman. 
Aristophanes, B.C. 444?-380?, Gr. comic poet; 
his genius and audacity in burlesque have never 
been equaled. Aristotle (the Stagirite), B. 

C. 384-22, Gr. founder of analytic philosophy. 
Arius, 255 ?-336 ?, patriarch of Alexandria and 
founder of the Arian schism. Arkwright, Sir 
Richard, 1732-92, Eng. manufacturer; inventor 
of the spinning-jenny. Arminius, Hermann, 
B.C. 16-21 A.D., Ger. hero; defeated the 
Romans A.D. 9, near the Lippe. Arminius, 
Jacobus (Jacob Harmen), 1560-1609, Dutch 
founder of Arminian theology. Armour, Philip 

D. , 1832-. ..., Am. merchant and philanthropist. 
Armstrong, John, 1709-79, Scot, poet and phy¬ 
sician. Armstrong, John, 1758-1843, Am. sol¬ 
dier, statesman and writer. Armstrong, Le 

Roy, 1854-_, Am. novelist. Armstrong, 

William George, Sir, 1810--, Eng. inventor 

(Armstrong gun). Arnaud, Henri, 1641-1721, 
leader of the Waldenses. Arndt, Ernst Moritz, 
1769-1860, Ger. poet and writer. Arnim, Harry 
Carl Eduard von, 1824-79, Ger. diplomatist. 
Arnold, Benedict, 1740-1801, Am. general and 
traitor; his plot to deliver West Point into the 
hands of the British was foiled by the capture 
of Major Andre, and he barely escaped; he be¬ 
came a colonel in the British army. Arnold 
op Brescia (or Arnaldo), ....-1155, It. re¬ 
former and orator. Arnold, Edwin, 18o2-. .. ., 
Eng. journalist and poet. Arnold, Matthew, 
1822-88, Eng. author, poet and critic. Arnold, 
Thomas, 1795-1842, Eng. historian. Arnold 

von Winkelried, _-1386, Swiss patriot, 

who broke the Austrian phalanx at the battle of 
Sempach by throwing himself against the points 
of their spears. Artemisia, fl. 480 B.C., 
queen of Halicarnassus. Artemisia, fl. 350 
B.C., consort of Mausolus, prince of Caria, in 
whose memory she erected a tomb numbered 
amonc the seven wonders of the woild. Arte- 
velde, Jacob van, 1300 ?-45, leader of people of 
Ghent. Artevelde, Philip van, son of J. v. A., 
1340-82, leader of insurrection in Flanders. 
Arthur, Chester Allen, 1831-86, twenty-first 
president of the United States; born at St. 
Albans, Vermont; read law, was admitted to 
the bar and began practice in New York City; 
1860, quartermaster-general on the staff of 


Gov. Morgan; 1871, collector of the port of 
New York, but superseded, 1878, by Gen. Mer¬ 
ritt; 1880, nominated for vice-president by the 
Republicans and elected; succeeded to the 
presidency on the death of Garfield. Arthur, 
Timothy Shay, 1809-41, Am. author. Asciiam, 
Roger, 1515-68, Eng. scholar and author. Ash¬ 
burton, Alexander Baring, Lord, 1774-1848, 
Eng. diplomatist. Aspasia of Miletus, B.C. 
.... -432 ?, mistress of Pericles, the Athenian 
law not permitting a citizen to marry a 
foreigner; Socrates called himself one of her 
disciples. Astor, John Jacob, 1763-1848, Am. 
merchant, native of Germany; settled in New 
York City and entered the fur trade, establish¬ 
ing trading posts in the northwest as far as the 
Pacific and founding Astoria in 1811; he made 
extensive investments in real estate, and when 
he died his property was estimated at .twenty 
millions. Atahualpa, .... -1533, last inca of 
Peru. Athanasius, 296?-373, Gr. father of the 
church. Athelstan, 895?-941, king of Eng¬ 
land. Atkinson, Edward, 1827-...., Am. 
writer on political economy. Attila (the 
Scourge of God), . . . .-453, king of the Huns. 
Attucks, Crispus, . . . .-1770, mulatto leader of 
mob in Boston massacre. Auber, Daniel Fran¬ 
cois Esprit, 1784-1871, Fr. composer. Audu¬ 
bon, John James, 1780-1851, Am. ornithologist; 
spent many years in studying aud illustrating 
from life the birds of America. Auerbach, 
Berthold, 1812-82, Ger. Jewish author and 
poet. Augereau, Pierre Francois Charles, Due 
de Castiglione, 1757-1816, Fr. general. Augus¬ 
tine, Saint, 354-430, Latin father of the church 
and founder of Roman Catholic theology. 
Augustus Gesar, B.C. 63-A.D. 14, first em¬ 
peror of Rome. Aumale, Henri Eugene Phil¬ 
ippe Louis d’Orleans, Due d’, 1822-. . . ., Fr. 
general; son of King Louis Philippe. Aure- 
lianus, 212-75, Rom. emperor. Aurelius 
Antoninus, Marcus (Marcus Aurelius), 121-80, 
Rom. emperor and philosopher. Aurung-Zebe, 
1618-1707, emperor of Hindustan. Ausonius, 
310-94 ?, Latin poet. Austen, Jane, 1775-1817, 
Eng. author. Austin, Saint, fl. 597, the apostle 
of England. Austin, Stephen F., ... .-1836, 
founded the first colony in Texas. Avellaneda, 
Nicolas, 1836-__ president Argentine Re¬ 

public. Avicenna, 980-1037, Arabian physi¬ 
cian. Aytoun, William Edmondstoune, 1813- 
65, Scot. poet. 

B ABER, Mohammed, 1483?-1530, founder 
of the Mogul empire in India. Baccio 
della Porta (Fra Bartolommeo di San 
Marco), 1469-1517, Italian painter, member 
of the order of St. Dominic. Bach, Johann 
Sebastian, 1685-1750, Ger. composer and 
director; founder of modern music. (“The 




104 


A DICTIONARY OF BIOGRAPHY 


Nativity.”) Bacon, Francis, Baron Verulam, 
Viscount St. Albans (Lord Bacon), 1501- 
1626, Eng. statesman, jurist and philosopher, 
and father of experimental philosophy; from 
him dates the origin of all industrial science. 
Son of Sir Nicholas Bacon, keeper of the great 
seal under Elizabeth; studied at Trinity 
College, and at 15 began to opjiose the phil¬ 
osophy of Aristotle; called to the bar, and 
made queen’s counsel at 28; solicitor-general, 
1607; judge of the marshal’s court, 1611; 
attorney-general, 1613; lord keeper, 1617; lord 
high chancellor, 1619; charged with bribery 
and corruption in Parliament, 1621, he pleaded 
guilty (some say to save the king), and was 
sentenced to pay a fine of £40,000, and to be 
imprisoned during the royal pleasure; he 
regained his liberty after two days’ imprison¬ 
ment, his fine, too, being remitted by King 
James, who also allowed him a jjension; he 
spent the rest of his life in retirement, diligently 
pursuing the study of literature and science. 
r lhe belief that Bacon is the author or at least 
the principal author of the plays attributed to 
Shakespeare has of late years found manv 
adherents. It is certain that unusual mystery 
attaches to his life and record as well as to that 
of his brother Anthony. The reader is referred 
to Hepworth Dixon’s “Personal History of 
Francis Bacon” and Mrs. Henry Pott’s remark¬ 
able work, “Francis Bacon and his Secret 
Society.” Bacon, Leonard, 1802-81, Am. 
divine. Bacon, Nicholas, Sir, 1509-79, Eng. 
statesman. Bacon, Roger (the Admirable 
Doctor), 1214-92, Eng. philosopher. Bacon- 
thorp, John (the Resolute Doctor), ....- 
1346?, Eng. monk and philosopher. Baffin, 
William, 1580-1622, Eng. navigator. Bailey, 
Philip James, 1816-...., Eng. lawyer and 
poet. Baillie, Joanna, 1762-1851, Scot, 
poetess. Baillie, Matthew, 1761-1823, Scot, 
physician. Bailly, Jean Svlvain, 1736-93, 
Fr. astronomer and philosopher; first presi¬ 
dent of the States-General; executed by the 
Jacobins. Bainbridge, William, 17 ( 4-1833, 
Ain. naval commander. Bajazet (or Layazed), 
1347-1403, sultan of the Ottomans. Baker, 

Sir Samuel White, 1821-_, Eng. explorer 

and author; in 1847 he established a sanitarium 
and prosperous agricultural settlement in the 
mountains of Ceylon, 6.200 feet above the sea 
level; in 1861-4 explored the region lying 
around the sources of the White Nile;*dis- 
covered and named Lake Albert Nyanza, and 
found the exit of the Nile; in 1869 another 
expedition was made to the great African lakes. 
Balboa, Vasco Nunez de, 1475?-1517, Sp. 
discoverer; discovered the Pacific Ocean, 1513; 
the jealousy of his superior officers caused his 
conviction and execution on a charge of treason. 


Balfe, Michael William, 1808-70, Ir. com¬ 
poser; “Bohemian Girl.” Balfour, A. J., 
1848-...., EDg. statesman. Baliol, Edward, 
.... -1363, king of Scotland. Baliol, John 
de, 1259?-1314, king of Scotland; rival of 
Bruce. Ballou, Hosea, 1771-1852, Am. 
theologian; founder of Universalist denomina¬ 
tion. Balmaceda, Jose Manuel, 1840-91, 
president of Chile. Balzac, Honore de., 1799- 
1850, Fr. novelist. Bancroft, George, 1800- 
91, Am. historian and diplomate; his 
“History of the United States” has been trans¬ 
lated into all the principal languages of Eurojie. 
Bancroft, Hubert Howe, 1832-. . . ., Am. 
historian. Baner (or Banier), Johan, 1595- 
1641, Sw. general. Banks, Nathaniel Prentiss, 
1816-1895, Am. general and politician. Bar- 
barossa, Hadher, 1476?-1546, Corsair king 
of Algiers. Barbarossa, see Frederick. 
Barbauld, Anna Letitia, 1743-1825, Eng. 
authoress. Barbour, John, 1320 ?-95? Scot, 
poet. Barclay de Tolly, Michael, Prince, 
1755-1818, Russian field-marshal. Barclay, 
Robert, 1648-90, Scot. Quaker author. Bar¬ 
ham, Richard Harris, 1788-1845, Eng. divine 
and humorist; “Ingoldsby Legends.” Bare- 

bone, Praise God, --1680, Eng. fanatic. 

Baring, Sir Francis, 1740-1810, Eng. capi¬ 
talist. Barlow, Joel, 1755-1812, Am. patriot 
and poet. Barnard, John G., 1815-82, Am. 
general and writer. Barmecides, Persian 
family, noted for tragic fate. Barneveldt, 
Johan van Olden, 1549-1619, Dutch states¬ 
man. Barnum, Phineas Taylor, 1810-91, Am. 
showman. Barr as, Paul Francois Jean Nicola, 
Count de, 1755-1829, Fr. statesman. Barrett, 
Lawrence (real name, Brannigan), 1838-92, 
Am. actor. Barrett, Wilson, 1846-. . . ., Eng! 
actor. Barry, James, 1741-1806, Ir. painter. 
Barri Cornwall, see Procter. Barthelemy 
Saint-Hilaire, Jules, 1805-. . . ., Fr. statesman 
and writer. Baxter, Richard, 1615-91, Eng. Dis. 
minister and writer. Bayard, Pierre du Terrail 
de, 1475-1524, Ir. warrior, “The cavalier 
without fear and without .eproach.” Bayle 
Pierre, 1647-1706, Fr. philosopher and critic! 
Bazaine, Francois Achille, 1811-88, Fr. general; 
m the Franco-German war he surrendered the 
fortress of Metz, with 173,000 men, 6,000 
officers, 50 generals and 3 marshals, and fled to 
England; court-martialed and sentenced to 
degradation and death, but sentence was com¬ 
muted to twenty years’ imprisonment; confined 
at the isle Sainte Marguerite, he escaped and 
settled in Madrid. Beaconsfield, Benjamin 
Disraeli, Earl of, 1804-80, Eng. statesman and 
novelist. Beaton (or Beatodn), David, Card- 
■mal, 1494-1546, primate of Scotland. Beattie 
James, 1735-1803, Scot, poet and philosopher. 
Beauharxais, Eugene d >, 1781-1824, Fr. gen- 





A DICTIONARY OF BIOGRAPHY 


105 


eral; son of Alexander de B. and Josephine, after¬ 
wards empress of France. Beaumont, Francis, 
1586-1615, Eng. dramatic writer; associate of 
1 John Fletcher. Beauregard, Peter Gustavus 
Tontant, 1816?-1893, Am. Confederate general, 
born in Louisiana; graduate of West Point; 
served in Mexico; commanded at Fort Sumter 
and at the first battle of Bull Bun; defeated at 
Shiloh by Grant, 1862; defended Charleston, 
1863. Becket, Thomas a, 1117-70, archbishop 
of Canterbury; high chancellor of England; 
having excommunicated two bishops for com¬ 
plying with the king’s will, he was assassinated 
by four barons of the royal household; canonized 
in 1172. Bede (the Venerable.), 673-735, Eng. 
monk and ecclesiastical writer. Bedford, John 
Plantagenet, duke of, 1390-1435, Eng. general; 
defeated by Joan of Arc. Beecher, Henry 
Ward, 1813-87, Am. divine and lecturer. 
Beecher, Lyman, 1775-1863, Am. divine; father 
of H. W. B. Beethoven, Ludwig von, 1770- 
1827, Ger. compose** and considered the greatest 
of musicians. Behring, Vitus, 1680-1742? 
Dan. navigator. Belisarius, 505?-65, Byzan¬ 
tine general. Belknap, George E., 1832-. . . . 
Am. rear admiral. Bell, Alexander Graham, 
1847-. . .., inventor of the Bell telephone; born 
in Scotland, but a resident of America. Bellamy, 
Edward, 1850-...., Am: author. Bellini, 
Vincenzo, 1802-35, It. composer. Belvedere, 
Andrea', 1646-1732, It. painter. Benedek, 
Ludwig von, 1804-78, Hungarian general. 
Benedict I., pope from 575 to 78; II., 684-85; 
III., 855-58; IV., 900-3; V., chosen pope 964, 
driven from Rome by Otho I., died at Hamburg 
965; VI., 972-74, killed by the people of Rome; 
VII., 975-984; VIII., 1012-24; IX., ascended 
the pontifical chair in 1034, but driven from 
Rome; X., 1058-59, deposed on account of being 
irregularly elected; XI., 1303-4; XII., 1334- 
42; XIII., 1724-30; XVI., 1740-58. Benedict 
1 XIII. (Pedro de Luna), 1334-1424, anti-pope, 
chosen at Avignon 1394, while Boniface IX. 
reigned at Rome; both deposed 1415 by council 
of Constance. Bennett, James Gordon, 1800- 
72, Scot.-Am. journalist. Benjamin, Park, 
1809-64, Am. journalist and poet. Bentham, 
Jeremy, 1748-i832, Eng. jurist and utilitarian 
philosopher. Benton, Thomas Hart, 1782-1858, 
Am. statesman; born at Hillsboro, N. C.; 
removed to Tennessee, where he studied law; 
commanded a regiment under Gen. Jackson; 
removed to St. Louis, where he published a 
political paper; elected to the U. S. Senate in 
1820, he continued a member of that body for 
30 years; defeated in 1850 by a division in 
Democratic party on slavery question; advocacy 
of a gold and silver currency during his second 
term in Senate earned for him sobriquet of 
“Old Bullion;” elected in 1852 to the House, 


he opposed the repeal of the Missouri Compro¬ 
mise; defeated for governorship of Missouri 
in 1856; favored Buchanan for the presidency 
in ojiposition to his son-in-law, Fremont. Ber- 
anger, Pierre Jean de, 1780-1857, Fr. lyric 
poet. Berg, Christen Paulsen, 1829-...., Dan. 
statesman. Beriot, Charles Auguste de, 1802- 
70, Belgian violinist and composer. Berkeley, 
George, 1684-1753, Ir. Protestant prelate and 
metaphysician; founder of the philosophy of 
idealism. Berlichingen, Gotz von (of the 
Iron Hand), 1480-1562, Ger. warrior. Berlioz, 
Louis Hector, 1803-69, Fr. composer. Berna- 
dotte, Jean Baptiste Jules, 1764-1844, marshal 
of France; king of Sweden and Norway as Carl 
XIV. Johan. Bernard, Saint, 1091-1153, Fr. 
ecclesiastic, canonized 1174; “the greatest of 
the monks;” abbott at Clairvaux, refusing 
ecclesiastical preferment, but exerting great 
power over Eurojio; preacher of the second 
Crusade. Bernard de Menthon, Saint, 923- 
1008, founder of the hospices of St. Bernard. 
Bernardo del Carpio, fi. 9th century; Sp. 
soldier. Bernhardt, Sara (Mme. Darnala), 
1844-...., Fr. actress. Bert, Paul, 1833-86, 
Fr. physician and politician. Bertiiier, Louis 
Alexandre, Prince of Wagram, 1753-1815, 
marshal of France. Berthollet, Claude Louis, 
1748-1822, Fr. chemist. Berwick, James Fitz- 
James, Duke of, 1660-1734, marshal of France; 
natural son of James II. of England. Besant, 
Walter, 1838-. . . ., Eng. novelist. Bessemer, 
Henry, 1813-. . . ., Eng. engineer and inventor 
of Bessemer process. Beust, Friedrich Ferdi¬ 
nand von, Count, 1809-86, Ger. statesman. 
Betsy B., pen name of Mrs. Mary Austin. Beza, 
Theodore, 1519-1605, Fr. Calviuistic theologian. 
Bichat, Marie Francois Xavier, 1771-1802, Fr. 
physiologist; the greatest physician of modern 
times and founder of general anatomy. Biddle, 
John, 1615-62, Eng. theologian; father of Eng¬ 
lish Unitarians. Biddle, Nicholas, 1786-1844, 
Am. financier. Bierstadt, Albert, 1829-82, Ger.- 
Am. landscape painter. Billings, Josh, see 
Shaw. Billings, William, 1746-1800, Am. music¬ 
al composer. Binney, Amos, 1803-47, Am. natur- 
ralist. Binney, Horace, 1780-1875, Am. lawyer. 
Birney, James G., 1792-1857, Am. politician. 
Bismarck-Schonhausen, Karl Otto, Prince, 
1815-...., German statesman; chancellor of 
the German empire; within ten years he 
“humbled the Austrian empire, destroyed the 
French empire, and established the German 
empire” ; retired 1880. Bissell, Wilson S., 
1847-...., Postmaster-General. Bjornson, 
Bjornstjerne, 1832-...., Norwegian poet and 
novelist. Black Hawk, 1767-1838, Am. Indian 
chief. Black, Jeremiah Sullivan, 1810-83, 
Am. jurist. Black, William, 1841-...., Scot, 
author. Blackburn, Joseph Clay Stiles, 1838- 









IOC 


A DICTIONARY OF BIOGRAPHY 


... ., Am. statesman. Blackmore, Richard 
Doddridge, 1825- ...., Eng. novelist. Black- 
stone, Sir William, 1723-80, Eng. jurist. 
Blackwood, William, 1776-1817, Scot, pub¬ 
lisher. Blaine, James Gillespie, 1830-93 (“ the 
Plumed Knight”); bora in Pennsylvania; 
removed to Maine, where he edited the Port¬ 
land Advertiser; served four terms in the leg¬ 
islature; in Congress from 1862 to 1876, and 
speaker for three years; prominent candidate 
for the Republican nomination for the presi¬ 
dency in 1876, 1880, 1892; chosen United 
States senator in 1877, but resigned to accept 
the secretaryship of state under Garfield; sec¬ 
retary of state under Harrison, but resigned 
just before the Republican convention of 
1892. Blair, Hugh, 1718-1800, Scot, divine 
and rhetorician. Blake, Robert, 1599-1657, 
Br. admiral; founder of England’s naval 
supremacy. Blake, William, 1757-1828, Eng. 
poet and artist. Blanc, Jean Joseph Louis, 
1813-83, Fr. journalist, historian and politician. 
Blatchfoed, Samuel, 1820-1893, justice U. S. 
Supreme Court. Blavatsky, Helena, 1831-91, 
theosophist. Blennerhasset, Harmon, 1770- 
1831, friend and accomplice of Aaron Burr. 
Blessington, Margaret, Countess of {nee 
Power), 1789-1849, beautiful and accomplished 
Irish lady. Blind, Carl, 1820-. . . ., Ger. radi¬ 
cal. Bloomfield, Robert, 1766-1823, Eng. poet. 
Blucher, Gebhard Lebrecht von (Marschall 
Vorwarts), 1742-1819, Prussian field-marshal; 
decided battle of Waterloo. Blumenthal, Leon¬ 
ard von, 1810-...., Prussian general and 
strategist. Boabdil, .... -1536 ?, last Moorish 

king of Granada. Boadicea, _-62, Br. queen. 

Bobadilla, Francisco de, fl. 1500, Span, admin¬ 
istrator; sent Columbus in chains to Spain. 
Boccaccio, Giovamii, 1313-75, It. novelist. 
Bodenstedt, Friedrich Martin, 1819-. . . ., Ger. 
poet and author. Boerxiaave, Herman, 1688- 
1738, Dutch physician and philosopher. 
Bogardus, Jtimes, 1800-74, Am. inventor. 
Boies, Horace, 1827-...., governor of Iowa. 
Boleyn, Ann, 1507 ?-36, second queen of Henry 
VIII. of England; beheaded. Bolingbroke, 
Henry St. John, Viscount, 1678-1751, Eng. 
author, orator and jiolitician. Bolivar, Simon, 
1783-1830, liberator of the South American col¬ 
onies. Bonaparte, Charles Louis Napoleon 
(Napoleon III.), 1808-73, son of Louis Bona¬ 
parte; emperor of the French; as claimant to 
throneof France, attempted in 1836 to take Stras- 
burg, but was banished; imprisoned in Havre 
1840 for an attempted insurrection at Boulogne, 
but escaped to England 1846; returning to 
France after revolution of 1848, he was elected 
president, gained support of the army, and, abol¬ 
ishing popular representation by the coup 
d'etat of 1851, was declared emperor; in 1853 he 


married Eugenie, Countess de Teba. Having 
surrendered at Sedan, after the decisive battle 
of the Franco-German war, he was deposed and 
retired to Chiselhurst, in England. Bonaparte, 
Jerome, 1784-1860, king of Westphalia, young¬ 
est brother of Napoleon I. Bonaparte, Joseph, 

1768- 1844, king of Sjiain, eldest brother of 
Napoleon I. Bonaparte, Louis, 1778-1846, king 
of Holland, brother of Napoleon I. Bonaparte, 
Lucien, Prince de Canina, 1775-1840, brother of 
Napoleon I. Bonaparte, Napoleon ( Napoleon I.), 

1769- 1821, emperor of the French and greatest 
of modern generals. Born at Ajaccio, Corsica. 
Attended military school 1779 to 1784. Entered 
army as sub-lieutenant in 1785, and in 1792 had 
risen to the rank of cajxtain of artillery. In 
1793 lie submitted a plan for the reduction of 
Toulon, held by the English and Spaniards, and 
was entrusted with its execution. His success 
won for him a commission as brigadier-general. 
In the spring of 1795, on the remodeling of the 
army, he was suspended, and placed upon half- 
pay, the reason given by the authorities being 
that he was too young to command the artillery 
of an army. In the fall, on the breaking out of 
an insurrection led by the National Guard, the 
convention recalled Napoleon, who gained a 
brdliant victory after a brief but bloody engage¬ 
ment. This virtually made him commander-in¬ 
chief of the army of the interior. In 1796 he 
was appointed to the command-in-chief of the 
army of Italy, and in the same year he married 
Josephine de Beauharnais. In his very first 
campaign Napoleon appeared a consummate 
general. In a few weeks he gained four vic¬ 
tories, conquered Lombardy and captured 
Mantua, almost annihilating three Austrian 
armies. He then turned his arms against the 
Pope, compelling him to pay 30,000,000 lires 
and 'surrender many valuable works of art. 
After defeating another Austrian army sent to 
Italy, Najxoleon concluded a treaty securing his 
success. In 1798 he was given command of a 
powerful expedition into Egypt, the intention - 
being to strike at the power‘of Great Britain, I 
and gained decisive victories over the Mame¬ 
lukes and Turkish auxiliaries. Returning to 
France he overthrew the Directory and was 
elected first consul. In 1800 he gained the great 
victory of Marengo. Made peace with England, 
1802, granted general amnesty, established 
public order, re-established the Catholic faith, 
and produced his Civil Code. Napoleon became 
emperor in 1804, and engaged in war with 
England, Russia, Sweden and Prussia. Divorced 
from Josephine in 1809, he married Maria 
Louise, daughter of the emperor of Austria, in 
1810. In 1812 occurred the ill-fated Russian 
campaign, Napoleon’s loss being estimated at 
450,000 men. Beaten at Leipzig, 1813, he 





A DICTIONARY OF BIOGRAPHY 


107 


made a disastrous retreat. In 1814 the allies 
entered Paris, compelled Napoleon to abdicate, 
and sent him to Elba, granting him the sover¬ 
eignty of that island, with a yearly pension of 
6,000,000 francs. Returning again to France, 
he was enthusiastically received and raised an 
army of about 125,000, but was completely 
defeated at Waterloo, 1815. He abdicated 
again, and, unable to carry out his intention of 
embarking for America, surrendered to the 
captain of a British man-of-war. Carried to the 
island of St. Helena, he died there in 1821. 
Bonaparte, Napoleon Joseph Charles Paul 
(Prince Napoleon), 1822-91, son of Napoleon 
I. and Maria Theresa. Bonaparte, Napoleon 
Francois Charles Joseph (Napoleon II.), 1811- 
32, son of Napoleon I. and Maria Theresa. 
Bonayentura, Saint, 1221-74, It. theologian. 
Bonheur, Rosa (or Rosalie), 1822-...., Fr. 
painter of animals. Boniface I., pope, ruling 
419-22; II., 530-2; III., elected 607 and died 
same year; IV., 608-15; V., 619-24,distinguished 
for his efforts to convert the Britons; VI., died 
in 805, fifteen days after election to the papacy; 
VII. (anti-pope), elected 974, during reign of 
Benedict VI., driven from Rome, but returned 
in 985, imprisoning John XIV., who is said to 
have been starved to death; died 985; VIII., 
1294-1303; IX., 1389-1404. Boniface, Wini¬ 
fred, Saint, ajaostle of Germany, 680-755? 
Bonnat, Leon Joseph Florentin, 1833. . . ., Fr. 
painter. Bonner, Edmund (Bloody Bonner), 
1490 ?-1569, bishop of London, noted for per¬ 
secution of Protestants. Bonnivard, Francois 
de, 1496-1570, hero of Byron’s “Prisoner of 
Chillon.” Boone, Daniel, 1735-1820?, Ameri¬ 
can pioneer; born in Pa., but removed in boy¬ 
hood to N.C.; visited Kentucky, hitherto unex¬ 
plored, in 1769, and emigrated to that State 
with his own and five other families in 1773. 
constructing a fort at Boonsborougli in 1775; 
captured by the Indians, he was adopted by 
them, but escaped and returned to the fort, 
which was shortly after attacked by Indians 
under the British flag; the fort was ably 
defended, two of Boone’s sons, however, being 
killed. Boone lost his lands in Kentucky in 
consequence of a defective title, and removing 
to Missouri, pursued the occupation of a hunter 
and trapper. Booth, Edwin,- 1833-93, son of 
Junius Brutus Booth; Am. tragedian. Booth, 
John Wilkes, 1835-65, son of Junius Brutus 
Booth, Am. actor; assassin of Abraham Lincoln; 
effected his escape, but was traced into Vir¬ 
ginia, where, refusing to surrender, he was shot. 
Booth, Junius Brutus, 1796-1852, Eng. tra¬ 
gedian. Booth, William, 1829. . . ., Eng. re¬ 
former; established “ Salvation Army ” iu 1865. 
Borgia, Cesare, Due de Valentinois, 1457-1507, 
natural son of Alexander VI., It. military leader; 


made cardinal in 1492, but afterwards secular¬ 
ized; notorious for cunning, perfidy and cruelty. 
Borgia, Francisco; see Francis, Saint. Borgia, 
Lucrezia, Duchess of Ferrara, . . . .-1523, sister 
of Cesare; distinguished for beauty and talents, 
and a patron of learning, but contemporaneous 
writers differ in their estimation of her char¬ 
acter. Borromeo, Carlo, Saint, 1538-84, It. 
cardinal. Borrow, George, 1803-81, Eng. 
author and traveler. Boscawen, Edward, 1711- 
61, Eng. admiral. Bossttet, Jacques Benigne, 
1627-1704, Fr. prelate and controversialist, and 
considered the greatest of Christian orators; 
first advocate of papal infallibility. Boswell, 
James, 1740-95, Scot, lawyer; biographer of 
Dr. Johnson. Bothwell, James Hepburn, Earl 
of, 1526?-77?, Scot, conspirator; husband of 
Queen Mary. Bottcher, Johann Friedrich, 
1682-1719, inventor of Dresden china. Bouci- 
cault, Dion, 1822-90, Ir.-Am. dramatist. 
Boulanger, Geo. Ernest Jean Marie, 1837-91, 
Fr. gen. Bouillon, Godfrey de, 1060?-1100, 
leader of first Crusade. Bourbaki, Charles 
DenisSauter, 1816-.. . ., Fr. general. Bourbon, 
famous French dynasty. Bourbon, Charles, 
Due de (Constable Bourbon), 1490-1527, Fr. 
general; a prominent character in Byron’s “The 
Deformed Transformed.” Bourdaloue, Louis, 
1632-1704, Fr. Jesuit orator. Bourne, Hugh, 
1772-1852, Eng. founder of Primitive Metho¬ 
dism. Bowditch, Nathaniel, 1773-1838, Am. 
mathematician. Bowdoin, James, 1727-90, Am. 
statesman. Bowles, Samuel, 1826-78, Am. 
journalist. Bowles, William Lisle, 1762-1850, 
Eng. poet. Boyce, William, 1710-79, Eng. 
organist and composer. Boydell, John, 1719- 
1804, Eng. engraver and publisher. Boyesen, 
Hjalmar Hjorth, 1848-...., Nor. author in 
America. Boyle, Robert, 1626-91, Ir. philoso¬ 
pher and philanthropist. Bozzaris, Marcos, 
1790-1823, patriotic leader in Greek war for 
independence. Braddock, Edward, 1715 ?-55, 
Eng. general in America; killed by Indians. 
Braddon, Mary Elizabeth, 1837-...., Eng. 
novelist. Bradford, William, 1590-1657, gov¬ 
ernor of Plymouth colony. Bradford, William, 
1660-1752, first printer in Pennsylvania. Brad- 
laugh, Charles, 1834-91, Br. statesman. Brad¬ 
ley, Joseph P., 1813-92, Am. jurist. Bradstreet, 
John, 1711-74, Am. major-general. Bragg, 
Braxton, 1815-76, Confederate general. Brahe, 
Tycho, 1545-1601, Sw. astronomer. Brainerd, 
David, 1718-47, Am. missionary. Brandt, 
Joseph (Thayendanega), 1742-1807, half-breed 
chief of the* Mohawks. Breckinridge, John 
Cabell, 1821-75, Am. statesman and Confederate 
general; born in Kentucky; vice-president 
1857-61; Democratic candidate for presidency 
in 1860; elected to U. S. Senate in 1861, but 
resigned to enter the Confederate army; Con- 












103 


A DICTIONARY OF BIOGRAPHY 


federate secretary of war, 1865. Breitman, 
Hans, pen name of Charles G. Leland. Bremek, 
Fredrika, 1802-65, Sw. novelist. Brentano, 
Clemens, 1777-1842, Ger. novelist and poet. 
Brenghel, Jan, 1569-1825, Flemish painter. 

Brewer, David J., 1837-__ justice U. S. 

Supreme Court. Brewster, Sir David, 1781- 
1868, Eng. optician and physicist. Brian Boru 
(or Boroihme), 926-1014, king of Ireland. 
Bridget, Saint, 1302-73, patron saint of Ire¬ 
land. Bridgman, Laura, 1829-89, Am. blind 
deaf-mute, noted for mental acquirements. 
Bright, John, 1811-89, Eng. statesman and 
orator. Bright, Richard, 1789-1858, Eng. phys¬ 
ician. Brillat-Savarin, Anthelme, 1755-1826, 
Fr. author. Brogeie, Charles Jacques Victor 

Albert, Due de, 1821-__ Fr. statesman and 

writer. Bronte, Charlotte (Currer Bell), 1816- 
55, Eng. novelist. Brooks, James, 1810-73, 
Am. journalist. Brooks, Phillips, 1835-93, Am. 
clergyman. Brougham, Henry, Lord, 1779- 
1868, Br. author, statesman and orator. Brown, 

Henry B., 1836--, justice U. S. Supreme 

Court. Brown, John, Captain, 1800-59, born 
in Connecticut; a tanner by trade; removed to 
Kansas and became prominent as an abolition¬ 
ist; gained the title of “ Ossawatomie ” by a 
victory, in 1856, over a company of Missourians 
vastly exceeding his own force in number; in 
pursuance of a plan for the invasion of Virginia, 
he surprised Harper’s Ferry in 1859, and took 
the arsenal and armory and forty prisoners; 
attacked the next day by U. S. marines and 
the Virginia militia, two of his sons and most of 
his company of twenty men were killed, and he 
himself wounded and taken prisoner; lie was 
tried and hanged at Charlestown, Virginia. 
Brown, John Young, 1835...., governor of 
Kentucky. Brown, Thomas, 1778-1820, Scot, 
metaphysician. Brown-Sequard, Charles Ed¬ 
ouard, 1818. . .., Fr. physiologist. Browne, 
Charles F. (Artemus Ward), 1835-67, Am. 
humorist. Browne, Sir Thomas, 1605-82, Eng. 
physician, philosopher and author. Browning, 
Elizabeth Barrett, 1809-61, wife of Robert 
Browning; Eng. poetess: “Aurora Leigh,” 

“ Casa Guidi Windows.” Browning, Robert, 
1812-89, Eng. poet: “ The Ring and the Book,” 
“Strafford,” “Men and Women,” “ Fifine at 
the Fair,” “A Soul’s Errand.” Browndow, 
William Gannawny (Parson Brownlow), 1805- 
77, Am. politician. Brownson, Orestes Augustus, 
1803-76, Am. theologian. Bruce, Robert, 1247- 
1329, the greatest of the kings of Scotland; 
defeated Edward II. at Bannockburn, in 1314. 
Brummel, George Bryan (Beau Brummel), 
1778-1840, Eng. man of fashion. Brunnel- 
leschi, Filippo, 1377-1444, It. architect and 
sculptor. Bruno, Saint, 1040?-1191, Ghr. 
founder of the Carthusians. Brutus, Lucius 


Junius, £1. 500 B.C., Rom. patriot. Brutus, 
Marcus Junius, 80-36 B.C., one of Caesar’s 
assassins; committed suicide after defeat at 
Phillippi. Bryant, William Cullen, 1794-1878, 
Am. poet and journalist; born in Massachusetts; 
entered Williams College, read law, and was 
admitted to the bar in 1816; published 
“ Thanatopsis ” in 1816; became editor of the 
New York Evening Post in 1826. Bryce, 
James, 1838-...., Eng. writer. Buchanan, 
George, 1506-82, Scot, historian and poet. 
Buchanan, James, 1791-1868, fifteenth presi¬ 
dent of the United States; born in Pennsyl¬ 
vania; admitted to the bar, 1812; member of 
Congress, 1821-31; minister to Russia, 1832-4; 

U. S. senator, 1834-5; secretary of state, 1845-9; 
minister to England, 1853-6; signed Ostend 
Manifesto, 1854; president, 1857-61; in his last 
message, President Buchanan censured the 
Northern people for the imminent disruption of 
the Union, holding that neither the executive 
nor Congress had power to coerce a state. 
Buckland, William, 1784-1856, Eng. geologist. 
Buckle, Henry Thomas, 1822-62, Eng. his¬ 
torian. Buddha (or Boodha), Gautama, 624- 
523 B.C., Hindoo reformer; founder of Bud¬ 
dhism. Buell, Don Carlos, 1818?-_, Am. 

general. Bueeon, Georges Louis Leclerc de, 
Comte, 1707-88, Fr. naturalist and philosopher. 
Bull, Ole Bornemann, 1810-82, Norwegian 
pianist. Bulow, Bernhard Ernst von, 1815- 
...., Ger. statesman. Bclow, Hans Guido 
von, 1830-. . . ., Ger. pianist. Bulwer-Lytton, 
Edward George Earle Lytton, Baron Lytton, 
1805-73, Eng. novelist. Bulwer-Lytton, Ed¬ 
ward Robert, Earl of Lytton (Owen Mere¬ 
dith), 1831-91, son of preceding, En«\ 
poet. Bulwer, Sir Henry Lytton Earle, 
1804- 72 , Eng. author and diplomatist. Bunsen, 
Christian Karl Josias von, Baron, 1791-1860, 
Ger. philologist and diplomatist. Bunyan, John! 
1628-88, Eng. author; the son of a tinker, he 
follow ed that vacation and led for many years a 
wandering life; served in the Parliamentary 
army; joined the Anabaptists in 1654, and in I 
1655 became a Baptist minister; sentenced to 
transportation on a charge of promoting sedi¬ 
tious assemblies, but sentence not enforced; 
was, however, imprisoned for more than twelve 
years, and during that time wrote his “Pil¬ 
grims Progress.” Burckhardt, Johann Lud- 
1784-1817, Swiss traveler. Burdett- 
Coutts, Angela Georgina, Baroness, 1814-. . . ., 
Eng. philanthropist. Burger, Gottfried August, 
1748-94, Ger. poet. Burgoyne, John, 1730-92! 
Liit. geneial and dramatist; surrendered at 
Saratoga. Burke, Edmund, 1730-97, Ir. orator, 
statesman and writer; prominent as the ablest 
member of the Commons to oppose the min¬ 
istry’s American policy; impeached Warren 









A DICTIONARY OF BIOGRAPHY 


109 


Hastings in 1788. Burke, Thomas N., 1830-83, 
Ir. Dominican orator. Burleigh, William 
Cecil, Lord, 1520-98, Eng. statesman. Bur- 
i lingame, Anson, 1822-70, Am. diplomatist. 
Burns, Robert, 1759-96, Scot, lyric poet; born 
at Ayr; the son of a poor farmer; worked hard 
on his father’s farm and had little opportunity 
I for education; began rhyming at 16, and studied 
mensuration and surveying; his poems brought 
him into society, where he acquired dissipated 
habits; formed a liaison in 1785 with Jean 
Armour, whom he married 1788; intended to 
emigrate, but the popularity of his poems, pub¬ 
lished in full 1787, induced him to remain in 
Scotland; he afterward became an officer of the 
excise. Burnside, Ambrose Everett, 1824-81, 
Am. general. Burr, Aaron, 1756-1836, Am. 
statesman and lawyer. In 1800 Burr and Jef¬ 
ferson were the Democratic candidates for presi¬ 
dent and vice-president; receiving the same 
number of votes, the House gave the higher 
office to Jefferson. Burr’s course in endeavoring 
to supplant Jefferson cost him the regard of his 
party. Unsuccessful as candidate for governor 
of New York in 1804, Burr attributed his defeat 
to Alexander Hamilton, whom he killed in a 
duel. After the expiration of his term as vice- 
president, Burr was tried for treason, charged 
with the subversion of federal authority, and 
with raising an expedition for the conquest of 
Mexico, but acquitted. Burritt, Elihu (the 
Learned Blacksmith), 1810-79, Am. scholar, 
journalist, lecturer and reformer; the son of a 
shoemaker, and apprenticed to a blacksmith, he 
devoted all his spare time to study, and eventu¬ 
ally mastered eighteen languages. Bur¬ 
roughs, John, 1837-. ..., Am. author. Burton, 
Sir Richard Francis, 1821-90, Ir. traveler in 
Africa. Burton, Robert, 1576-1640, Eng. 
philosopher. Bushnell, Horace, 1802-76, Am. 
divine. Bctler, Benjamin Franklin, 1818-93, 
Am. politician, lawyer and general; born in 
New Hampshire; military governor of New 
Orleans in 1862, ruling with vigor and efficiency 
and preserving the city from the yellow fever; 
went to Congress as a Republican in 1866, and 
was re-elected for several terms; elected gov¬ 
ernor of Massachusetts in 1882 by the Demo¬ 
crats, but defeated for the same office a year 
later. Butler, Samuel, 1612 ?-80, Eng. poet. 
Byron, George Gordon Noel, Lord, 1788-1824, 
Eng. poet. In 1815 he married Anne Isabel 
Milibank, but separated from her and left Eng¬ 
land in 1816; in Italy he formed a liaison with 
the beautiful Countess Guiccioli; espousing the 
cause of the Greeks in their struggle for liberty, 
he left for Greece in 1823, and died the follow¬ 
ing year at Missolonghi from the effects of 
exposure while preparing for the siege of 
Lepanto. 


G ABOT, George, 1751-1823, pres. Hartford 
convention. Cabot, John, .... -1498 ?, 
Venetian navigator in service of England; 
discovered North American continent 1497. 
Cabot, Sebastian, 1477?-1557, son of pre¬ 
ceding; Eng. navigator. Cade, John (Jack 
Cade), ....-1450, Ir. rebel. Cadwalader, 
George, ....-1879, Am. general. Cadwalader, 
John, 1743-86, Am. general. Gedmon, ....- 
680?, Anglo-Saxon poet. Gesar, Caius Julius, 
100-44 B.C., the greatest of Roman generals. 
Elected consul 60 B.C.; formed a secret alliance 
with Pompey and Crassus known as the first 
triumvirate. It is said that during his Gallic 
wars a million of men were slain, eight hundred 
cities and towns captured and three hundred 
tribes subdued. Pompey having become his 
enemy through jealousy, Caesar crossed the 
Rubicon 49 B.C., and in a short time became 
master of Italy; having conquered all his 
enemies, and subdued Spain and Africa, he was 
made perpetual dictator, and received from the 
senate the title of Imperator. Although beloved 
by the masses, the patricians feared and hated 
him, and the result of a conspiracy of Cassius, 
Brutus and others was his assassination. 
Cagliari, Paolo (Paul Veronese), 1530?-88, It. 
painter. Cagliostro, Alexandra (Joseph Bal- 
samo), 1743-95, It. impostor and adventurer, 
physician and alchemist. Calderon de la 
Barco, Don Pedro, 1600-83, Sp. poet and 
dramatist. Calhoun, John Caldwell, 1783-1850, 
Am. statesman; born in South Carolina; elected 
to Congress 1810; secretary of war, 1817; vice- 
president, 1825-32, resigning to enter the 
Senate; secretary of state, 1844; returned to the 
Senate 1845; Calhoun was an avowed cham¬ 
pion of slavery and States’ rights. Caligula, 
Caius Caesar, 12-41, emperor of Rome; cruel 
and sensual; built a temple to himself; assassi¬ 
nated. Calvert, Cecilius, second Lord Balti¬ 
more, ....-1676, first proprietor of Maryland, 
residing in England. Calvert, George, first 
Lord Baltimore, 1582 ?-1632, father of preced¬ 
ing; founder of Maryland. Calvert, Leonard, 
1606?-47, brother of Cecilius; first governor of 
Maryland. Calvin, John, 1509-64, Fr. theolo¬ 
gian; established Presbyterian form of church 
government; the fundamental principle of his 
theology is that of predestination to eternal 
happiness or misery by the absolute decree of 
God. Cambaceres, Jean Jacques Regis de, 
1757-1824, Fr. statesman. Cambyses, . .. .-522 
B. 0., king of Persia; conqueror of Egypt. 
Cameron, Richard, .... -1680, Scot. Covenanter. 
Cameron, Simon, 1799-1889, Am. politician. 
Camoens, Luis, 1517-79, Portuguese poet. 
Campbell, Alexander, 1788-1866, Ir. founder 
of the denomination of “ Christians,” or “ Dis¬ 
ciples of Christ.” Campbell, Colin, Lord Clyde, 



















110 


A DICTIONARY OF BIOGRAPHY 


1792- 1863, Br. general. Campbell, John, Lord, 
1779-1861, chancellor of England. Campbell, 
Thomas, 1777-1844, Scot. poet. Campos, 
Martinez, 1830-. . . ., Sp. general. Canby, 
Edward Richard Sprigg, 1819-73, Am. general. 
Canisius, Petrus (De Hondt), 1521-97, Dutch 
Jesuit theologian. Canning, George, 1770-1827, 
Eng. statesman and orator. Canova, Antonio, 
1757-1822, It. sculptor. Canrobert, Francois 
Certain, 1809-. . . ., Fr. marshal. Canute II., 
990-1035, king of Denmark; conqueror of Eng¬ 
land. Capet, Hugh, 940?-996, founder of the 
Capetian dynasty. Capriyi de Caprara de 
Montecuculi, Georg Leo von, 1831-...., 
Bismarck’s successor as chancellor of the Ger¬ 
man empire. Caracalla, 188-217, Emperor of 
Rome, noted for cruelty. Carey, Henry Charles, 

1793- 1879, Am. political economist. Carleton, 
Will, 1845-. ..., Am. poet. Carleton, William, 

1794- 1869, Ir. novelist. Carlisle, John G., 
1829-...., Am. statesman. Carlos, Don, Duke 
of Madrid, 1848-. . . ., claimant to Spanish 
throne; nephew of Charles YI. Carlyle, 
Thomas, 1795-1881, Scot, essayist, biographer 
and historian. Carnarvon, Henry Howard 
Molyneux Herbert, third Earl of, 1831-...., 
Eng. statesman. Carolus Duran (real name, 
Charles Auguste Emile Durand), 1837-...., 
Fr. painter. Carroll, Charles, 1737-1832, Am. 
patriot. Cartier, Jacques, 1494-1555?, Fr. 
navigator. Cartwright, Edmund, 1743-1823, 
Eng. inventor. Cary, Alice, 1822-70, Am. 
poetess. Casas, Bartolome de las, 1474-1566, 
Sp. missionary and historian. Casaubon, Isaac, 
1559-1614, Swiss scholar and critic. Casimir I., 

.. . .-1058, king of Poland; II., 1137-94; III., 

... .-1370; IV., 1425-92; V., 1609-72. Cass, 
Lewis, 1782-1866, Am. statesman and diplo¬ 
matist. Cassagnac, Paul de, 1843-__ Fr. 

journalist. Castelar y Rissol, Emilio, 1832- 
...., Sp. republican orator, essayist and states¬ 
man. Castlereagh, Robert Stewart, Viscount, 
1769-1822, second marquis of Londonderry; Br. 
statesman, prominent in suppressing the Irish re¬ 
bellion of 1798; committed suicide. Castro, Joan 
de, 1500-48, Portuguese general and navigator. 
Catherine, Saint, 1347-80, It. nun at Siena; 
mediator between the rival popes in the great 
schism. Catherine I., 1682-1727, empress of 
Russia; succeeded to the throne on death of her 
husband, Peter the Great; II., 1729-96, notori¬ 
ously immoral. Catherine op Aragon, 1486- 
1536, queen of Henry VIII. of England; 
divorced. Catherine de Medici, 1510-89, 
queen of Henry II. of France; opponent of the 
Huguenots. Catiline, Lucius Sergius, 108?- 
62 B.C., Rom. conspirator. Cato, Dionysius, 
fl. 3d century, Latin poet. Cato, Marcus 
Portius (the Elder), 234-149 B.C.,Rom. states¬ 
man and author. Cato, Marcus Portius (the 


Younger), 95-46 B. C., opponent of Caesar; 
famed for purity and nobility; committed suicide. 
Catullus, Caius Vallerius, 77?-45? B.C., Latin 
poet. Cavaignac, Louis Eugene, 1802-57, Fr. 
general. Cavour, Camillo Benso di, 1818-61, 
first prime minister of the kingdom of Italy. 
Caxton, William, 1412 ?-92, Eng. scholar and 
merchant; introduced printing into England. 
Cecil, William, Lord Burleigh, 1520-98, lord 
treasurer of England. Cecilia, Saint, 11. 2d 
century, Rom. martyr; patroness of music. 
Cenci, Beatrice, 1583 ?-99, “ the beautiful parri¬ 
cide;” Roman lady, famous for beauty and 
tragic fate. Cervantes Saavedra, Miguel de, 
1547-1616, Sp. novelist. Cesnola, Louis Palma 
di, 1832-.. . ., born in Italy; colonel io U. S. 
army during the civil war; appointed 1865 
consul to Cyprus, and became famous for his 
excavations in that island. Chailltt, du, 
Paul Belloni, 1835-...., Fr.-Am. traveler. 
Chalmers, Thomas, 1780-1847, Scot, divine. 
Chamberlain, Joseph, 1836-. ..., Eng. states¬ 
man. Chambers, William, 1800-83, Scot, 
editor and publisher. Chamisso, Adelbert 
von, 1781-1838, Ger. traveler. Champollion, 
Jean Francois, 1791-1832, Fr. Egyptologist. 
Channing, William Ellery, 1780-1842, Am. 
divine. Chapin, Edwin Hubbell, 1814-81, Am. 
divine. Charlemagne (Charles the Great, or 
Charles I.), 742-814, emperor of Germany and 
founder of the kingdom of the Franks (now 
France); crowned emperor of the west, with 
the title of Caesar Augustus, by Pope Leo III., 
800; the most powerful and enlightened mon¬ 
arch of his time; his empire extended from the 
Elbe to the Ebro, and from Calabria to Hun¬ 
gary; first of the Carlovingian dynasty. 
Charles II. (the Bald—CharlesII. of France), 
823-77, emperor of Germany; invaded Italy 
and was crowned emperor; III. (the Fat), 832 ?- 
88 ; IV., 1316-78, emperor of Germany and 
king of Bohemia; V., 1500-58, emperor of Ger¬ 


many; king of Spain as Charles!.; in 1521, 
summoned the Diet of Worms to check the 
progress of Luther’s doctrines; in 1527, war¬ 
ring with Francis I. of France and Pope Clem¬ 
ent VII., Rome was sacked and the pope made 
prisoner; convened the Diet of Augsburg to 
suppress the reformation, but, the Protestants 
having united, liberal terms were granted them; 
in 1535, defeated Barbarossa and captured 
Tunis, liberating thousands of Christian slaves; 
defeated in 1552 by the Protestant forces under 
Maurice of Saxony, he signed the treaty of 
Passau, establishing the Protestant church'on a 
firm basis; three years later he retired to the 
monastery of St. Yuste; VI., 1685-1740; VII. 
(Karl Albrecht), 1697-1745. Charles II. (the 
Bald—Charles II. of Germany), 823-77, king 
of France; IV., 1294-1328; V., 1337-80; VI., 


( 

















A DICTIONARY OF BIOGRAPHY 


111 






1368-1422, became insane 1392; VII., 1403-61, 
expelled the English; IX., 1550-74; X., 1757- 
1836. Charles I. (Charles Stuart), 1600-49, 
king of England; executed after attempting to 
subdue his rebellious subjects; II., 1630-85, 
witty, but careless and voluptuous; the habeas 
corpus act was passed during his reign. 
Charles I. (Charles V. of Germany), 1500-58, 
king of Spain; II., 1661-1700; III., 1716-88; 
IV., 1748-1819. Charles IX., 1550-1611, king 
of Sweden; X. (Gustavus), 1622-60; XII., 
1682-1718, ascended the throne in 1697; a 


league being formed against him by Russia, 
Denmark and Poland in 1700, he* besieged 
Copenhagen, forced Denmark to make peace, 
and beat the Russians; he then invaded Poland, 
compelling King Augustus to resign; invading 
Russia, he was badly defeated at Pultowa; he 
fled to Turkey, but soon returned; marching 
into Norway, he was killed at the siege of 
Frederickshall; XIII., 1748-1818; XIV. (Ber¬ 
nadette), 1714-1844; XV., 1826-72, king of 
Sw r eden and Norway. Charles Edward 
Stuart (the Young Pretender), 1720-88. Eng. 
prince. Charles the Bold, 1433-77, duke of 
Burgundy. Charles Martel, 694?-741, king 
of the Franks. Charlotte, 1840-. .... ex-em¬ 
press of Mexico; wife of Maximilian. Chase, 
Salmon Portland, 1808-73, Am. statesman and 
jurist. Chateaubriand, Francois Auguste de, 
Viscount, 1768-1848, Fr. author. Chatham, 
William Pitt, Earl of (the Great Commoner), 
1708-78, Eng. statesman and orator; opposed 
taxation of American colonies. Chatterton, 
Thomas, 1752-70, Eng. literary impostor. 
Chaucer, Geoffrey, 1340?-1400, Eng. poet; 
“ Father of English poetry.” Cheever, George 
Barrelle, 1807-90, Am. divine. Cheke, Sir 
John, 1514-57, Eng. scholar. Chenier, Andre 
Marie de, 1762-94, Fr. poet. Cherbuliez, 
Victor, 1832-...., Fr. novelist. Cherubini, 
Maria Luigi, 1760-1842, It. composer. Ches¬ 
terfield, Philip Dormer Stanhope, Earl of, 
16 94-1773, Eng. orator and wit; distinguished 
as a man of fashion. Ciiitty, Joseph, 1776- 
1841, Eng. jurist. Choate, Rufus, 1799-1859, 
Am. lawyer and statesman. Choiseul, Etienne 
Francois de, 1719-85, Fr. statesman. Choris, 
Louis, 1795-1828, Russian painter and traveler. 
Christian (or Cliristiern) I., 1425-81, king of 
Denmark; II., 1481-1556, called “The Hero of 
the North;” III., 1503-59; IV., 1577-1648; V., 
1646-99; VI., 1699-1746; VII., 1749-1808; 

VIII., 1786-1848; IX., 1818-_ Christina, 

1629-89, queen of Sweden; daughter of Gus¬ 
tavus Adolphus; learned and eccentric; abdi¬ 
cated, 1654. Chrysippus, 280-207 B.C., Gr. 
stoic philosopher. Chrysostom, John, Saint, 
350?-407, Gr. father of the church. Church, 
Frederick Edwin, 1826-,.,., Ain. painter. 


Churchill, Charles, 1731-64, Eng, satirist. 
Churchill, Randolph Spencer, Lord, 1849- 
. ..., Eng. statesman. Cibber, Colley (James 
Rees), 1671-1757, Eng. actor and dramatist. 
Cicero, Marcus Tullius, 106-43 B.C., Rom, 
author, statesman and orator; the greatest 
critic of antiquity; while consul, suppressed 
the conspiracy of Catiline; exiled 58 B.C., but 
recalled; was an adherent of Pompey, but en¬ 
joyed the favor of Julius Ciesar; killed by the 
soldiers of Antony; as an orator, Cicero is 
regarded second only to Demosthenes. Cid 
Campeador (Ruy Diaz de Bivar), 1040 ?-99, 
Castilian hero. Cimon, 510-449 B.C., Athenian 
general and statesman. . Cincinnatus, Lucius 
Quintus, 520-438 B.C., Rom. patriot and dicta¬ 
tor; elected consul while cultivating a farm, hav¬ 
ing lost his property; conquered the iEqui; twice 
chosen dictator, and at the expiration of each 
term of office he returned to the plow\ Clarke, 
Adam, 1762-1832, Irish Methodist Bible com¬ 
mentator. Clara Belle, pen name of Mrs. Wm. 
Thomson, deceased; now name of a news syn¬ 
dicate. Claude Lorraine, 1600-82, Fr. painter. 
Claudian (Claudius Claudianus), 365?-408?, 
Latin poet. Claudius (Tiberius Claudius 
DrususNero), B.C. 10-54 A.D., Rom. emperor; 
invaded Britain. Claudius, Marcus Aurelius, 
214-70, Rom. emperor. Clay. Henry, 1777- 
1852, Am. statesman and orator; “The Great 
Pacificator.” Born in Virginia; removed to 
Kentucky, 1797; practiced law; elected to 
Kentucky legislature in 1804, and two years 
later chosen to fill a short term in the U. S. 
Senate; re-elected to the Senate 1809, and to 
the House of Representatives 1811, of which 
body he was made speaker; re-elected speaker 
1813; signed treaty of Ghent 1815; re-elected 
speaker four times; in 1824, he was one of four 
candidates for the jiresidency; when the election 
devolved on the House, his influence decided 
the contest in favor of Jackson; a bloodless 
duel between Clay and Randolph, in 1826, was 
the result of charges against Clay growing out 
of this election; re-elected to the Senate in 1831 
for six years; in 1832, defeated for the presi¬ 
dency as the candidate of the anti-Jackson 
party; again elected to the Senate 1836, but 
resigned 1842; Whig candidate for the presi¬ 
dency in 1844; \*e-elected senator 1848. To Clay 
is due the credit for the “Missouri Compro¬ 
mise,” believed to have postponed for ten years 
the civil wa.r. Clemens, Samuel Langliorn 
(Mark Twain), 1835-...., Am. humorist. 
Clement I., 30?-100, pope; IV., ... .-628; V., 
1264?-1314; VII. (Giulio de Medici), 1475?- 
1534; VIII., 1605; XL, 1649-1721; XIV., 
1705-74. Clement of Alexandria, 150 ?-220 ?, 
father of the church. Cleon, .... -422 B.C., 
Athenian demagogue and general. Cleopatra, 









112 


A DICTIONARY OF BIOGRAPHY 


69-30 B.C., queen of Egypt; noted for beauty 
and accomplishments. Cleveland, Stephen 
Grover, 1837-...., Am. statesman; born at 
Caldwell, N. J., the son of a Presbyterian min¬ 
ister, who removed to Fayetteville, N. J., in 
1840; first worked in a country store, secured 
an education and became a teacher in the N. Y. 
Blind Asylum; studied law in Buffalo; admit¬ 
ted to the bar, 1863, and became assistant dis¬ 
trict attorney, afterwards sheriff; mayor of 
Buffalo, 1881, and then elected governor of 
New York by 192,000 majority; elected presi¬ 
dent in 1884, and again in 1892; married Miss 
Frances Folsom June 2, 1886. Clinton, De 
Witt, 1769-1828, Am. statesman. Clinton, 
George, 1739-1812, vice-president of the U. S. 
Clinton, Sir Henry, 1738-95, Eng. general in 
America. Clive, Robert, Lord, 1725-74, Eng. 
general and fouuder of British empire in India. 
Clootz, Jean Baptiste, Baron (Anacharsis 
Clootz), 1753-94, Prussian traveler and Fr. 
revolutionist; guillotined. Clough, Arthur 
Hugh, 1820-61, Eng. poet. Clovis (or Chlod- 
wig), 465-511, king of the Franks; conqueror 
of Gaul. Cluseret, Gustave Paul, 1823-. ..., 
Fr. general in America, and revolutionist in 
France and Switzerland. Cobbett, William, 
1762-1835, Eng. political writer. Cobden, 
Richard, 1804-65, Eng. statesman and econo¬ 
mist. Cody, William, 1832-...., Am. scout; 
originator of the “Wild West” show. Coke 
(or Cook), Sir Edward, 1552-1633, Eng. jurist. 
Colbbrt, Jean Baptiste, 1619-83, Fr. states¬ 
man. Cole, Thomas, 1801-48, Eng. landscape 
painter. Coleridge, Samuel Taylor, 1772- 
1834, Eng. poet. Colfax, Schuyler, 1823-85, 
Am. politician; vice-president. Coligny, Gas- 
pard de, 1517-72, Fr. admiral; leader of the 
Huguenots; killed in massacre of St. Bartholo¬ 
mew. Collier, Jeremy, 1650-1726, Eng. 
theologian. Colonna, Vittoria, 1490-1547, It. 
poet. Colquhoun, Archibald Ross, 1848-. ..., 
Br. explorer. Colt, Samuel, 1814-62, Am. in¬ 
ventor of revolving pistol. Colu.uba, Saint, 
521-97, the apostle of Caledonia. Columbus, 
Christopher (It.: Cristoforo Colombo. Sp.: 
Cristoval Colon), 1436-1506, Genoese navi¬ 
gator; became a sailor at 14; studied mathe¬ 
matics at the University of Pavia; removed to 
Lisbon at the age of thirty; was employed in 
several expeditions to the west coast of Africa; 
meditated reaching India by a western route, 
and unsuccessfully solicited the aid of John II. 
of Portugal; but finally Ferdinand and Isabella 
of Spain furnished him two small vessels, and 
another was added by the efforts of friends; 
with one hundred and twenty men he set sail 
from Palos, August 3, 1492, and discovered the 
island of San Salvador, October 12 of same 
year; supposing that he had reached India, he 


called the natives Indians; after visiting Cuba 
and Hayti, he returned to Spain, where he was 
received triumphantly; in 1493 he again sailed 
across the Atlantic, this time with seventeen 
ships, and discovered Jamaica and Porto Rico; 
in 1498 he made his third voyage, with six ves¬ 
sels, discovering the mainland at the mouth of 
the Orinoco; in 1499, complaints having been 
made to the court of the conduct of Columbus 
at Hispaniola, he was carried to Spain in 
chains by Francisco de Bobadilla; Columbus’ 
last voyage to America was made in 1502, to 
Honduras; he died neglected. Comonfort, 
Ignacio, 1810 ?-63, president of Mexico. Comte, 
Auguste, 1798-1857, Fr. philosopher. Conde, 
Louis II., Prince de, 1621-86, Fr. general; vic¬ 
torious over the Spaniards at Rocroi, 1643, and 
over the Germans at Nordlingen, 1645; again 
defeated the Spanish at Lens in 1648, almost 
annihilating their infantry, previously regarded 
invincible; seeking revenge'for having been im¬ 
prisoned by the orders of Mazarin or the queen, 
he warred against the government, and next 
entered the service of Spain; returned to 
France in 1659, and defeated William of 
Orange in 1674. Confucius, or Kong-foo-tse, 
551-478 B.C., Chinese philosopher; the son of 
a soldier, he was raised to the rank of mandarin 
at 19; commenced public teaching at 22; be¬ 
came, in 499 B.C., minister of crime, and soon 
after retired from public life, devoting his time 
to study, travel and the dissemination of his 
doctrines. The philosophy of Confucius relates 
to the present life only; he placed great im¬ 
portance upon the outward forms of politeness, 
being the first to enunciate, in substance, the 
golden rule; his influence has been enormous, 
his teachings affecting two-thirds of humanity 
for twenty-three centuries. Congreve, Sir Wil¬ 
liam, 1772-1828, Eng. engineer. Congreve, 
William, 1670-1729, Eng. dramatist. Conk- 
ling, Roscoe, 1829 88, Am. statesman, lawyer 
and orator. Conrad I, ....-918, emperor of 
Germany; II., ....-1039; III., 1093-1153; 
IV., 1228-54; V., 1252-68. Conscience, Hen- 

<1 t’l lr 1 Flormoli Cr\\TDm a xtc» T t 


drik, 1812-83, Flemish novelist. Constans I, 
320?-50, emperor of Rome; II., 630-68. Con 
stantine I. (the Great), 272-377, emperor of 
Rome; embraced Christianity, and transferred 
his court from Rome to Byzantium, thenceforth 
called Constantinople. Conti, Francois Louis 
de, Prince, 1664-1709, Fr. general. Conway, 
Moncure Daniel, 1832-. ..., Am. author. Cook, 
Eliza, 1817-. ..., Eng. poetess. Cook, James, 
1728-79, Eng. discoverer; killed by natives 
in Sandwich Islands. Cooke, George 
Frederick, 1755-1812, Eng. actor. Cooper, 
Sir Astley Paston, 1768-1841, Eng. physician. 
Cooper, James Fenimore, 1779-1851, Am. nov 
elist. Copernicus (Kopernik), Nicholas, 1473- 














A DICTIONARY OF BIOGRAPHY 


118 


1543, Ger. astronomer; father of modern 
astronomy; disproved the Ptolemaic theory; in 
his great work, “ The Revolution of the Celes- 
1 tial Orbs,” the first copy of which was handed 
' him on the day of his death, he demonstrated 

• that the sun is the center of the system. Cop- 

pee, Francois Edouard Joachim, 1842-__ Fr. 

| poet. Coquelin, Benoit Constant, 1841-__ 

' Fr. actor. Coquelin, Ernest Alexandre 
i Honore, 1848- . ..., Fr. actor. Corday, Char¬ 
lotte, 1768-93, Fr. heroine; assassinated Marat. 
) Coriolanus, Cneius Marcus, tl. 490 B.C., Rom. 
■ hero - Corneille, Pierre, 1606-84, founder of 
the French drama. Cornell, Ezra, 1807-74, 
r Am - philanthropist. Cornwall, Barry, see 
Procter. Cornwallis, Charles, Earl, *1738- 
1 1805, Br. general. Corot, Jean Baptiste 
] Camille, 1796-1875, Fr. painter. Correggio, 
Antonio Allegri da, 1494-1534, It. painter; 
1 known as “the divine;” his work excels in har¬ 
mony, grace and sweetness of color and form. 

, I Cortez, Hernando, 1485-1547, Sp. conqueror 
i of Mexico. Cotton, John, 1585-1652, Puritan 

• l minister in Boston. Coues, Elliott, 1842-__ 

: Am. naturalist. Cowley, Abraham, 1618-67, 

Eng. poet. Cowper, William, 1731-1800, Eng. 

! poet. Cowper, William, 1666-1709, Eng. an- 
i atomist. Cox, Samuel Sullivan, 1824-89, 
Am. statesman. Crabb, George, 1778-1854, 
i Eng. qjhilologist. Crabbe, George, 1754-1832, 
j Eng. poet. Craik, Dinah Maria (Mulock), 
3 1826-87, Eng. authoress. Cranch, Christopher 
s i Pearse, 1813- . ..., Am. artist and poet. Crane, 
-| Walter, 1845-...., Eng. painter. Cranmer, 

, Thomas, 1489-1556, Eng. reformer; arch- 
3 bishop of Canterbury; burned to death. Craw- 
, ford, Francis Marion, 1845-. ..., Am. novelist 
j residing in Rome. Crass us, Marcus Licinius, 
108?-53 B.C., Rom. triumvir. Creasy, Sir Ed- 
, ward Shepherd, 1812-78, Eng. historian. 

. Crichton, James (the Admirable Crichton), 
r 1560-83, Scot, prodigy; stabbed by his pupil, 

[ a son of the Duke of Mantua. Crispi, Fran- 
; cesco, 1819-. ..., It. statesman. Crittenden, 
John Jordon, 1786-1863, Am. statesman. 

, Crockett, David, 1786-1836, Am. backwoods¬ 
man. Croesus, 590-46 B.C., king of Lydia; 
f famous for wealth. Croly, George, 1780-1860, 

I Ir. poet and pulpit orator. Cromwell, Oliver, 
i 1599-1659, Eng. general and leader of the 
i political and religious revolution in England; 

, entered the Parliamentary army, in 1642, as 
captain of cavalry; rapidly promoted, and led 
left wing at Marston Moor, 1644; commanded 
right wing at Naseby, 1645, and became leader 
of the independents; transferred the custody of 
the king from Parliament to the army, 1647; 
won the battle of Preston, 1648; signed the 
death warrant of Charles I., 1649; made com¬ 
mander-in-chief, 1650, and defeated the Scotch 

T 


at Dunbar and Charles at Worcester; dissolved 
Parliament in 1653, and was, in 1654, proclaimed 
by the army lord protector of the common¬ 
wealth. Cruden, Alexander, 1700-70, Scot, 
bookseller and author; “Concordance.” 
Cruikshank, George, 1792-1878, Eng. humorous 
artist. Cumberland, William Augustus, Duke 
of, 1721-65, conqueror at Culloden. Cunning¬ 
ham, Allen, 1785-1842, Scot, author and critic. 
Curran, John Philpot, 1750-1817, Ir. barrister 
and orator. Curtis, George Ticknor, 1812- 
. ..., Am. lawyer and author. Curtis, George 
William, 1824-92, Am. author and editor. 
Cushing, Caleb, 1800-79, Am. lawyer and 
statesman. Cushman, Charlotte Sanders, 1816- 
76, Am. actress. Custer, George A., 1839-76, 
Am. general; killed by the Sioux. Cuvier, 
Georges C. L. F., Baron, 1769-1832, Fr. 
naturalist; the greatest of zoologists and 
founder of comparative anatomy. Cyprian, 
Saint, 200?-58, Latin father; bishop of Car¬ 
thage; martyr. Cyril, Saint, 315?-86, bishop 
of Jerusalem. Cyril, Saint, 376?-444, bishop 
of Alexandria. Cyrus (the Great, or the Elder), 
.... -529 B.C., king of Persia; conquered Baby¬ 
lon. Cyrus (the Younger), ....-401 B.C., 
hero of Xenophon’s “Anabasis.” 

D AGUERRE, Louis Jacques Maude, 1789- 
1851, Fr. artist; inventor of the daguer¬ 
reotype. Dahlberg, Eric, 1625-1703, Sw. 
general and engineer. Dahlgren, John Adolph, 
1809-70, Am. rear-admiral. Dallas, Alex¬ 
ander James, 1759-1817, Am. statesman. 
Dallas, George Mifflin, 1792-1864, Am. states¬ 
man. Dalton, John, 1766-1844, Eng. chem¬ 
ical philosopher. Daly, Augustin, 1838-. ..., 
Am. dramatist. Damiani, Peter, 990-1072, It. 
ecclesiastic. Damiens, Robert F., 1714-57, Fr. 
fanatic. Dampier, William, 1652-1712, Eng. 
navigator. Dana, Charles Anderson, 1819-. ..., 
Am. journalist. Dana, Francis, 1743-1811, Am. 
lawyer and statesman. Dana, Richard Henry, 
1787-1879, Am. poet and writer. Dana, Richard 
Henry, 1815-82, son of R. H., Am. author and 
lawyer; “ Two Years Before the Mast.” Danger, 
Daniel, 1716-94, Eng. miser. Dandelot, Fran¬ 
cois de Coligny, 1521-69, Fr. general. Dan- 
dolo, Enrico, 1105-1205. blind doge of Venice. 
Dane, Nathan, 1752-1835, Am. lawyer and 
statesman. Daniel, ti. 6th century B. C., He¬ 
brew prince and prophet. Daniel, Samuel, 1562- 
1619, Eng. poet. Dante Allighieri, 1265- 
1321, the greatest poet of Italy; “the Christian 
Homer.” D anton, George Jacques, 1759-94, a 
leader of the French revolution; guillotined. 
D’Arblay, Mme. Frances (Burney), 1752-1840, 
Eng. novelist. Darboy, Georges, 1813-71, arch¬ 
bishop of Paris. Dare, Shirley, pen name of 
P. C. Dunning. Darius I. (Darius Hystaspis), 















114 


A DICTIONARY OF BIOGRAPHY 


. .. . -435 B. C., king of Persia; II., . .. .-405 
B.C.; III. (Codomanus), ....-330 B. C., de¬ 
feated by Alexander. Darius the Mede, sup¬ 
posed to be Cyaxares II. Darley, Felix O. C., 
1822-88, Am. artist. Darling, Grace, 1815-42, 
Eng. heroine. Darnley, Henry Stuart, Lord, 
1545 ?-67, husband of MaryofScots; assassin¬ 
ated. Darwin, Charles Robert, 1809-82, Eng. 
naturalist; originator of the theory of evolution; 
in his “Origin of Species by Means of Natural 
Selection,” published 1859, he propounds the 
theory that all forms of life have been produced 
by a series of gradual changes in natural 
descent; in his “Descent of Man,” he infers 
that “ man is descended from a hairy quadru¬ 
ped furnished with a tail and pointed ears, 
probably arboreal in its habits.” Darwin, 
Erasmus, 1731-1802, Eng. physician and poet. 
D’Afbigne, Jean Henri Merle, 1794-1872, Swiss 
historian. D’Aubigne, Theodore, 1550-1630, Fr. 
soldier, poet and historian. Daudet, Alphonse, 
1840-. ..., Fr. novelist. Davenport, Edward 
L., 1816-77, Am. actor. David, 1090-15 B. C., 
king of Israel. David, Saint, 490?-544, patron 
of Wales. David, Jacques Louis, 1748-1825, 
Fr. historical painter. Daviess, Joseph Ham¬ 
ilton (Jo Daviess), 1787-1854, Am. statesman. 
Da Yinci, Leonardo; see Vinci. Davis, Henry 
Winter, 1817-65, Am. politician. Davis, Jef¬ 
ferson, 1808-89, Am. statesman and president 
of the Confederacy ; born in Kentucky; gradu¬ 
ate of West Point; served in Black Hawk and 
Mexican wars; elected to U. S. Senate from 
Mississippi, 1847; secretary of war, 1853-7; re¬ 
elected senator, 1857; inaugurated provisional 
president of the Confederate States, 1861, and 
elected for six years 1862; imprisoned in Fort¬ 
ress Monroe for two vears after the fall of 
Bichmond. Davitt, Michael, 1846-. . .., Ir. 
patriot. Davoust (or Davout), Louis Nicholas, 
Duke of Auerstadt and Prince of Eckmiihl, 
1770-1823, marshal of France. Davy, Sir 
Humphrey, 1778-1829, Eng. chemist; inventor 
of the safety lamp. Dayton, William Lewis, 
1807-64, Am. statesman. Dearborn, Henry, 
1751-1829, Am. general and statesman. Deca¬ 
tur, Stephen, 1779-1820, Am. naval commander; 
defeated the Algerines; killed in a duel. De 
Foe (or Defoe), Daniel, 1661-1731, Eng. 
novelist. De Kalb, John, Baron, 1732-80, Ger. 
general; accompanied Lafayette to America, 
and served under Washington; killed at battle 
of Camden. De Haas, Maurice F. H., 1830?- 
. ..., Dutch marine painter. Delahaye. Ernest, 
1855-...., Fr. painter. Delarociie, Paul, 
1797-1856, Fr. painter. Delaware, Thomas 
West, Lord, ....-1618, governor of Virginia. 
Delmas, Antoine Guillaume, 1768-1813, Fr. 
* general. Delorme, Marion, 1612-50, Fr. beauty 
and courtesan. Del Sarto, Andrea Vanucchi, 


1488-1530, Fr. painter. Democritus, 460-361 
B. C., “ the laughing philosopher of Greece.” 
Demosthenes, 385?-322 B. C., Athenian orator; 
conquered an impediment in his speech, and by 
perseverance and determination became the 
greatest of orators; opposed Philip of Macedon, 
against whom he delivered his Philippics; con¬ 
demned to death by Antipater, he committed 
suicide by poisou. Denis, Saint, ....-272, 
apostle and patron of France. Depew, Chaun- 
cey Mitchell, 1834-. .. .Am. railroad manager, 
lawyer and orator. De Quincey, Thomas, 
1785-1859, Eng. author; his “Confessions of 
an Opium-Eater,” an autobiography, published 
in 1821, created a great sensation. Derby, 
Edward Geoffrey Smith Stanley, Earl of, 1799- 
1869, Eng. statesman and orator; translated 
Homer’s Iliad. Derby, Edward Henry Smith 
Stanley, Earl of, 1826-1893, Eng. statesman. 
Deroulede, Paul, 1846-. ..., Fr. poet. Des¬ 
cartes, Rene, 1596-1650, Fr. philosopher and 
mathematician; represented the revolt against 
scholasticism, re-examining all questions and 
discarding the authority of great names; “ I 
think, therefore I am.” Desfontaines, Rene 
Louiche, 1752-1833, Fr. botanist. De Smet, 
Peter John, 1801-73, Jesuit missionary to the 
Indians. Des Moulins, Camille, 1762-94, Fr. 
Jacobin; guillotined. De Soto, Ferdinand, 
1460-1542, Sp. explorer; discovered the Missis¬ 
sippi. Dessalines, Jean Jacques, 1760-1806, 
negro emperor of Hayti. De Vigny, Alfred, 
Count, 1799-1863, Fr. novelist and poet. DeWitt, 
Jan, 1625-72. Dutch statesman. Diaz, Porfirio, 
1830-. . .., president of Mexico. Dick, Thomas, 
1772-1857, Scot, author. Dickens, Charles, 1812- 
70, Eng. novelist. Dickinson, Anna Elizabeth, 

1842- . . .., Am. lecturer. Diderot, Denis, 1712- 
84, Fr. philosopher and novelist; chief editor of 
“ The Encyclopaedia,” and librarian of Catherine 
of Russia. Dilke, Sir Charles Wentworth, 

1843- . ..., Eng. statesman, editor and author, » 
Dillon, John, 1851-...., Ir. political leader. | 
Diocletian, 284-305, Rom. emperor. Diogenes, ; 
died 323 B. C., Gr. cynic philosopher; lived in I 
a tub, affecting contempt for the comforts of 
life. Dionysius (the Elder), 430?-367 B. C., 
tyrant of Syracuse. Dionysius (the Younger), 
398-340? B. C., tyrant of Syracuse. Dionysius 
of Halicarnassus, 70 ?-7? B. C., Gr. historian. 
Disraeli, Benjamin, see Beaconsfield. Dis¬ 
raeli, Isaac, 1766-1848, father of B., Eng. lit¬ 
terateur; born of a Jewish family. Dix, John 
Adams, 1798-1879, Am. general and statesman. 
Dixon, William Hepworth, 1821-79, Eng. 
author and historian. Dodge, Mary Abigail 
(Gail Hamilton), 1830-...., Am. authoress; 
cousin of James G. Blaine. Dodge, Mary > 
Mapes, 1838. ..., Am. authoress. Doellinger, 
John Joseph Ignatius, 1799-1890, Ger. theolo- j 






A DICTIONARY OF BIOGRAPHY 


115 


gian and historian; leader of the “ Old Catholic” 
movement. Dolbear, Amos Emerson, 1837- 
. ..., Am. physicist and inventor. Domenich- 
( ino (Zampieri), 1581-1641, It. painter. Dom¬ 
inic, Saint, 1170-1221, Sp. preacher; founder of 
order of Dominicans. Domitian, 51 ?-96, Rom. 
emperor. Donatus, fl. 300, founder of the 
Donatists. Donizetti, Gaetano, 1798-1848, It. 
composer. Donnelly, Ignatius, 1832-. ..., Am. 
author and reformer. Dobe, Paul Gustave, 
1832-83, Fr. artist. Dokia, Andrea, 1468-1560, 
Genoese patriot and commander. Dorr, Thomas 
Wilson, 1805-54, Am. politician. Dorset, 
Charles Sackville, Earl of, 1637-1706, Eng. poet 
and wit. Dorset, Thomas Sackville, Earl of, 
1536-1608, Eng. poet and statesman. Dorsey, 
James Owen,^ 1848-...., Am. ethnologist. 
Dorsey, John Syng, 1783-1818, Am. surgeon. 

Douglas, Archibald (Bell-the-Cat).-1514?, 

“ the great earl of Angus ; ” lord chancellor. 
Douglas, James, Earl of, ....-1330, Scot, 
patriot. Douglas, Stephen Arnold (the Little 
Giant), 1817?-1861, Am. statesman; native of 
Vermont; admitted to the bar in New York; 
removed to Illinois and gained distinction as an 
orator; judge of Illinois Supreme Court, 1841; 
elected to Congress, 1843; senator, 1847; sup¬ 
ported the compromise measures of Henry Clay, 
and advocated the doctrine known as “ squat¬ 
ter sovereignty;” re-elected to Senate, 1853, 
and reported bill repealing Missouri Compro¬ 
mise; candidate for Democratic nomination for 
presidency in 1856; defeated Lincoln for U. S. 
Senate in 1858, they canvassing the State 
together; candidate of one wing of the Demo¬ 
cratic party for president in 1860; supported 
the Union party in 1861. Douglass, Frederick, 
1817 ?-. . . ., Am. orator; formerly a slave. Dow, 
Lorenzo, 1777-1834, Am. preacher. Dow, Neal, 
1804-. . . ., Am. temp, reformer. Draco (or Dra- 
con),fl. 624 B. C., Athenian lawgiver. Drake, Sir 
Francis, 1540-95, Eng. naval hero; first Eng¬ 
lish circumnavigator of the globe. Drake, 
■ Joseph Rodman, 1795-1820, Am. poet. Draper, 
John William, 1811-82, Am. scientist. Drayton, 
Michael, 1563-1631, Eng. poet. Dreyse, Johann 
Nikolaus von, 1787-1867, Prussian inventor of 
the needle gun. Drusus, Claudius Nero, 38-9 
. B.C., Rom. general. Dryden, John, 1631-1700, 
Eng. poet, critic and dramatist. Du Chaillu, 

Paul Belloni, 1835-, Fr. traveler. Dude- 

vant, Mme. Amantine Lucile Aurore (iu& 
Dupin) (George Sand), 1804-76, Fr. novelist. 
Dudley, Benjamin Winslow, 1785-1870, Am. 
surgeon. Dudley, Charles Edward, 1780-1841, 
Am. senator. Dudley, Robert, Earl of Lei¬ 
cester, 1531 ?-88, favorite of Queen Elizabeth. 
Dufaure, Jules Armand Stanislas, 1798-1881, 
Fr. statesman. Dufferin, Frederick Temple 
Hamilton Blackwood, Earl of, 1826-. ..., Eng. 


statesman, governor-general of Canada. Dumas, 
Alexandre, 1802-70, Fr. novelist. Dumas, Alex¬ 
andre, 1824-...., son of A. D., Fr. novelist. 
Dumouriez, Charles Francois, 1739-1823, Fr. 
general. Duncan I., ....-1040, Scot, king; 
killed by Macbeth. Dundonald, Thomas Coch¬ 
rane, Earl of, 1775-1860, Br. admiral. Dung- 
lison, Robley, 1798-1869, Am. physician. 
Dunois, Jean de (Bastard of Orleans), Fr. 
national hero; natural son of the Duke of 
Orleans; defeated the English at Montargis in 
1427, and assisted at the siege of Orleans in 
1429; expelled the English from Normandy and 
Guienne, and was created Count d’Orleans. 
Duns Scotus (the Subtle Doctor), 1265?-1308, 
Scot, theologian. Dunstan, Saint, 925-988, 
Eng. prelate. Dupanloup, Felix Antoine Fili- 
bert, 1802-78, Fr. prelate. Dupleix? Joseph, 
Marquis, 1695-1763, Fr. governor in India. 
Dupont, Samuel Francis, 1803-65, Am. rear- 
admiral.' Duquesne, Abraham, 1610-88, Fr. 
naval commander. Durer, Albrecht, 1471-1528, 
Ger. painter and engraver. Dvorak, Pan Anto¬ 
nin, 1841-. ..., Bohemian musician. Dwight, 
Timothy, 1752-1817, Am. author and divine. 
Dyck, Van, Philip, 1680-1752, Dutch painter. 

E ADS, James Buchanan, 1820-87, Am. 

engineer. Early, Jubal A., 1816-...., 
Confederate general. Eastlake, Sir Charles 
Lock, 1793-1865, Eng. painter. Ebers, George 
Moritz, 1837-. ..., Ger. novelist. Eaton, Amos, 
1777-1842, Am. naturalist. Eaton, William, 
1764-1811, Am. soldier. Eble, Jean Baptiste, 
1758-1812, Fr. general. Edgeworth, Maria, 
1767-1849, Eng. novelist. Edgeworth, Richard 
Lowell, 1744-1817, Eng. author; father of 
Maria E. Edison, Thomas Alva, 1847-...., 
Am. electrician and inventor; newsboy on a 
railway, telegraph operator, and then an 
inventor, his inventions including telephone, 
phonograph, aerophone, phonometer, etc.; his 
laboratory at Orange, N. J., is the largest 
in the world. Edmund I., 922?-46, Anglo- 
Saxon king; II. (Ironside), 989-1016. Edmunds, 
George Franklin, 1828-. ..., Am. lawyer 
and statesman; born in Vermont; admitted 
to the bar, 1849; _ became U. S. Senator, 
1866, to fill an unexpired team, and has since 
been continuously re-elected; pres, of Senate, 
1883; retired, 1891. Edward I., . .. .-925, king 
of the Anglo-Saxons; II. (the Martyr), 960?- 
978; III. (the Confessor), 1004-66. Edward 
I. (Longshanks), 1239-1307, king of England; 
conquered Wales and Scotland; II., 1284-1327, 
defeated by Bruce at Bannockburn; dethroned 
by the queen and her favorite, Roger de Mor¬ 
timer, 1326; murdered the following year; III., 
1312-77, son of Edward II.; proclaimed king in 
1327; executed Mortimer, and imprisoned the 











116 


A DICTIONARY OF BIOGRAPHY 


queen-mother; carried on war with France and 
won the great victory of Crecy; IV., 1441-83; 
V., 1470-83, ascended the throne at the age of 
13, assassinated two months later; VI., 1537-53. 
Edward, Prince of Wales (the Black Prince), 
1330-76, son of Edward II.; participated in 
invasion of France, commanding the main body 
of the English at Crecy; won the battle of 
Poictiers. Edwards, Amelia Blandford, 1831- 
92, Eng. novelist. Edwaeds, Jonathan, 1703- 
58, Am. theologian and metaphysician. Edwin, 
586 ?-633, king of Northumbria. Edwy, 938-58, 
king of the Anglo-Saxons. Effingham, see 
Howard, Charles. Egbeet (the Great), 775?- 
838, Saxon king of Wessex. Eggleston, 
Edward, 1837-...., Am. author. Egmont, 
Lamoral, Count, 1522-68, Flemish statesman 
and soldier. Eiffel, Alexandre Gustave, 1832- 
. ..., Fr. engineer. Elbee, Gigot d’, 1752-94, 
Vendean general. Eldon, John Scott, Earl of, 
1751-1838, Eng. statesman. Elgin, James 
Bruce, Earl of, 1811-63, Br. statesman; gov¬ 
ernor-general of Canada. Elgin, Thomas Bruce, 
Earl of, 1777-1841, Br. diplomatist; the “Elgin 
Marbles” were obtained by him at Athens and 
sold to the British government for £35,000. 
Elia, pen name of Charles Lamb. Eliot, 
Charles William, 1834-...., Am. educator. 
Eliot, George, see Evans, Marion C. Eliot, 
John, “Apostle of the Indians,” 1604-90, Eng. 
clergyman. Eliot, Sir John, 1590-1632, Eng. 
orator and statesman. Elizabeth, 1533-1603, 
queen of England; daughter of Henry VIII. 
Elizabeth Petkovna, 1709-62, empress of Rus¬ 
sia; daughter of Peter the Great. Elizabeth, 
Saint, 1207-31, queen of Hungary. Ellen- 
borough, Edward Law, Lord, 1748-1818, 
Eug. chief justice. Ellenborougii, Edward 
Law, Earl of, 1790-1871, Eng. statesman. 
Ellery, William, 1727-1820, Am. patriot. 
Elliot, George Augustus, Lord Heathfield of 
Gibraltar, 1718-90, Br. commander. Elliott, 
Ebenezer. 1781-1849, Eng. poet. Elliott, 
Jesse Duncan, 1782-1845, Am. commodore. 
Ellsworth, Ephraim Elmer, 1837-61, Am. 
soldier. Ellsworth, Oliver, 1745-1807, Am. 
jurist and statesman. Ellwood, Thomas, 1639- 
1713, Eng. Quaker author. Elssler, Fanny, 
1811-84, Viennese dancer. Elzevir, a cele¬ 
brated family of printers and publishers at 
Leyden, 1570-1680. Emerson, Ralph Waldo, 
1803-82, Am. essayist, philosopher and poet, 
and founder of the “ Transcendental ” school of 
philosophy. Emin Pasha (Dr. Jacob Schnitz- 
ler), Austrian explorer; killed 1893. Emmanuel 
(the Great), 1469-1521, king of Portugal. 
Emmet, Robert, 1780-1803, Ir. patriot and 
orator; became a leader of the “United Irish¬ 
men,” and was implicated in the killing of Lord 
Kilwarden, chief justice of Ireland, and others; 


although defending himself with great elo¬ 
quence, he was sentenced to death and executed. 
Emmet, Thomas Addis, 1764-1827, brother of 
R. E.; a leader of the “ United Irishmen,” and 
imprisoned from 1798 till 1801; removed to 
America in 1804, and was in 1812 elected 
attorney-general of New York. Empedocles, 
475-. ... B.C., Gr. philosopher. Encke, Johann 
Franz, 1791-1865, Ger. astronomer. Endicott, 
John, 1589-1665, colonial governor of Mass. 
Enghien, Louis Antoine Henri de Bour¬ 
bon, Due d’, 1772-1804, Fr. prince; exe¬ 
cuted by order of Napoleon. Ennius, Quintus, 
239-169 B.C., Rom. epic poet. Enoch (or 
Henoch), 3378-.... B.C., father of Methuse¬ 
lah; translated at the age of 365. Epaminon- 
das, 412?-362 B.C., Theban statesman, orator 
and general. Epictetus, 60-. ..., Gr. Stoic 
philosopher. Epicurus, 340?-270 B. C., Gr. 
philosopher; founder of the Epicurean school. 
Erasmus, Desiderius, 1466-1536, Dutch scholar 
and printer of the first Greek New Testament. 
Erastus, Thomas, 1524-83, Ger. physician and 
writer. Eratosthenes, 276-196? B.C., Gr. 
geometer; considered the founder of the science 
of astronomy. Eric XIII., 1382-1450, king of 
Sweden (VII. or VIII. of Denmark); XIV., 
1535-77. Eric the Red, fl. 1000, Scandinavian 
navigator; discovered Greenland. Ericsson, 
John, 1803-89, Sw. engineer and inventor; con¬ 
structed the first “Monitor,” with revolving 
turrets for guns, which destroyed the Confed¬ 
erate iron-clad Merrimac. Erigena, Joannes 
Scotus, fl. 850, Ir. philosopher. Ernesti, 
Johann August, 1707-81, Ger. scholar. Erskine, 
Ebenezer, 1680-1754, Scot, theologian. Erskine, 
Henry, 1746-1817, Scot, lawyer and orator. 
Erskine, Thomas, Baron, 1750-1823, Scot, law¬ 
yer and orator. Escobar y Mendosa, Antonio, 
1580-1669, Sp. Jesuit and casuist. Esobedo, 
Mariano, 1828-. ..., Mexican soldier. Espart- 
ero, Joaquin Baldamero, Duke de la Vittoria, 
1792-1879, Sp. statesman and general; defeated 
the Carlists. Essex, Robert Devereux, second 
Earl of, 1567-1601, a favorite of Queen Eliza¬ 
beth; beheaded for high treason. Essex, Robert 
Devereux, third Earl of, 1592-1647. Eng. Par¬ 
liamentary general. Estaing, Charles Hector, 
Count d’, 1729-94, Fr. admiral; beheaded. 
Esterhazy de Galantha, Paul, 1635-1713, j 
Hungarian governor-general. Etiielbert, 455?- 
616, king of Kent. Etiielbert, .... -866, king 
of the Anglo-Saxons. Etiielred I., ... .-871, 
king of the Anglo-Saxons; II. (the Unready), 
968-1016, ordered massacre of Danes in 1002. 
Euclid of Alexandria, fl. 300 B.C., Gr. mathe¬ 
matician. EuDOXiE(or Eudocia), 394 ?-461, Rom. 
empress. Eugene of Savoy (Prince Francois > 
Eugene de Savoie-Carignan), 1663-1736, Aus¬ 
trian general; defeated the Turks at Peterwar- 







A DICTIONARY OF BIOGRAPHY 


117 


adin in 1716, and at Belgrade in 1717. Eugenie 
Marie de Montijo, 1826-. ..empress of the 
French; wife of Napoleon III. Eugentus I., 
pope, ruled 654-8; II., 824-7; III., 1145-53; 
IV., 1431-38, deposed, died 1447. Euler, 
Leonard, 1707-83, Swiss mathematician. Euripi¬ 
des, 480-406 B.C., Gr. tragic poet; mediator 
between ancient and modern drama. Eusebius 
of Nicomedia, fl. 325, Arian prelate. Eusebius 
Pampiiili, 266-340?, ecclesiastical historian, 
and bishop of Caesarea. Evald, Johannes, 
1743-81, Danish poet. Evans, Marian C. 
(George Eliot), 1820-81, Eng. novelist; the 
daughter of a clergyman; lived with George H. 
Lewes, as his wife, for several years, and after 
his death married J. W. Cross. Eustachi, Bar¬ 
tolommeo, 1510-74, It. anatomist. Evarts, Will¬ 
iam Maxwell, 1816-. ..., Am. lawyer and states¬ 
man ; leading counsel for defense in impeachment 
trial of President Johnson; attorney-general, 
1868-9; counsel for the United States, in 1872, 
before the Geneva Arbitration Tribunal; sena¬ 
tor from N.Y. Evelyn, John, 1620-1706, Eng. 
author. Everett, Edward, 1794-1865, Am. 
scholar, orator and statesman; elected to Con¬ 
gress in 1824, remaining in that body for ten 
years; in 1835 became governor of Massachu¬ 
setts; miuister to England, 1841-5; secretary of 
state, 1852; elected to the United States Senate, 
1853, but resigned on account of illness; 
defeated for the vice-presidency in 1860. Ewing, 
Thomas, 1789-1871, Am. statesman. Exmouth, 
Edward Pellew, Viscount, 1757-1833, Eng. 
admiral. Eyck, van, Hubert, 1366-1426, Flem¬ 
ish painter. Eyck, van, Jan (John of Bruges), 
1390?-1440?, brother of H. E., Flemish painter. 

Eyre, Edward John, 1818?--- Eng. explorer 

in Australia. Ezekiel, fl. 7th century B.C., 
Hebrew prophet. Ezra, fl. 5th century B.C., 
Hebrew law-maker. 

F ABIUS MAXIMUS, Quintus (Cunctator), 
203 B.C., Roman consul and general; 
inaugurated the “Fabian” policy, carrying on 
onlv a defensive war against Hannibal. Faed, 

Thomas, 1826-_ _ Scot, painter. Fahrenheit, 

Gabriel Daniel, 1686-1740, Ger. inventor of the 
thermometer. Fairfax, Thomas, Lord, 1611- 
71, parliamentary general; won the battle of 
Naseby. Faithful, Emily, 1835-...., Eng. 
authoress. Falconer, William, 1735 ?-69, Scot, 
poet. Faliero (or Falieri), Marino, 1278- 
1350, doge of Venice; hero of Byron’s tragedy. 
Faneuil, Peter, 1700-43, Am. merchant. Fanny 
Fern, pen name of Mrs. James Parton. Fara¬ 
day, Michael, 1791-1867, Eng. chemist and 
natural philosopher; founder of science of 
magneto-electricity. Farnese, Alessandro, 
Duke of Parma, 1546-93, It. general. Farquhar, 
George, 1678-1707, Ir. dramatist. Farragut, 


David Glascoe, 1801-70, Am. admiral; passed 
the New Qrleans forts and captured New 
Orleans in 1862. Fat Contributor, pen name 
of A. M. Griswold. Faust, Karl, 1825-...., 
Ger. composer. Faust, Dr. Johann, fl. 1500, 
Ger. necromancer. Faust, Johann, ... .-1466? 
one of the inventors of printing. Fawcett, 
Edgar, 1847-...., Am. author. Fawkes, Guy, 
.... -1606, Eng. conspirator. Fearne, Charles, 
1749-94, Eng. jurist. Featherstonhaugh, 
George William, ....-1866, Am. traveler and 
geologist. Fechter, Charles Albert, 1824-79, 
Eng. actor. Fenelon, Francois de Salignac de 
la Mothe, 1651-1715, Fr. prelate and author; 
“ Telemachus.” Ferdinand (of Saxe-Coburg), 
1861-...., Prince of Bulga. Ferdinand I., 
1503-64, Emperor of Germany; II., 1578-1637; 
King of Bohemia and Hungary; III., ....- 
1657. Ferdinand IV., 1751-1825, King of 
Naples (I. of the two Sicilies). Ferdinand II., 
1810-59, king of the two Sicilies. Ferdinand 

I. (the Great), 1000-65, King of Castile; V., 
(the Catholic) (II. of Aragon, III. of Naples, 
II. of Sicily), 1452-1516, founded the Spanish 
monarchy; VI. (the Wise), 1713-59; VII., 
1784-1833. Ferguson, Adam, 1724-1816, Scot, 
philosopher. Ferguson, James, 1710-76, Scot, 
astronomer. Fergusson, James, 1808-86, Scot, 
architect. Fernandez, Diniz, fl. 1446, Port, 
navigator. Fernandez, Juan, ....-1576, Sp. 
navigator. Fernel, Juan, 1497-1558, Fr. 
physician and writer. Ferris, George Washing¬ 
ton Gale, 1858-...., Am. engineer (Ferris 
wheel). Ferry, Jules Francois Camille, 1832- 
1893, Fr. statesman. Fersen, Axel von, Count, 
1755-1810, Sw. field-marshal. Fesch, Joseph, 
cardinal, 1763-1836, Fr. prelate. Fessenden, 
William Pitt, 1806-69, Am. statesman. Feuer¬ 
bach, Paul Johann Anselm, 1775-1833, Ger. 
jurist. Feuillet, Octave, 1821-90, Fr. author. 
Fichte, Immanuel Hermann, 1797-1879, Ger. 
philosopher. Fichte, Johann Gottlieb, 1762- 
1814, Ger. metaphysician. Field, Cyrus West, 
1819-92, Am. merchant and financier; estab¬ 
lished first telegraph cable between America and 
Europe. Field, David Dudley, 1805-. ..., Am. 
jurist. Field, Eugene, 1850-. ..., Am. poet. 
Field, Roswell Martin, 1852-...., Am. poet 
and writer, brother of Eugene. Field, Stephen 

J. , 1816-. ..., associate justice U. S. Sup. Ct. 
Fielding, Henry, 1707-54, Eng. novelist and 
dramatist. Fieschi, Joseph Marco, 1790-1836, 
Corsican conspirator. Fiesco (or Fieschi), 
Giovanni Luigi, Count of Lavagna, 1525-47, 
Genoese conspirator. Fiesole, Giovanni da 
(Fra Angelico), 1387-1455, It. painter. Fill¬ 
more, Millard, 1800-74, Am. statesman; thir¬ 
teenth president of the United States; born in 
New York; learned fuller’s trade; read law and 
acquired a lucrative practice in Buffalo; elected 



A DICTIONAKY OF BIOGRAPHY 


ii8 

to Congress, 1832, and continued a member till 
1842; elected vice-president, 1848; became 
president on the death of Taylor, 1850; approved 
the Fugitive Slave Law and the compromise 
measures of Henry Clay, and made Daniel 
Webster secretary of state. Fish, Hamilton, 
1808-1893, Am. statesman. Fishback, William 
M., 1831-. ..., governor of Arkansas. Fishes, 
John, 1459-1535, Eng. prelate; executed; 
opposed the Reformation. Fitch, John, 1743- 
98, Am. inventor (steamboat). Fitzgerald, 
Edward, Lord, 1763-98, Ir. revolutionist. 

Flaminius, Cains.-217 B.C., Rom. general 

and consul. Flaminius, Titus Quintius, 230- 
174 B.C., Rom. general and consul. Flaxman, 
John, 1755-1826, Eng. sculptor. Fletcher, 
Andrew (of Saltoun), 1653-1716, Scot, author. 
Fletcher, John, 1576-1625, Eng. poet and 
dramatist; associate of Beaumont. Flower, 
Roswell P., 1835-...., governor of N. Y. 
Flotow, Frederick Ferdinand Adolphus von, 
1812-83, Ger. composer; “Martha.” Fonten- 
elle, Barnard de Bovier de, 1657-1757, Fr. 
author. Foote, Andrew Hull, 1806-63, Am. 
rear-admiral. Ford, John, 1586-1639, Eng. 
dramatist. Forrest, Edwin, 1806-72, Am. 
tragedian. Forster, John, 1812-76, Eng. 
biographer. Forster, William Edward, 1818- 
86, Eng. statesman. Forsyth, John, 1780- 
1841, Am. statesman. Fortescue, Sir John, 
1395?-1485?, Eng. jurist. Fortuny, Mariano, 
1839-74, Sp. painter. Foscari, Francesco, 
1373-1457, doge of Venice. Foster, Birket, 
1812-...., Eng. engraver. Foster, Stephen 
Collins, 1826-64, Am. song-writer. Fourier, 
Francois Charles Marie, 1772-1837, Fr. socialist. 
Fowler, Orson Squire, 1809-87, Am. phrenolo¬ 
gist. Fox, Charles James, 1749-1806, Eng. 
orator and statesman; entered Parliament 1768 
as a Tory, but joined the opposition in 1773, 
and became leader of the Whigs, opposing the 
policy of Pitt. Fox, George, 1624-90, Eng. 
founder of the society of Friends, or Quakers. 
Fox, John, 1517-87, Eug. Protestant clergyman 
and author; “Book of Martyrs.” Foy, Maxi¬ 
milian Sebastian, 1775-1825, Fr. orator and 
general. Fra Bortolommeo, see Baccio. Fra 
Diavolo (Michael Rozzo), 1769-1806, Neapoli¬ 
tan brigand. Francia, Jose Gaspar Rodriguez, 
1757?-1840, dictator of Paraguay. Francis I., 
1494-1547, king of France; defeated at Pavia; 
II., 1543-60. Francis I., 1708-65, emperor of 
Germany; II. (I. of Austria), 1768-1835. 
Francis IT., 1836-...., king of the Two 
Sicilies. Francis Borgia, Saint, 1510-72, duke 
of Gandia and viceroy of Catalonia; joined the 
Society of Jesus and became general of the 
order. Francis de Paula, Saint, 1416-1507, It. 
Franciscan monk; founded the order Fratres 
Minimi. Francis de Sales, Saint, 1567-1622, 


Fr. Jesuit writer and orator; bishop of Geneva. 
Francis of Assisi, Saint, 1182-1226, It. founder 
of the Franciscan order, whose labors gave new 
life and power to the Church of Rome. Francis 
Joseph Charles, 1830-...., emperor of 
Austria. Francis, John Wakefield, 1789-1861, 
Am. physician. Francis, Sir Philip, 1740-1818, 
Br. statesman and writer; supposed author of 
“Letters of Junius.” Francis Xavier, see 
Xavier. Franklin, Benjamin, 1706-90, Am. 
statesman and philosopher; born in Boston; the 
youngest of a family of seventeen chddren; his 
father was a tallow chandler; learned the trade 
of a printer and studied diligently, removed to 
Philadelphia, where he established the Pennsyl¬ 
vania Gazette ; began the pmbiication of Poor 
Richard's Almanac in 1735; discovered the 
identity of lightning and electricity in 1752, by 
means of a kite; Franklin occupied many posi¬ 
tions of public trust and was the recipient of 
many honors. Franklin, Sir John, 1786-1847, 
Eng. Arctic explorer. Frechette, Louis 
Ilonore, 1839-...., Can. poet and politician. 
Frederick I. (Barbarossa), 1121-90, emperor 
of Germany; crowned by Pope Adrian IV.; 
reduced Milan in 1158, but was defeated by the 
Lombards near Legnano; joined the third 
crusade in 1189 with 150,000 men, and defeated 
the Turks at Iconium; died in the Holy Land; 
II., 1194-1250, opposed by the Guelphs and the 
pope in his project to unite Italy and Germany 
in one empire; began a crusade against the 
Moslems in 1227, but turned back, and was 
excommunicated by Pope Gregory IX.; resumed 
the crusade in 1228, captured Jerusalem and 
made peace with the pope; defeated the Guelphs 
at Cortenuova, 1237, and renewed war with the 
pope. Frederick William (the Great Elector), 
1620-68, elector of Brandenburg; founder of 
the Prussian monarchy. Frederick I., 1657- 
1713, first king of Prussia; II. (Frederick the 
Great), 1712-88, subjected to inhuman treat¬ 
ment in youth by his father, he gave but little 
promise of his future greatness; ascended the 
Prussian throne in 1740, and invaded Silesia, 
which was ceded to him by Maria Theresa in j 
1742; an alliance having been formed against 
him by Austria, Russia and France, he began 
the Seven Years’ War in 1756 by invading 
Saxony; gained a great victory at'Praguo in 
1757; but was defeated at Kolinsoon afterward; 
in the same year he defeated a French army 
twice as large as his own at Rossbach, and won 
a brilliant and decisive victory over the 
Austrians at Leuthen; in 1759 he was defeated 
at Kunnersdorf, and Berlin was captured by 
the allies, but in 1760 he gained the victories 
of Liegnitz and Torgau, and peace was made 
in 1763, Prussian Poland being added to 
Frederick’s dominions. Frederick was a volu- 








A DICTIONARY OF BIOGRAPHY 


IIP 


minous writer, and a friend of Voltaire, who 
spent several years at his court. Frederick 
William I., 1688-1740, king of Prussia; father 
of Frederick the Great; II., 1744-97; III., 
1770-1840, founded the Zollvorein; IV., 1795- 
1861. Frederick III. (Frederick William), 
1831-88, king of Prussia and emperor of Ger- 
many. Frederick VI., 1768-1839, king of 
Denmark; VII., 1808-63. Freeman, Edward 
Augustus, 1823-. ..., Eng. historian. Freilig- 
rath, Ferdinand, 1810-76, Ger. lyric poet. 
Frelinghuysen, Theodore, 1787-1862, Am. 
statesman. Frelinghuysen, Frederick Theo¬ 
dore, 1817-85, nephew of T. F.; Am. statesman. 
Fremont, John Charles, 1830-90, Am. politician, 
explorer and general; Republican candidate for 
the presidency, 1856. Freycinet, Charles Louis 
de, 1828-...., Fr. statesman. Froebel, 
Frederick, 1782-1852, Ger. educator; founder 
of the “kindergarten.” Froissart, Jean, 1337- 
1410?, Fr. historian; “Chronicles.” Froude, 
James Anthony, 1818-...., Eng. historian. 
Fry, Elizabeth (nee Gurney), 1780-1845, Eng. 
philanthropist. Fuller, Melville W., 1833- 
. ..., chief justice of the U. S. Fuller, Sarah 
Margaret, Countess d’Ossoli, 1810-50, Am. 
authoress. Fulton, Robert, 1765-1815, Am. 
engineer and inventor, born in Pennsylvania; 
after spending some years in London as an 
artist, he turned his attention to civil engineering 
and inland navigation; went to Paris, and there 
lie invented a submarine torpedo; returned to 
New York, 1801, and, with the assistance of 
Robert Livingston, discovered steam navigation; 
in 1806 he built the steamer Clermont, which 
made regular trips between Albany and New 
York at a speed of five miles an hour; although 
he spent a large amount of money on his inven¬ 
tion, the patent did not prove of pecuniary 
value to him. Fuseli. John H., 1742-1825, 
Swiss historical painter. 

G ADSDEN, Christopher, 1724-1805, Am. 

statesman. Gadsden, James, 1788-1858, 
Am. statesman. Gage, Thomas, 1720 ?-87, Br. 
general in Am. Gaines, Edmund Pendleton, 
1777-1849, Am. general. Gaines, Myra Clark, 
1805-85, wife of E. P. G.; Am. heiress. Gains- 
boruogh, Thomas, 1727-88, Eng. painter. 
Galba, Servius Sulpicius, B.C. 4?-A.D. 69, 
Rom. emperor. Galen, 131-205?, Gr. physician, 
medical writer and philosopher, living at Rome; 
his works remained authority until the fifteenth 
century. Galerius, Cains Valerius Maximianus, 
....-311, Rom. emperor. Galilei, Galileo 
(Galileo), 1564-1642, It. _ astronomer; dis¬ 
covered, about 1584, the isochronism of the 
vibrations of a pendulum, and the law by which 
the velocity of falling bodies is accelerated; 
adopted in astronomy the system of Copernicus; 


constructed his wonderful telescope, 1609; 
through it he discovered the satellites of 
Jupiter, and was enabled to explore the surface 
of the moon and view the phases of Venus; he 
also ascertained that the “Milky Way” was 
composed of myriads of stars; in 1632 he 
produced his “Dialogues on the Ptolemaic and 
Oopernican Systems,” but was compelled by the 
Inquisition to abjure the theory of the motion 
of the earth; he was detained in prison for sev¬ 
eral years, but it does not appear that he was 
severely treated, as he was allowed to pursue 
his studies until prevented by blindness. Gall, 
Franz Joseph, 1758-1828, Ger. physician; 
founder of phrenology. Gallatin, Albert, 

1761-1849, Am. statesman; native of Switzer¬ 
land. Gallaudet, Thomas Hopkins, 1787- 
1851, Am. clergyman and instructor of deaf- 
mutes. Gallieni, Joseph Simon, 1849-...., 
Fr. officer and explorer. Gallienus, Publius 
Licinius Valerius, 233?-68, Rom. emperor. 
Gallitsin (orGalitzin),an illustrious family of 
Russian princes. Galt, John, 1779-1839, 

Scot, novelist. Galvani, Aloisio, 1737-89, It. 
discoverer of galvanism. Gama, Vasco da, 

1450?-1524, Port, navigator. Gambetta, Leon, 
1838-82, Fr. statesman. Gambier, James, 

Baron, 1756-1833, Br. admiral. Garcilaso de 
la Vega, 1503-36, Sp. poet. Gardiner, Stephen, 
1483-1555, Eng. prelate and. statesman. 
Garfield, James Abram, 1831-81, twentieth 
president of the United States; born in Ohio; 
worked on a farm in boyhood, and learned the 
trade of a carpenter; afterward became driver 
and helmsman of a canal-boat; graduated at 
Williams College in 1856; appointed professor 
of Latin and Greek at Hiram College, Ohio, 
and chosen president of that institution in 
1858; married Miss Lucretia Randolph, and 
occasionally acted as a Campbellite minister; 
elected to the State Senate, 1859, and in 
1861 was chosen colonel of an Ohio regi¬ 
ment; promoted to the rank of brigadier- 
general; elected to Congress, 1862, and 
remained in that body until 1880, when he 
was made senator; nominated for the presi¬ 
dency, by the Republican party in 1880, 
and elected; shot by Charles J. Guiteau, in 
Washington, July 2, 1881, and died on Sep¬ 
tember 19 of same year. Garibaldi, Giuseppe, 
1807-82, It. patriot and general. Garland, 

Hamlin, 1860-_, Am. novelist. Garnier, 

Jules Arsene, 1847-. ..., Fr. painter. Garrick, 
David, 1716-79, Eng. actor. Garrison, Wil- 
liam Lloyd, 1804-79, Am. abolitionist. Garth, 
Sir Samuel, 1672?-1719, Eng. physician and 
poet. Gascoigne, George, 1535-77, Eng. poet. 
Gaskell, Elizabeth Clegliorn, 1810-65, Eng. 
authoress. Gassendi, Pierre, 1592-1655, Fr. 
savant. Gates, Horatio, 1728-1806, Am. Rev- 


120 


A DICTIONARY OF BIOGRAPHY 


% 


olutionary general; born in England; captured 
Burgoyne’s army at Saratoga. Gath, pen 
name of Geo. Alf. Townsend. Gatling, Rich¬ 
ard Jordan, 1818-. ..., Am. inventor. Gauss, 
Carl Friedrich, 1777-1855, Ger. mathematician. 
Gautama Rooddha, see Buddha. Gautier, 
Theophile, 1811-72, Fr. poet and novelist. 
Gaveston, Piers de, . ...-1312, favorite of 
Edward II. of England; executed by the 
nobles. Gay, John, 1688-1732, Eng. poet. 
Gay-Lussac, Joseph Louis, 1778-1850, Fr. 
chemist. Geikie, Cunningham, 1820-...., 
Eng. clergyman and author. Gellert, 
Christian Fiirchtegott, 1715-69, Ger. poet. 
Genevieve, Saint, 422?-512, Fr. religious. 
Genghis Khan, 1163-1227, Mogul conqueror; 
subdued China and Persia. Genseric, 406?- 
477, king of the Vandals; invaded Africa, 429; 
defeated the Romans in numerous battles; cap¬ 
tured Carthage, 439; captured and sacked 
Rome, 455; defeated the navy of the Emperor 
Marjorian, 457. Geoffroy of Monmouth, 
1100 ?-54, Eng. chronicler. Geoffroy, Jean, 
1853-. ..., Fr. painter. George I. (Lewis), 
1660-1727, king of Great Britain; II. (Augus¬ 
tus), 1683-1760, defeated the French at Det- 
tingen in 1743; Charles Edward Stuart was 
defeated at Culloden, 1746, by the duke of Cum¬ 
berland, and the latter part of the reign of George 
II. was marked by victories over the French in 
Canada, in India and on the ocean; III'. (Wil¬ 
liam Frederick), 1738-1820, arbitrary and 
ignorant, and through his obstinacy lost the 
American colonies; became insane in 1810; IV. 
(Augustus Frederick), 1762-1830, “the first 
gentleman of Europe;” led a dissipated life and 
incurred an immense debt; married, in 1786, 
Mrs. Fitzherbert; she being a Roman Catholic, 
the marriage was illegal; his father refusing to 
pay his debts unless he contracted a regular 
marriage, he was induced, 1795, to marry his 
cousin, whom he regarded with great dislike, a 
separation being the result; became regent, 
1811; took little interest in public affairs; one 
year before his death an act was passed reliev¬ 
ing Roman Catholics from political disabilities. 
George, Saint, fl. 3d century, bishoj) of Alex¬ 
andria; patron saint of England; to him is 
attributed the destruction of a terrible dragon. 

George, Henry, 1839--, Am. author and 

economist, and advocate of the single tax. 
Gerard-Thom( or Tenque), 1040 ?-1121, founder 
of the Knights of St. John of Jerusalem. Ger- 
manicus, Caesar, B.C. 14-A.D. 19, Rom. general. 
Gerome, Jean Leon, 1824-. ..., Fr. painter. 
Gerry, Elbridge, 1744-1812, Am. revolutionary 
statesman; signer of the Declaration of Inde¬ 
pendence; governor of Massachusetts, 1810; 

vice-president, 1812. Gessler, _-1307, 

Austrian bailiff killed by Tell. Gesner, Conrad, 


1516-65, Swiss naturalist. Gherardi, Ban¬ 
croft, 1832-. ..., Am. rear-admiral. Ghiberti, 
Lorenzo, 1378-1455, Florentine sculptor. Gib¬ 
bon, Edward, 1737-94, Eng. historian. Gibson, 
John, 1791-1866, Eng. sculptor. Giddings, Josh¬ 
ua Reed, 1795-1864, Am. abolitionist. Gifford, 
Sanford Robinson, 1823-80, Am. painter. Gif¬ 
ford, William, 1757-1826, Eng. writer and 
critic. Gilbert, Sir Humphrey, 1539-83, Eng. 
navigator. Gilbert, Sir John, 1817-. ..., Eng. 
artist. Gilbert, William Schwenck, 1836- 
. ..., Eng. humorous author and librettist. 
Gilder, Richard Watson, 1844-. ..., Am. editor 
and poet. Giles, William Branch, 1762-1830, 
Am. statesman. Gilray, James, 1785-1815, 
Eng. caricaturist. Girard, Stephen, 1750- 
1831, Am. merchant and banker; born in 
France; founded Girard College. Girardin, 
Emile de, 1806-81, Fr. journalist. Giulio 
Romano, 1492-1546, It. painter and architect. 
Gladden, Washington, 1836-. ..., Am. clergy¬ 
man. Gladstone, William Ewart, 1809-__ 

Eng. premier. Glauber, Johann Rudolph, 
1604-68, Ger. chemist. Glendower, Owen, 
1349 ?-1415, Welsh chieftain. Gluck, Christojih 
Wilibald von, 1714-87, Ger. composer. Gobe¬ 
lin, Gilles and Jean, 11. 1450, Fr. dyers. God¬ 
frey of Bouillon, 1058^-1100, leader of first 
crusade. Godiva (Lady Godiva), fl. 11th cen¬ 
tury, Eng. heroine; wife of Leofric, earl of 
Leicester. Godman, John D., 1794-1830, Am. 
physician and naturalist. Godunoff, Boris 
Fedorovitch, 1552-1605, czar of Russia. God¬ 
win, William, 1756-1836, Eng. novelist. 
Goethe, Johann Wolfgang von, 1749-1832, 
Ger. poet and author, dramatist, scientist and 
statesman. Goffe, William, 1605?-79, Eng. 
puritan and regicide. Goldsborough, Lewis 
M., 1805-76, Am. rear-admiral. Goldsmith, 
diver, 1728-/4, Ir. poet and writer. Gomez, 
Sebastiano, 1616-90, Sp. painter; a slave of 
Murillo, who liberated him and took him into 
his studio. Gonsalvo de Cordova, Hernandez, 
1443?-1515, Sp. commander. Goodrich, Sam¬ 
uel Griswold (Peter Parley), 1793-1860, Am. 
author. Goodyear, Charles, 1800-60, Am. in- 
\enter. Gordon, Charles George (Chinese 
Gordon), 1833-85, Eug. soldier. Gordon, 
George, Lord, 1750-93, Eng. agitator. Gor- 
don-Gumming, Constance Frederika, Lady, 
1837-...., Scot, traveler and writer. Gorgey, 
Arthur, 1818-. ..., Hungarian general. Gore, 
Catherine Grace, 1799-1861, Eng. novelist. 
Gortschakoff, Alexander Michael ovitch, 
Prince, 1798-1883, Russian statesman and dip¬ 
lomatist. Gosse, Edmund Wilson, 1849-. ..., 
Eng. poet and critic. Gottschalk, Louis 
Moreau, 1829-69, Am. composer. Gough, John 
B., 1822-86, Am. temperance lecturer; born in 
England. Gould, Augustus Addison, 1805-66, 










A DICTIONARY OF BIOGRAPHY 


121 


Am. naturalist. Gould, Hannah Flagg, 1789- 
1865, Am. poetess. Gould, Jay, 1836-92, Am. 
railway financier. Gounod, Charles Francois, 
1818-93, Fr. composer. Gookko, Nicolai 

Vasilievitch, Count, 1828-.Polish-Russian 

general. Gower, John, 1320?-1402, Eng. 
poet. Gracchus, Caius Sempronius. 159-126 
B.C., Rom. statesman. Gracchos, Tiberius 
Sempronius, brother of C. T. G., B.C. 168?-33?, 
Rom. statesman. Graham, John, Viscount 
Dundee (Claverhouse), 1650 ?-89, Scot, officer, 
noted for merciless severity toward the Coven¬ 
anters. Graham, Sylvester, 1794-1851, Am. 
vegetarian. Granger, Gideon, 1767-1822, Am. 
statesman. Grant, James, 1822-87, Scot, 
novelist. Grant, Ulysses Simpson, 1822-85, 
eighteenth president of the United States; born 
in Ohio; graduated at West Point, 1843; 
served in Mexico; became a captain in 1853; 
resigned in 1854, and after passing some time 
in St. Louis, removed to Galena, Ill., in 1859, 
and engaged in business; in 1861 he was made 
aide-de-camp to the governor of Illinois, but 
soon after was chosen colonel of the Twenty- 
first Illinois Volunteers, and in July of same 
year was made brigadier-general; made com¬ 
mander-in-chief of the Union armies in March, 
1864; elected to the presidency in 1868, and 
again in 1872, and after the expiration of his 
second term he traveled extensively in Europe 
and Asia. Granville, Granville George, Earl, 
1815-91, Eng. statesman. Grattan, Henry, 
1746-1820, Ir. orator and statesman. Gray, 
Asa, 1810-88, Am. botanist. Gray, Thomas, 
1716-71, Eng. poet. Greeley, Horace, 1811- 
72, Am. journalist; born in New Hampshire; 
learned the printer’s trade and worked as a 
journeyman printer in New York for one year; 
founded the New York Tribune , 1841; a 
staunch Whig and Republican, lie favored Fre¬ 
mont for the presidency in 1856, and Lincoln 
in 1860; accepted the Democratic nomination 
in 1872, but was defeated by Grant. Green, 
John Richard, 1874-83, Eng. historian. Green, 
Seth, 1817-88, Am. pisciculturist. Greene, 
Nathaniel, 1742-86, Am. Revolutionary general. 
Greenleaf, Benjamin, 1786-1864, Am. mathe¬ 
matician. Greenleaf, Simon, 1783-1854, Am. 
jurist. Greenough, Horatio, 1805-52, Am. 
sculptor. Greenwood, Grace, see Lippincott. 
Gregory I. (Saint—the Great), 540-604, pope, 
ascending the pontifical chair in 590; II., ruled 
715-31; III., 731-41; IV., 827-44; V., 997-99; 
VI., 1044-47; VII. (St. Hildebrand), 1073-85, 
exoominunicated Henry IV.; VIII., 1187, died 
same year; IX., 1227-41, excommunicated 
Frederick II.; X., 1271-76; XI., 1370-78, con¬ 
demned the doctrines of Wycliffe; XII., 1406-9; 
he and the anti-pope, Benedict XIII., were 
deposed by the council of Pisa; died, 1417; 


XIII. , 1572-85, reformed the Julian calendar; 

XIV. , 1590-91, excommunicated Henry IV. of 
France; XV., 1621-23, founded the Propaganda; 
XVI., 1831-46, succeeded by Pius IX. Gre¬ 
gory of Nyssa, Saint, 332-94, Gr. father of the 
church. Gregory of Tours, Saint, 540-95, Fr. 
prelate and historian. Gregory, James, 1638- 
74. Gr. geometer. Gregory Nazianzen, Saint, 
326 ?-89, bishop of Constantinople. Grenville, 
George, 1712-70, Eng. statesman. Gresham, 
Walter Q., 1832-. ..., Am. jurist and secretary 
of state. Grevy, Francois Paul Jules, 1807-9i, 
Fr. president. Grey, Henry, Earl, 1802-. ..., 
Eng. statesman. Grey, Lady Jane, 1537-54, 
gifted Eng. ladv; executed. Grimm, Friedrich 
Melchior, Baron, 1723-1807, Ger. writer. 
Grimm, Jakob Ludwig (1785-1863), and Wil¬ 
helm Karl (1786-1859), Ger. philologists; 
brothers. Grisi, Giulia, 1812-69, It. singer. 
Griswold, Rufus Wilmot, 1815-57, Am. author. 
Grotius (De Groot), Hugo, 1583-1645, Dutch 
jurist and theologian. Grouchy, Emmanuel 
de, Marquis, 1766-1847, Fr. general. Guarneri, 
Giuseppe A., 1683-1745, It. violin-maker. 
Guatemozin, 1497-1525, last Aztec emperor of 
Mexico. Guelph (or Welf), noble German 
family, originally Italian. Guido Reni, 1575- 
1645, It. painter. Guillotin, Joseph Ignace, 
1738-1814, Fr. physician; advocate of the 
guillotine. Guise, Charles de, 1525-74, cardinal 
of Lorraine. Guise, Claude de Laine de, Duke, 
1496-1550, Fr. general and statesman. Guise, 
Francois de Lorraine de, Duke, 1519-63. Guise, 
Heury I. of Lorraine de, Duke, 1550-88. 
Guizot, Francois Pierre Guillaume, 1787-1874, 
Fr. statesman and historian. Gustavus I. 
(Gustavus Vasa), 1496-1559, king of Sweden; 
II. (Gustavus Adolphus), 1594-1632, defeated 
the Polish and Russian armies invading 
Sweden; became the head of the Protestant 
league in Germany and defeated Tilly at Leip- 
sic in 1631, and on the banks of the Lech in 
1632; at the great battle of Liitzen, Wallen¬ 
stein now commanding the imperial army, Gus¬ 
tavus was killed, but his troops nevertheless 
gained a complete victory; III., 1746-92, assas¬ 
sinated; IV., 1778-1837, ascended the throne 
in 1792, but was deposed in 1809. Gutenberg, 
Johann (Gansfleisoh), 1400-68, Ger. inventor 
of movable type and the printing-press; first 
books printed about 1457; died in poverty. 
Guzman, Alfonso Perez de, 1258-1309, Sp. com¬ 
mander. 

H ADING, Jeanne Alfredine Trefouret, 1859- 
. ..., Fr. actress. Hadrian (or Adrian), 
76-138, Rom. emperor. Hafiz, Mohammed 
Sherns ed-Deen, 1300?-1390?, Persian poet. 
Hagedorn, Friedrich von, 1708-54, Ger. poet. 
Haggard, Henry Rider, 1856-. ..., Eng. 


A dictionary of biography 


122 

novelist. Hahnemann, Samuel Christian Fried¬ 
rich, 1755-1843, Ger. founder of homoeopathy. 
Hale, Edward Everett, 1822-. ..., Am. clergy¬ 
man and author. Hale, Sir Matthew, 1609- 
76, Eng. jurist. Hale, Nathan, Captain, 1755- 
76, Am. patriot. Halevy, Jacques F. F. E., 
1799-1862, Fr. composer. Haliburton, Thomas 
Chandler (Sam Slick), 1802?-65, Nova Scotian 
jurist and humorous writer. Halifax, Charles 
Montague, Earl of, 1661-1715, Eng. statesman. 
Halifax, George Saville, Marquis of, 1630-95. 
Hall, Charles Francis, 1821-71, Am. Arctic 
exjilorer. Hall, James, 1811-.. .., Am. author 
and judge. Hall, Mrs. S. C. (Anna Maria 
Fielding), 1800-81, Ir. authoress. Hallam, 
Arthur Henry, 1811-33, Eng. critic and essayist. 
Hallam, Henry, 1777-1859, father of preceding; 
Eng. historian and critic. Hallecx, Fitz- 
Greene, 1790-1867, Am. poet. Halleck, Henry 
Wager, 1814-72, Am. general and writer. 
Halley, Edmund, 1656-1742, Eng. astronomer. 
Halpine, Charles Graham (Miles O’Reilly), 
1829-68, Ir.-Am. journalist and poet. Halstead, 
Murat, 1829-. ..., Am. journalist. Hamilton, 
Alexander, 1757-1804, Am. orator, statesman, 
financier and general; born in the West Indies; 
secretary and aide-de-camp to Washington in 
Revolutionary war; chosen to the Continental 
Congress, 1782, but resigned in order to prac¬ 
tice law; leading member of the convention of 
1787; secretary of the treasury, 1789-95; be¬ 
came recognized leader of the Federal party. 
Hamilton died from a wound received in a duel 
with Aaron Burr, and his death was deeply 
deplored. Hamilton, Gail, pen name of Mary 
A. Dodge. Hamilton, Sir William, 1788-1856, 
Scot, metaphysician. Hamilton, Sir William 
Rowan, 1805-65, Ir. astronomer. Hamlin, 
Hannibal, 1809-91, Am. statesman. Hampden, 
John, 1594-1643, Eng. statesman and reformer; 
entered Parliament in 1620; denied the authority 
of the crown to levy tonnage without the con¬ 
sent of Parliament, and refused to contribute to 
the force loan ordered by King Charles, for 
which he was imprisoned; regaining his liberty 
and re-entering Parliament, he ably and firmly 
resisted the arbitrary measures of the crown; 
intending, with his cousin, Oliver Cromwell, to 
emigrate in 1638, they were detained by order 
of council; in 1640 he led the opposition in the 
Long Parliament, and was the most popular 
public man in England; impeached for high 
treason in 1642, together with four other 
members, the Commons refused to surrender 
them, although the king personally led his 
guard in an attempt to arrest them in their 
seats; Hampden afterward raised a regiment for 
the Parliamentary army, and, after displaying 
great courage in numerous engagements, was 
slain in a skirmish. Hampton, Wade, 1755- 


1835, Am. general. Hampton, Wade, 1818- 
. ..., Confederate general; elected governor of 
South Carolina in 1876, and U. S. senator in 
1878. Hancock, John, 1737-93, Am. statesman; l 
president of the Continental Congress. Hancock, i 
W infield Scott, 1824-86, Am. general f second in \s 
command at Gettysburg; Democratic candidate I 
for president in 1880. Handel, George 
Frederick, 1684-1759, Ger. composer; settled in 
England in 1712; “The Messiah,” the greatest 
of oratorios, was produced 1741; Handel was 
stricken with blindness, 1751, but continued to Jg 
conduct his oratorios; buried in Westminster 
Abbey. Hannibal, 247-183 B.C., Carthaginian 
general; considered the greatest general of the 
world; sworn by his father, Hamilcar Barca, to 
eterna 1 enmity toward Rome; became com- , 
mander of the Carthaginian forces, 221 B.C.; li 
subdued several powerful Spanish tribes, and in 
219 captured Saguntum; crossed the Alps, 218; } 
defeated the Romans near the Ticinus and on | 
the banks of the Trebia; routed Flaminius at 
Lake Thrasymene, 217; almost destroyed a 
superior Roman army near Canme, 216; caj 3 - j8! 
tured Capua; recalled to Carthage to repel a 
Roman invasion under Scipio African us, he was 
donated at Zama in 202; banished from 
Carthage about 194, through the enmity of the 
a istocracy; finally ended his life by^ taking 
poison, to escape falling into the hands of the 
Romans. Hans Sachs, 1494-1576, Ger. poet 
and shoemaker. Haecoukt, Sir William, 1827- 
...., Eng. statesman. Hakdee, William J., 
1818-73, Confederate general. Hakdenberg, 
Friedrich von, see Novalis. Haiidicanute, 
101 1 ?-42, king of England and Denmark. 
Hardinge, Henry, Viscount, 1785-1856, Eng. 
general. Hardwicke, Philip Yorke, Earl of, 
1690-1764, Eng. jurist. Hardy, Thomas, 1840- 
. ..., Eng. novelist. Harlan, John M., 1838- 
. ..., U. S. Supreme Court justice. IIarland, 
Marion, pen name of Mrs. N. V. Terhune. 
Harney, William Selby, 1798-1889, Am. general. 
Harold I. (Harefoot), ....-1041, king of 




)ei 


England; IT.,--1066, defeated by William 


the Conqueror, and slain. Haroun al Raschid, 

766 ?-809, caliph of Bagdad. Harper, William 
Rainey, 1856-. ..., Am. Hebraist and educator. 
Harris, Joel Chandler, 1848-. ..., Am. author. 
Harrison, William Henry, 1773-1841, Am. 
general and ninth president. Harrison, Ben¬ 
jamin, 1833--, born at North Bend, O.; 

graduated from college at 18; studied law and 
began practice at Indianapolis in 1854; elected 
reporter of the supreme court in 1860; this 
office he abandoned in 1862, to aid the cause of j 
the Union, and rose to the rank of brigadier- 
general; elected U. S. senator, 1881, and Presi¬ 
dent, 1888. Harte, Francis Bret, 1839-. ..., 
Am. author. Harvard, John, 1608 ?-88, 












A DICTIONARY OF BIOGRAPHY 


123 


founder of Harvard College. Harvey, William, 
1578-1657, Eng. physician and anatomist, and 
the greatest of physiologists; discovered the 
circulation of the blood. Hasdrubal, . ... - 
207 B.C., Punic general; brother of Hannibal; 
defeated the Scipios; slain at the Metaurus. 
Hastings, Warren, 1732-1818, Br. general and 
statesman; president of the Council of Bengal, 
and governor-general of India; defeated Hyder 
Ali, king of Mysore; after perpetrating great 
outrages in order to replenish the treasury, he 
resigned in 1775 and returned to England; im¬ 
peached soon afterward, and opposed in his 
' trial by Burke, Sheridan and Fox, but acquitted. 
Hatton, Joseph, 1839-. ..., Eng. journalist. 
Hauck, Minnie, 1852-...., Ger.-Am. singer. 
Havelock, Sir Henry, 1795-1857, Br. general; 
defeated the Sepoys in India, and relieved 
Lucknow. Hawke, Edward, Lord, 1715-81, 
Eng. admiral. Hawkins, Sir John, 1520-95, 
Eng. naval officer. Hawthorne, Julian, 1846- 
. ..., son of N., Am. author. Hawthorne, 
Nathaniel, 1804-64, Am. author. Hay, John, 
1838-. ..., Am. author. Haydn, Joseph, 1732- 
1809, Ger. musical composer; his masterpiece, 
the oratorio of “ The Creation,” was produced 
in 1798. Haydon, Benjamin Robert, 1786- 
1848, Eng. painter. Hayes, Isaac Israel, 1832- 
81, Am. Arctic explorer. Hayes, Rutherford 
Birchard, 1822-93, nineteenth president of the 
United States; born in Connecticut; admitted 
to the bar, 1845; brigadier-general in civil war; 
Congress, 1865-8; governor of Ohio, 1868-76; 
Republican candidate for the presidency, 1876; 
inaugurated president, 1877, the electoral com¬ 
mission to determine the result of the election 
of 1876 having decided, by a vote of eight to 
seven, that Hayes had received 185 electoral 
votes as against 184 for Samuel J. Tilden, the 
' Democratic candidate. Hayne, Paul Hamilton, 
1830-66, Am. poet. Hayne, Robert Young, 
1791-1840, Am. orator and statesman; opponent 
of Webster in discussing the Constitution; gov¬ 
ernor of South Carolina. Hazlttt, William, 
1778-1830, Eng. critic and writer. Heath, 
William, 1737-1814, Am. Revolutionary general. 
Heber, Reginald, 1783-1826, Eng. prelate and 
author. Hegel, Georg Wilhelm Friedrich, 
1770-1831, Ger. philosopher, metaphysician 
and pantheist. Heine, Heinrich, 1799-1856, 
Ger. lyric poet and author. Heloise, 1101-64, 
Fr. nun; pupil and friend of Abelard. Helps, 
Sir Arthur, 1817-75, Eng. author. Helmholtz, 
Hermann L. F., 1821-...., Ger. physicist. 
Helvetius, Claude Adrian, 1715-71, Fr. phil¬ 
osopher. Hemans, Felicia Dorothea (n&e 
Brown), 1794-1835, Eng. poetess. Hendricks, 
Thomas Andrews, 1819-86, Am. statesman. 
Hengist, _-488, Jutish chief; founded king¬ 

dom of Kent. Hennepin, Louis, 1640-1702?, 


Fr. Catholic missionary aud explorer of the 
Mississippi. Henrietta Maria, 1609-69, queen 
of England. Henry I. (Beauelerc), 1068-1135, 
king of England; defeated his brother Robert 
and usurped the throne; II., 1133-89; first of 
thePlantagenets; issued constitutions of Claren¬ 
don, which were, however, repealed about ten 
years later; conquered Ireland; during his 
reign Thomas h Becket was killed; III. (of 
Winchester), 1207-72; warred with the barons; 
IY. (Bolingbroke), 1366-1413; first king of the 
house of Lancaster; Y. (of Monmouth), 1388- 
1422; conquered France; VI. (of Windsor), 
1421-71; his reign was made memorable by the 
war of the Roses; VII., 1456-1509; founded 
the Tudor dynasty; VIII., 1491-1547; defeated 
the French at Guinegaste and the Scotch at 
Flodden, 1513; made Thomas Wolsey prime 
minister; applied unsuccessfully to the pope for 
a divorce from Catherine of Aragon, his wife; 
favored the Reformation; deposed Wolsey and 
elevated Thomas Cranmer; had himself declared 
head of the church; married Anne Boleyn after 
the convocations of York and Canterbury had 
declared his marriage with Catherine invalid; 
declared the English Church independent of the 
papal see and abolished the monasteries; had 
Anne Boleyn executed in 1536, and married 
Jane Seymour the day after the execution; ex¬ 
communicated by the pope, 1538; his third 
wife having died in 1537, he married Anne of 
Cleves in 1540; was divorced from her the same 
year and married Catherine Howard, who was 
executed on a charge of adultery in 1542; 
married Catherine Parr in 1543, she surviving 
him. Henry I., 1005?-60, king of France; II., 
1518-59; married Catherine de Medici; III. 
(Henri de Valois), 1551-89, last of the Valois; 
IV. (le Grand), 1553-1610, king of Navarre; 
first of the Bourbons; assassinated. Henry I. 
(the Fowler), 876-936, emperor of Germany; 
defeated the Hungarians; II. (Saint), 972- 
1024; III. (the Black, or the Bearded), 1017- 
56 ; IV. 1050-1106; excommunicated by Greg¬ 
ory VII.; V., 1081-1125, last of the Salic line; 
VI., 1165-97; VII., 1262-1313. Henry, Patrick, 
1736-99, Am. patriot and orator; member of the 
Continental Congress; governor of Virginia. 
Heraclitus, fl. 500 B.C., Gr. philosopher. 
Herbert, George, 1593-1632, Br. poet and 
divine. Herbert, Hilary A., 1835-. ..., secre¬ 
tary of the navy. Herder, Johann Gottfried 
von, 1744-1803, Ger. author. Herkomek, 
Hubert, 1849-...., Ger. artist in England. 
Hermann, see Arminius. Herod (the Great), 
B.C. 73-A.D. 1, king of Judea. Herodotus, 
484?-408 B.C., Gr. historian; “the father of 
history;” his work covers the period of 240 
years preceding his own time. Herrick, Robert, 
1591-1674, Eng. divine and poet. Herschel, 



124 


A DICTIONARY OF BIOGRAPHY 


Sir John Frederick William, 1790-1871, Eng. 
astronomer and philosopher. Herschel, Sir 
William, 1738-1822, father of preceding; Ger. 
astronomer; born in Hanover, but moved to 
England at 21; discovered Uranus. Hesiod, fl. 
800 B.O., Gr. poet. Heyse, Paul Johann Lud¬ 
wig, 1830-. ..., Ger. author. Hezekiah, 750- 
698 B.C., king of Judah. Hicks, Elias, 1748- 
1830, Am. Quaker preacher. Higginson, 

Thomas Wentworth, 1823-__ Am. author. 

Hildreth, Richard, 1807-65, Am. journalist 
and historian. Hill, Sir Rowland, 1795-1879, 
author of the Eng. penny post system. Hillern, 
Wilhelmine von, 1836-....,* Ger. novelist. 
Hipparchus, fl. 150 B.C., Bithynian astronomer. 
Hippocrates, 460-360? B.C., Gr. physician; 
“the father of medicine;” many diseases still 
bear the names he gave them. * Hoar, George 
Frisbie, 1826-. ..., Am. lawyer and statesman. 
Hobart, Augustus Charles* (Hobart Pasha), 
1822-86, Turkish naval commander, born in 
England. Hobbes, Thomas, 1588-1679, Eng. 
philosopher. Hoche, Lazare, 1768-97, Fr. 
general. Hoe, Richard March, 1812-87, Am. 
inventor of printing presses. Hofer, Andreas, 
1767-1810, Tyrolese patriot; executed. Hoff¬ 
man, Charles Fenno, 1806-84, Am. author. 
Hogarth, William, 1697-1764, Eng. painter 
and engraver. Hogg, James, 1772-1835, Scot, 
poet. Hohenlohe, Hohenstaufen, Hohenzol- 
lern, princely families of Germany. Holbein, 
Hans (the Younger), 1497-1554, *Ger. painter. 
Holland, Josiah Gilbert, 1819-81, Am. author. 
Holmes, Oliver Wendell, 1809-1894, Am. phys¬ 
ician, author and poet. Holst, von, Hermann 
Eduard, 1841-. ..., Ger. historian. Holt, Sir 
John, 1642-1709, Eng. judge. Homer, -fi. 1000 
B.C., Gr. poet; “the father of poets; about his 
life scarcely anything is known; supposed to 
have been blind and poor; some maintain that 
the “Iliad” and “Odyssey,” the two great 
epics ascribed to him, are collections of songs 
from various poets, and that Homer never 
existed. Honorius, Flavius, 384-423, Rom. 
emperor. Hood, Thomas, 1799-1845, Eng. poet 
and humorist. Hook, Theodore Edward, 1788- 
1841, Eng. author. Hooker, Joseph, 1819-79, 
Am. general. Hooker, Richard, 1553-1600, Eng. 
theologian. Hopkins, Johns, 1795-1873, Am. 
philanthropist. Hopkinson, Francis, 1738-91, 
Am. author; signed the Declaration of Inde¬ 
pendence. Hopkinson, Joseph, 1770-1842, son 
of F.11., Am. lawyer; author of “Hail Colum¬ 
bia.” Horace (Quintus Horatius Flaccus), 
65-8 B.C., Latin poet. Horsford, Eben 
Norton, 1818-. ..., Am. chemist. Hosmer, 
Harriet Goodhue, . ...-1830, Am. sculptor. 
Houdin, Robert, 1805-71, Fr. conjuror. 
Houdon, Jean Antoine, 1741-1828, Fr. sculp¬ 
tor. Houssaye, Arsene, 1815-...., Fr. author. 


Houston, Sam, 1793-1863, Am. general and 
statesman; governor of Tennessee, 1827-9; 
passed a number of years with the Cherokee 
Indians; commander-in-chief of the Texan forces 
in revolt against Mexico, and defeated and cap¬ 
tured Santa Ana in 1836; elected president os 5 
Texas same year, and re-elected 1841; elected 
senator from Texas after its admission to the 
Union, in 1845, and governor in 1859. Howard, 
Henry, Earl of Surrey, 1516-47, Eng. poet! 
Howard, John, 1726-90, Eng. philanthropist; 
investigated and published horrors of English] 
and continental prisons. Howard, Oliver Otis, i 
1830-. ..., Am. general. Howe, Elias, 1819-67,** 
Am. inventor. Howe, Samuel Gridlev, 1801-76, 
Am. philanthropist. Howells, William Dean! 
1837-...., Am. author. Howitt, William, 

1795-1879, Eng. author. Hoyle, Edmund, 

1672-1769, Eug. author; “Games.” Huck, 

Evariste Regis, Abbe, 1813-60, Fr. missionary. 

Hudson, Henry (or Hendrik),_-1611, Eng. 

navigator. Hughes, Thomas, 1823-_, Eng.* 

author and barrister. Hugo, Victor Marie, 

\ icomte, 1802-85, Fr. poet, novelist and dram¬ 
atist. Hull, Isaac, 1775-1843, Am. commodore. 
Hull, William, 1753-1825, Am. revolutionary 

general. Humbert I. , 1844--- kin g of Italy x 

Humboldt, Friedrich Heinrich Alexander von. 
Baron, 1769-1859, Ger. scientist. Hume, David, 
1711-76, Scot, historian and sceptic philosopher. 
Hunt, James Henry Leigh, 1784-1859, Eng. 
poet and author. Hunt, William Henry, 1790-‘ 
1864, Eng. painter in water-colors. Hunt, Wil¬ 
liam Holman, 1826-. ..., Eng. jiainter. Hunter, 
David, 1802-86, Am. general. Hunter, John, 
1728-93, Scot, surgeon. Huss, John, 1373-1415, 
Bohemian reformer; burned at the stake. 
Huxley, Thomas Henry, 1825-. ..Eng. scien¬ 
tist. Hyacinthe, Pere, see Loyson. Hyder 
Ali, 1718-82, Hindoo prince. Hypatia, fl. 500£ 
female philosopher at Alexandria. 


| BEEVILLE, Pierre le Moyne d’, Sieur, 1661- 
I 1706, Canadian military and naval com¬ 
mander. Ignatieff, Nicholas Palovitch, 1832- 
. ..., Russian general and diplomatist. Igna¬ 
tius, Saint (Theoj)horus),--107, bishop of 

Antioch. Ignatius, Saint, 799-877, patriarch 
of Constantinople. Ignatius de Loyola, see 
Loyola. Ingelow, Jean, 1830-. ..., Eng. poetess 
and novelist. Ingersoll, Jared, 1749-1822, 
Am. lawyer. Ingersoll, Robert Green, 1833- 
. ..., Am. lawyer, author and lecturer. 
Ingolpsby, Thomas, pen name of R. H. Barham. 
Ingres, Jean A. I)., 1781-1867, Fr. painter. 
Ivman, Henry, 1801-46, Am. portrait painter; 
nness, George, 1825-...., Am. landscape 
painter. Innocent I., pope, ruling 402-17: 
during his reign Rome was sacked "by Alaric: 
II., 1130-43; III. (Lotharius), born in 1161, and 


I 








A DICTIONARY OF BIOGRAPHY 


125 


) 


chosen pope 1198; put France under the ban, 
1190, because Philip Augustus repudiated his 
wife; promoted the fourth crusade, the result 
of which was the capture of Constantinople; 
deposed Ofcho, emperor of Germany, transferring 
Abe crown to Frederick of Sicily; subjected 
John of England to the papal see, compelling 
him to pay an annual tribute; crushed the 
Albigenses in 1214, and died two years later; 
IV. (Sinibaldo de Fieschi), 1243-54; V., assumed 
pontificate 1276, and died same year; VI., 1352- 
62; VII., 1404 6; VIII., 1484-91; IX., 1591, 
died same year; X., 1644-55; XI., 1670-86; 
*XIL, 1692-1700; XIII., 1721-24. Iredell, 
James, 1751-99, Am. jurist. Irenzeus, Saint, 

' 140?-202?, bishop of Lyons, martyr. Irene, 
752 ?-803, empress of Constantinople. Irving, 
Henry (John Henry Brodribb), 1838-. ..., Eng. 
actor* Irving, Washington, 1783-1859, Am. 
author; the purest prose-writer and humorist of 
America; born in New York City. Isabella I. 
(the Catholic), 1451-1504, queen of Castile; 
wife of Ferdinand of Aragon; patroness of 
Columbus; II. (MariaIsabel Luisa), 1830-. ..., 
ex-queen of Spain. Isabelle of France, 1292- 
1358, queen of England, wife of Edward II., 
i whom her adherents deposed, and with whose 
assassination she is charged; her son, Edward 

III., ascended the throne and ordered her arrest, 
and she died after twenty years’ incarceration. 
Isaiah, fi. 740 B.C., Hebrew prophet. Iturbide, 
'Don Augustin de, 1790-1824, emperor of 
Mexico. Ivan III. (Vasilievitch), 1438-1505, 
czar of Russia; IV. (Vasilievitch, the Ter¬ 
rible), 1529-84. 

J ACKSON, Andrew, 1767-1845, seventh presi¬ 
dent; born in South Carolina; son of an 
Irishman; received but little education; served 
^against the British in 1781; began the practice 
of law at Nashville, 1788; Congress, 1796; U.S. 
i senate, 1797; judge Tennessee Supreme Court, 
1798-1804; fought several duels, killing Chas. 

) Dickinson in 1806; defeated the Creek Indians, 
1814, and was commissioned brigadier-general; 

) defeated the British at New Orleans, 1815; suc¬ 
cessfully carried on war against the Seminoles, 
^1817-18; Senate, 1823, and nominated for the 
presidency, the opposing candidates being Clay, 

1 J. Q. Adams and W, H. Crawford; Jackson had 
the highest number of votes, but not a majority, 
and Adams was elected by the House of Repre¬ 
sentatives; Jackson w r as elected to tho presi¬ 
dency, however, in 1828; he was the first 
president to remove public officers on account 
of their politics; re-elected in 1832; in that 
year, the convention of South Carolina having 
' declared the tariff laws of 1828 null and void, 
Jackson issued a proclamation declaring his 
intention to check by force of arms all move¬ 


ments tending to disunion. Jackson, Howell 
E., 1832-...., justice U.S. Supreme Court. 
Jackson, Thomas Jonathan (Stonewall), 1824- 
63, Confederate general, native of Virginia; 
defeated Gen. Banks at Cedar Mountain, 
and captured Harper’s Ferry with 10,000 
prisoners, 1862; killed by a company of his 
own men, mistaking him and his staff for 
Federal cavalry. Jacquard, Joseph Marie, 
1752-1834, Fr. inventor. Jamblichus, fl. 
320, Syrian Neo-Platonic philosopher. James 

1., 1566-1625, king of England (VI. of 
Scotland); executed Raleigh; a translation of 
the Bible was made under his direction; 

11., 1633-1701 (VII. of Scotland), deposed by 
revolution. James I.,1394-1431, king of Scot¬ 
land, assassinated; II., 1430-60; III., 1453-88; 

IV. , 1473-1513, defeated and slain at Flodden; 

V. , 1512-42; VI. (I. of England); VII. (II. of 
England). James, Henry, Jr., 1843-. ..., Am. 
novelist. Jameson, Robert, 1774-1854, Scot, 
naturalist. Janauschek, Fanny, 1830-. ..., 
Bohemian tragedienne. Jansen, Cornelis, 1585- 
1638, Dutch theologian; founder of the Jan- 
senists. Januarius, Saint, 272-305, patron saint 
of Naples. Jasper, William, 1750-79, brave 
Am. soldier. Jay, John, 1745-1829, Am. states¬ 
man ; first chief justice. J eanne d’ Albret, 
1528-72, queen of Navarre. Jean Paul, see 
Richter. Jefferson, Joseph, 1829-...., Am. 
actor. Jefferson, Thomas, 1743-1826, Am. 
statesman; third president; born in Virginia; 
admitted to the bar, 1767; elected to Virginia 
House of Burgesses, 1769, Continental Con¬ 
gress, 1775; drafted the Declaration of Inde¬ 
pendence; governor of Virginia, 1779-81; min¬ 
ister plenipotentiary, 1784, to negotiate treaties 
with European powers; minister at Paris, 1785-9; 
secretary of state, 1789-93; elected vice-presi¬ 
dent, 1796, and president in 1800, holding that 
office from 1801 to 1809. Jeffrey, Francis, 
1773-1850, Scot, critic and judge. Jeffreys, 
George, Lord, 1650-89, infamous Br. judge; 
lord high chancellor under James II.; died in 
the Tower. Jenkins, Edward, 1838-. ..., Eng. 
author. Jenner, Edward, 1749-1823, Eng. 
physician; introduced vaccination. Jenner, 

Sir Wiliiam, 1815--- Eng. physician and 

anatomist. Jerome, Saint, 340 . r '-420, Latin 
father of the church. Jerome of Prague, 1378- 
1416, Bohemian religious reformer; follower of 
Huss; burned at the stake. Jerrold, Douglas 
William, 1803-57, Eng. humorist and satirical 
writer. Jervis, John, Earl of St. Vincent, 
1734-1823, Eng. admiral. Joachim, Joseph, 
1831-. ..., Hungarian violinist. Joan of Arc 
(Jeanne d’Arc), 1411 ?-31, Fr. heroine (“the 
Maid of Orleans”); born in Lorraine of an 
humble peasant family; believing herself com¬ 
missioned by heaven to liberate France, and 





126 


A DICTIONARY OF BIOGRAPHY 


convincing Charles VII. of her divine authority, 
she was given command of a considerable force, 
and by the victories she gained enabled Charles 
to be crowned at Rheims; although she wished to 
return home and resume her former humble life, 
she was induced to retain her command in the 
army; she was captured in 1430 by the Bur¬ 
gundians, delivered to the English, and burned 
at the stake after a mock trial. Joel, fl. 775 
B.C., Hebrew prophet. John I. (Saint), pope, 
ruling 523-6; II., 533-5; III., 560-73; IV., 
640-2; V., 685-7; VI., 701-5; VII., 705-7; 
VIII., 872-82; IX., 898-900; X., 915-28; XI., 
931-6; XII., 956-64; XIII., 965-72; XIV., 
984-5; XV., died in 985, only a few days after 
his accession; XVI., 986-96; XVII. (rival of 
Gregory V. in 997); XVIII., 1003; XIX., 
1004-9; XX., 1024-33; XXI., 1276; XXII., 
chosen 1316, deposed 1327, died 1334; XXIII., 
chosen in 1410, deposed 1414. John, 1166- 
1216, king of England; granted MagnaCharta. 
John II. (the Good), 1319-64, king of France. 
John II. (Casimir V.), 1609-72, king of Poland; 
III. (Sobieski), 1625-96. John I. (theGreat), 
1357-1433, king of Portugal. John, 1801-73, 
king of Saxony. John or Austria, Don, 1547?- 
78, Sp. general. John of Gaunt (Ghent), 
1340-99, duke of Lancaster; son of Edward III. 
John the Baptist, B.C. 5-A.D. 28, prophet. 
John the Evangelist (St.John), ....-100?, 
apostle. Johnson, Andrew, 1808-75, Am. states¬ 
man; seventeenth president; born in N. C.; 
learned the trade of a tailor in Tenn.; Congress, 
1843-53; governor, 1853-7; senator, 1857; mil¬ 
itary governor, 1862; elected vice-president, 
1864, and succeeded to the presidency on the 
death of Lincoln, 1865; became involved in a 
bitter quarrel with the leaders of the Republican 
party, and was impeached in 1868, but acquitted, 
although thirty-five senators voted for conviction 
to only nineteen against, a two-thirds majority 
being necessary; he was subsequently elected 
to the Senate from Tennessee as a Democrat. 
Johnson, Eastman, 1824-...., Am. painter. 
Johnson, Reverdy, 1796-1876, Am. statesman. 
Johnson, Richard Mentor, 1780-1850, ninth 
vice-president of the United States. Johnson, 
Samuel, 1709-84, Eng. writer and lexicographer. 
Johnston, Albert Sydney, 1803-62, Confederate 
general. Johnston, Joseph Eccleston, 1809- 
91, Confederate general. Joliet, Louis, 1645- 
1700?, Fr. explorer of the Mississippi. Jomini, 
Henri, Baron, 1770-1869, Swiss military writer. 
Jonah, fl. 800 B.C., Hebrew prophet. Jones, 
George, 1811-91, Am. journalist. Jones, John 
Paul, 1747-92, Am. revolutionary naval com¬ 
mander; born in Scot.; captured the Serapis. 
Jones, Sir William, 1746-94, Eng. orientalist. 
Jones, Thomas G., 1844-. ..., governor of Ala. 
Jonson, Ben, 1574-1637, Eng. poet and dram¬ 


atist. Joseffy, Raffaele, 1852-. ..., Hungarian 
pianist. Joseph I., 1676-1711, emperor of 
Germany; II., 1741-90, abolished feudal serf¬ 
dom. Josephine, 1763-1814, empress of 
France; wife of Napoleon Bonaparte. Jose¬ 
phus, Flavius, 37?~95?, Jewish historian. 
Joshua, 1537-1427 B.C., Hebrew leader. 
Jovian, 331-64, Rom. emperor. Juarez, Benito 
Pablo, 1806-72, Mexican Aztec statesman, 
Judas Maccabeus, ....-160 B.C., Hebrew 
leader. Judson, Adoniram, 1788-1850, Am. 
Baptist missionary. Julian (the Apostate), 
331-63, Rom. emperor. Julius I., pope, 336- 
52; II., 1503-13; III., 1550-55. June, Jenny, 
pen name of Mrs. J. C. Croly. Junot, Andoche, 
Due d’Abrantes, 1771-1813, Fr. general. Jus¬ 
tin (the Martyr), 103-65?, church father in 
Palestine. Justin I., 450-527, Byzantine em¬ 
peror; II., . .. .-578. Justinian I. (the Great), 
482 ?-565, Byzantine emperor. Juvenalis, 
Decimus Junius, 40?-125?, Latin poet. 

i 

K ALAKAUA, David, 1836-91, king of Hawaii. 

Kamehameha IV., 1834-63, king of 
Hawaii. Kane, Elisha Kent, 1820-57, Am. 
Arctic explorer. Kant, Immanuel, 1724-1804, 
Ger. metaphysician and philosojjher. Kean, 
Edmund, 1787-1833, Eng. tragedian. Kearney, 
Philip, 1815-62, Am. general. Keats, John, 
1795-1821, Eng. poet. Keble, John, 1792- 
1866, Eng. divine and writer. Keene, Laura, 
1820-73, Am. actress. Kellermann, Francois 
Christophe de, 1735-1820, Fr. general. Kel¬ 
logg, Clara Louise, 1842-...., Am. vocalist. 
Kemble, Charles, 1775-1854, brother of J. P. 
K., Eng. actor. Kemble, Frances Anne, 1809- 
1893, Eng. actress. Kemble, John Philip, 
1757-1823, Eng. tragedian. Kempis, Thomas 
a, 1380-14/1, Ger. ascetic writer; “Imitation 
of Christ.” Kendal, Mrs. W. H. (Madge! 
Robertson), 1848-. ..., Eng. actress. Kennan, 
George, 1845-. .t., Am. traveler and author. 
Kent, James, 1763-1847, Am. jurist. Kepler, * 
Johann, 1571-1630, Ger. astronomer; discovered 

the laws and orbits of motion of the planets. | 
Key, Francis Scot, 1776-1843, Am. poet; j 
author of “The Star-Spangled Banner.” ' 
Khosru L, .. .. -579, king of Persia; II., ....-« 
628. Kidd, William, 1650-1701, Am. pirate; I 
executed. Kilpatrick, Hugh Judson, 1836-81, ! 
Am. general. King, Rufus, 1755-1827, Am. 5 
statesman. King, William Rufus, 1786-1853. ! 
Am. statesman. Kingsley, Charles, 1819-75, \ 
Eng. divine and author. Kitto, John, 1804- | 
54, Eng. Biblical scholar. Kleber, Jean Bap¬ 
tiste, 1/54-1800, Fr. general. Klopstock, 
Friedrich Gottlieb, 1724-1803, Ger. poet. 
Knott, James Proctor, 1830-. ..., Am. states¬ 
man. Knowles, James Sheridan, 1784-1862, 
Eng. dramatist and actor; subsequently be- 





A DICTIONARY OF BIOGRAPHY 


127 


came a Baptist minister. Knox, Henry, 1750- 
1806, Am. general and statesman. Knox, John, 
1505-72, leader of the Scot, reformation. Koch, 
Robert, 1843-. ..., Ger. bacteriologist. Kom- 
akof, Alexander Vissarionovitch, 1832-...., 
Rus. general. Kosciusko, Thaddeus, 1746?- 
1817, Polish patriot and general; commanded 
the Polish insurgent army; bravely defended 
Warsaw, but was defeated. Kossuth, Louis, 
1802-1893, Hungarian patriot, orator and 
statesman; leading spirit in the insurrection of 
1848-49. Krapotkin, Peter Alexeievitch, 
Prince, 1842-. ..., Rus. anarchist. Krupp, 
Alfred, 1810-87, Ger. manufacturer of steel 
guns. Kuang Hsu, 1871-...., emperor of 
China. Kullai-Kiian, ....-1296, founder of 
Mongol dynasty in China. 

L ABLACHE, Luigi, 1794-1858, It. singer. 

Labouchere, Henry, 1831-...., Eng. 
radical journalist. La Chaise d’Aix, Francois 
(Pere la Chaise), 1524-1700, Fr. Jesuit. 
Lactantius, 260?-325, Latin father of the 
church. La Fayette, Marie Jean Paul Roch 
Yves Gilbert Motier de, Marquis, 1757-1834, 
Fr. general and patriot; came to America in 
1777 to aid the Americans in their struggle for 
independence, and was commissioned major- 
general; fought at Brandywine, where he was 
wounded, and in numerous other engagements; 
visited France and obtained supplies and muni¬ 
tions, returning 1779; commanded the advance 
guard at Yorkstown, 1781; returned again to 
France; chosen commandant of the French 
National Guard, 1789; visited America, 1824, 
and was enthusiastically received; took a 
prominent part in the revolution of 1830. La 
Fontaine, Jean de, 1621-94, Fr. poet and fabu¬ 
list. Lagrange, Joseph Louis, 1736-1813, Fr. 

■ mathematician. Lamar, Lucius Quintus Cin- 
cinnatus, 1825-1893, Am. statesman and jurist. 
Lamartine, Alphonse de, 1792-1869, Fr. poet 
and statesman. Lamb, Charles (Elia), 1775- 
1834, Eng. essayist. Lambert, Daniel, 1769- 
1809, Eng. giant. Lambert, John, 1621-94, 
Eng. Parliamentary general. Lamont, Daniel 
S., 1851-. ..., secretary of war. Lamotte- 
Fouque, Friedrich Heinrich Karl de, Baron, 
1777-1843, Ger. novelist and poet. Landon, 
Lotitia E., 1802-38, Eng. authoress. Landon, 
M. I. (Eli Perkins), Am. humorist. Landor, 
Walter Savage, 1775-1864, Eng. author. 
Landseer, Sir Edwin, 1802-73, Eng. animal 
painter. Lang, Andrew, 1844-...., Eng. 
essayist and poet. Langlande (or Longland), 
Robert, fl. 1360, Eng. monk and poet. Lang¬ 
try, Mrs. L. Lillie, 1852--- Eng. society 

beauty. L \ngton, Stephen, .... -1228, Eng. 
prelate. Lanier. Sidney, 1843-81, Am. poet. 
Lannes, Jean, Duke of Montebello, 1769-1809, 


Fr. marshal. Lansdowne, William Petty, 
Marquis of, 1737-1805, Eng. statesman. La¬ 
place, Pierre Simon, Marquis, 1749-1827, Fr. 
astronomer and mathematician. Larcom, 
Lucy, 1826-1893, Am. poetess. Larrabee, 
William, 1832-. . .., Am. statesman and writer; 
governor of Iowa; “The Railroad Question.” 
La Rochefoucauld, Francois de, Duke, 1613- 
80, Fr. moralist and statesman. La Salle, 
Jean Baptiste, 1651-1719, founder of the Chris¬ 
tian Brothers. La Salle, Robert Cavelier de, 
1635?-87, Fr. explorer. Lasker, Eduard, 1829- 
84, Ger. statesman. Lassalle, Ferdinand, 
1825-64, Ger. socialist. Latimer, Hugh, 1480- 
1555, Eng. reformer; burned. Latour d’Au¬ 
vergne, Theojffiile Malo Corret de, 1743-1800, 
Fr. officer; called, by Napoleon, “The First 
Grenadier of France.” Lauderdale, John 
Maitland, Duke of, 1616-82, Eng. cabal min¬ 
ister. Laurens, Henry, 1724-92, Am. states¬ 
man. Lavater, Johann Caspar, 1741-1801, 

Swiss physiognomist. Lavoisier, Antoine 
Laurent, 1743-94, Fr. chemist; founder of mod¬ 
ern chemistry; guillotined by revolutionary 
tribunal. Law, John, 1671-1729, Scot, finan¬ 
cier in France; promoted the “South Sea 
Bubble.” Lawrence, Amos, 1786-1852, Am. 
philanthropist. Lawrence, James, 1781-1813, 
Am. naval hero; as commander of the Chesa¬ 
peake, he engaged the British frigate Shannon 
off Boston and was killed in the action; his last 
words were: “Don’t give up the ship.” Law¬ 
rence, Sir Thomas, 1769-1830, Eng. painter. 
Lawrence, Saint, .... -258, Rom. martyr. 
Layard, Austen Henry, 1817-...., Eng. 
orientalist. Lazarus, Emma, 1849-87, Am. 
poetess. Lecky, William Edward Hartpole, 
1838-. ..., Eng. author. Lecouvreur, Adri¬ 
enne, 1690-1730, Fr. actress. Ledru-Rollin, 
Alexandre Auguste, 1808-74, Fr. socialist. 
Ledyard, John, 1751-88, Am. traveler. Lee, 
Arthur, 1740-92, Am. statesman; brother of R. 
H. and F. L. Lee. Lee, Charles, 1775-82, Am. 
general; native of Wales. Lee, Francis Light- 
foot, 1734-97, Am. patriot. Lee, Henry 
(Light-Horse Harry), 1756-1818, Am. general 
and statesman; governor of Virginia. Lee, 
Richard Henry, 1732-94, Am. orator and 
patriot. Lee, Robert Edmund, 1806-70, Am. 
general; commander-in-chief of the Confederate 
army; son of Henry Lee; born in Virginia; 
graduate of West Point; chief engineer of Gen. 
Scott’s army in Mexico; Confederate brigadier- 
general, 1861, and appointed to the chief com¬ 
mand, 1862; surrendered at Appomattox, April 
9, 1865; subsequently chosen president of 
Washington College, at Lexington, Va., where 
he died. Leech, John, 1816-64, Eng. carica¬ 
turist. Lefebvre, Francois Joseph, Duke of 
Dantzig, 1755-1820, Fr. general. Leibnitz, 


128 


A DICTIONARY OF BIOGRAPHY 


Gottfried Wilhelm von, Baron, 1646-1716, Ger. 
philosopher and mathematician. Leicester, 
Robert Dudley, Earl of, 1532 ?- 88 , a favorite of 
Queen Elizabeth. Leidy, Joseph, 1823-91, 
Am. naturalist. L’Enclos, Ninon de, 1616- 
1706, Fr. beauty. Leo I., 400?-474, Byzan¬ 
tine emperor; III., 680?-741; V.,_-820; 

VI., 865?-911. Leo I. (Saint—the Great), 
Pope, ruling 440-61; II., 682-4; III. (Saint), 
795-816; IV., 847-55; V., 903, reigned only two 
months; VI., 928-9; VII., 937-9; VIII., 963-5; 
IX., 1049-54; X. (Giovanni de Medici), 1513- 
21; XI., 1605, died twenty-four days after his 
accession; XII.. 1823-9;' XIIL (Gioachimo 
Pecci), bora at Carpineto, in the Papal States, 
1810, the son of Count Ludovico Pecci; or¬ 
dained a priest in 1837, and created archbishop 
of Damietta in 1843; nuncio to Belgium three 
years; cardinal, 1853; cardinal camerlengo, 
1877; elected to the papacy, to succeed Pius 
IX., February 20, 1878. Leonidas, .... -480 
B.C., king of Sparta; leader of the brave three 
hundred at Thermopylae. Leopold I. (the 
Great), 1640-1705, emperor of Germany; II., 
1747-92. Leopold I., 1790-1865, king of 

Belgium; II., 1835-. Lerdo de Tejada, 

Sebastian, 1827- -, president of Mexico. Le 

Sage, Alain Rene, 1668-1747, Fr. novelist. 
Leslie, Alexander, Earl of Leven, . .. .-1661, 
Scot, general. Lesseps, Ferdinand de, Vis¬ 
count, 1805-94, Fr. engineer and diplomatist; 
planned the Suez Canal and the inter-oceanic 
canal across Panama. Lessing, Gotthold Eph¬ 
raim, 1729-81, Ger. author and critic; “the 
Luther of German literature, drama and art.” 
Leutze, Emanuel, 1816-68, Ger. historical 
painter. Levee, Charles James, 1806-72, Ir. 
novelist. Leveerier, Urbain J. J., 1811-77, 
Fr. astronomer. Lewelling, Lorenzo D., 1846- 
. governor of Kansas. Lewes, George 
Henry, 1817-78, Eng. author; husband of 
“George Eliot.” Lewis, Matthew Gregory, 
1775-1818, Eng. novelist. Lewis, Meriwether, 
1774-1809, Am. explorer. Leyden, Lucas van, 
1494-1533, Dutch painter. Liebig, Justus von, 
Baron, 1803-73, Ger. chemist. Liliuokalani, 
1838-. ..., queen of Hawaii. Lincoln, Abra¬ 
ham, 1809-65, sixteenth president of the United 
States; “with malice toward none, with charity 
to all; ” born in Kentucky; removed to Indiana 
when eight years old; captain in the Black 
Hawk war, 1832; elected to the Illinois legisla¬ 
ture, 1834; admitted to the bar, 1836, and re¬ 
moved to Springfield, Ill.; elected to Congress 
in 1846; Republican candidate for U. S. sena¬ 
tor in 1854, his opponent being Stephen A. 
Douglas; nominated for the presidency and 
elected, 1860; re-elected, 1861, but assassinated 
April 14, I 860 , by John Wilkes Booth; his 
death was universally deplored, for his wise ad¬ 


ministration of affairs during the civil war had 
won for him the regard of both factions of the 
bloody controversy. Lind, Jenny (Mrs. 
Goldschmidt), 1821-87, Sw. vocalist. Linnaeus, 
Charles, 1707-78, Sw. botanist, and greatest 
naturalist of modern times. Lippi, Filippo, 
1412-69, It. painter. Lippincott, Sara Jane 
(Grace Greenwood), 1823-. ..., Am. authoress. 
Liszt, Franz, Abbe, 1811-85, Hungarian 
pianist. Littleton (or Lyttleton), Sir Thomas, 
1420 ?-81, Eng. jurist. Liverpool, Robert B. 

Earl of, 1770-1828, Eng. statesman. Liv¬ 
ingston, Edward, 1764-1836, Am. jurist. Liv¬ 
ingstone, David, 1817-73, Scot, explorer in 
Africa. Livy (Titus Livius), 59 B.C.-17 A.D., 
Rom. historian. Locke, John, 1632-1704, Eng. 
philosopher; founded the sensational school of 
philosophy, claiming that all knowledge comes 
through the senses. Lockhart, John Gibson, 
1794-1854, Scot, author. Lodge, Henry Cabot, 
1850-. ..., Am. author. Logan (Tah-gah-jute), 
1725 ?-80, Am. Indian chief. Logan, Benjamin, 
1742?-1862, Kentucky pioneer. Logan, John 
Alexander, 1826-87, Am. general and states¬ 
man. Lola Montez, 1820-61, Creole ballot 
dancer. Long, Roger, 1680?-1770, Eng. 
astronomer. Longfellow, Henry Wadsworth, 
1807-82, Am. poet. Longinus, fl. 3d century, 
Gr. philosopher. Longsteeet, James, 1821- 
...., Confederate general. Lorne, John 
George Edward Henry Sutherland Campbell, 
Marquis of, 1845-.., gov.-gen. Cauada, 1878-83. 
Lorraine, Charles IV., Duke of, 1604-79, Ger. 
general; V., 1643-90. Lossing, Benson John, 
1813-91, Am. historian. Loti, Pierre, see 
Viand. Louis I. (le Debonnair), 778-840, 
emperor of the West and king of France; 
divided the empire among his sons; VI. (the 
Fat), 1078?-1137, king of France; IX. (Saint), 
1215-70, led a large army against the Saracens 
in 1248; defeated and taken prisoner in Egypt, 
but effected his ransom; led another crusade in 
12 i0 , but died the same year near Tunis; a wise 
ruler, and noted for many virtues; XI., 1423- 
83, established post-office; XII., 1462-1515* 
XITL, 1601-43; XIV. (le Grand), 1638-1715 
(“I am the state”); XV., 1710-74; XVI., 
1754-93, guillotined; XVII. (Dauphin). 1785- 
95; XVIII. (Monsieur), 1755-1824. Louis I., 
1786-1868, king of Bavaria. Louis IV. (the 
Bavarian), 1285?-1345, Ger. emperor. Louis 
Philippe, 1773-1850, “the citizen king” of 
France; abdicated, 1848. Louvois, Francois 
Michel Letellier de, Marquis, 1641-91, Fr. 
statesman; caused revocation of the edict of 
Nantes. Lover, Samuel, 1797-1868, Ir. novelist. 
Lo w ell, James Russell, 1819-91, Am. poet and 
critic. Lowell, John, 1799-1836, Am. states¬ 
man. Loyola, Ignatius de (Saint Ignatius), 
1491-1566, Spanish founder of the Society of 




A DICTIONARY OF BIOGRAPHY 


129 


Jesus, or Jesuits; entered the army at an early 
age; crippled by a wound in 1520, he turned 
his attention to religion; made a pilgrimage to 
Jerusalem in 1523, and subsequently studied 
at the University of Paris, where he met Francis 
Xavier and James Lainez, in conjunction with 
whom, in 1543, he formed the society which has 
since become so celebrated. Loyson, Charles 
(Pere Hyacinthe), 1827-. ..., Fr. reformer and 
ex-Carmelite. Lubbock, Sir John, 1834-...., 
Eng. naturalist and statesman. Lucanus, 
Marcus Annaeus, 38-65, Rom. epic poet. Lucca, 
Pauline, 1842-. ..., Ger. vocalist. Lucian, 
120?-. ..., Gr. satirist. Lucilius, Caius, 148?- 
100? B.C., Rom. satiric poet. Lucretius (Titus 
Lucretius Cams), 95-.... B.C., Latin poet; 
greatest didactic poet and most profound of 
Latin authors. Lucullus, Lucius Licinius, 
110-57 B.C., Rom. general. Luther, Martin, 
1483-1546, leader of the Protestant Reformation; 
born at Eisleben, Germany, the son of a miner; 
educated at the University of Erfurt, and in 
1505 entered the Augustine convent at that 
place; ordained a priest, 1507; became professor 
of philosophy at Wittenberg, 1508; visited 
Rome, 1510; denounced the sale of indulgences, 
1517; and became involved in numerous con¬ 
troversies; cited to appear before Leo X., he 
refused to comply; burned the papal bull con¬ 
taining an order to destroy certain of his works, 
and denied the authority of the pope; excom¬ 
municated; enjoyed the support of the elector 
of Saxony; attended the Diet of Worms, con¬ 
vened for his trial, in 1521; laid aside his 
monastic dress in 1524, and married Catherine 
von Bora, an ex-nun, in 1525; enjoyed, during 
the latter part of his life, the greatest distinction 
from the princes of Germany. Luther completed, 
in 1522, his translation of the New Testament, 
‘‘and in 1534 that of the Old Testament; the 
central point of his theology is justification by 
faith. Luxembourg, Francois Henri de Mont- 
morenci de, 1628-95, marshal of France. 
Lycurgus, fl. 850 B.C., Spartan law-giver. 
Lyell, Sir George, 1797-1875, Scot, geologist. 
Lyndhurst, John Singleton Copley, Lord, 
1772-1863, lord chancellor of England; born in 
"Boston, Mass. Lyon, Nathaniel, 1819-61, Am. 
general. Lysander, ....-395 B.C., Spartan 
general. Lysias, 458-378 B.C., Athenian orator. 
Lysimachus, 355?-281 B.C., king of Thrace. 
Lysippus, fl. 330 B.C., Gr. sculptor. Lytton, 
see Bulwer. 

M ACAULAY, Thomas Babington, Baron, 
1800-59, Eng. critic, poet and essayist. 
Macbeth, ....-1056?, king of Scotland. 
McCarthy, Justin, 1830-...., Ir. writer and 
Home Rule leader in Parliament. Macchiavelli, 
Nicolo di Bernardo dei, 1469-1527, It. statesman 

3 


and author; among his numerous writings are 
his “History of Florence” and “The Prince,” 
the latter of which (not intended for publica¬ 
tion, but for the private perusal of the Medici) 
has rendered the name Macehiavelli the syno¬ 
nym of perfidy. McClellan, George Brinton, 
1826-85, Am. general; born in Philadelphia; 
graduate of West Point ; served in the Mexican 
war, and in 1855 served on a commission sent 
by the government to make observations on the 
Crimean war; became chief engineer of the 
Illinois Central railroad in 1857; re-entered the 
army, 1861, taking command of the Federal 
troops in Western Virginia, and gained the 
victories of Rich Mountain and Cheat River; 
November, 1861, became comman lor of the 
armies of the United States; gained a victory at 
Fair Oaks, 1862, but was forced to relinquish 
the plan of reducing Richmond; superseded by 
Gen. Pope, but recalled, and defeated the Con¬ 
federates under Lee at Antietam; relieved of 
command about six weeks later; Democratic 
candidate for the presidency in 1864, and after¬ 
ward elected governor of New Jersey. McCon¬ 
nell, William J., 1839-. ..., governor of Idaho. 
McCormick, Cyrus Hall, 1809-84, Am. inventor 
of reaping-machine. McCosh, James, 1811- 
1894, Scot, theologian in Am. McCulloch, 
Hugh, 1808-. ..., Am. financier and secretary 
of the treasury. Macdonald, Flora, 1720-90, 
Scot, heroine; saved the life of “the Young 
Pretender.” Macdonald, George, 1824-...., 
Scot, poet and novelist. Macdonald, Sir John 
A., 1814-91, Canadian premier. Machiavelli, 
see Macehiavelli. McCloskey, John, 1810- 
85, first Am. cardinal. McDowell, Irvin, 
1818-85, Am. general. McGlynn, Edward 
(Father McGlynn), 1837-. ..., Am. clergyman 
and reformer. McKinley, William, Jr., 1844- 
...., Am. politician. Mackenzie, Morrell, 
Sir, 1837-92, Eng. physician. MacMahon, 
Marie Edme Patrice Maurice de, Due de 
Magenta, 1808-93, marshal of France and presi¬ 
dent of the Fr. republic. MacPherson, James, 
1737-96, Scot. poet. MacPherson, James 
Birdseye, 1828-64, Am. general. Macready, 
William Charles, 1793-1873, Eng. tragedian. 
Madison, James, 1751-1836, fourth president 
of the United States; bom in Virginia; member 
of the Virginia legislature and delegate to the 
convention of 1787; joint author with Jay and 
Hamilton of the Federalist ; Congress, 1789-97; 
secretary of state, 1801-9; president, 1809-17. 
Magellan, Fernando, 1470-1521, Port, naviga¬ 
tor. Magee, William C., 1822-91, primate of 
England. Mahmood, Abool-Kasim-Yemeen-ed- 
Dowlah, 967-1030, Mohammedan conqueror. 
Mahomet, see Mohammed. Mahoney, Francis 
(Father Prout), 1804-66, Ir. journalist. Main- 
tenon, Francoise d’Aubigne de, Marquise, 



130 


A DICTIONARY OF BIOGRAPHY 


1635-1719, consort of Louis XIV. Malibran, 
Marie Felicita (nee Garcia), 1808-36, Fr. vocalist 
and actress. Malthus, Thomas Robert, 1766- 
1834, Eng. writer on political economy. 
Mandeville, Sir John, 1300-72, Eng. traveler. 
Manered, 1234-66, king of Naples. Manning, 
Henry Edward, 1808-92, Eng. Catholic prelate 
and author; united with the Roman Catholic 
church in 1851; archbishop of Westminster, 
1865; cardinal, 1877. Mansfeld, Ernst von, 
Count, 1585-1626, Ger. general. Mansfield, 
William Murray, Earl of, 1704-93, Br. jurist. 
Mantegna, Andrea, 1431-1506, It. painter. 
Manteuffel, Edwin Hans Carl von, Baron, 
1800-83, Prussian field-marshal. Manuel I. 
Comnenus, 1120?-80, Byzantine emperor; II. 
Palaeologus, 1348-1425. Manutius, Aldus, 
1449 ?-1515, Venetian printer. Manutius, Aldus, 
1547-97, Venetian printer and author. Marat, 
Jean Paul, 1744-93, Fr. Jacobin demagogue, 
assassinated by Charlotte Corday. Marcellus, 
Marcus Claudius, 268?-208 B.C., Rom. consul. 
Margaret (Semiramis of the North), 1353- 
1412, queen of Norway, Sweden and Denmark. 
Margaret of Anjou, 1429-82, queen of Henry 
VI. of England. Margaret of Angouleme, 
1492-1549, queen of Navarre and author. 
Margaret of Austria, 1480-1530, regent of the 
Netherlands. Margaret of Valois, 1553-1615, 
queen of France. Margaret, Saint, 1046-93, 
queen of Scotland. Margaret, Saint, 

275, virgin of Antioch; martyr. Maria 
Christina, 1806-78, queen dowager of Spain. 
Maria II. da Gloria, 1819-53, queen of 
Portugal. Maria de’ Medici, 1573-1642, queen 
of France. Maria Louisa, 1791-1847, empress 
of France. Maria Theresa, 1717-80, empress 
of Austria and queen of Hungary and Bohemia. 
Marie Antoinette, 1755-93, wife of Louis 
XVI. of France; guillotined. Mario, Giuseppe, 
Marquis di Candia, 1810-83, It. singer. Marion, 
Francis, 1732-95, Am. Revolutionary general. 
Mariotte, Edme, 1620-84, Fr. physicist. 
Marius, Caius, 157-86 B.C., Rom. general and 
consul. Markham, Henry H., 1840-...., 

governor of California. Marlborough, John 
Churchill, Duke of, 1650-1722,Eng. commander; 
commanded the English forces in the Nether¬ 
lands, 1689; commanded in Ireland, 1690; 
accused of treason, deposed and confined in the 
Tower, 1692; reinstated, 1696; commanded the 
allied armies in Holland, 1702; won the battle 
of Blenheim, 1704; Ramifies, 1706; Oudenarde, 
1708; Malplaquet, 1709. Marlowe, Christo¬ 
pher, 1564-93, Eng. dramatist. Marmont, 
Auguste Frederic Louis Viesse de, Duke of 
Ragusa, 1774-1852, Fr. marshal. Marquette, 
Jacques, 1637-75, Fr. missionary and dis¬ 
coverer; explored the Mississippi. Marryatt, 
Frederic, 1792-1848, Eng. novelist and naval 


officer. Marshall, John, 1755-1835, Am. jurist 
and statesman; chief justice of the United 
States. Martialis, Marcus Valerius, 43-104, 
Latin poet. Martel, Charles, Duke of Aus- 
trasia (the Hammer), 694-741, conquered tbe 
Saracens in the great battle of Tours, or 
Poictiers, 732. Martineau, Harriet, 1802-76, 
Eng. writer. Martinez Campos, Arsenio, 1834- 
. ..., Sp. general and statesman. Marvel, Ik, 
pen name of Donald G. Mitchell. Marx, Karl, 
1818-83, Ger. socialist. Mary I. (bloody 
Mary), 1516-58, queen of England; married 
Philip II. of Spain; persecuted the Protestants; 
II., 1662-94, wife of William III. Mary 
Stuart, 1542-87, queen of Scots; daughter of 
James V. and Mary of Guise; educated 
in France, where she was married to the 
Dauphin in 1558, who the following year 
ascended the French throne as Francis II., but 
died childless, 1560; invited to the throne of 
Scotland, and married her cousin, Lord Darnley; 
suppressed, 1565, a revolt of the Protestants 
instigated by Queen Elizabeth; joined, 1566, a 
league to extirpate heresy, and, wearying of 
the arrogance and dissoluteness of Lord 
Darnley, bestowed her confidence on David 
Rizzio, an Italian musician, whose murder was 
instigated the same year by Mary’s jealous 
husband; Lord Darnley was killed in 1567, and 
Queen Mary married the Earl of Bothwell the 
same year; public sentiment in Scotland against 
her became so intense that she was compelled to 
fly to England, where she was finally beheaded 
on an unjiroven charge of conspiracy. Masani- 
ello, 1620-47, Neapolitan insurgent leader. 
Mason, James M., 1797-1871, Am. statesman. 
Massasoit, 1580?-1661, sachem of the Wam- 
panoags. Massena, Andre, Prince of Essling, 
1758-1817, Fr. marshal. Massinger, Philip, 
1584-1640, Eng. dramatist. Mather, Cotton, 
1663-1728, Am. divine and writer, notorious for 
his persecution of witchcraft. Mathew, Theo¬ 
bald (Father Mathew), 1790-1856, Ir. Catholic 
priest, called “the Apostle of Temperance.” 
Matthews, Brander, 1852-. ..., Am. author. 
Matthews, Claude, 1845-...., governor of 
Indiana. Maupassant, de, Henri R. A. G., 
1850-93, Fr. novelist. Maurice, 1521-53, 
elector of Saxony; Ger. general and Protestant 
leader. Maurice of Nassau, 1567-1625, Dutch 
warrior; prince of Orange. Maximilian I., 
1459-1519, emperor of Germany. Maximilian 
(Ferdinand Maximilian Joseph), 1832-67, arch¬ 
duke of Austria and emperor of Mexico; execute 
by the Mexicans. Mazarin, Giulio, Cardinal, 
1602-61, Fr. prime minister. Mazeppa, Ivan 
Stepanovitch, 1644-1709, Polish nobleman and 
hetman of the Cossacks; hero of Byron’s poem. 
Mazzini, Giuseppe, 1807-72, It. patriot. Meade, 
George Gordon, 1815-72, Am. general; won the 


A DICTIONARY OF BIOGRAPHY 


131 


battle of Gettysburg. Medici, Alessandro de’, 
1510-37, first duke of Florence; assassinated. 
Medici, Cosirno de’ (the Elder), 1389-1464, 
chief of the Florentine republic. Medici, 
Cosimo de’ (the Great), 1519-74, first grand 
duke of Tuscany. Medici, Lorenzo de’ (the 
Magnificent), 1448-92, prince of Florence; 
scholar and patron of literature and art. 
Mehemet Ali, 1769-1849, viceroy of Egypt. 
Meissonier, Jean Louis Ernest, 1812-91, *Fr. 
painter. Melanchthon, Philip, 1497-1560, 
Ger. reformer; leader of the Reformation 
after Luther’s death. Melikoff, Loris, 
1824-88, Russian general. Melville, Andrew, 
1545-1622, Scot, religious reformer. Men- 
delssohn-Bartholdy, Felix, 1809-47, Ger. 
| composer. Menelek, emperor (or negus) 
of Abyssinia; proclaimed March 12, 1889. 
Menno Symons (Menno Simonis), 1496-1561, 
Frieslandic founder of the Mennonites. Mer- 
cadante, Saverio, 1797-1870, It. composer, 
f Meredith, Owen, pen name of Lord E. R. Lyt- 
j ton - Merimee, Prosper, 1803-70, Fr. novelist. 
Mesmer, Friedrich Anton, 1733-1815, Ger. dis¬ 
coverer of “ mesmerism.” Metellus, Quintus 
Caecilius, fi. 100 B.O., Rom. general. Metter- 
nich, Clemens Wenzel Nepomuk Lothar von, 
1775-1859, Austrian statesman. Meyerbeer, 
Giacomo (Jakob Meyer-Beer), 1794-1864, Ger. 
composer. Michael Angelo (Michelangelo 
Buonarotti), 1475-1564, It. painter, sculptor, 
architect and poet; “the Dante of the arts;” 
patronized by Lorenzo the Magnificent; invited 
to Rome by Pope Julius II., where he designed 
the church of St. Peter; became architect of 
that magnificent structure in 1546, and devoted 
the rest of his life almost exclusively to its 
completion. Mifflin, Thomas, 1744-1800, Am. 
j patriot; president of Continental Congress. 
Miles, Nelson A., 1839-...., Am. general. 
Mill, James, 1773-1830, Scot, historian and 
writer. Mill, John Stuart, 1806-73, Eng. 
philosopher and political economist. Millais, 
John Everett, 1829-. . .., Eng. painter. Miller, 
Hugh, 1802-56, Scot, geologist. Miller, 
Joaquin (Cincinnatus Hiner Miller), 1841-. . .., 
Am. jioet. Millet, Jean Francois, 1819 ?-75, 
Fr. painter. Mills, Clark, 1815-83, Am. 
sculptor. Miltiades, fi. 500 B.C., Athenian 
commander; gained the great victory of Mara¬ 
thon. Milton, John, 1608-74, poet of the 
Puirtans; educated at Cambridge; passed 
several years in travel; advocated the popular 
party, opposing prelacy and the established 
church; wrote many political and controversial 
works in prose; was appointed in 1648 Latin 
secretary of the Council of State; in 1654 he 
had become entirely blind; his “Paradise 
Lost” was completed in 1655, and sold for £10, 
half of which was not to be paid until after the 


sale of 1,300 copies. Minie, Claude Etienne, 
1810-79, Fr. inventor (Minie rifle). Mirabeau, 
Honore Gabriel deRiquetti de, Comte, 1749-91, 
Fr. orator and statesman; entered the army in 
1776; exiled and imprisoned for debt; separat¬ 
ing from his wife, he eloped with a young 
woman in 1776, for which offense he was con¬ 
demned to death; escaped, however, with four 
years’ imprisonment; led a wandering life for 
several years, engaging in numerous intrigues; 
sent to Berlin on a secret mission in 1786, and 
elected to the States-General in 1789, and later 
to the National Assembly, of which he became 
president in 1791. Mir Kiiodudal, khan of 
Baluchistan; succeeded, 1857. Mitchell, 
Ormsby Macknight, 1810-62, Am. general and 
astronomer. Mitchell, Donald Grant (Ik 
Marvel), 1822-. ..., American author. Mitch¬ 
ell, Henry L., 1831-. ..., governor of Florida. 
Mitchell, Margaret Julia (Maggie), 1832- 
...., Am. actress. Mitford, Mary Russell, 
1886-1855, Am. authoress. Mitford, William, 
1744-1827, Eng. historian. Mitiiridates VI. 
(the Great), 132-63 B.C., king of Pontus. 

Modjeska, Helena, 1843?-_, Polish actress. 

Mohammed (or Mahomet), 569-. ..., conqueror 
and prophet, and founder of the Moslem reli¬ 
gion, which threatened to subdue the Christian 
world; pretended, at the age of forty, to have 
received a revelation from Allah, and thence¬ 
forth devoted himself to the propagation of his 
new religion; previous to this time he had been 
an idolator; his new faith, which included the 
unity of God, was rejected at Mecca, where a 
conspiracy was formed against him, but was 
warmly embraced in Medina, to which place the 
prophet fled in 622; from this flight, called the 
Hegira, the Mussulmans compute their time; 
after this event, Mohammed propagated the 
faith of Islam by the sword, gaining numerous 
victories, and spreading his religion over a large 
portion of Western Asia. Mohammed II. (the 
Victorious), 1430-81, Turkish sultan; III., 
1642-92. Moliere (Jean Baptiste Poquelin), 
1622-73, Fr. dramatist and actor; the French 
Shakespeare. Moltke, Carl Bernhard Hell- 
muth von, Count, 1800-91, commander of the 
German armies in the Franco-German war, and 
designed the entire campaign. Mommsen, 
Christian Matthias Theodor, 1817-...., Ger. 
historian. Monk, George, Duke of Albemarle, 
1608-70, Eng. general; restored the monarchy. 
Monmouth, James Scott, Duke of, 1649?-8*5, 
natural son of Charles II.; rebelled, but was 
defeated and executed. Monroe, James, 1758- 
1831, fifth president; born in Virginia; captain 
in the war of 1812; studied law under Jeffer¬ 
son; Congress, 1783; opposed the Constitution; 
governor of Virginia, 1799; envoy extraordinary 
to France, 1802; re-elected governor, 1811; 









132 


A DICTIONARY OF BIOGRAPHY 


appointed secretary of state same year by 
Madison; elected president, 1816, and re-elected 
1820. Montague, Lady Mary Wortley, 1690- 
1762, Eng. authoress. Montaigne, Michel 
Eyquem de, 1533-92, Fr. philosopher and 
essayist; originator of the modern essay; his 
“ Essays ” have been called “ the breviary of 
freethinkers.” It is claimed by some scholars 
that Montaigne’s name on the title page of the 
“Essays” was but a cover for Francis Bacon or 
his brother. Montalembert, Charles Forbes 
de, Comte, 1810-70, Fr. publicist. Montcalm, 
Louis J. de St. Veran, Marquis of, 1712-59, Fr. 
’commander in Canada. Montefiore, Moses, 
Sir, 1786-1885, Eug. Jewish philanthropist. 
Montesquieu, Charles de Secondat, Baron de, 
1689-1755, Fr. jurist and philosopher; his 
“ Esprit des Lois ” is the first philosophy of 
history. Montezuma II., 1480?-1520, last 
Aztec emperor of Mexico. Montfort, Simon 
de, 1150?-1218, Norman crusader. Montfort, 
Simon de, Earl of Leicester, 1200 ?-65, son of 
preceding; led the barons against Henry III. 
Montgolfier, Jacques Etienne (1745-99) and 
Joseph Michel (1740-1810), Fr. mechanicians; 
invented air-balloon. Montgomery, James, 
1771-1854, Scot. poet. Montgomery, Richard, 
1736-75, Am. general. Montgomery, Robert, 
1807-55, Eng. poet. Montmorency, Anne de, 
Due, 1493-1567, Fr. constable. Montmorency, 
Henri de, Due, 1534-1614, constable of France. 
Montrose, James Graham, Marquis of, 1612-50, 
Scot, general; executed. Moody, Dwight 
Lyman, 1837-...., Am. evangelist. Moore, 
Sir John, 1761-1809, Br. general; fell at 
Corunna. Moore, Thomas, 1779-1852, Ir. poet. 
Morales, Luis, 1509-86, Sp. painter. Moran, 
Thomas, 1837-. ..., Am. artist. More, Hannah, 
1745-1833, Eng. authoress. More, Sir Thomas, 
1480-1535, Eng. statesman and philosopher; 
educated at Oxford; entered Parliament, 1504; 
produced “History of Richard III.,” 1513; 
“Utopia,” 1516; became a great favorite of 
Henry VIII., who made him lord chancellor in 
1530; being an ardent Catholic, he refused to 
sanction the divorce of Queen Catherine and 
resigned his office in 1532; imprisoned in 1534 
for declining to take an oath acknowledging tko 
validity of the king’s marriage to Anne Boleyn, 
and executed the following year for denying the 
king’s supremacy as head of the church. 
Moreau, Jean Victor, 1763-1813, Fr. general. 
Morelos, Jose Maria, 1780-1815, Mexican 
revolutionist. Morgan, John Huut, 1825-63, 
Confederate cavalry officer and major-general. 
Morley, John, 1838-...., Eng. statesman. 
Mornay, Philippe de, Seigneur du Plessis-Marly, 
1549-1623, Fr. Protestant statesman. Morris, 
George P., 1802-64, Am. journalist and poet. 


Morris, Gouverneur, 1752-1816, Am. states¬ 
man. Morris, Lewis, 1834-...., Eng. poet. 
Morris, Luzen B., 1827-...., governor of 
Connecticut. Morris, Robert, 1734-1806, Am. 
statesman and financier. Morris, William, 
1834-. ..., Eng. poet. Morse, Samuel Finley 
Breese, 1791-1872, Am. inventor of the magnetic 
telegraph; graduate of Yale College; studied 
painting in England, returning to America in 
1832: constructed small recording electric tele¬ 
graph in 1835; finally obtained aid from Con¬ 
gress in 1843, and constructed a line between 
Washington and Baltimore in 1844. Mortimer, 
Roger, Earl of March, 1287 ?-1330, favorite of 
Isabella of England; executed. Morton, James 
Douglas, Earl of, 1530-81, regent of Scotland; 
executed as accessory to Darnley’s murder. 
Morton (or Moreton), John, 1410-1500, Eng. 
prelate. Morton, J. Sterling, 1832-. sec¬ 

retary of agriculture. Morton, Levi Parsons, 
1824-...., Am. banker and vice-president. 
Morton, Oliver Perry, 1823-77, Am. statesman. 
Moscheles, Ignaz, 1794-1870, Ger. pianist and 
composer. Moses, 1570-1450 B.C., Hebrew 
law-giver; led the Israelites out of Egypt. 
Motley, John Lothrop, 1814-77, Am. diploma¬ 
tist and historian. Mott, Lucretia ( nee Coffin ), 
1793-1880, Am. social reformer. Mott, Val¬ 
entine, 1785-1865, Am. surgeon. Moultrie, 
William, 1731-1805, Am. Revolutionary general. 
Mozart, Johann Chrysostomus Wolfgang 
Amadeus, 1756-1791, Ger. composer; composed 
short pieces at the age of six, and at seven gave 
concerts in Paris and London; distinguished for 
the universality of his genius; he gave artistic 
form to opera. Muhlenberg, Henry Melchior, 
1711-87, founder of the German Lutheran 
church in America. Muhlenberg, John Peter 
Gabriel, 1746-1807, Am. general. Mukthar 
Pasha, Ghazi Ahmed, 1837-. ..., Turkish gen¬ 
eral and statesman. Mulhall, Michael G., 
1836-...., Eng. author. Muller, Friedrich 
Maximilian (Max Muller), 1823-...., Ger. 
scholar and writer in England. Muloch, Dinah 
Maria, see Craik. Munchausen, Hieronymus 
Karl Friedrich von, Baron, 1720-97, Ger. soldier 
and romancist. Munkaczy, Mikhail, 1844-. ..., 
Hungarian painter. Munzer, Thomas, 

1526, Ger. Anabaptist fanatic. Murat, Joachim, 
1771-1815, Fr. marshal and king of Italy. 
Murillo, Bartolome Esteban, 1618-82, Sp. 
painter; excelled as a colorist and regarded as 
the greatest of the Spanish school. Murray 
(or Moray), James Stuart, Earl of, 1533-70, 
regent of Scotland; opponent of Mary Stuart; 
assassinated. Murray, Lindley, 1745-1826, 
Am. grammarian. Murphy, Nathan O., 1849- 
. ..., governor of Arizona. Musset, Louis 
Charles Alfred de, 1810-57, Fr. poet. 


A DICTIONARY OF BIOGRAPHY 


133 


N ADIR SHAH (Kouli Khan), 1688-1747, 
king of Persia. Nana-Sahib, 1821-59?, 
leader of Sepoy mutiny. Napier, Sir Charles 
James, 1782-1853, Eng. general in India. 
Napier, Sir Charles John, 1786-1860, Br. 
admiral. Napier, John, 1550-1614, Scot, mathe¬ 
matician. Napier, Sir William Francis Patrick, 
1785-1860, Br. general and writer. Napier of 

I Magdala, Robert Cornelis Napier, Baron, 1810- 
76, Br. general. Napoleon, see Bonaparte. 
Nasby, Petroleum V., pen name of D. R. Locke. 
Nash, Richard (Beau Nash), 1674-1761, Eng. 
fop. Nasr-ed-Din, 1829-. ..., shah of Persia. 

Nast Thomas, 1840-__, Ger.-Am. carrica- 

turist. Nebuchadnezzar, . . . .-561 B.C. Chal¬ 
dean king of Babylon; conquered Jerusalem, 
Tyre and Egypt. Necker, Jacques, 1732- 
1804, Fr. statesman and financier; father 
of Mine, de Stael. Neilson, Adelaide, 1853- 
81, Am. actress. Nelson, Horatio, Viscount, 
1758-1805, the greatest of Britain’s admirals; 

( entered the navy at 13; post-captain, 1779; 
rear-admiral, 1797, his promotion having 
been earned by his share in the victory of St. 
Vincent; lost his right arm in an unsuccessful 
attack on Teneriffe; won the battle of the Nile 
in 1798, for which he was raised to the peerage 
as Baron Nelson of the Nile; became separated 
from his wife, owing to an infatuation with 
Lady Hamilton, which lasted until his death; 
created a viscount for the victory of the Baltic, 
where, being second in command, he disobeyed 
the orders directing him to retreat; fell at 
Trafalgar, where his fleet gained a decisive 
victory over the French and Spanish; his last 
words, “Thank God, I have done my duty.” 
Nelson, Knute, 1843-. ..., governor of Minn. 
Nepos, Cornelius, fl. 5 B.C., Rom. historian. 
Neri, Filippo de, Saint (St. Philip Neri), 1515- 
95, It. founder of the “ Priests of the Oratory.” 
Nero, Lucius Domitius, 37-68, Rom. emperor. 
Nerva, Marcus Cocceius, 32-98, Rom. emperor. 
Nesselrode, Charles Robert von. Count, 1780- 
1862, Russian diplomatist. Nestorius, ....- 
440?, Syrian prelate; founder of the Nestorian 
schism. Newman, John Henry, Cardinal, 1801- 
90, Eng. theologian; recognized leader of the 
High Church party until 1845, when he became 
a Catholic; appointed rector of Catholic Uni¬ 
versity at Dublin, 1854, and made a cardinal by 
Pope Leo XIII. in 1879. Newton, Sir Isaac, 
1642-1727, Eng. philosopher; the son of a 
farmer; graduated at Cambridge, 1665, about 
which time he invented the “ method of 
fluxions” and discovered the laws of gravitation; 
discovered, 1668, that light is not homogeneous, 
but consists of rays of different refrangibility. 
Ney, Michel, Duke of Eclilingen and Prince of 
the Moskwa, 1796-1815, Fr. marshal; the son 
of a cooper; entered the army at 18 as a private, 


and was gradually promoted; Napoleon called 
him “ the bravest of the brave,” and his titles 
were conferred upon him for his services at 
Echlingen, in 1805, and his victory at the 
battle of Borodino; commanded the rear guard 
in the retreat from Moscow; defeated by Berna- 
dotte, at Dennewitz, 1813; submitted to Louis 
XVIII. upon the abdication of Napoleon, against 
whom he was sent with an army in 1815, but 
united his army with that of his old commander; 
had five horses shot under him at Waterloo, 
where he fought with his usual valor; was cap¬ 
tured soon after, and executed on a charge of 
treason. Nicholas!., pope, ruling 858-67; II., 
1059-61; III., 1277-80; IV., 1288-92; V., 1447- 
55. Nicholas I., 1796-1855, emperor of Rus¬ 
sia. Niebuhr, Barthold Georg, 1776-1831, 
Ger. historian. Nicot, Jean, 1530-1600, Fr. 
scholar; introduced tobacco. Nightingale, 
Florence, 1820-. ..., Eng. philanthropist. Nils¬ 
son, Christine (Countess de Miranda), 1843- 
. ..., Sw. vocalist. Noailles, Adrian M., Duke 
of, 1678-1766, Fr. general. Nordau, Max, 
1849-. ..., Austrian author. Nordenskjold, 
Adolf Erik, 1832-...., Sw. explorer. Nord- 
hoff, Charles, 1830-. ..., Am. author and 
journalist. North, Christopher, see Wilson, 
John. North, Frederick, Lord, 1732-92, Eng. 
statesman. Northcote, Sir Stafford Henry, 
1818-87, Eng. statesman. Northern, William 
J., 1835-. ..., governor of Georgia. Norton, 
Caroline Elizabeth Sarah (n£e Sheridan), 1808- 
77, Eng. authoress. Norton, Seymour Francis, 
1841-...., Am. writer and reformer; “Ten 
Men of Money Island.” Nostradamus (Michel 
de Notredame), 1503-66, Fr. astrologer. Not¬ 
tingham, Heneage Finch, first Earl of, 1621-82, 
Eng. jurist and statesman. Novalis (Friedrich 
von Hardenberg), 1772-1801, Ger. author. 
Novello, Vincent, 1771-1861, Eng. composer. 
Noyes, George Rapall, 1798-1868, Am. theolo¬ 
gian. Noyes, John Humphrey, 1811-86, Am. 
communist. Nunez, Rafael, 1834-.presi¬ 
dent of Colombia. 

ATES, Titus, 1620-1705, Eng. informer; 
contriver of the “ Popish Plot.” Ober- 
lin, Jean Frederic, 1740-1816, Fr.-Ger. reformer 
and philanthropist. O’Brien, William, 1852- 
...., Ir. political leader. O’Brien, William 
Smith, 1803-64, Ir. political agitator. O’Con¬ 
nell, Daniel, 1775-1847, Ir. patriot and orator; 
advocated Catholic emancipation, but opposed 
resort to arms; elected to Parliament, 1828, but 
not allowed to take his seat until 1829, when the 
bill for Catholic emancipation was passed; gave 
up his law practice and gave his entire attention 
to public duties; began advocating the repeal 
of the union in 1840; was convicted in 1844 on 
a charge of treason, but sentence was reversed 










134 


A DICTIONARY OF BIOGRAPHY 


by the House of Lords. O’ Conor, Charles, 
1804-84, Am. lawyer. Occam, William of (the 
Invincible Doctor), 1280?-1347, Eng. theolo¬ 
gian. Odoacer, . . . .-493, Gothic king of Italy; 
executed. O’Donnell, Leopold, Count of 
Luoena, Duke of Tetuan, 1809-67, Sp. general 
nnd statesman. Oehlenschlager, Adam Gott¬ 
lob, 1779-1850, Danish poet. Oersted, Hans 
Christian, 1777-1851, Danish natural philoso¬ 
pher; founder of the science of electro-mag¬ 
netism. Offenbach, Jacques, 1819-80, Ger.- 
Fr. composer. Oglesby, Richard J., 1824-. ..., 
Am. statesman. Oglethorpe, James Edward, 
1698-1785, Eng. general; colonized Georgia. 
Ohnet, Georges, 1848-. ..., Fr. novelist. Old- 
castle, Sir John, Lord Cobham, 1360-1407, 
Eng. reformer. Oldfield, Anne, 1783-1730, 
Eng. actress. Oliphant, Margaret, 1818-. ..., 
Eng. novelist. Ollendorf, Henri Godefroy, 
1803-65, Ger. educator. Ollivier, Olivier 
Emilie, 1825-...., Fr. statesman. Olney, 
Richard, 1845-. ..., attorney-general. Omar I., 
581-644, Arabian caliph; conquered Jerusalem. 
Omar Khayyam, .... -1123, Persian poet. Omar 
Pasha (Michael Lattas), 1806-71, Turkish com¬ 
mander in the Crimean war. O’Meara, Barry 
Edward, 1780-1836, Ir. physician and author. 
Opie, Mrs. Amelia, 1769-1853, Eng. authoress. 
Optic, Oliver, pen name of Win. T. Adams. 
Orange, William, Prince of (the Silent), 1553- 
84, founder of the Dutch republic; leader of the 
insurrection which broke out when it was 
attempted to introduce the Inquisition into the 
Netherlands; assassinated. O’Reilly, John 
Boyle, 1844-91, Ir.-Am. poet and journalist. 
O’Reilly, Miles, see Haljiine. Origen, 186?- 
253, Gr. theologian and preacher; endeavored 
to harmonize the teachings of Christ and Plato. 
Orleans, Louis Philippe Joseph, Due d’, 1747- 
93, took the pojiular side on the assembling of 
the States-General, renounced his titles and 
assumed the name of Egalite (Equality); voted 
for the death of his cousin, Louis XYI.; con¬ 
demned by the revolutionary tribunal and exe¬ 
cuted; his son, Louis Philippe, afterward 
became king of France. Orleans, Philippe, 
Due d’, 1674-1723, regent of France. Orloff, 
Alexis, Count, 1787-1861, Russian general. 
Ormond, James Butler, Duke of, 1610-88, Ir. 
statesman. Orsini, Felice, 1819-58, It. con¬ 
spirator; leader in the attempted assassination 
of Napoleon III. in 1858; executed. Oscar II., 
1829-. ..., king of Sweden and Norway. Osman 
I., 1259-1326, founder of Ottoman dynasty. 
Ossoli, Margaret Fuller, Marchioness, 1810-50, 
Am. authoress. Otho I. (the Great), 912-73, 
emperor of Germany, Christianized the Danes, 
deposed Pope John II.; XII., 955-83; III., 
980-1002; IV., 1174-1218. Otho I., 1815-67, 
king of Greece. Otis, James, 1725-83, Am. 


lawyer, orator and patriot. Otway, Thomas, 
1651-85, Eng. dramatist. Ouidinot, Nicholas 
Charles, 1767-1847, Fr. general. “Ouida” 
(Mile. Louise de la Ramee), 1840-. ..., Eng. 
authoress. Outram, Sir James, 1802-63, Eng. 
general in India. Overbury, Sir Thomas, 1581- 
1633, Eng. poet. Ovid (Publius Ovidius Naso), 
B.C. 43-18 A.D., Rom. poet. Owen, Sir Richard, 
1804-. ..., Eng. zoologist and anatomist. 
Owen, Robert, 1771-1858, Eng. socialist. 
Oxenstiern (Oxenstjerna), Axel, Count, 1583- 
1654, Sw. statesman. 

P AGANINI, Niccolo, 1784-1840, It. violinist. 

Paine, Robert Treat, 1731-1814, Am. law¬ 
yer and statesman. Paine, Thomas, 1737-1809, 
Am. political writer and free-thinker; born in 
England. Pakenham, Sir Edward, 1778-1815, 
Br. general; fell at New Orleans. Palestrina, 
Giovanni Pierluigi da, 1524-94, It. composer. 
Paley, William, 1743-1805, Eng. theologian. 
Palissy, Bernard, 1506-89, Fr. potter and 
inventor of jiottery enamel; died in the Bastile. 
Palladio, Andrea, 1518-80, It. architect. Pal- 
maroli, Pietro, . .. .-1828, It. painter. Palmer¬ 
ston, Henry John Temple, Viscount, 1784- 
1865, Eng. statesman. Paoli, Pasquale di, 
1726-1807, Corsican general. Papin, Denis, 
1647-1712, Fr. physician. Papineau, Louis 
Joseph, 1789-1871, Canadian politician. Par¬ 
acelsus, Philippus Aureolus Theophrastus 
Bombastus (Von Hohenheim), 1493-1541, Swiss 
alchemist. Parepa-Rosa, Euphrosyne, 1836- 
74, Scot, vocalist. Paris, Louis Albert Philippe 
d’Orleans, Comte de, 1838-...., Fr. prince; 
grandson of Louis Philippe. Park, Mungo, 
1771-1805, Scot, traveler and explorer. Parker, 
Matthew, 1504-75, Eng. prelate. Parker, 
Theodore, 1810-60, Am. rationalistic theologian. 
Parkman, Francis, 1823-1893, Am. historian. 
Parnell, Charles Stewart, 1846-91, Ir. states¬ 
man. Parr, Catherine, 1509-48, surviving 
queen of Henry VIII. Parr, Thomas, 1483- 
1635, Eng. centenarian. Parrhasius, fl. 400 
B.C., Gr. painter. Parrott, Robert Parker, 
1804-77, Am. inventor. Parry, Sir William 
Edmund, 1790-1855, Eng. Arctic explorer. 
Parsons, Theophilus, 1750-1813, 1797-1882, 
Am. jurists. Partington, Mrs., pen name of 
B. P. Shillaber. Parton, James, 1822-91, Am. 
historian. Pascal, Blaise, 1623-62, Fr. phil¬ 
osopher and mathematician. Pasteur, Louis, 
1822-. ..., Fr. chemist and pathologist. Pater, 
Walter Henry, 1839-. ..., Eug. writer. Paton, 

Sir Joseph Noel, 1821-__ Eng. painter. 

Patrick, Saint, 372?-460?, apostle of Ireland. 
Patti, Adelina Maria Clorinda, Marquise de 
Caux, 1843-...., operatic singer, of Italian 
descent; born in Madrid. Pattison, Robert 
E., 1850-. ..., governor of Pennsylvania. Paul, 


A DICTIONARY OF BIOGRAPHY 


135 


Saint, of Tarsus (Saul), 10? -66, apostle and 
founder of the Christian church, making Chris¬ 
tianity a world-religion in place of a Jewish 
religion. Paul I., pope, 1757-66; II., 1464-71; 
III. (Alessandro Farnese), 1534-49, excommuni¬ 
cated Henry VIII., called Council of Trent; IV., 
1555-9; V.,* 1605-21. Paul I., 1754-1801, em¬ 
peror of Russia; assassinated. Paul Veronese 
(Paolo Cagliari), 1530?-88, It. painter. Pau- 
sanias, fl. 479 B.C., Spartan general. Paxton, 
Sir Joseph, 1803-65, Eng. architect. Payne, 
John Howard, 1792-1852, Am. dramatist and 
poet. Peabody, George, 1795-1869, Am. phil¬ 
anthropist in England; acquired great wealth 
as a banker; expended over five millions in 
benevolent enterprises. Peale, Rembrandt, 
1778-1860, Am. painter. Peck, George W., 
Am. comic writer; governor of Wis. Pedro 
(de Alcantara) I., 1798-1834, emperor of Brazil; 
king of Portugal as Pedro IV.; II., 1825-91; 
deposed 1889. Peel, Sir Robert (Orange Peel), 

1788- 1850), Eng. statesman; repealed the corn 
laws. Peixoto, Floriano, president of Brazil, 
elected 1891. Pelham, Henry, 1684-1754, Eng. 
statesman. Pellegrini, Carlos, president 
Argentine Rep., elected 1890. Pellico, Silvio, 

1789- 1854, It. poet and patriot. Pemberton, 
John Clifford, 1814-81, Confederate general. 
Penn, William, 1644-1718, Eng. Quaker, states¬ 
man, courtier, author and philanthropist; 
founder of Pennsylvania. Pepin (the Short), 
714?-68, king of France; son of Charles Martel 
and father of Charlemagne. Pepys, Samuel, 
1632-1703, Eng. author and scholar. Pep- 
perell, Sir William, 1696-1759, Am. colonial 
general. Perceval, Spencer, 1762-1812, Eng. 
statesman; assassinated. Perceval, James 
Gates, 1795-1856, Am. poet. Percy, Thomas, 
1728-1811, Eng. prelate and author. Pereire, 
Emile (1800-75) and Isaac (1806-....), Fr. 
financiers; founded the “Credit Mobilier.” 
Pergolesi, Giovanni Battista, 1710-37, It. com¬ 
poser. Pericles, 495?-429 B.C., Athenian 
orator, statesman and general; became the 
leader of the democratic party and the first man 
in Athens; erected many noble public works, 
including the Parthenon; his age is called “ the 
golden age of Athens.” Perkins, Eli, pen 
name of M. D. Landon. Perrault, Claude, 
1613-88, Fr. architect. Perry, Matthew Gal¬ 
braith, 1794-1858, Am. commodore; commanded 
expedition to Japan. Perry, Oliver Hazard, 
1785-1819, Am. commodore; defeated the Brit¬ 
ish on Lake Erie. Per'sius Flaccus, Aulus, 
34-62, Rom. satirist. Perugino, Pietro (Van- 
nucci), 1446-1524, It. painter. Pestalozzi, 
Johann Heinrich, 1745-1827, Swiss educationist. 
Peter, Saint, . . .*-66, apostle. Peter I. (the 
Great), 1672-1725, czar of Russia and founder 
of the Russian monarchy; organized an army 


and entered it as a private; studied practical 
seamanship, and formed a navy; traveled in cog - 
nito in Western Europe; worked as a ship- 
carpenter in Holland; founded schools and 
effected a number of reforms; defeated Charles 
XII. of Sweden, at Pultowa, 1709; founded St. 
Petersburg; his second wife, Catherine, was a 
prisoner of war, of obscure parentage; the crown 
prince, Alexis, opposing the czar’s policy, was 
forced to renounce the succession, and is said to 
have been poisoned by his father. Peter the 
Hermit, 1050?-1115, preacher of first crusade. 
Peterborough, Charles Mordaunt,Earl of, 1658- 
1735, Eng. general. Petion, Alexandre, 1770- 
1818, first presidentof Hayti. Petrarch (Fran¬ 
cesco Petrarca), 1304-74, It. poet and scholar; 
enamored of Laura de Sade, whose name he made 
immortal. Pettie, John, 1839-. . .., Scot, artist. 
Phelps, Elizabeth Stuart, 1844-. ..., Am. 
authoress. Phidias, 490-432 B.C., the greatest 
of Greek sculptors, and architect of the Parthe¬ 
non; he was never excelled in expressing the 
ideal majesty of the human form, and his 
Zeus, at Oh mpia, is counted among the wonders 
of the world. Philidor, assumed name of a 
Fr. family (Danican) of musicians; Francois 
Andr£ Danican(1726-95) was a celebrated chess 
player. Philip (Pometacom) (King Philip), 

. .. .-1676, New England Indian chief; sachem 
of Pokanoket. Philip IT., 382-336 B.C., king 
of Macedonia; father of Alexander the Great. 
Philip II. (Augustus), 1165-1223, king of 
France; annexed Normandy, Anjou and Lor¬ 
raine; won the battle of Bouvines; III. (the 
Bold), 1245-85; ascended the throne in 1270; 
IV. (the Fair), 1268-1314, reduced the power 
of the feudal nobles; imprisoned Pope Boniface 
III. and caused him to remove his seat to 
Avignon; suppressed the order of Knights 
Templar; VI. ( of Valois), 1293-1350. Philip 
II., 1527-98, king of Spain; son of Charles V.; 
provoked insurrection in the Netherlands by his 
attempt to introduce the Spanish Inquisition; 
married, on the death of Mary Tudor, his second 
wife, Isabella of France, the betrothed of his 
son, Don Carlos; equipped the “Invincible 
Armada” for the conquest of England; III., 
1578-1621; IV., 1605-65; V., 1683-1746; first 
of the House of Bourbon. Philip (the Good), 
1396-1467, duke of Burgundy. Phillips, 

Adelaide, 1833--- Eng.-Am. vocalist. 

Phillips, Wendell, 1811-84, Am. orator and 
abolitionist. Phips (or Phipps), Sir William, 
1651-95, colonial governor of Massachusetts. 
Phocion, 402 ?-317 B.C., Athenian general and 
statesman. Piccolomini, Ottavio, 1599-1656, 
Austrian general; conspirator against Wallen¬ 
stein; gained great distinction in the Thirty 
Years’ war; led Spanish army in Flanders. 
Pickering, Timothy, 1745-1829, Am. statesman. 








13G 


A DICTIONARY OF BIOGRAPHY 


Pierce, Franklin, 1804-69, fourteenth president 
of the United States; born in New Hampshire; 
Congress, 1832-7; senator, 1837-42; brigadier- 
general in Mexican war; elected president on 
the Democratic ticket, in 1852, holding that 
office from 1853-7; opposed coercion of the 
South in 1863. Pieerepont, Edward, 1800-92, 
Am. lawyer. Pilate, Pontius, .... -38, Rom. 
governor of Palestine. Pinckney, Charles 
Cotesworth, 1746-1825, Am. statesman and 
soldier; leader of the Federalists. Pindar, 
520?-440? B.C., greatest of Greek lyric poets. 
Pinkney, William, 1764-1822, Am. lawyer and 
orator. Pinzon, Martin Alonzo, 1441-93, Sp. 
navigator with Columbus. Pinzon, Vicente 
Yanez, 1460?-1524, Sp. navigator with Colum¬ 
bus; discovered Brazil. Pisano, Andrea, 1270- 
1345, It. sculptor and architect. Pisano, Nicola, 
1200 ?-78?, It. sculptor. Pisistratits, 612-527 
B.C., tyrant of Athens. Pitcairn, Maj. John, 
....-1775, Eng. officer; fell at Bunker Hill. 
Pitman, Benn, 1822-. ..., Eng. phonographer. 
Pitman, Isaac, 1813-...., Eng. inventor of 
phonography. Pitt, see Chatham. Pitt, 
William, 1759-1806, Eng. statesman and orator; 
son of the earl of Chatham; head of the great 
coalition against Bonaparte. Pius I., pope, 
142-57; II., 1458-64; III., 1503; died same 
year; IV. (Giovanui Angelo de Medici), 1559- 
65, convoked Council of Trent; V., 1566-72; 
VI., 1775-99; VII., 1800-23; taken from Rome 
in 1809 by Napoleon, and detained at Genoa 
and Fontainebleau; VIII., 1829-30; IX. 
(Giovanni Maria Mnstai-Ferretti), born 1792; 
chosen to the pontificate, 1846; died, 1878; 
during his incumbency the dogmas of the 
Immaculate Conceplion and of Papal Infallibility 
were promulgated, temporal power overthrown, 
1870, and the Papal States annexed to Italv. 
Pizarro, Francisco, 1475 ?-1541 ?, Sp. conqueror 
of Peru. Plantagenet, dynasty of English 
kings, 1154-1485. Plato, 428-347 B.C., Gr. 
philosopher; disciple of Socrates; held that the 
human soul has always existed, and that an idea 
is an eternal thought of the divine mind; Emerson 
says, “Plato is philosophy, and philosojihy is 

Plato.” Pleasonton, Alfred, 1824-_, Am. 

general. Pliny (the Elder), 23-79, Rom. 
naturalist; perished at an eruption of Vesuvius. 
Pliny (the Younger), 62?-116, Rom. orator 
and author. Plotinus, 205-70, Gr. Neo- 
Platonic philosopher. Plunkett, William 
Conyngham, Lord, 1764-1854, Ir. jurist. Plu¬ 
tarch, 50 ?-120 ?, Gr. biographer and philosopher; 
“father of biography.” Pocahontas, 1595?- 
1617, daughter of Powhatan; saved the life of 
Capt. John Smith, an Eng. explorer; was con¬ 
verted to Christianity, and married an English¬ 
man named Rolfe. Poe, Edgar Allan, 1809-49, 
Am. author. Polk, James Knox, 1795-1849, 


Am. statesman; eleventh president; born in 
North Carolina; removed to Tennessee; ad¬ 
mitted to the bar; Congress, 1825; speaker for 
two terms; governor of Tennessee, 1839-41; 
elected president on the Democratic ticket, 
holding that office from 1845-9. Polk, Leonidas, 
1806-64, episcopal bishop and Confederate 
general; prominent at Shiloh and Stone River. 
Pollok, Robert, 1798?-1827, Scot. poet. Polo, 
Marco, 1252?-1324?, Venetian traveler. Poly¬ 
bius, 206?-124 B.C., Gr. historian. Polycarp, 
Saint, 80?-169?, bishop of Smyrna; martyr. 
Pompadour, Jeanne Antoinette Poisson, Mar¬ 
quise de, 1721-64, mistress of Louis XV. of 
France. Pompey (the Great), 106-48 B.C., 
Rom. general and triumvir; conquered Sue¬ 
tonius and Mithridates; became leader of the 
aristocracy and opponent of Caesar; defeated at 
Pharsalia. Ponce de Leon, Juan, 1460-1521, 
Sp. discoverer of Florida. Poniatowski, Jozef 
Antoni, Prince, 1762-1813, Polish commander. 
Pontiac, 1712 ?-69, chief of the Ottawas; formed 
coalition of Indians against the whites, and 
attempted to capture Detroit. Poole, William 
Frederick, 1821-...., Am. librarian. Pope, 
Alexander, 1688-1744, Eng. poet. Porter, 
David, 1780-1843, Am. commodore. Porter, \ 
David Dixon, 1813-91, son of preceding; Am. 
admiral; reduced Fort Fisher, 1865. Porter, 
Fitz John, 1823-. ..., nejDhew of D. P.; Am. 
general. Porter, Jane, 1776-1850, Eng. 

novelist. Porter, Noah, 1811-92, Am. edu¬ 

cator. Powers, Hiram, 1805-73, greatest of 
American sculptors. Powhatan, 1550-1618, ! 
Indian chieftain in Virginia. Praxiteles, fl. 
360 B.C., Gr. sculptor, who expressed the j 
perfect ideal grace of the female figure. Preble, 
Edward, 1761-1807, Am. naval officer. Pren- 1 
tice, George Denison, 1802-70, Am. poet and 
journalist. Prentiss, Sergeant Smith, 1808- ) 
50, Am. orator and lawyer. Prescott, William 
Hickling, 1796-1859, Am. historian. Price, i 
Sterling,. .. .-1867, Confederate general. Prim, : 
Juan, Count de Reus and Marquis de los * 
Castillejos, 1814-70, Sp. general and statesman; ! 
assassinated. Prior, Matthew, 1664-1721, Eng. 
poet and diplomatist. Probus, Marcus Aurelius, 
232-82, Rom. emperor. Procter, Adelaide 
Anne, 1825-64, Eng. jioetess. Procter, Bryan j 
Waller (Barry Cornwall), 1790-1874, Eng. poet. : 
Prout, Father, pen name of Francis Mahony. i 
Prynne, William, 1600-69, Eng. Puritan writer. j 
Ptolemy I. (Soter), 397?-283 B.C., king of j 
Egypt; II. (Pliiladelplius), 309-247 B.C. ; 
Ptolemy (Claudius Ptolemaeus), tl. 2d ccntiirv, 1 
Gr. astronomer and geographer; believed the 
earth to be at rest in the center of the universe, 
the heavenly bodies moving around it. Pugin 
Augustus N. W., 1811-52, Eng. architect! 
Pulaski, Casimir, Count, 1747-79, Polish 




A DICTIONARY OF BIOGRAPHY 


137 


patriot; general in the Am. Revolutionary army; 

* fell at the siege of Savannah. Pulitzer, 
Joseph, 1847-...., Hungarian-Am. journalist. 
Pullman, George Mortimer, 1831-...., Am. 
inventor and capitalist. Putnam, Israel, 1718- 
90, Am. Revolutionary general; conspicuous at 
the battle of Bunker Hill. Pym, John, 1584- 
1643, Eng. republican statesman and orator, 
y Pyrrho, 376-288 B.C., Gr. skeptic and philoso- 
j pher. Pyrrhus, 318?-272 B.G., king of Epirus 
and one of the greatest of ancient generals; 
defeated the Romans and conquered Macedonia. 
Pythagoras, 600?-510? B.G., first Gr. philoso- 
f pher; taught the doctrine of transmigration of 
souls; basis of his philosophy, number and 
harmony; soul distinct from body. 

M 

£NUACKENBOS, George Payn, 1826-81, Am. 
\3 educationist. Quad, M., pen name of 
Chas. B. Lewis. Quarles, Francis, 1592-1644, 
Eng. poet. Queensberry, William Douglas, 
Duke of, 1724-1810, Scot, profligate. Quin, 
James, 1693-1766, Eng. actor. Quincy, Josiah, 

, 1744-75, Am. orator and patriot. Quincy, 

Josiah, 1772-1864, son of preceding; Am. 
statesman and scholar. Quintilianus, Marcus 
Fabius, 50?-118?, Rom. rhetorician. 

R ABELAIS, Francois, 1495 ?-1553, Fr. 

scholar and satirist; joined the Franciscans, 
but left the order; afterward studied medicine; 
his great work, “The Pleasant Story of the 
f Giant Gargantua,” is a satire upon the different 
i, branches of society of his age, more particularly 
the monastic orders. Rachel ( Elizabeth Rachel 
5' Felix), 1821-58, Fr. actress, born iu Switzer- 
, land. Racine, Jean, 1630-99, Fr. dramatist. 

Racine, Louis, 1692-1763, Fr. }ioet; son of J. 

1 R. Radcliffe, 1764-1823, Eng. novelist. 
Radcliffe, John, 1650-1714, Eng. physician. 
Raglan, James Henry Fitzroy Somerset, Lord, 
1788-1855, Eng. general. Raikes, Robert, 
1735-1811, Eng. founder of Sunday schools, 
li Raleigh, Sir Walter, 1552-1618, Eng. courtier, 
statesman, navigator and author; a favorite of 
Queen Elizabeth; executed by James I. Rameau, 
Jean Philippe, 1683-1764, Fr. composer. 
Ramsay, Allan, 1685-1758, Scot. poet. Ran¬ 
dolph, John (of Roanoke), 1773-1835, Am. 
politician and orator. Randolph, Peyton, 1723- 
75, president of first Am. Congress. Raphael 
(Raffaelle Sanzio, or Santi d’ Urbino), 1483- 
1520, It. painter; “the prince of painters.” 
Ravaillac, Francois, 1578-1610, Fr. fanatic; 
assassin of Henry IY. Rawlinson, George, 
1815-...., Eng. historian. Read, George, 
1733-98, signer Declaration of Independence. 
Read, Opie Pope, 1852-. ..., Am. novelist. 
Read, Thomas Buchanan, 1822-72, Am. poet 
and artist. Reade, Charles, 1814-84, Eng. 


novelist. Reaumur, Rene Antoine Ferchault 
de, 1683-1757, Fr. naturalist. Recamier, 
Jeanne F. J. A. B., 1777-1849, Fr. lady noted 
for beauty and accomplishments. Red Jacket, 
1760-1830, Seneca Indian chief. Reed, Thomas 
Brackett, 1839-. ..., Am. lawyer and politician. 
Reeves, John Sims, 1822-. ..., Eng. oratorio 
singer. Regulus, Marcus Atillius, ....-250 
B.O., Rom. general and statesman. Reid, Capt. 
Mayne, 1818-83, Ir.-Am. novelist. Reid, 
Whitelaw, 1837-. ..., Am. journalist and vice- 
president. Rembrandt van Ryn, Paul, 1607- 
69, Dutch painter; chief of the Dutch school; 
the greatest master of colors, and unrivaled as 
an etcher. Remusat, Charles Francois Marie, 
Count, 1797-1875, Fr. statesman and philoso¬ 
pher. Renan, Joseph Ernest, 1823-92, Fr. 
philologist and writer. Retz, Jean Francois 
Paul de Gondi, Cardinal, 1614-79, Fr. prelate. 
Reuter, Fritz, 1810-74, low-Ger. poet and 
novelist. Reuter, Julius, 1815-...., Ger. 
originator of Reuter’s Telegraphic Agency. 
Revere, Paul, 1735-1818, Am. engraver and 
Revolutionary patriot; carried the news of 
Gage’s impending attack to Concord. Rey¬ 
nolds, John Fulton, 1820-63, Am. general. 
Reynolds, Robert J., 1838-. ..., governor of 
Delaware. Reynolds, Sir Joshua, 1723-92, 
Eng. portrait painter. Ricardo, David, 1772- 
1823, Eng. political economist. Rich, John 
T., 1841-. ..., governor of Michigan. Richard 
I. (Cceur de Lion), 1157-99, king of England; 
led a large army into Palestine; conquered Acre 
and defeated Saladin; II., 1366-1400; III., 
1452-85, last of the Plantagenets. Richardson, 
Samuel, 1689-1761, Eng. novelist. Richelieu, 
Armand Jean du Plessis, Cardinal, 1585-1642, 
Fr. prelate and statesman; minister to Louis 
VIII., but real ruler of France for thirteen years. 
Richter, Johann Paul Friedrich (Jean Paul), 
1763-1825, Ger. author. Ridley, Nicholas, 
1500 ?-55, Eng. bishop and reformer. Ridpath, 

John Clark, 1840-__ Am. educator. Rienzi, 

Nicola Gabrini, 1313?-54, Rom. orator; at¬ 
tempted to restore republic. Riley, James 
Whitcomb, 1853-. ..., Am. poet. Ripon, 
George Frederick Samuel Robinson, Earl de 
Grey and Marquis of, 1827--, Eng. states¬ 

man. Ristori, Adelaide, Marchioness del 

Grillo, 1821-__ It. actress. Rittenhouse, 

David, 1732-96, Am. astronomer. Riviere, 
Briton, 1840-. ..., Eng. animal painter. Riz- 
zio, David, 1540-66, It. musician; favorite of 
Mary Stuart; assassinated. Robert (the 
Devil), . .. .-1035, duke of Normandy; father 
of William the Conqueror. Robert I. (Robert 
Bruce), 1274-1329, king of Scotland; II., 1316- 
90, first of the Stuarts. Robertson, Frederick 
William, 1816-53, Eng. divine. Robespierre, 
Maximilien Joseph Marie Isidore, 1758-94, Fr. 











138 


A DICTIONARY OF BIOGRAPHY 


Jacobin revolutionist; ruler during the Reign 
of Terror; guillotined. Robin Hood, fl. 12tli 
century, Eng. outlaw. Rob Roy (Robert Mc¬ 
Gregor), 1660?-1735?, Scot. freebooter. 
Rochambeau, Jean Baptiste Donatien do 
Vimeur de, Count, 1725-1807, Fr. marshal; 
general in America in 1781. Rochefort, Vic¬ 
tor Henri de Rochefort-Lucay, Comte, 1830- 
. ..., Fr. editor and communist. Roche¬ 
foucauld, Francois, Due de la, 1613-80, Fr. 
wit and author. Rochejaquelin, Henri de la, 
Comte, 1772-94, Fr. royalist. Rodney, George 
Bridges, Lord, 1718-92, Brit, admiral. Roeb- 
ling, John Augustus, 1806-69, Am. engineer. 
Rogers, John, 1829 . ...,Am. sculptor. Rog¬ 
ers, John, 1500?-55, Eng. divine; burned at 
Smithfield. Rogers, Samuel, 1763-1855, Eng. 
poet. Roland, Marie Jeanne Philipon, Mme., 
1754-93, Fr. Girondist and writer; guillotined. 
Rollin, Charles, 1661-1741, Fr. historian. 
Rollo (or Hrolf), 860?-930?, Norwegian 
viking; first duke of Normandy. Romanoff, 
Michael Feodorovitch, 1598?-1645, founder of 
the Russian dynasty. Romero, Matias, 1837- 
...., Mexican statesman. Romulus, fl. 750 
B.C., founder of Rome. Romilly, Sir Samuel, 
1757-1818, Eng. statesman. Rooke, Sir 
George, 1650-1709, Br. admiral. Rosa, Salva¬ 
tor, 1615-73, It. painter. Roscius, Quintus, 61 
B.C.-...., Rom. actor. Rosecrans, William 
Starke, 1817-...., Am. general. Ross, Sir 
John, 1777-1856, Br. admiral and Arctic navi¬ 
gator. Ross, Sir James Clark, 1800-62, nephew 
of preceding; Br. Arctic navigator. Rossetti, 
Dante Gabriel, 1828-82, Eng. painter and poet. 
Rossini, Gioacchimo, 1792-1868, It. composer. 
Rothschild, Mayer Anselm, 1743-1812, Jewish 
banker at Frankfort; founder of the house of 
Rothschild. Rothschild, Nathaniel Mayer de, 

first Lord Rothschild, 1840-_, Eng. banker. 

Rouget de l’Isle, Claude Joseph, 1760-1836, 
Fr. poet and musician. Rouher, Eugene, 
1814-84, Fr. politician. Rousseau, Jean Bap¬ 
tiste, 1670-1741, Fr. lyric poet. Rousseau, 
Jean Jacques, 1712-78, Fr. philosopher and 
writer. Rubens, Peter Paul, 1587-1640, Flem¬ 
ish painter; chief of the Flemish school. Ru¬ 
binstein, Anton Gregor, 1829-1894, Rus. com¬ 
poser and pianist. Ruckert, Friedrich, 1789- 
1866, Ger. orientalist and poet. Rudolph I. of 
Hapsburg, 1218-91, emperor of Germany; 
founder of the Austrian empire; II., 1552-1612. 
Rumford, Benjamin Thompson, Count, 1753- 
1814, Am. natural philosopher in France. Ru¬ 
pert, Prince (Prince Robert of Bavaria), 1619- 
82, Ger. warrior. Ruskin, John, 1819-. ..., 
Eng. writer on art. Russell, John, Earl, 1792- 
1878, Eng. statesman. Russell, William, Lord, 
1639-83, Eng. patriot, Russell, William E., 
1857-...., governor of Massachusetts. Rut¬ 


ledge, John, 1739-1800, Am. statesman and 
jurist. Ruyter, Michael Adrianzoon de, 1607- 
75, Dutch admiral. 

S ACHS, Hans, 1494-1576, Ger. cobbler and 
p>oet. Sackville, George, Viscount (Lord 
George Germain), 1716-85, Eng. statesman 
and general. .Sadi-Carnot, Marie Francois, 
1837-1894, jiresident of France. Sadlier, 
Mary Anne, Mrs., 1820-...., Am. authoress. 
Saint Clair, Arthur, 1734-1818, Am. general. 
Sainte-Reuve, Charles Augustin, 1804-69, Fr. 
poet and critic. Saint-Pierre, Jacques Henri 
Bernardin de, 1737-1814, Fr. author. Saint 
Gaudens, Augustus, 1848-...., Ir.-Am. 
sculptor. Saint Simon, Claude Henri de, 
Count, 1760-1825, Fr. socialist. Sala, George 
Augustus Henri, 1828-...., Eng. litterateur. 
Saladin, 1137-93, sultan of Egypt and Syria; 
opposed the Crusaders; defeated the Christians 
at Tiberias. Sale, George, 1680-1736, Eng. 
orientalist. Salisbury, Robert Arthur Talbot 
Gascoyne Cecil, Marquis of, 1830-. ..., Eng. 
premier. Sallust (Caius Sallustius Crispus), 
86-34 B.C., Rom. historian. Saltonstall, Sir 
Richard, 1586-1658?, Puritan in Massachusetts 
colony. Salvini, Tommaso, 1829?-. ..It. 
tragedian. Samuel, 1170-1060 B.C., last of 
the Israelite judges. Sand, George, see Dude- 
vant. Sandeau, Leonard Sylvain Jules, 1811- 
83, Fr. novelist. Sankey, Ira David, 1840-. ..., 
Am. evangelist. Santa Anna (or Ana), An¬ 
tonio Lopez de, 1798-1876, Mexican general 
and statesman. Sappho, fl. 600 B.C., Gr. lyric 
poetess. Sardanapalus, ti. 900 B.C., king of 

Assyria. Sardoo, Victorien, 1831-_, Fr. 

dramatist. Saul, . .. .-1055 B.C., first king of 
Israel. Savage, Richard, 1698-1743, Eng. 
poet. Savonarola, Girolamo, 1452-1598, It. 
religious reformer. Saxe, Hermann Maurice, 
Count of, 1696-1750, marshal of France; native 
of Saxony. Saxe, John Godfrey, 1816-87, Am. 
humorous poet. Say, Jean Baptiste Leon, I 
1816-. ..., Fr. statesman. Schelling, Fried¬ 
rich Wilhelm Joseph von, 1775-1854, Ger. 
philosopher. Schenck, Robert Cumming, 1809- 
90, Am. general and statesman. Schiller, 
Johann Christoph Friedrich von, 1759-1805, 
the most popular of German poets. Schlegel, 
August Wilhelm von, 1767-1845, Ger. poet, 
critic and philologist. Schlegel, Ivarl Wilhelm 
Friedrich von, brother of A. W., 1772-1829, 
Ger. philosopher and scholar. Schliemann, 
Heinrich, 1822-90, Ger. archeologist. Schoef- : 
fer, Peter, 14oQ-150Q, one of the inventors of 
printing; partner of Johann Faust. Schofield, 
John McAllister, 1831-. ..., Am. general. 
Sohomberg, Friedrich A. H., Duke of, 1616?- 
90, Protestant general. Schopenhauer, Arthur, 
1788-1860, Ger. pessimist philosopher. Schott, 







A DICTIONARY OF BIOGRAPHY 


139 


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Andreas, 1552-1629, Dutch Jesuit scholar. 
Schubert, Franz, 1797-1828, Ger. composer. 
Schulte, Johann Friedrich von, 1827-...., 
Ger. theologian. Schumann, Robert, 1810-56, 
Ger. composer. Schuez, Carl, 1829-. ..., Ger.- 
Am. statesman. Schuvaloff, Peter Andreie- 
vitch, Count, 1828-...., Rus. diplomatist. 
Schuyler, Philip, 1733-1804, Am. general. 
Schwanthaler, Ludwig Michael, 1802-48, Ger. 
sculptor. Schwarz, Berthold, fi. 14th century, 
Ger. monk and alchemist; reputed inventor of 
gunpowder. Schwatka, Frederick, 1849-92, 
Am. explorer. Schweinfurth, George August, 
1836-. ..., Ger. traveler. Scipio Africanus 
Major, Publius Cornelius, 235-184? B.C., Rom. 
general; invaded Africa and defeated Hannibal. 
Scipio JEmiltanus Africanus Minor, Publius 
Cornelius, 185?-29 B.C., Rom. general; des¬ 
troyed Carthage. Scott, Sir Walter, 1771- 
1832, Scot, novelist and poet. Scott, Winfield, 
1786-1866, Am. general. Sebastian, Saint, 
255 ?-88, Rom. soldier and martyr. Sebastian, 
Dorn, 1554-78, king of Portugal. Secchi, 
Pietro Angelo, 1818-78, It. astronomer. Sedg¬ 
wick, Catherine Maria, daughter of T. S., 1789- 
1867, Am. authoress. Sedgwick, John, 1813- 
64, Am. general. Sedgwick, Theodore, 1746- 
1813, Am. jurist. Selkirk, Alexander, 1676?- 
1723, Scot, sailor whose adventures suggested 
the story of “Robinson Crusoe.” Semiramis, 
fl. 1250 R.C., Assyrian queen; built Babylon 
and greatly increased her dominions; invaded 
India, but was defeated. Semmes, Raphael, 
1809-77, Confederate naval officer. Seneca, 
Lucius Annaeus, 5 ?-65, Rom. statesman, moral¬ 
ist and Stoic philosopher. Sennacherib, fl. 700 
B.C., Assyrian king. Sergius I., pojie, 687- 
701; II., 844-7; III., 904-13; IV., 1009-12. 
Servetus, Michael, 1509-53, Sp. theologian. 
Sesostris (Rameses), fl. 1400 B.C., king of 
Egypt. Severus, Alexander, 205-35, Rom. 
emperor. Severus, Lucius Septimius, 146- 
211, Rom. emperor. Sevigne, Marie de Rabu- 
tin-Chantal, Marquise de, 1627-96, Fr. lady, 
celebrated for her beauty and accomplishments. 
Seward, William Henry, 1801-72, Am. states¬ 
man. Seymour, Horatio, 1811-86, Am. states¬ 
man; Democratic nominee for the presidency 
in 1868. Sforza, Ludovico (II Moro), 1451- 
1510, It. general. Shaftesbury, Anthony 
Ashley Cooper, first Earl of, 1621-83, 
Eng. statesman. Shaftesbury, Anthony 
Ashley Cooper, third Earl of, 1671-1713, Eng. 
philanthropist, author and freethinker. 
Shaftesbury, Anthony Ashley Cooper, seventh 
Earl of, 1801-85, Eng.* philanthropist, Shaks- 
pere (Shakspeare, or Shakespeare), William, 
1564-1616, reputed author of the world’s 
greatest dramas; born at Stratford-on-Avon; 
married Anne Hathaway, 1582; went to Lon¬ 


don about 1586 and became an actor and 
owner of a play-house; acquired a competence 
and retired to his native town about 1610; 

“ Venus and Adonis ” and “ The Rape of 
Lucrece,” the only works published under his 
own hand, appeared 1593-4; the first collective 
edition of the Shakespeare plays appeared in 
1623. Shaw, Henry W. (Josh Billings), 1818- 
85, Am. humorist. Shell, Richard Lalor, 1793- 
1851, Ir. orator. Shelley, Percy Bysshe, 
1792-1822, Eng. poet, Sheppard, Jack, 

1724, Eng. burglar; hanged. Sheridan, 
Philip Henry, 1831-88, Am. general; victorious 
at Winchester, Cedar Creek and Five Forks; 
made lieutenant-general, 1869, and promoted to 
the chief command on retirement of General 
Sherman, 1883. Sheridan, Richard Brinsley, 
1751-1816, Ir. orator and dramatist. Sherman, 
John, 1823-. . .., Am. statesman; secretary of the 
treasury, 1877-81. Sherman, Roger, 1721-93, 
Am. statesman. Sherman, William Tecumseh, 
1820-91, brother of J. S.; Am. general; made 
the celebrated “March to the Sea;” became 
general of the army in 1869, retiring in 1883. 
Shiras, George, Jr., 1832-...., justice U. S. 
Supreme Court. Sickingen, Franz von, 1481- 
1523, Ger. Prot. general. Siddons, Sarah (nee 
Kemble), 1755-1831, Eng. actress. Sidney, 
Algernon, 1622-83, Eng. republican; executed 
on false charge of complicity in “Rye House 
Plot.” Sidney, Sir Philip, 1554-86, Eng. 
soldier and poet. Siemens, Ernst Werner, 1816- 
. ..., Ger. inventor. Siemens, Charles William, 
1823-83, brother of C. W. S., Ger. inventor in 
London. Sigismund, 1368-1437, Ger. emperor 
and king of Hungary. Sigismund I., 1466- 
1548, king of Poland; II., 1518-72. Sigourney, 
Mrs. Lydia Howard Huntley, 1791-1865, Am. 
poetess. Silliman, Benjamm, 1789-1864. Am. 
naturalist. Simeon Stylites, 390 ?-459, Syrian 
ascetic; lived for forty-six years on the tops of 
pillars. Simeoni, Giovanni, 1816-92. prefect of 
Propaganda. Simon, Jules, 1814-...., Fr. 
statesman. Sixtus I., pope from 117 to 128; 
II., 257-58, martyr; III., 431-40; IV., 1471- 
84; V. (Felice Peretti), 1585-90. Skobeleff, 
Michael, 1843-82, Russian general. Slick, Sam, 
see Haliburton. Slocum, Henry Wadsworth, 
1827-. ..., Am. general. Smiles, Samuel, 1816- 
. ..., Scot, author. Smith, Adam, 1723-90, Scot, 
political economist. Smith, Gerrit, 1797-1874, 
Am. philanthropist. Smith, Hoke, 1855-. ..., 
secretary of the interior. Smith, Horace 
(1780?-*1849) and James (1775-1839), Eng. 
poets and humorists; brothers. Smith, John, 
Captain, 1579-1631, Eng. explorer; founder of 
Virginia. Smith, Joseph, 1805-44, founder of 
the Mormon church. Smith, Seba (Maj. Jack 
Downing), 1792-1868, Am. author. Smith, 
Sydney," 1771-1845, Eng. divine and essayist. 





140 


A DICTIONARY OF BIOGRAPHY 


Smollett, Tobias George, 1721-71, Scot, novel¬ 
ist. Sobieski, John, 1629-96, king of Poland 
and patriot; defeated the Turks, and raised the 
siege of Vienna. Socrates, 470?-399 B.O., Gr. 
philosopher of ethics; teacher of Plato. Soli- 
man II. (the Magnificent), 1494-1566, sultan of 
Turkey; conquered Persia and part of Hun¬ 
gary. Solomon (the Wise), 1033?-975? B.C., 
king of Israel. Solon, 638-558 ? B.C., Athenian 
law-giver and poet. Somers, John, Baron, 
1650-1716, Eng. jurist and statesman. Sontag, 
Henrietta, Countess Bossi, 1806-54, Ger. vocal¬ 
ist. Sophocles, 495-405 B.C., Gr. tragic poet. 
Sothern, Edward Askew, 1830-81, Am. come¬ 
dian. Soult, Nicholas Jean de Dieu, 1769- 
1851, Fr. marshal. Southey, Robert, 1774- 
1843, Eng. poet-laureate. Southworth, Emma 
D. E. (Nevitt), 1818-...., Am. novelist. 
Sparks, Jared, 1789-1866, Am. historian. 
Spartacus, . . ..-71 B.C., Thracian gladiator in 
Rome; inaugurated Servile war. Speke, John 
Hanning, 1827-64, Eng. explorer in Africa. 
Spencer, Herbert, 1820-.'..., Eng. philosopher. 
Spenser, Edmund, 1553 99, Eng. poet. Spin¬ 
ner, Francis E., 1802-90, treasurer of the U. S. 
Spinoza, Benedict, 1632-77, Dutch Jewish phil- 
osopher and pantheist. Spurgeon, Charles Had- 
don, 1834-92, Eng. pulpit-orator. Spurzheim, 
Johann Caspar, 1776-1832, Ger. phrenologist. 
Stael-Holstein, Anne Louise Germaine, Bar- 
onne de (Mine, de Stael), 1766-1817, Fr. 
authoress. Standish, Miles, 1584-1656, captain 
of Plymouth colony. Stanford, Leland, 1824- 
93, Am. lawyer and philanthropist. Stan¬ 
hope, Philip Henry, Earl of, 1805-75, Eng. 
historian. Stanley, Arthur Penrhyn (Dean 
Stanley), 1815-81, Eng. divine and author; 
dean of Westminster Abbey. Stanley, Henry 
Morton (John Rowlands), 1840-...., Am. 
explorer in Africa; born in Wales. Stanton, 
Edwin McMasters, 1814-69, Am. statesman; 
secretary of war in President Lincoln’s cabinet. 
Stanton, Elizabeth Cady, 1816-...., Am. 
“woman’s rights” advocate. Stark, John, 
1728-1822, Am. Revolutionary general. Sted- 
man, Edmund Clarence, 1833-...., Am. poet. 
Steele, Sir Richard, 1671-1729, Br. essayist 
and dramatist. Stein, Heinrich Friedrich Karl 
von, Baron, 1757-1831, Prussian statesman. 
Stephen, Saint, stoned 36?, first Christian 
martyr. Stephen I., pope, 253-7; II., 752; 
III.,‘752-7; IV., 768-72; V., 816; VI., 885-91; 
VII., 896-7; VIII., 928-30; IX., 939-42; X., 
1057-8. Stephen I. (Saint), 979-1038, king of 
Hungary. Stephen, 1105-54, king of England. 
Stephens, Alexander Hamilton, 1812-83, Am. 
statesman and writer; the “Nestor of the Confed¬ 
eracy;” born in Georgia; admitted to the bar, 
1835; Congress, 1843; opposed the secession of 
his State; vice-president of the Confederate 


States; elected to the U. S. Senate from Georgia, 
but not permitted to take his seat; member of the 
House of Representatives, however, from 1874 
until his death. Stephenson, George, 1781- , 
1848, Eng. engineer; inventor of the locomotive 
engine. Stephenson, Robert, 1803-59, son of 
G. S., Eng. engineer; inventor of tubular bridge. 
Sterling, John, 1806-44, Br. essayist. Sterne, 
Laurence, Rev., 1713-68, Ir. humorous writer. 
Steuben, Frederick William Augustus von, 
Baron, 1730-94, Ger.-Am. general in the Revo¬ 
lutionary war. Stevens, Thaddeus, 1793-1868, 
Am. abolitionist. Stevenson, Adlai E., 1835- 
. ..., vice-president. Stevenson, Robert Louis, 
1850-. ..., Scot, author. Stewart, Alexander 
Turney, 1802-76, Am. merchant. Stewart, 
Balfour, 1828-. ..., Scot, physicist. Stockton.,' 
Francis Richard, 1834-. . .., Am. story-writer. 
Stoddard, Richard Henry, 1825-. ..., Am. poet. 
Stone, Lucy, 1818-93, Am. “woman’s rights” 
advocate. Story, Joseph, 1779-1845, Am. jurist. 
Story, William Wetmore, 1819-...., Am. , 
sculptor. Stowe, Mrs. Harriet Elizabeth 
Beecher, 1812-...., Am. authoress. Strabo, 
54 B.C.-24 A.D., Gr. geographer. Stradella, “ 
Alessandro, 1645-78, It. composer. Stradivari, ff 
Antonio, 1670-1735, It. violin-maker. Straf- > 
ford, Thomas Wentworth, Earl of, 1593- 
1641, Eng. statesman; beheaded. Strakosch, 
Max, 18..-92, impresario. Strauss, Johann, 
1804-49, Ger. composer. Strauss, Johann, 
1825-...., son of preceding, Ger. composer. 
Strickland, Agnes, 1806-74, Eng. authoress. 
Stuart, Gilbert C., 1756-1828, Am. portrait 
painter. Stuyvesant, Peter, 1602-82, last Dutch 
governor of New Netherland (New York). Sue, 
Marie Joseph Eugene, 1804-57, Fr. novelist. 
Sulla (or Sylla), Lucius Cornelius, 138-78 
B.C., Rom. statesman and general. Sullivan, 
Arthur Seymour, Sir, 1844-...., Eng. com- 


i; 


i? 


SI 

ai 


; 


poser. Sumner, Charles, 1811-74, Am. states- t 
man. Surrey, Henry Howard, Earl of, 1516?- 


47, Eng. poet. Suwarow, Alexander Vasilie- 
vitch, 1729-74, Rus. general. Swedenborg,, 
Emanuel, 1688-1772, Sw. theosophist; in his 
theosophy the central point is the correspond¬ 
ence of the natural and the supernatural. 
Swift, Jonathan, 1667-1745, Ir. divine and | 
satirist. Swinburne, Algernon Charles, 1837- 
. ..., Eng. poet. Swinton, William, 1833-. ..., 
Scot, author in America. Sylvester I. (Saint), ! 
pope, 314-35; II., 999-1003; III. (anti-pope), 
1013. 


T ACITUS, Cains Cornelius, 55?-118?, Rom. 

historian; to him we owe nearly all 
our knowledge of the early Britains and the 
Germans. Taglioni, Marie, Countess des 
Voisins, 1804-84, Sw. opera dancer. Taine, 
Hippolyte Adolphe, 1828-93, Fr. author., 










A DICTIONARY OF BIOGRAPHY 


141 


Talbot, William Henry Fox, 1800-77, Eng. 
author and discoverer of photography. Tal- 
fourd, Sir Thomas Noon, 1795-1854, Eug. 
author. Talleyrand-Perigord, Charles Mau¬ 
rice de, Prince of Benevento, 1754-1838, Fr. 
diplomatist. Talmage, Thomas Dewitt, 1832- 
. ..., Am. clergyman. Tamerlane (or Timour), 
1336-1405, Asiatic conqueror. Tancred, 1078- 
1112, Norman leader in the first Crusade. 

J Taney, Roger Brooke, 1777-1864, Am. jurist. 
Tannahill, Robert, 1774-1810, Scot. poet. 
Tarquinius Superbus (Lucius Tarquinius), 
....-495 B.C., last king of Rome. Tasman, 
Abel Janssen, 1600 ?-45, Dutch navigator. 
Tasso, Torquato, 1544-95, It. poet. Tauchnitz, 
Christian Bernhard, Baron, 1816-...., Ger. 
publisher. Taylor, Bayard, 1825-78, Am. 
traveler, novelist, poet and journalist. Taylor, 
Jeremy, 1613-67, Eng. bishop and author. 

! Taylor, Thomas (the Platonist), 1758-1835, 
Eng. scholar. Taylor, Tom, 1817-80, Eng. 
dramatist. Taylor, Zachary, 1784-1850, Am. 
general and statesman; twelfth president; bora 
in Virginia; entered the army in 1808; served 
in Seminole and Black Hawk wars; major- 
1 general in Mexican war, and won the battles of 
Resaca de la Palma and Buena Vista; elected 
president by the Whigs in 1848. Tecumseh, 
1770-1813, chief of the Shawnee Indians; 

} defeated by Harrison at Tippecanoe; killed in 
1 the battle of the Thames. Tell, Wilhelm, fl. 
1305, legendary Swiss hero. Teniers, David 
(the Younger), 1610-90, Flem. painter. Ten¬ 
nyson, Alfred, Baron, 1809-92, Eng. poet- 
laureate. Terence (P. Terentius Afer), 195?- 
v 160 ? B.C., Rom. comic poet. Terpander, fl. 
675 B.C., Gr. musician. Terry, Alfred Howe, 
1827-90, Am. general. Terry, Ellen Alice, 

1848-__ Eng. actress. Tertullian, 150?- 

■ 230?, Latin father of the church. Tesla, 

Nikola, 1857-__ Austrian electrician; born 

in Montenegro; came to America, 1881, to study 
under Edison; his recent experiments and dis- 
J ‘ coveries have led the scientific world to believe 
that a new volume of electricity is about to 
be opened; it is believed that he will yet 
produce light by vibration purely and electrical 
' disturbance without the dynamo. Tetzel, 
Johann, 1460?-1519, Ger. monk; vender of 
indulgences. Tewfik Pasha, 1852-. ..., khe- 
dive of Egypt. Thackeray, William Make¬ 
peace, 1811-63, Eng. novelist. Thalberg, Sig- 
ismond, 1812-71, Swiss pianist. Thales, 635 ?- 
546 B.C., Gr. sage and philosopher. Thaxter, 

Celia, 1836-_, Am. poet. Themistocles, 

' 514?-449? B.C., Athenian general and states¬ 
man. Theocritus, fl. 275?, Gr. pastoral poet. 
Theodora, .... -548, empress of the East; wife 
of Justinian. Theodore, 1818 ?-68, king of 
Abyssinia. Theodoric (the Great), 455-526, 


king of the Ostrogoths. Theodosius, Flavius 
(the Great), 346?-395, Rom. emperor. Theo¬ 
phrastus, 372?-287? B.C., Gr. philosopher and 
moralist. Thierry, Jacques N. Augustin, 1795- 
1836, Fr. historian. Thiers, Louis Adolphe, 
1797-1877, Fr. statesman and historian. Thomas, 
George H., 1816-70, Am. Federal general; won 
the battles of Chickamauga and Nashville. 
Thomas, Theodore, 1838-. ..., Am. musical 
director; born in Hanover. Thomson, James, 
1700-48, Scot. poet. Thoreau, Henry D., 1817- 
62, Am. author. Thorwaldsen, Albert D., 
1770-1844, Danish sculptor. Thucydides, 470- 
400 B.C., greatest of Greek historians. Tiber¬ 
ius, 42 B.C.-37 A.D., Rom. emperor. Tilden, 
Samuel Jones, 1814-86, Am. statesman; gov¬ 
ernor of New York; Democratic candidate for 
presidency, 1876. Tillman, B. R., 1847-. ..., 
governor of S. C. Tilly, Johann Tzerklas von, 
Count, 1559-1632, Ger. general in Thirty Years’ 
War; fell at the battle of the Lech. Timoleon, 
395-37 B.C., Corinthian general. Tindal, 
Matthew, 1657?-1733, Eug. theological writer. 
Tintoretto, II (Giacomo Robusti), 1512-94, 
It. painter. Titcomb, Timothy, pen name of 
J. G. Holland. Titian (Tiziano Vecellio), 1477- 
1576, the greatest of Venetian painters. Titiens 
(or Titjens), Therese, 1834-77, Ger. vocalist. 
Titus, 40-81, Rom. emperor. Tobin, John, 
1770-1804, Eng. dramatist. Tocqueville, 
Alexis Charles Henri Clerel de, 1805-59, Fr. 
statesman and author. Todleben, Franz 
Eduard, 1818-84, Russian general. Tolstoi, 
Count Lyof, . ... -. ..., Russian novelist and 
reformer. Tone, Theobald Wolfe, 1763-98, Ir. 
patriot; founder of the United Irishmen. 
Tooke, John Horne, 1736-1812, Eng. philolo¬ 
gist and radical. Torquemada, Tomas de, 
1420-98, Sp. Dominican monk; inquisitor- 
general. Torricelli, Evangelista, 1608-47, It. 
physicist. Toussaint l’Ouverture, Francois 
Dominique, 1743-1803, negro leader of the 
Haytian rebellion. Trajan, 52-117, Rom. 
emperor. Trenchard, Asa, pen name of Henry 
Watterson. Trollope, Anthony, 1815-83, Eug. 
novelist. Tromp, Martin Harpertzoon van, 
1597-1653, Dutch admiral. Tromp, Cornelis 
van, 1629-91, Dutch admiral. Trowbridge, 
John Townsend, 1827-. ..., Am. novelist and 
poet. Trumbull, John, 1750-1831, Am. poet 
and satirist. Trumbull, John, 1756-1843, Am. 
painter. Trumbull, Jonathan, 1740-1809, Am. 
statesman. Tupper, Martin Farquhar, 1810- 
89, Eng. poet and author. Turenne, Henri de 
la Tour d’Auvergne, Vicomte de, 1611-75, Fr. 
general. Turgenef, Ivan Sergyevich, 1818-83, 
Russian novelist. Turner, Joseph Mallord 
William, 1775-1851, Eng. landscape painter. 
Turpin, Dick, 1711-39, Eng. highway man. 
Tweed, William Marcy (BossTweed), 1823-78, 






142 


A DICTIONARY OF BIOGRAPHY 


Am. politician and embezzler; major of New 
York city. Tyler, John, 1790-1862, tenth 
president of the United States; born in Va.; 
practiced law; Congress, 1816-21; governor of 
Virginia, 1825; senator, 1827; sympathized 
with the nnllifiers and opposed Jackson ; 
resigned, 1836; elected vice-president on Whig 
ticket, 1840; succeeded Harrison in 1841. 
Tyler, Wat, . ...-1381, Eng. rebel; leader of 
rebellion against capitation tax. Tyndall, John 
1820-1893, Ir. scientist. 

HLAND, Johann Ludwig, 1787-1862, Ger. 
lyric poet. Ulloa, Antonio de, 1716-95, 
Sp. mathematician and naval officer; governor 
of Louisiana. Ulphilas (or Ulfilas), 313-83, 
the apostle of the Goths; translated the Scrip¬ 
tures into Gothic. Ulpianus, Domitius, 

228, Rom. jurist. Unger, Johann Friedrich, 
1750-1813, Ger. printer and engraver. Urban I., 
pope, 223-30, martyr; II., 1088-99, organized 
the first crusade; III., 1184-7; IV., 1261-4; 
V., 1362-70; VI., 1378-89; VII., 1500; VIII., 
1623-44. Ure, Andrew, 1778-1857, Scot, 
chemist and physician. Urquhart, David, 
1805-77, Scot, writer and politician. Ussher, 
James, 1580-1656, Ir. prelate and scholar. 

V ALENS, Flavius, 328?-78, emperor of the 
East. Valentinianus I. (Flavius), 321- 
75, Rom. emperor; II. (Flavius), 371-93; III. 
(Placidius), 419-55. Valerian (Publius 
Lucinius Valerianus), . .. .-268?, Rom. emperor. 
Van Buren, Martin, 1782-1862, eighth presi¬ 
dent of the United States; enrolled at the bar 
in New York in 1803, and elected to the State 
Senate; state attorney-general, 1815; leader of 
the “Albany Regency;” U. S. senator, 1821; 
governor, 1828; secretary of state, 1829-31; 
vice-president, 1833-7; president, 1837-41. 
Vancouver, George, 1758 ?-98, Eng. navigator. 
Vanderbilt, Cornelius, 1794-1877, Am. capi¬ 
talist. Vandyke (or Van Dyck), Sir Anthony, 
1599-1641, Flemish painter; resided in England 
for several years before his death, where he 
became the most popular artist of his time. 
Vane, Sir Henry, 1612-62, Eng. republican 
statesman. Vanloo, Charles Andre, 1705-65, 
Fr. painter. Vanloo, Jean Baptiste, 1684- 
1745, Fr. painter. Van Rensselaer, Stephen 
(the Patroon), 1764-1839, Am. statesman and 
landholder. Varus, Publius Quintilius, fl. 7, 
Rom. general; defeated by Arminius. Vassar, 
Matthew, 1792-1868, founder of Vassar College. 
Vauban, Sebastien le Prestre, Seigneur de, 
1633-1707, Fr. military engineer. Vedder, 
Elihu, 1836-. ..., Am. artist. Velasquez, Don 
Diego Rodriguez de Silva y, 1599-1660, Sp. 
painter. Velde, Willem van der (the Elder), 
1610-93, Dutch marine painter. Velde, Willem 
van der (the Younger), 1633-1707, Dutch 


marine painter. Vendome, Louis Joseph, Due 
de, 1654-1712, Fr. general. Verbceckhoven, 
Eugene Josejih, 1799-1881, Belgian painter. 
Verdi, Giuseppe, 1814-...., It. composer. 
Verne, Jules, 1828-. ..., Fr. author. Vernet, 
Antoine Charles Horace, 1758-1836, Fr. painter. 
Vernon, Edward, 1684-1757, Eng. admiral. 
Vespasianus, Titus Flavius, 9-79, Rom. emperor. 
Vespucci, Amerigo (Americus Vespucius), 

1451- 1512, It. navigator and astronomer. 
Viaud, Jean (“Pierre Loti”), 1850-. ..., Fr. 
writer. Victor, Claude Perrin, Duke of 
Belluno, 1764-1841, Fr. marshal. Victor I., 
pope, 185-198; II., 1055-7; III., 1086-7; IV. 
(anti-pope), recognized by Frederick I. in 
1159, died 1164. Victor Emmanuel I., 1759- 

,1824, king of Sardinia; II., 1820-78, first king 
of Italy; restored Italian unity. Victoria 
(Victoria Alexandrina), 1819-...., queen of 
Great Britain and empress of India. Vidocq, 
Eugene Francois, 1775-1850, Fr. detective. 
Villard, Henry, 1835-. ..., Ger.-Am. financier. 
Villars, Claude Louis Hector de, Due, 1653- 
1734, Fr. general. Vincent de Paul, Saint, 
1576-1660, Fr. priest and reformer. Vincent, 
John Heyl, 1832-...., Am. Methodist Ep. 
bishop and educator. Vinci, Leonardo da, 

1452- 1519, Florentine painter. Virchow, 
Rudolf, 1821-...., Ger. pathologist. Virgil 
(or Vergil), (Publius Virgilius Maro), 70-19 
B.C., Latin poet. Volta, Alessandro, 1745- 
1827, It. inventor of voltaic pile. Voltaire, 
Francois Marie Arouet de, 1694-1778, Fr. 
author, poet, wit, dramatist, historian, philoso¬ 
pher and skejitic, and the greatest critic of 
modern times; the son of a notary; imprisoned 
in the Bastile in 1716 on an unfounded 
suspicion of being the author of a libel on the 
regent, and there produced “ QCdipe” and wrote 
part of the “Henriade;” in England, 1726-9, 
passing much time in the society of Bolingbroke; 
passed the years 1750-3 with Frederick the 

Great. Voorhees, Daniel W., 1827-_, Am. 

orator and statesman. Vortigern, ....-485, 
king of the Britons. 

I 

W ADDINGTON, William Henry, 1826- 
. ..., Fr. statesman and arch geologist, of 
Eng. descent. Wagner, Richard, 1813-83, 
Ger. composer, poet and critic. Waite, Davis 

H., 1825--, governor of Colorado. Waite, 

Morrison Remich, 1816-88, Am. chief justice. 
Waldemar I. (the Great), 1131-81, kiug of 
Denmark. Walker, John, 1732-1807, Eng. 
lexicographer. Wallace, Sir William, 1270?- 
1305, Scot, general and patriot; defeated by l 
Edward I. of England; betrayed and executed. 
Wallace, William Vincent, 1815-65, Ir. com¬ 
poser. Wallenstein, Albrecht Wenzel Euse¬ 
bius von, Count, 1583-1634, Austrian general; 





A DICTIONARY OF BIOGRAPHY 


143 


hero of one of Schiller’s drama; entered the 
imperial army at the beginning of the Thirty 
Years’ war; raised an army at his own expense 
in 1625, invading Denmark; banished from 
court by Emperor Ferdinand, but recalled on 
the death of Marshal Tilly; defeated by Gustavus 
Adolphus at Lutzen in 1632, but gained several 
victories in Silesia; again lost the emperor’s 
favor, being charged with aspirations to the 
throne of Bohemia, was deprived of his com¬ 
mand and assassinated. Walpole, Horace, 
Earl of Oxford, 1717-97, Eng. author and wit. 
Walther von der Yogelweide, 1170?-1230?, 
greatest of Ger. minnesingers. Walton, Izaak, 
1593-1683, Eng. writer; “The Complete 
Angler.” Warbeck, Perkin, ....-1490, Eng. 
pretender; hanged. Ward, Artemas, 1727- 
80, Am. general. Ward, Artemus, see Browne. 
Warner, Charles Dudley, 1829-. ..., Am. 
humorist. Warner, Susan (Elizabeth Weth- 
erell), 1818-85, Am. authoress. Warren, 
Joseph, 1741-75, Am. physician; Revolutionary 
general and patriot; fell at Bunker Hill. 
Warren, Samuel, 1807-77, Eng. author. War¬ 
wick, Richard Neville, Earl of (the king¬ 
maker), 1420?-71, Eng. warrior; set up and 
deposed Edward IV. Washington, George, 
1732-1799, commander-in-chief in the American 
Revolution and first president of the United 
States; “the father of his country;” born in 
Virginia; aide-de-camp to Braddock in the 
Indian campaign of 1755; married Martha 
Custis, 1759; chosen to Congress, 1774; ap¬ 
pointed commander-in-chief, 1775; president, 
1789-97. Watt, James, 1736-1819, Scot, 
engineer and inventor; improved and completed 
the steam-engine; also credited with the dis¬ 
covery of the composition of water. Watteau, 
Jean Antoine, 1684-1721, Fr. painter. Watter- 
son, Henry, 1840-. ..., Am. journalist. Watts, 
Isaac, 1674-1748, Eng. Dissenting minister 
and sacred poet. Wayne, Anthony, 1745-96, 
Am. Revolutionary general. Weber, Karl 
Maria Friedrich Ernst von, Baron, 1786-1826, 
Ger. composer. Webster, Daniel, 1782-1852, 
Am. lawyer, orator and statesman; “the ex¬ 
pounder of the Constitution;” born in N. H.; 
Congress, 1812-16, 1822-8; Senate, 1828-41; 
secretary of state; re-entered Senate in 1844; 
again became secretary of state in 1850; 
nominated for the presidency in 1834, but 
defeated; candidate for the Whig nomination in 
1848, but defeated by Taylor, whom he sup¬ 
ported; Webster’s reply to Hayne, of South 
Carolina, is considered the greatest speech ever 
made in Congress. Webster, Noah, 1758- 
1843, Am. lexicographer. Wedgwood, Josiah, 
1730-95, Eng. potter. Weed, Thurlow, 1797- 
1883, Am. journalist. Wellington, Arthur 
Welleslev, first Duke of, 1769-1852, greatest of 


Br. generals; gained great distinction in India, 
in the war against the Mahrattas; major- 
general, 1802; Parliament, 1805; secretary for 
Ireland, 1807; defeated the Danes at Kioge, 
and was given command of an army sent to 
Spain against the French, 1808; triumphantly 
entered Madrid, 1812; defeated Jourdan and 
Soult, 1813; invaded France and gained numer¬ 
ous victories; defeated Napoleon at Waterloo, 
1815; was afterward prime minister and 
minister of foreign affairs. Wells, Horace, 
1815-48, Am. dentist. (Ansesthesia.) Wells, 
Samuel Roberts, 1820-75, Am. phrenologist. 
Wenceslaus (or Wenzel), 1361-1419, emperor 
of Germany and king of Bohemia. Wesley. 
Charles, 1708-88, Eng. Methodist divine and 
hymn-waiter. Wesley, John, 1703-91, brother 
of C. W.; Eng. founder of Methodism, “the 
religion of feeling.” West, Benjamin, 1738- 
1820, Am. painter in England. Wharton, 
Francis, 1820-89, Am. jurist and theologian. 
Wharton, Henry, 1664-95, Eng. ecclesiastical 
writer. Whately, Richard, 1787-1863, Ir. 
prelate and author. Wheeler, William Almon, 
1819-87, Am. statesman; vice-president. Whis¬ 
tler, James Abbott MacNeal, 1834-. ..., Am. 
artist in England. White, Andrew Dickson, 

1832-_, Am. scholar. White, Henry Kirke, 

1785-1806, Eng. religious poet. White, 
Joseph Blanco, 1775-1841, Eng. author. White, 
Richard Grant, 1822-85, Am. author. White- 
eield, George, 1714-70, Eng. preacher; founder 
of Calvinistic Methodists. Whitman, Walt, 
1819-92, Am. poet. Whitney, Eli, 1765-1825, 
Am. inventor of the cotton-gin. Whittier, 
John Greenleaf, 1807-92, Am. poet; member of 
the Society of Friends. Wieland, Christoph 
Martin, 1733-1813, Ger. poet. Wilberforce, 
William, 1759-1833, Eng. philanthropist and 
statesman; secured the abolition of the slave 
trade. Wilcox, Ella Wheeler, 1845-. ..., Am. 
authoress. Willard, Francis Elizabeth, 1839- 
...., Am. temperance reformer. William I. 
(the Conqueror), 1027-87, king of England; 
duke of Normandy; conquered England; II. 
(Rufus), 1056-1100; III. (William Henry of 
Nassau, prince of Orange), 1650-1702, won 
battle of the Boyne; IV., 1765-1837, uncle of 
Queen Victoria. William I., 1772-1843, king 
of the Netherlands; II., 1792-1849; III., 1817- 
90. William I., 1797-1888, king of Prussia 

and emperor of Germany; II., 1859-. 

William of Nassau, see Orange. Williams, 
Roger, 1599-1683, Eng. Puritan minister; 
founder of Rhode Island colony; born in Wales. 
Willis, Nathaniel Parker, 1806-67, Am. 
journalist and poet. Wilmot, David, 1814-68, 
Am. statesman. (Wilmot Proviso.) Wilson, 
Alexander, 1766-1813, Scot.-Am. ornithologist. 
Wilson, Henry (original name, Jeremiah Jones 



144 


A DICTIONARY OF BIOGRAPHY 


Colbatli), 1812-75, Am. politician; eighteenth 
vice-president. Wilson, John (Christopher 
North), 1785-1854, Scot, writer. Windom, Wil¬ 
liam, 1828-91, secretary of U. S. treasury. Wise¬ 
man, Nicholas, 1802-65, Eng. cardinal. Witte- 
kind, .... -807, Saxon warrior ; conquered 
by Charlemagne. Wolcott, John, 1738-1819, 
Eng. satirist. Wolfe, Charles, 1791-1823, Ir. 
poet. Wolfe, James, 1726-59, Eng. general; 
fell at Quebec. Wolseley, Garnet Joseph, Sir, 
1833-...., Br. general. Wolsey, Thomas, 
1471-1530, Eng. cardinal and statesman; prime 
minister of Henry VIII.; deposed, 1529. 
Wood, Mrs. Henry, 1820-87, Eng. novelist. 
Woodworth, Samuel, 1785-1842, Am. poet. 
Worcester, Edward Somerset, Marquis of, 
1601 ?-67, Eng. nobleman; one of the inventors 
of the steam-engine. Worcester, Joseph 
Emerson, 1734-1866, Am. lexicographer. 
Wordsworth, William, 1770-1850, Eng. poet. 
Wrangel, Karl Gustaf von, Count, 1613-75, 
Sw. general. Wrangell, Ferdinand Petrovitch 
von, Baron, 1795?-1870, Russian explorer. 
Wren, Sir Christopher, 1632-1723, Eng. archi¬ 
tect. (St. Paul’s Cathedral, London.) Wright, 
Silas, 1795-1847, Am. statesman. Wycherley, 
William, 1640?-1715, Eng. comedy writer. 
Wycliffe (or Wickliffe), John de, 1324?-84, 
Eng. reformer. 

♦ 

X ANTIPPE, the wife of Socrates, notorious 
for bad temper, but credited by her 
husband with many domestic virtues. Xavier, 
Francis, Saint, 1506-52, S23. Jesuit missionary 
to India and Japan. Xenocrates, 396-14 B.C., 
Gr. philosopher. Xenophanes, 600?-500? B.C., 
Gr. philosopher. Xenophon, 445?-355? B.C., 
Athenian historian and general. Xeres, 
Francisco de, 1504 ?-70, Sp. historian with 
Pizarro. Xerxes (the Great), . .. .-465 B.C., 
king of Persia; invaded Greece, but defeated at 
Salamis. Ximenes de Cisneros, Francisco 
(Cardinal Ximenes), 1436-1517, Sp. prelate and 
statesman; published Polyglot Bible. Ximenes 
de Quesada, Gonzalo, 1495?-1546, Sp. explorer. 

Y ALE, Elihu, 1648-1721, patron of Yale 
College. Yancey, William Lowndes, 1814- 
63, Am. politician. Yonge, Charlotte Mary, 
1823-. ...,Eng.authoress. York, Edmund Plan- 
tagenet, first Duke of, 1341-1402, founder of 
the house of York. Young, Arthur, 1741-1820, 
Eng. agricultural writer. Young, Arthur H. 
(Art Young), 1866-. ..., Am.cartoonist. Young, 
Brigham, 1801-77, president of the Mormon 
church. Young, Charles Augustus, 1834-. ..., 
Am. astronomer. Young, Edward, 1684-1765, 
Eng. poet. Yves, Saint, 1253-1303, Fr. monk 
and jurist; patron of lawyers, 


Z ALEUCUS, fl. 7th century B.C., Gr. legis¬ 
lator and reformer; first to make a written 
code of laws. Zamojski, John Sarius, 1541- 
1605, Polish general, statesman and scholar. 
Zarate, Agostin de, 1493?-1560, Sp. historian. 
Zechariah, fl. 6th century B.C., Hebrew pro¬ 
phet. Zelotti, Battista, 1532-92, It. painter. 
Zeno (orZenon), 355?-307? B.C., Gr. philoso¬ 
pher; founder of Stoic school. Zeno (or Zenon) 
of Elea, 490-. ..., Gr. philosopher. Zenobia, 
Septima, ....-275, queen of Palmyra. Zeph- 
aniah, Hebrew prophet; flourished in the reign 
of Josiah. Zeuxis, 464?-396, Gr. painter. Zim¬ 
merman, Johann Georgvon, 1728-95, Swiss phys¬ 
ician and philoso]iher. Zinzendorf, Nicolaus 
Ludwig von, Count, 1700-60, Ger. theologian. 
Ziska, John, of Trocznow, 1360-1424, Bohemian 
general and leader of the Hussites. Zoega, 
Georg, 1755-1809, Danish archmologist. Zola, 
Emile, 1840-. ..., Fr. novelist. Zollicoffer, 
Felix K., 1812-62, Am. general. Zoroaster, 
fl. 500 B.C., Persian philosopher and founder of 
the Magian religion. Zschokke, Johann Hein¬ 
rich Daniel, 1771-1848, Ger. author. Zwingli, 
Ulrich, 1484-1531, Swiss reformer; killed in 
battle. 

The Suez Canal is the most important ship¬ 
ping enterprise known to history. It enables 
two ships to do the work of three in trading 
between Europe and the East. From London 
to Bombay, by way of the Cape, is 10,595 miles; 
by the canal, 6,330. It cost £17,000,000, was 
begun in 1856 and finished in 1869. Its length 
is 92 miles, depth 26 feet; the tolls average 
£800 per vessel, or 8 shillings per ton of net 
tonnage. The estimated saving to commerce is 
£5,000,000 a year. In 1889 3,425 vessels went 
through, the mean time of passing being twenty- 
seven hours. Electric lights are now used to 
enable ships to pass at night as readily as in the 
daytime. 

The most singular ship in the world is the 
Polyphemus, of the British navy. It is simply 
a long steel tube, deeply buried in the water, 
the deck rising only four feet above the sea. It 
carries no masts or sails, and is used as a ram 
and torpedo boat. 

One towboat on the Mississippi, in a good 
stage of water, can take from St. Louis to New 
Orleans a tow carrying 10,000 tons of grain, a 
quantity that would require fifty railroad trains 
of ten cars each. 

It has been calculated that the salary and 
expense bills of the traveling salesmen of the 
United States in a single year would more than 
pay off the entire national debt. 


¥$¥ History at a Glance 

HISTORICAL, BIOGRAPHICAL AND STATISTICAL DIAGRAMS, SUGGESTING 
DATES, NAMES AND EVENTS, AND DESIGNED FOR READY 
REFERENCE, AND TO AID THE MEMORY 


Prehistoric Times 

Sir J. Lubbock distinguishes four prehistoric ages, as follows: 1. The Paleolithic or Early Stone Age. 2. The 
Neolithic or Polished Stone Age. 3. The Bronze Age. 4. The Iron Age. In the Stone Age man knew nothing of 
pottery or agriculture and had no domestic animals, except the dog. In the Bronze Age arms and cutting instru¬ 
ments were made of bronze. In the Iron Age bronze was superseded by iron. 


B.C. 

FROM THE DELUGE TO THE TIME OF CYRUS 

2350 

The Deluge. 

2200 (circa). Hia dynasty founded in China. 



1996. Birth of Abraham. 1921. Call of Abraham. 1896. Isaac born. 1837. Jacob and Esau born. 

1822. Egyptian alphabet invented. 1729. Joseph sold into Egypt. 1706. Jacob removes into Egypt. 



1700. Rameses, King of Egypt. 1618. Sesostris, King of Egypt. 



1582. Beginning of the chronology of the Arundelian marbles, brought to England A. D. 1627. 


1574. Moses born. 1571. Aaron born. 

1491. The Exodus. The Law given from Sinai. 1451. Moses and Aaron die. 



1451. Joshua leads the Israelites into Canaan. 



The Hebrews 

Egypt 

Assyria 

Greece, etc. 

1300 


The Pharaohs. 




45. Gideon conquers the Midianites. 


73. Rise of the 
Assyrian Empire. 
Semiramis. 

63. Jason and 
the Argonauts. 

1200 






1100 

88. Jephthah. 

56. Eli. 

36. Samson slays the Philistines. 

20. Samuel. 


50. Nebuchad¬ 
nezzar I. 

30. Tiglath 

Pileser. 

V 

94. The Trojan 

War.„ 

84. Capture of 

Troy. 

Chow dynasty 
founded in 

China. 


95. Saul, King. 

55. David, King. 

42. The Ark removed to Jerusalem. 

23. Revolt of Absalom. 

82. Cheops builds 
the great 
Pyramid. 


69. Codrus dies 
for his people. 

68. Archons 
chosen. 

1000 

15. Solomon, King. 

12. The Temple begun. 





90. Queen of Sheba visits Solomon. 

75. Solomon dies. 

Revolt, of the ten tribes—two 
Kingdoms formed: 

78. Shishak. 

71. Invades 

Judea and 
plunders 
the Temple. 




Judah 

Israel 



900 

Rehoboam, King. 
58. Abijah. 

55. Asa. 

04. Jehoshaphat. 

Jeroboam, King. 

54. Nadab. 

26. Samaria built. 
18. Ahab and 
Jezebel. 


900. Erection of the 
Northwest Palace 
of Nimroud. 


800 

89. Jehoram. 

88. The Philistines 
plunder Jerusa¬ 
lem. 

78. Joash. 

97. Elijah trans¬ 
lated. 

92. Syrians be¬ 
siege Samaria. 

84. Jehu. 

40. Jehoash de¬ 
feats King Ben- 
hadad of Syria. 


75. Sardanapalus. 
70. The Assyrians 
conquer 
Phoenicia. 

Homer. 

84. Legislation of 
Lycurgus at 
Sparta. 

78. Carthage 
founded by 

Dido. 

(145 







































Israel 


Jonah. 


47. Assyrians in¬ 
vade Israel. 


30. Hosea pays 
tribute. 


21. The ten tribes 
carried into cap¬ 
tivity. 


BERBBB 


Assyria 


47. Nobonassar. 

41. TiglathPileser, 


28. Shalmaneser. 


23. Invades 
Phoenicia. 


17. Sennacherib. 
9. Esarhadon, King of 

Babylonia 


6. Nebuchadnezzar the Great defeats 
Necho of Egypt, invades Judea and 
takes Jerusalem. 


89. Nebuchadnezzar invades Phoenicia. 


79. Takes Tyre. 

Destroys Nineveh. 


Ezekiel. 

Jews carried captive to Babylon. 

55. Belshazzar. 

38. Cyrus, the Mede, captures Babylon and establishes the 

Persian Empire. 

36. Cyrus ends captivity of the Jews. 

29. Death of Cyrus. 


Egypt 


11. Sennacherib’s 
invasion. 


11. Necho II. loses 
200,000 men try¬ 
ing to cut canal 
to Red Sea. 

6. Nebuchadnez¬ 
zar defeats 
Necho. 


94. Apries, King. 


79-72. Conquered 
and devasted by 
N ebuchadnezzar. 


Amasis. 

Psammanit. 


25. Conquest by 
Cambyses, son of 
Cyrus. 


Greece, Borne 


76. Commencement 
of Olympiads - 
first authentic 
date in Greek 
history. 


53. Rome founded 
by Romulus. 


50. Sabine war in 
Rome. 


24. Code of Dracho, 
Athens. 

16. Tarquin the 
Elder, King of 
Rome. 


94. Solon gives 
laws at Athens. 


78. Servius Tullius, 
Rome. 


34. Tarquin the 
Proud. 


FROM CYRUS TO ALEXANDER 


Persia 


500 


400 


21. Darius I. 

Zachariah, prophet. 
Haggai. 

15. Dedication of second 
temple at Jerusalem. 


8-6. Conquest of 
Thrace, Posonia and 
Macedonia. 


94. Darius invades 
Greece. 

90. Defeated at 
Marathon. 


81. Xerxes invades 
Greece. 


79. Returns defeated. 

67. Ezra returns to 
Jerusalem. 

65. Artaxerxes I. 

60. Egypt revolts. 

56. Esther. 


55. Jerusalem rebuilt by 
Nehemiah. 


Greece 


10. The Pisi6tratidae 
expelled from Athens. 
Republic. 

4. Sardis burned by the 
Greeks. 


90. Miltiades defeats the 
Persians at Marathon. 

80. Leonidas at Ther¬ 
mopylae. Themistocles 
at Salamis. 

Xerxes destroys Athens. 

80-50. Anaxagoras 
teaches philosophy. 

79. Battles of Mycale 


and Plataea; Persians 


retreat. 


44. Pericles supreme. 

43. The Parthenon built 
by Phidias. 

31. Peloponnesian war. 


1. Battle of Cunaxa; 
Cyrus the Younger 
slain. 





29. Death of Pericles. 
Socrates. 


14. Battle of Syracuse. 
13. Athenians invade 
Sicily. 


Macedonia 



8. Subdued by Darius 
of Persia. 


Rome 


10. The Tarquins van¬ 
quished. 

Republio. 

Consuls. 

1. Dictators. 


93. Tribunes chosen. 

91. Coriolanus con¬ 
quered. 

89. Besieges Rome. 

88. Retires at his 
mother’s suit. 


58. Cincinnatus Dictator. 
51. First decemvirate. 

49. Yirginius kills his 
daughter to save her 
honor. 


40. Famine in Rome. 


(146 





















































Ill 


Persia 


If. €. 


300 




200 


Artaxerxes Mnemon. 

94. Persians and Athe¬ 
nians in battle of 
Cnidus. 


36. Darius III. (Codo- 
manus). 


34. Persia invaded and 
conquered by Alex¬ 
ander the Great of 
Macedon. 


Greece 


95. Corinthian war. 


80. Olinthian war. 

78. Theban war — 
Epaminondas, Theban 
general. 


39. War with Macedon. 


35. Greeks conquered by 
Alexander the Great. 
Thebes destroyed. 


Macedonia 


Rome 


98. Amyntas. 


58. Philip II. 

38. Athenians and 
Thebans defeated 
at Cheronea. 

36. Murder of Philip. 
Accession of Alex¬ 
ander the Great. 
34. Battle of the 
Granicus. 


33. Battle of Issus. 

33. Capture of Damascus. Siege of Tyre. 


32. Alexander captures Tyre and conquers Egypt. Alexandria founded. 
31. Battle of Arbela — subjugation of Persia. 

30. Darius assassinated. 

28. Alexander invades India. 

24. Alexander dies at Babylon. 


90. Rome burnt by the 
Gauls. 

76. Civil war between 
patricians and ple¬ 
beians. 

69. Tribunes abolished. 


40. Samnian war begins. 

37. War with Latins. 

35. Surrender of Latium. 



32. Treaty with Alex¬ 
ander. 



FROM ALEXANDER TO AUGUSTUS 


Egypt 


22. Ptolemy I. 

1. Battle of Issus. 
Final division of 
Alexander’s do¬ 
minions. 


Ptolemy Lagus. 
84. Ptolemy Phila- 
delphus. 


46. Ptolemy Ever- j 
getes. 


Egyptians conquer 
Syria. 


21. Ptolemy Philo- 
pater. 


4. Ptolemy 

Epiphanes. 


Syria 


23. Seleucus I. 


83. Antiochus I. 


46. Seleucus I. 


23. Antiochus 
the Great. 


Greece 


99. Athens taken 
by Demetrius. 

97. Republic re¬ 
established. 

87. Birth of Ar¬ 
chimedes (d. 212) 

91. Achaean league. 

79. Irruption of 
the Gauls. 

51. Achaean league 
renewed. 


26. Reforms of 
Cleomenes. 


Macedonia 


98. Philip IY. 


88. Lysimachus, 
King of Thrace, j 
subjects Mace¬ 
donia. 


20. Philip Y. 


11. War with Rome| 


Rome 


21. Romans de¬ 
feated by Pantius. 


81. War with 
Pyrrhus, King of 
Epirus. 

80. Pyrrhus 
invades Italy. 

74. Pyrrhus 
defeated at Ben- 
eventum. 

65. Rome supreme 
over all Italy. 

64. First Punic war. 

56. Defeat of 
Carthaginians. 

55. Regulus capt’d 
by Carthaginians. 

41. Catullus 
defeats 

Carthaginians. 

18. Second Punic 
war. 

Hannibal defeats 
Romans at 
Ticinus. 

17. Hannibal passes 
the Apennines. 

16. Battle of Cannse. 

11-5. First Mace¬ 
donian war. 

7. Carthaginians 
defeated at 
Metaurus. 

3. Scipio carries 
war into Africa. 

2. Hannibal 
defeated. 

(147 


— 



































IV 


Egypt 


Judea 



Greece 


Macedonia 


Rome 


a 

i 


B.C. 


100 


B. C. 


A.D. 


300 


80. Ptolemy 
Philometer. 


45. Ptolemy 
Physcon. 


17. Ptolemy 
Lathyrus. 


Ptolemy 

Alexander. 


65. Berenice. 


48. Murder of 
Pompey. 

45. Cleopatra. 


30. Death of 
Antony and 
Cleopatra. 
Egypt subdued 
by Rome. 



Egyptians 
driven out by 
Antiochus. 


65. Antiochus 
defeated by 
Judas. 


91. Sparta joins 
the league. 

88. Laws of 
Lycurgus 
abolished by 
Philopomen. 


35. John Hyr- 
canus. 


6. Aristobulus 
5. Alexander 
Jannaus. 


30. Antiochus 

23. Antiochus 
VIII. 

mm 


m 


78. Alexandra, 
Queen. 

70. Hyrcanus 
II. 

67. Aristobulus 
II. 

63. Jerusalem 
taken by the 
Romans. 


69. Antiochus 


64. Pompey 

- aSillll!! 


46. Corinth 
taken by 
Mummius. 


99. Second war 
with Rome. 

78. Perseus. 

72. Third war 
with Rome. 

68. Battle of 
Pydna. 

Macedonia 
made a 
Roman pro¬ 
vince. 


99. 


Second war 
with Mace¬ 
donia, 


72. 


Third war 
with Mace¬ 
donia. 


33. 


49. Third Punic war. 
46. Carthage destroyed. 

34. First Servile war. 

Conquest of Spain. 


2. Second Servile war. 


90-88. The Social war in Italy. 


88. War with Pontus. 

Civil war — Marius and Sulla. 
73-72. Victories of Ducullus. 

63. Second conspiracy of Catiline—Cicero’s orations. 
60. First triumvirate: 

Pompey, Julius Caisar, Crassus. 


55. Caesar invades Britain. Crassus killed by the Parthians. 

51. Gaul subjugated. ' 

49. Civil war between Caesar and Pompey. Caesar dictator. 

48. Battle of Pharsalia. 

45. War in Spain. Pompeians defeated at Munda. Caesar dictator for life. 

44. Caesar assassinated. Antony master of Rome. Corinth and Carthage rebuilt. 
43. Second triumvirate—Octavius, Antony, Lepidus. Cicero put to death. Ovid born. 
42. Battle of Philippi. Death of Brutus and Cassius. 

Triumvirs masters of the Roman world. 

40. Herod made King of the Jews. 32. War between Octavius and Antony. 

31. Battle of Actium. 

Establishment of the Roman Empire. 

27. Caesar Octavius, Emperor, under the title of Augustus. 

17—7. Temple of Jerusalem rebuilt by Herod. 

12. Drusus invade^ Germany. 

4. The Advent of Christ (according to Usher.) 


m 


FROM AUGUSTUS TO CHARLEMAGNE 


4—6. Tiberius in Germany. 9. Varus and his legions destroyed by the Germans under Hermann. 

29. The Crueilixion of Jesus Christ. (Some authorities give A.D. 33 as the date.) 

37. Caligula. 41. Claudius. 54. Nero. 61 . Insurrection of the Britons under Boadicea. 

64. Rome burned. Christians persecuted. 70. Jerusalem destroyed by Titus. § 

79. Pompeii and Herculaneum destroyed by eruption of Vesuvius. 


17. Hadrian. 


30. Birth of Galen. 

96. Severus captures Byzantium. 


63. Persecution of Christians. 


m 


2. Persecution of Christians. 9. Severus invades Caledonia. 

36. Persecution of Christians renewed. 52-67. Dreadful pestilence. 

63. The Franks invade Gaul. 


31. Persian war. 


3. Diocletian persecutes Christians. 
23. Constantine sole emperor. 


06. Constantine the Great. 
25. Council of Nice. 26. 


— — 

11. Edict to stop persecutions. 
Arian controversy. 


64. Valentinian and Valens joint emperors. Final division of the empire. 


(148 



























































y 

The Western Empire 

The Eastern Empire 

A.D. 


76. Valens allows the Huns to settle in Thrace. 

300 

93. Honorius, Emperor. 

78. Co istantinople threatened by the Goths. 


94. Theodosius master of the whole Roman world. 

95. Arcadius, Emperor of the East. 


95. Death of Theodosius. 

The Huns invade the Eastern provinces. 

400 

I 

400. The Goths, under Alaric, overrun Italy. 



9. Romans driven from Spain. 

8. Theodosius II. 


10. Alaric sacks Rome. 



11. Roman legions recalled from Britain. 

28. Nestor, Patriarch of Constantinople. 



29. Vandals, under Genseric, invade Africa. 


40. Leo I. (the Great), Bishop of Rome. 

33. Attila, King of the Huns. 


49. Landing of Anglo-Saxons in Britain. 

52. Attila invades Italy. 53. Death of Attila. 

55. Genseric sacks Rome. 

57. Hengist founds the kingdom of Kent 

39. The Vandals surprise Carthage. 

47. Attila ravages the empire and exacts tribute. 

50. Marcian. 


72. The Visigoths conquer Spain. 

76. Odoacer, King of Italy. End of Western Empire. 

65. Great fire at Constantinople. 


\ 

86. The Franks in Gaul. 

89. The Ostrogoths in Italy. 


500 

GOO 


2. The empire ravaged by the Persians. 

7. Kingdom of the JF ranks founded by Clovis. 

39. Belisarius in Italy. 

52. Ostrogoths expelled from Italy. 

96. The Lombards overrun Italy. 

29. The Justinian code published. 

81. The Slavonians in Thrace. 

12. Mahomet spreads his doctrines. 

28. Dagobert, King of France. 

14. Persians ravage Syria and Palestine. 

22. The Hegira. 


56. Clovis II., King of France. 

62. Lombards defeat Constans II. in Italy. 

40. The Saracens invade Egypt. 


78. Cadwallader, last King of the Britons. 

97. Anefesto, Doge of Venice. 

73. Siege of Constantinople. 

97. Saracens conquer Northern Africa. 

700 

11. Saracens invade Spain. 

14. Charles Martel, Duke of France. 

32. Battle of Tours. Saracens defeated by the 

20. The Saracens defeated at Constantinople. 


Franks under Charles Martel. 

52. Pepin the Short, King of France. 

68. Succeeded by his sons, Charlemagne and 
Carloman. 

72-85. Charlemagne conquers the Saxons. 

74. Charlemagne conquers the Lombards. 

30. Iconoclasts burn and destroy works of art. 


87. The Danes in England. 

91-96. Charlemagne establishes the margravate 



of Austria. 

— 

800 

800. Charlemagne crowned Emperor of the West 

Aaroun al Raschid, Caliph of Arabia. 

by Pope Leo III. 

(149 






















VI. 

FROM CHARLEMAGNE TO NAPOLEON 

A. D. 

England 

France 

Germany 

Eastern Empire 


1000 


1100 


1200 


1300 


1400 


The Anglo-Saxons 

28. Egbert, King. 

71. Alfred the Great. 


900 


24. Athelstane. 


37. Defeats Danes, 
Scots, etc. 


79. Edward the Martyr 
assassinated. 


Ethelred. 

16. Edmund. 

The l>anes 

17. Canute sole ruler. 

34. Canute II. 

42. Saxons restored. 
Edward the 

Confessor. 

66. Battle of Hastings. 
The Normans 
William I. (the 

Conqueror.) 
87. William II. 


99. John Lackland. 


15. Magna Charta 

signed. 

16. Henry III. 

62. War of the Barons. 
65. Barons defeated. 

72. Edward I. 

82. Conquest of Wales. 

97. Sir Wm. Wallace in 
Scotland. 


7. Edward II. 

14. Battle of Bannock¬ 
burn. 

27. Edward III. 

46. Battle of Cressy. 
56. Battle of Poictiers. 
77. Richard III. 

H. of* Lancaster 
99. Henry IV. 


13. Henry V. 

War with France. 
15. Battle of Agincourt. 
22. Henry VI. 

53. War of the Roses. 

House of York 

61. Edward IV. 

83. Edward V. 

House of Tudor 

85. Henry VII. 


40. Charles the Bald. 


51. Pillaged by 


Northmen. 


14. Louis the Debon- 
naire separates 
Germany from 
France. 


| 11. Bulgarians defeat 
the Greek Emperor, 


12. Rollo, Duke of 

Normandy. 


Capetian Dynasty 

87. Hugh Capet, King. 
96. Paris made capital. 


House of Saxony 

18. Henry I. (the 

Fowler). 

34. Conquers Huns, 
Danes, Vandals, 
Bohemians. 

62. Otho I. crowned 
Emperor by Pope. 
83. Otho III. 


69. John Zimisces. 


11000. Robert II. 


31. Henry I. 
60. Philip I. 


House of Bavaria 

2. Henry II. (Saint.) 

H. of Franconia 

| 22. Conrad II. 

39. Henry III. 

56. Henry IV. 

73. War with Saracens. 


I 54. Schism of Greek 
Church 


1 81. Alexius Comnenus. 


98. War with England. 


77. Henry goes to Canossa | 
and submits to Pope. 


96. Suspicious recep¬ 
tion of Crusaders. 


Henry I. 

35. Stephen. 

The Plantagenets 

54. Henry II. 

71. Invasion of Ireland. 
89. Richard Cceur de Lionl 


8. Louis the Fat. 


37. Louis VII. 


6. Henry V. 

I 38. Conrad III. 



52. Frederick I. 

Barbarossa. 


[ 43. Manuel Comnenus. 


80. Philip II. 


54. Invades Italy. 


I 47. Treachery to Ger¬ 
man Crusaders. 


| 62. Destroys Milan. 
67. Italian League. 


14. Louis X. 

Battle of Bouvines. 
16. Philip V. 

21. Charles IV. 

House of Valois 

28. Philip VI. 


9. Otto IV. 

18. Frederick II. 


41. Hanseatic League 
formed. 


64. Charles V. 
80. Charles VI. 


House of Hapsburg 

73. Rudolph I. 

92. Adolph. 

98. Albert I. 


4. Baldwin I. 

6. Peter de 

Courtenay 

19. Robert de 

Courtenay 
28. Baldwin II. 


14. Louis X. 

16. Philip IV. 

21. Charles IV. 

House of Valois 

28. Philip VI. 

50. John II. 


61. Michael Paleolo¬ 
gus. 



7. Swiss revolt. 
William Tell. 

15. Battle of Morgarten. 
Swiss independence. 


64. Charles V. 
80. Charles VI. 


22. Charles VII. 


29. Joan of Arc raises 
siege of Orleans. 


H. of Luxemburg 

49. Charles IV. 

78. Wenceslaus. 

10. Sigismund. 

15. John Huss burned. 


28. Andronic III. 

41. John Paleologus. 


51. English expelled. 
61. Louis XI. 


House of Austria 

38. Albert II 

40. Frederick III. 


81. Charles VIII. 


Valois-Orleans. 

96. Louis XII. 


1 93. Maximilian I. 


60. The Turks in 
Adrianople. 


91. Manuel Paleolo¬ 
gus. 


25. John Paleologus 
II. 


48. Constantine Pale¬ 
ologus. 


53. Amurath captures 
Constantinople. 


Turkey 


56. Turks defeated at 
Belgrade. 

(150 











































-- -- —, -■ , , 


YII 


FROM CHARLEMAGNE TO 

NAPOLEON 


A. 1>. 

Spain 

Italy 

Russia 

Scandinavia 

Contemporary 

800 

73. Kingdom of 
Navarre founded 
by Sancho Inigo. 

42. Invasion by the 
Saracens. 

2. Ruric, the Nor¬ 
man, establishes 
first regular 
government at 
Novjgorod. 

800-1000. Viking 

Period. 

Norwegians 
colonize Iceland. 

9. Aaronn al 

Raschid, Caliph 
of Arabia, dies. 

900| 



4. Oleg invades 
Greek empire 

Eric. 




90. Genoa becomes 
rich and powerful. 

88. Vladimir the 
Great embraces 
Christianity. 

93. Olaf, first 

Christian King of 
Sweden. 


1000 

26. Sancho II., 

King of Castile. 

31. Ramirez I. King 
of Aragon. 

16-17. Saracens 
expelled by the 
Normans. 


2. Massacre of 
Danes by 

Ethelred of Eng. 

3. Avenged by 
Svenn, King of 
Denmark. 

1. The Northmen 
discover America 

65. Turks take 

Jerusalem. 


91. Moors seize 
Saracen 
possessions. 

95. Henry of 
Besancon takes 
Portugal from 
Saracens. 

73-85. Gregory VII. 
establishes 
universal sover¬ 
eignty of Papacy. 


13. Svenn conquers 
England. 

80. Inge the Elder 
King of Sweden. 

96. First Crusade. 

98. Crusaders take 

Antioch. 

99. Crusaders take 
Jerusalem. 

1100 

Exploits of the 

Cid Ruy Diaz. 

1094-1144. Dynasty 
of the Almora- 
vides at Cordova. 

44. Alphonso of 
Leon defeats 
the Moors in 
several battles. 

20. Rise of Lom¬ 
bard cities. 

25. The glory of 
Venice. 

54. Barbarossa. 

61. Wars of the 
Guelphsand 
Ghibeilines. 

76. Barbarossa 
defeated at 
Legnano. 

83. Peace of 

Constance. 


55. Eric 

Edwardson. 

4. Crusaders take 
Acre. 

46. Second Crusade. 

72. Saladin’s con¬ 
quest in Asia. 

87. Third Crusade. 

94. Fourth Crusade. 

1200 

33-48. Ferdinand 
III. takes Cordo¬ 
va, Toledo, etc., 
from the Moors. 

38. Moors found 

Grenada. 

74. Crown of 
Navarre passes 
to France. 

36-50. Wars of 
Frederick II. 

77. The Visconti 
at Milan. 

82. The Sicilian 
Vespers. 

French expelled 
from Sicily. 

23. Irruption of 

Tartars. 

42. Tartars 

establish empire 
of Kaptschak. 

44. Danes invade 
Russia; 
defeated by 
Alexander 
Newski. 

79. Magnus. 

90. Birger. 

1200. Fifth Crusade. 

17. Sixth Crusade. 

18. Genghis Khan, 
the Mogul, 
conquers Asia. 

68. Eighth and last 
Crusade. 

99. Osman I., 
Turkish empire. 

1300 

27. King of Gren¬ 
ada brings 200,000 
Moors from 
Africa. 

40. Alphonso XI. 
of Castile defeats 
Moors at Tarifa. 

8. Pope Clement V. 
removes to 
Avignon. 

39. First Doge of 
Genoa appointed. 
47. Rienzi frees 
Rome. 

51. Death of Rienzi 

80. War with 

Tartars. 

83. Moscow burned. 
95. Invasion by 

Tamerlane. 

89. Margaret 
offered the 
Swedish Crown. 

97. Union of 
Calmar: Sweden, 
Norway and 
Denmark. 

Eric King. 

11. Knights 
Templars 
suppressed. 

96. Battle of Nico- 
polis. Christians 
defeated. 

1400 

151) 

74. Ferdinand II. 
of Aragon 
marries Isabella 
of Leon and 
Castile. 

80-84 Inquisition 

established. 

92-98. Jews perse¬ 
cuted. 

92. Ferdinand 
takes Grenada. 

95. Charles VII. 
conquers Naples. 

96. Charles loses 

Naples. 

99. Louis XII., 
aided by Venice, 
conquers Milan, 
but does not hold 
it long. 

62. Ivan the Great 
founds present 
monarchy. 

79. Great Tartar 

invasion. 
91. Tartars 

defeated. 

14. War with 

Schleswig. 

34. Revolt of 

peasantry. 

39. Eric dethroned. 

70. StenSture. 

7. Battle of Angora. 
Tamerlane 
captures Bajazet 

22. Amurath II. 
consolidates 
Ottoman Empire. 

42. Hungarians 
defeat Turks at 
Vasag. 

92. Columbus dis- 
covei’s America. 

97. Cabot discovers 
Newfoundland. 














































VIII 


England 


France 


1500 9. Henry VIII. 


13. Battle of Flodden. 

1 13. English invasion. 

17. Protestant Reforma¬ 

15. Wolsey. 

1 15. Francis I. 

tion—Luther. 

20. Field of the Cloth of 
Gold. 

25. Battle of Pavia. 

19. Charles V. 

21. Diet of Worms. 

36. Ann Boleyn beheaded 

1 47. Henry II. 

30. Augsburg Confession 

47. Edward VI. 

59. Francis II. 

36. Death of John of 

53. Mary. 

54. Marries Philip of 
Spain. 

58. Elizabeth. 

60. Huguenot War. 

72. Massacre of 

Leyden. 

56. Charles V. abdicates. 
Ferdinand I. 

St. Bartholomew. 

74. Henry III. 

64. Maximilian II. 

87. Mary of Scots 

House of Bourbon 

76. Rudolph II. 


88. Spanish Armada 


89. Henry IV. of Navarre. 


1600 


1700 


1800 


2. Anne. 

House of Hanover 

14. George I. 

27. George II. 

39. War with Spain. 

46. Stuart troubles in 
Scotland. 

Battle of Culloden. 

66. War with France. 

60. George III. 

75. War with American 
Colonies. 

97. Nelson destroys 
French fleet near 
Alexandria. 


1. Union with Ireland. 

3. War with France. 

5. Napoleon defeated at 
Trafalgar. 


8. Peninsular War. 


12. War with U. S. 


14. Peace with U. S. 


15. Battle of Waterloo. 


Germany 


America 


House of Stuart 

3. James I. 

25. Charles I. 

49 . Commonwealth 

Oliver Cromwell. 

60. Stuarts restored. 
Charles II. 

66. Great London fire. 

79. Habeas Corpus Act. 
85. James II. 

88. William and Mary. 
90. Battle of the Boyne. 


10. Louis XIII. 

24. Richelieu. 

27. Siege of Rochelle. 

43. Louis XIV. 

48. Wars of the Fronde. 

72. Holland invaded. 

85. Edict of Nantes 
revoked. 

89. War with England. 
97. Peace of Ryswick. 


4. Defeated by Marl¬ 
borough at Blenheim. 

13. Peace of Utrecht. 

15. Louis XV. 

16. Speculation era. 
George Law. 

45. Battle of Fontenoy. 

46. Victories of Marshal 
Saxe. 

48. Peace of Aix-la- 
Chapelle. 

74. Louis XVI. 

78. Aids America. 

87. Assembly of Notables 

88. States General. 

89. Revolution. 

93. Reign of Terror. 
Louis beheaded. 

Republic 

99. Napoleon, First 
Consul. 


4. Napoleon, Emperor. 

5. Battle of Austerlitz. 

6. Jena. 

9. Wagram. 

12. Russian campaign. 

13. War with all Europe. 

14. Allies enter France. 
Napoleon sent to Elba. 

Restoration 

Louis XVIII., King. 

15. Napoleon returns. 
Battle of Waterloo. 
Napoleon sent to 
St. Helena. 


12. Mathias. 

18. Thirty Years’ War. 

19. Ferdinand II. 

20. Battle of Prague. 

30. Gustavus Adolphus 

of Sweden invades 
Germany. 

32. Battle of Lutzen. 
Death of Gustavus 
Adolphus. 

34. Death of Wallenstein. 
37. Ferdinand III. 

48. Treaty of Westpha¬ 
lia closes war and 
establishes religious 
toleration. 

59. Leopold I. 

99. Peace of Carlowitz. 


5. Joseph I. 

11. Charles VI. 


42. Charles VII. 

War of Austrian suc¬ 
cession. 

House of Lorraine 

45. Francis I. (husband 
of Maria Theresa). 

66-63. Seven Years’ War. 

65. Joseph II. 

90. Leopold II. 

92. Francis I. 

Battle of Valmy. 


4. Francis renounces 
title Emperor of the 
Romans and assumes 
that of Emperor of 

Austria 

6. Napoleon establishes 
Kingdoms of Wurtem- 
berg and Bavaria. 

6. Dissolution of Ger¬ 
man Empire. 
Confederation of the 
Rhine formed. 

7. Kingdom of West¬ 
phalia. 

8. Serfdom abolished 
in Prussia. 

13. War of Liberation 
(against Napoleon). 

13. Battle of Leipzig. 

14. Prussians occupy 
Paris. 

14-15. Congress of Vienna. 
German Confederation 
formed. 


12. Florida discovered 
by Ponce de Leon. 

13. Balboa discovers 
the Pacific Ocean. 

21. Cortez conquers 
Mexico. 


44. De Soto discovers 
the Mississippi. 


85. First American 
settlement founded 
by Walter Raleigh. 


7. Jamestown settle¬ 
ment. 

14. New Amsterdam 
settled. 

20. Puritans land at 
Plymouth Rock. 


80. William Penn. 


33. Oglethorpe founds 
Savannah. 

59. Quebec captured 
by the English. 

63. Peace of Paris. 
France cedes Canada 
to England. 

75. Battle of LexingtonJ 

76. Declaration of 
Independence. 

♦ 

89. George Washing¬ 
ton, President. 

97. John Adams, 
President. 


1. Thomas Jefferson, 
President. 


4-6. Lewis and Clarke | 
explore the Upper 
Missouri. 


9. James Madison, 
President. 


15. Battle of New 
Orleans. 


(152 

























IX 


1500 


1600 


1700 


1800 


Spain 


1500-22. Mohamme¬ 
dans expelled. 

12. Ferdinand 
conquers Navarre 

16. Accession House 
of Austria. 
Charles I., King 
of Spain. 

19. Charles 
becomes Emper¬ 
or of Germany 
as Charles V. 

57. War with 

France. 

61. Turks defeated 
at Lepanto. 

80. Portugal 

conquered. 

88. Armada 

defeated. 


1600-10. 300,000 Moors 
banished. 


40. Portugal 

independent. 


Philip V.(Bourbon) 
2. War of 

Succession. 
4. English capture 
Gibraltar. 


13. Siege of 

Barcelona. 

35. Charles con¬ 
quers Naples. 

59. Charles III. 


96. War with 

England. 

97. Battle of Cape 
St. Vincent. 


6. Battle of 

Trafalgar. 


8. French take 
Madrid. 

Charles IV. abdi¬ 
cates. Joseph 
Bonaparte, King. 


12. Battle of 

Salamanca. 

13. Wellington 
occupies Madrid. 

14. Ferdinand VII. 
restored. 


Italy 


9. Venice stripped 
of Italian 
possessions. 
13-22. Pope Leo X. 


27-31. War of 
Mantuan 
succession. 


Russia 


33. Ivan IV. 

63. Trade with 
England begun. 

54. Siberia 

discovered. 


98. The race of 
Ruric, which 
governed Russia 
for 700 years, 
becomes extinct. 


93. Battle of 
Marsaglia. 
French defeat 
Duke of Savoy. 


6. Battle of Turin 


13. Peace of 
Utrecht. 

Italy divided. 


96-97. Bonaparte’s 
first victories in 
Italy. 

98. Pius VI. depos¬ 
ed by Bonaparte. 


2. Italian 
Republic. Bona¬ 
parte president. 

6. Napoleon 
crowned King of 
Italy. 


14. Fall of Napo¬ 
leon. Kingdom 
overthrown. 

15. Lombardo- 
Venetian King¬ 
dom established 
by Austria. 


6. Demetrius the 
impostor. 

10. Interregnum. 

13. Michael 
Fedorovitz, Czar, 
establishes the 
house of 
Romanoff. 

45. Alexis. 

54. Victories in 
Poland. 

81. The Cossacks 
subdued. 

82. Ivan and Peter 
the Great. 

89. Peter sole ruler 


1700. War with 

Sweden. 

. 3. St. Petersburg 
founded. 

9. Peter defeats 
the Swedes at 
Pultowa. 

11. War with 

Turkey. 

25. Catharine I. 

30. Peter II. 

deposed. 

41. Elizabeth. 

62. Cathaiine 

the Great. 

69-84. Conquest of 
the Crimea. 

95. Partition of Po¬ 
land completed. 

96. War with 

Persia. 


1. Alexander I. 

5. Russia joins 
coalition against 
France. 

7. Treaty of Tilsit. 
Peace with 
France. 


12. Napoleon 
invades Russia. 
Burning of 
Moscow. 


15. Alexander 
organizes the 
“Holy Alliance.” 


Scandinavia 


20. Christian II. 

21. Sweden breaks 
loose from Union 
of Calmar. 
Gustavus Vasa. 

59. Frederick II. 
of Denmark. 

60. Eric XIV. King 
of Sweden. 

War between 
Denmark and 
Sweden, 

70. Peace of Stettin. 

93. Augsburg Con¬ 
fession accepted 
at Upsala. 


1600. Charles IX. 

11. Gustavus 

Adolphus. 
Axel Oxenstjerna 

17. Russia cedes 
Finland to 
Sweden. 

30. Gustavus 

defeats Tilly. 

32. Gustavus Adol¬ 
phus killed at 
battle of Lutzen. 
Christina. 

54. Charles X. 

97. Charles XII. 


1700. Swedes defeat 
Russians at 
Narva. 

9. Pultowa. 

Peter sends 14,000 
Swedish prison¬ 
ers to colonize 
Siberia. 


9. Finland ceded 
to Russia. 


14. Union of 
Sweden and 
Norway. 


Contemporary 


35. Order of Jesuits 
founded. 

72. Holland, under 
William of 
Orange, rebels 
against Philip’s 
tyranny. 

81. Holland a 

republic. 

82. Reformation of 
calendar. 


35. Tulip mania. 

52. Van Tromp 
sweeps the 
Channel. 

69. Turks take 

Candia. 

83. SobiSski, King 
of Poland, 
defeats the Turks 
at Vienna. 


99. Peace of 

Carlowitz. 


40. Maria Theresa, 
Queen of 
Hungary. 


3. Humboldt trav¬ 
erses Mexico. 

5. Mungo Park 
murdered in 
Africa. 


15. Treaty of 

Vienna. 


(153 





























A.l). 


1800 


1825 


1850 


1875 


1900 


FROM NAPOLEON TO THE PRESENT TIME. 


England 


20. George IV. 


24. Death of 

Lord Byron. 


26. Great commer¬ 
cial crisis. 


29. Catholic relief 
bill. 

30. William IV. 


37. Victoria. 
Hanover separ¬ 
ated from Great 
Britain. 

39. War with China. 


40. Penny postage. 


46. Repeal of the 
Corn Laws. 


48. Chartist riots. 

49. Cholera. 


61. First “Great 
Exhibition.” 


64. Crimean War. 


66. War with China 
War with Persia. 
57. Indian mutiny. 
Great commer¬ 
cial crisis. 

68. Jewish disabil¬ 
ities removed. 


67. War with 

Abyssinia 
Fenian trouble. 
69. Disestablishm’t 
of Irish Church. 


73. Ashantee war. 


76. Queen pro¬ 
claimed Empress 
of India. 


78. Great commer¬ 
cial depression. 
War in Afghan¬ 
istan. 


79. Zulu War. 

80. Famine in 
Ireland. 

Land League. 

82. War in Egypt. 

88. Irish Home 
Rule discussion. 


93. Gladstone’s 
Home Rule bill 
passed by the 
Commons, but 
defeated by the 
Peers. 


France 


24. Charles X. 


27. War with 

Algiers. 


30. Louis Philippe, 
Conquest of 
Algiers. 


31. Hereditary 
peerage 
abolished. 


48. Revolution. 
Republic pro¬ 
claimed. 
Outbreak of Red 
Republicans. 
Louis Napoleon, 
President. 


51. Coup d’ etat. 

Louis Napoleon 
re-elected. 

52. Empire re¬ 
established by 
popular vote and 
the President de¬ 
clared Emperor 
as Napoleon III, 


59. War with 
Austria. 
Magenta and 
Solferino. 


70. War with 
Prussia. Battle 
of Sedan. Napo¬ 
leon surrenders. 

71. The Commune. 
Republic. 

Thiers, President 

73. MacMahon, 
President. 


79. Jules Grevy, 
President. 


87. Sadi-Carnot, 
President. 


89. Boulanger ex¬ 
citement. 


94. Sadi-Carnot 
assassinated. 
Casimir-Perier, 
President. 


Prussia 


Austria 


95. Casimir-Perier 
resigns. Felix 
Faure, President 


18. Zollverein 
formed. 

19. Death of Mar¬ 
shal Blucher. 


34. Zollverein 
includes most of 
the German 
States. 

40. Frederick 
William IV. 

48. Revolution. 


50. New constitu¬ 
tion. 


63. Plot to over¬ 
throw govern¬ 
ment at Berlin. 


61. William I. 

62. Bismarck 
appointed 
premier. 

64. War with 

Denmark. 

66 War wim 
Austria. Battle of 
Sadowa. Hauover 
annexed. 


70. War with 
France. 
William made 
Emperor of 


Germany. 


78. Attempt to 
assassinate the 
Emperor. 

80. Trouble with 
Socialists. 

82. Imperial 

rescript. 

88. Accession and 
death of 
Frederick III. 
William II. 


89. Mining strikes. 

93. Enormous 
increase in 
Socialist vote. 
Passage of 
Emperor’s army 
bill. 


25. Hungarian 
Diet meets. 


36. Ferdinand I. 


48. Insurrection 
at Vienna. 
Hungarian war, 
Francis Joseph. 

49. Hungarian 
revolution put 
down. 


56. Amnesty to 
Hungarians. 

59. War w. France 
and Sardinia. 
Solferino. 

Death of Prince 
Metternich. 

61. Disaffection in 
Hungary. 

63. Insurrection in 
Poland. 

64. War with 

Denmark. 
66. Defeat at 

Sadowa. 


Austria with¬ 
draws from 
German Confed¬ 
eration. 

67. New constitu¬ 
tion. 

73. International 
Exhibition, 
Vienna. 


America 


i 17. James Monroe, 
President. 


25. John Quincy 
Adams, President 


29. Andrew Jack- 
son, President. 


33. Martin Van 
Buren, President 


41. Wm. H. Harri¬ 
son, President. 
John Tyler, 
President. 


45. James K. Polk, 
President. 


49. Zachary Taylor, 
President. 


53. Franklin Pierce, 
President. 

57. James Buchan, 
an, President. 

58. Atlantic cable. 


61. Abraham Lin¬ 
coln, President. 


65. Andrew John¬ 
son, President. 


69. Ulysses S. Grant, 
President. 




78. Occupation of 
Herzegovina and 
Bosnia. 

79. Count Andrassy 
resigns. 

80. Agreement 
with Germany on 
Eastern question 


93. Attempt to 
assassinate the 
Emperor. 


77. R. B. Hayes, 
President. 


81. James A. Gar¬ 
field, President. 
81. Chester A. 
Arthur, Presi¬ 
dent. 


85. Grover Cleve¬ 
land, President. 


89. Benjamin W. 
Harrison, Presi¬ 
dent. 


93. Grover Cleve¬ 
land, President. 


(154 
































XI. 


A.I). 


1800 


1825 


1850 


1875 


1900 


FROM NAPOLEON TO THE PRESENT TIM E 


Spain 


17. Slave trade 
abolished. 

20. Revolution. 

23. French invest 
Cadiz. Revolu¬ 
tion crushed. 


28. French evacu¬ 
ate Cadiz. 

29. Cadiz made a 
free port. 

30. Salique law 
abolished. 

33. Isabella II. 
Christina, Regent 

34. Carlist War. 

39. Don Carlos de¬ 
feated. 

41. Espartero, 

Regent. 

43. Driven out. 
Queen 13 years 
old declared of 
age. 

47. Espartero 

restored. 


Italy 


56. Insurrection. 
O’Donnell dicta¬ 
tor. 

59. War with 

Morocco 

60. Moors defeated. 


66. Prim insurrec¬ 
tion. 

68. Successful re¬ 
volution led by 
Prim and Serano. 
70. Crown accepted 
by Amadeus. 

72-76. Carlist War. 

73. Abdicates. 
Republic. 

Alfonso XII. 


79. Death of Queen 
Mercedes. 

80. Slavery abolish¬ 
ed in Cuba. 

86. Posthumous son 
born to Queen 
Christina. 

90. Senor de Cas¬ 
tillo, premier. 


93. War with Moors. 


37. Charles Albert 
of Sardinia pro¬ 
mulgates new 
code. 


48-49. Sardinia de¬ 
feated by Austria. 
49. Victor Emanuel 
II. 

Roman Republic. 
Overthrown. 


55. Sardinia joins 
alliance against 
Russia. 

59. War with 

Austria. 

60. Garibaldi 
invades Naples. 
Sardinian army 
defeats Papal 
troops. 

Sicily and Naples 
annexed to 
Sardinia. 

61. Victor Emanuel 
King of Italy. 

66. War with 

Germany. 


70. Rome annexed. 


78. Death of Victor 
Emanuel. 
Humbert, King. 
Death of Pius IX, 
Leo XIII., Pope. 

80. Republican 
agitation. 


Russia 


Scandinavia 


25. Death of Alex¬ 
ander. 

Nicholas, Czar. 

26. War with Persia. 
28. War with 

Turkey. 

30. Polish Wa.’ of 
Independence. 

31. Russians take 
Warsaw. 

32. Poland made 
integral part of 
Russian empire. 


54. War with 
Turkey, Franco 
and England. 
Siege of Sebas¬ 
topol. 

Balaklava. 
Inkerman. 

55. Alexander II. 

56. Amnesty. 

Ti-eaty of Paris. 

61. Polish insurrec¬ 
tion. 

63. Serfs freed. 


76. Conquest of 

Khiva. 

77. War with 

Turkey. 
Russians take 
Plevna and 
Osman Pasha. 

78. Occupy 

Adrianople. 
Treaty of Berlin. 
81. Alexander 31. 
assassinated. 
Alexander III. 

94. Nicholas III. 


18. Charles XIV. 
(Bernadotte). 


44. Oscar I., King 
of Sweden. 

48. War between 
Denmark and 
Germany. 


59. Charles XV. 


64. Christian IX. of 
Denmark re¬ 
nounces claim to 
Schleswig and 
Holstein. 


72. Oscar II., King 
of Sweden. 




Contemporary 


18. Sir John Ross 
explores Baffin’s 
Bay. 


27. Greece inde¬ 
pendent. 

29-32. James Ross 
discovers mag¬ 
netic pole. 

31. Belgium inde¬ 
pendent. 


45. Franklin’s exp. 
to North Pole. 

47. Liberia founded. 


58. Livingstone’s 
Zambesi expedi¬ 
tion. (Africa,). 


71-7. Stanley in 
Africa. 


78. Montenegro in¬ 
dependent. 
Servia free state. 
Roumania ind. 

81. Thessaly ceded 
to Greece. 

81-5. Greeley’s 
North Pole exp. 

85. Congo Free 
State constituted. 

87-9. Stanley pen¬ 
etrates to Lake 
Albert Nyanza. 

90. Heligoland 
transferred to 
Germany. 

94. War between 
China and Japan. 


(155 



































XII. 

History of America 

A.D. 

985. The Icelandic discovery.—Leif Erikson and the Northmen. _ 

1400 

92. Columbus discovers the island of Guanahani, of the Bahamas, which he names San Salvador, Oct. 12. 

He discovers Cuba, Oct. 28; Hayti, Dec. 6. 

97. Cabot discovers Labrador. 99. Amerigo Vespucci’s voyage. 

1500 

1. Negro slaves imported into Hispaniola. 6. Death of Columbus. 

13. Balboa discovers the Pacific Ocean. 21. Cortez conquers Mexico. 28. Narvaez visits Florida. 

34. Cartier explores the St. Lawrence. 41. De Soto conquers Louisiana. 

44. De Soto discovers the Mississippi. 64. The Huguenots in Florida. 

65. St. Augustine, in Florida, founded by the Spaniards. 

85. First settlement, at Roanoke Island, founded by Walter Raleigh, a failure. 

1600 

The Colonies 


1600. Settlement at Jamestown. 

Yirginia 



9. Hendrik Hudson discovers the 
Hudson River. 

New York 

14. New Amsterdam (now New 

York City), settled by the Dutch. 


20. The Puritans land at Plymouth 
Rock. 

Massachusetts 

20. Dutch vessel, with first negro 
slaves, enters James River. 

30. Boston founded. 


27. Settlement by Swedes and Finns 
at Cape Henlopen. 

Delaware 

38. Peter Minuit at Christina. 


34. Maryland granted to Lord Balti¬ 
more. 

Maryland 

34. Settlement by English 

Catholics at St. Mary’s. 


35. Settlements by English at Win¬ 
drow, Hartford and Weatherfield. 

Connecticut 



36. Settlement by English, under 
Roger Williams, at Providence. 

Rhode Island 



64. Elizabethtown settled. 

New Jersey 

(First settlement by Dutch, 
at Bergen, 1620). 


65. Clarendon Colony settlement. 

North Carolina 



70. First settlement, English, Ashley 
River. 

South Carolina 

80. Charleston founded. 


82. First settlement in Pennsylvania 
by English under William Penn. 

Pennsylvania 

86. Odious administration 
of Sir Edmond Andres. 

89. King William’s War. 

1700 

33. English settlement, under 
Oglethorpe, at Savannah. 

Georgia 

2. Queen Anne’s War. 


41. New Hampshire separated from 
Massachusetts. 

New Hampshire 

(First settlement in New Hamp¬ 
shire, Eng., Little Harbor, 1623.) 
44. King George’s War. 


54. French and Indian War. Kentucky settled by Daniel Boone. 

55. Braddock’s defeat. 58. Fort Du Quesne taken by Washington. 

63. France cedes Canada to England. 

65. Colonial Congress at New York resists the stamp act. 66. Stamp act repealed. 

67. Tax on tea. 68. General Bates sent to Boston. 

70. Boston massacre. Repeal of the duties on tea. 73. Destruction of tea in Boston harbor. 

74. First Continental Congress meets in Philadelphia, Sept. 5. Issues declaration of rights, Nov. 4. 

75. Revolutionary War begins with battle of Lexington. Battle of Bunker Hill. 

76. Declaration of Independence. 

77. Lafayette joins the Americans. Federal government adopted by Congress and recognized by France. 
Battle of Princeton. Battle of Brandywine. Burgoyne surrenders at Saratoga. 

78. Battle of Monmouth. 

81. Battle of Cowpens. Cornwallis surrenders at Yorktown. 

83. Treaty of peace. 86. Cotton introduced into Georgia. 

87. The Constitution adopted. 

88. The Constitution of the UNITED STATES ratified by eleven States. 

(156 





























XIII 

United States 

Canada 

Spanish America 

1789 

GEOROE WASHINGTON, President. 
John Adams, Vice-President. 




90. Indian war in Ohio. 

91. Vermont admitted. 

92. Kentucky admitted. 

91. Canada iB given a 
constitution and 
divided into two 
provinces. 



94. Whisky insurrection. 

94. Toronto capital of 
Upper Canada. 



96. Tennessee admitted. 



1797 

JOHN AD AMS, President. Thomas Jeffer¬ 
son, Vice-President. 




99. Capital removed from Philadelphia to Washing¬ 
ton. 



1801 

THOMAS JEFFERSON, President. 
Aaron Burr, Vice-President. 




2. Ohio admitted. 




3. Louisiana purchase. 

War with Tripoli. 

3. Slavery abolished. 

3. Hayti republic 


4. Burr-Hamilton duel. 




6. George Clinton, Vice-President. 




7. Trial of Aaron Burr. 


8. King of Portugal 
goes to Brazil. 

1809 

JAMES MADISON, President. George 
Clinton, Vice-President. 


9. War of Independ¬ 
ence in Buenos Ayres 


11. Battle of Tippecanoe. 

12. Louisiana admitted. 

War with England. Canada invaded. 
Mackinaw surrenders. 

13. Commander Perry captures English fleet. 
Elbridge Gerry, Vice-President. 

Battle of the Thames. 

14. Battle of Lundy’s Lane. 

English capture Washington and burn public 
buildings. 

Bombardment of Fort McHenry. 

15. Battle of New Orleans. 

16. Indiana admitted. 

12. British capture 
Detroit. 

13. Americans capture 
Toronto and Fort 
George. 

Death of Tecumseh. 

16. Sir John Sherbroke, 
Governor of Lower 
Canada. 

11. Dr. Francia dictator 
of Peru. 

Venezuela independ¬ 
ent. 

11-24. Simon Bolivar’s 
struggles for liberty. 

15. Brazil made a 
kingdom. 

16. Buenos Ayres inde¬ 
pendent. 

1817 

JAMES MONROE, President. Daniel 
Tompkins, Vice-President. 

Mississippi admitted. 


17. Chile independent. 


18. Illinois admitted. Seminole war in Florida. 

19. Alabama admitted. Purchase of Florida. 

20. Missouri Compromise. 

Maine admitted. 

21. Missouri admitted. 

22. South American republics acknowledged. 

23. Monroe doctrine declared. 

24. Visit of Lafayette. . 

18. Duke of Richmond, 
Governor of Lower 
Canada. 

17- 25. Political agitation 
in Upper Canada. 
Robert Gourlay. 

22. Antagonism between 
French and English in 
Lower Canada. 

24. Welland Canal incor¬ 
porated. 

21. Central America 
independent. 

22. Brazil independent. 
Dom Pedro, Emperor. 
Iturbide Emperor of 
Mexico. 

24. Simon Bolivar 
dictator of Peru. 

25. Bolivia indpdt. 

(157 

































XIV 


1825 


1829 


1837 


1841 


The United States 


JOIIi\ QUINCY^ ADAMS, President. 
John C. Calhoun, Vice-President. 

28. Protective tariff bill passed. 


ANDREW JACKSON, President. 

John C. Calhoun, Vice-President. 

32. United States Bank bill vetoed. 

Black Hawk war. 

33. Martin Van Buren, Vice-President. 

Public funds withdrawn from United States Bank. 

35. Seminole war. 

36. Arkansas admitted. 


MARTIN VAN BUREN, President. 
Richard M. Johnson, Vice-President. 

Michigan admitted. 

Financial crisis. Banks suspend specie payment. 
Business failures and general distress. 

40. Northeastern boundary line disputes. 


Canada 


25. Agitation in Upper 
Canada over alien bill 

26. Mob destroys 
Mackenzie’s printing- 
office. 


29. Agitation for respon¬ 
sible government in 
Upper Canada. 

30. Lord Aylmer Gover¬ 
nor of Lower Canada. 

32. Imperial duties sur¬ 
rendered to assembly. 

35. Pupinean party de¬ 
mand total separation 
from Great Britain. 


WILLIAM If. HARRISON, President. 
John Tyler, Vice-President. 

Harrison dies April 4. JOHN TYLER, Presi¬ 
dent. Veto of bank bill. 

43. Dorr rebellion in Rhode Island. 

44. Texas applies for annexation. 


1845 


1849 


1853 


JAMES K. POLK, President. 
George M. Dallas, Vice-President. 

Texas annexed. Florida admitted. 
War with Mexico. 

46. Iowa admitted. 



48. Acquisition of New Mexico and California. 
Wisconsin admitted. 


—— 


ZACHARY TAYLOR. President. 

Millard Fillmore, Vice-President. 

50. MILLARD FILLMO RE, President. 
California admitted. Fugitive slave law passed 


FRANKLIN PIERCE, President. 


William Rufus King, Vice-President. 

Commotion in Kansas. 


Sml ■■■■■■I 

55. Kansas-Nebraska bill. 


1857 




Mormon insurrection. 


— 

_ES BUCHANAN, President. 

John C. Breckinridge, Vice-President. 

Dred Scott decision. 

Financial distress. 

■ 

58. Minnesota admitted. 57. Oregon admitted. 

59. John Brown’s insurrection. 

60 . South Carolina secedes. 

61. Kansas admitted. 


37-38. Insurrection. 

38. End of rebellion in 
Upper C. 

39. Union of Upper and 
Lower C. Lord Syden 
ham, Governor. 

40. Responsible govern¬ 
ment established. 


44. Government remov¬ 
ed to Montreal. 


45. Great fire at Quebec. 

47. Lord Elgin, Governor 
Agitation over rebell¬ 
ion losses bill. 


49. Annexation to U. S. 
advocated. 

Riots in Montreal. 

50. Reciprocity with U.S. 
urged. 


52. Government remov¬ 
ed to Quebec. 

55. Sir Edmund W. Head, 
Governor. 



Spanish America 


28. Uruguay independ¬ 
ent. 


29. Formation of 
United States of 
Colombia. 

31. Dom Pedro abdi¬ 
cates. His six-year- 
old son Dom Pedro II. 
Emperor of Brazil. 

32. The Texans revolt. 

33. Defeat of the Mex¬ 
icans. 


45. Venezuela inde¬ 
pendent. 

War bet. Mexico 
and U. S. 

46. Battles of Palo Alto 
and Resaca de la 
Palma. 

47. Buena Vista, Cerro 
Gordo, Contreras. 
City of Mexico capt¬ 
ured. 


50. Lopez’ attempt on 
Cuba. 

51. Lopez garroted. 


53. Santa Ana, dicta¬ 
tor of Mexico. 

56. Walker’s expedi¬ 
tion to Nicaragua. 


58. Juarez, President 
of Mexico. 

60. Walker invades 
Honduras. 


(158^ 










































XV 

The United States 

Canada 

Spanish America 

1861 

ABRAHAM R1NCOL.N, President. 
Hannibal Hamlin, Vice-President. 

61. Lord Monck, Gover¬ 
nor. 



Attack on Fort Sumter. 

The Confederate 





States 




Harper’s Ferry and 
Norfolk seized. 

62. Battle of Antietam. 

63. Proclamation of 
Emancipation. 

West Virginia 

admitted. 

Battle of Gettys¬ 
burg. 

64. The Kearsarge sinks 
the Alabama. 

61. Mississippi, Florida, 
Alabama, Georgia, 
Louisiana and Texas 
secede. 

Jefferson Davis 
elected President. 
Arkansas, North 
Carolina and Tenn¬ 
essee secede. 

Virginia secedes. 
Battles of Bull Run. 
Wilson’s Creek. 

62. Ft. Donelson 
captured. 

Battles of Pea Ridge, 
Shiloh, Bull Run, 
Wilson’s Creek. 

63. Chancellorsville. 
Siege of Vicksburg. 

64. Battle of the 
Wilderness. 

Siege of Petersburg. 
Sherman’s march 
to the sea. 

65. Great fire at Quebec. 

62. France at war with 
Mexico. 

63. The French enter 
City of Mexico. 
Archduke Maximil- 
ion of Austria invited 
to become Emperor. 

64. He accepts. 

65. Paraguay at war 
with Uruguay, 

Brazil, Argentine 
Republic. 

Chile and Spain at 
war. 


65. Andrew Johnson, 
Vice-President. 
Surrender of Gen. Lee, 
April 9. 

Lincoln assassinated, 
April 14. 

ANDREW 
JOHNSON, Prest. 

The war ended. 

Amnesty issued by the 
President. 

65. Battle of Five Forks. 
Petersburg and Rich¬ 
mond captured. 
Surrender of Lee, 
Johnson and Kirby 
Smith. 

Surrender of Gens. 
Lee, Johnston, 
Morgan, Taylor and 
Kirby Smith. 

66. Reciprocity treaty 
with U. S. 

Fenian invasion. 

66. Juarists in Mexico 
have great success. 


67. Nebraska admitted. Alaska purchased. 
Southern States organized as military districts. 

68. Impeachment, trial and acquittal of President 
Johnson. 

67. Canada, New Bruns¬ 
wick and Nova Scotia 
form the Dominion of 
Canada. 

67. Maximilian surren¬ 
ders and is executed. 

1861) 

ULYSSES S..GRANT. President. 
Schuyler Colfax, Vice-President. 

Pacific Railroad completed. 


69. Cuban revolt. 


70. Fifteenth amendment ratified. 




71. Great fire at Chicago. Tweed ring exposed. 
Geneva award. 

72. Great fire at Boston. 

Political disabilities of Southern people removed. 
Modoc War. 

73. Henry Wilson, Vice-President. 

The Virginius troubles with Spain. 

Financial panic. 

71. British Columbia be¬ 
comes part of the 
Dominion. 

72. Prince Edward’s 
Island joins the 
Dominion. 

Lord Dufferin, Gover¬ 
nor-General. 



75. Passage of act for specie resumption in 1879. 
Colorado admitted. 

76. Centennial Exposition, Philadelphia. 

Custer massacre. 



1877~ 

RUTHERFORD B. HA'YES, President. 
William A. Wheeler, Vice-President. 

Railroad riots. 

77. Great fire at St. John, 
N. B. 

• 


78. Yellow fever epidemic along Lower Mississippi. 

79. Resumption of specie payment. 

78. Marquis of Lome 
appointed Viceroy. 

79. War between Chile 
and Peru. 

(159 































Canada 


XYI 


The United States 


Spanish America 


1881 


JAMES A. GARFIELD, President. 
Chester A. Arthur, Vice-President. 

President Garfield shot by Guiteau. 

CHESTER A. ARTHUR, President. 
Treaty with China. 


83. Opening of Brooklyn Bridge. 
Apaches captured by General Crook. 
General strike of telegraph operators. 


84. Dynamite explosions 
in Parliament build¬ 
ings, Quebec. 


1885 


GROVER CLEVELAND, President. 
Thomas A. Hendricks, Vice-President. 


85. Rebellion of Louis 
Riel. Riel captured 
and hanged. 


:0 


t! 


86. Labor agitations. Anarchist riot at Chicago. 
88. Lord Sackville, British Minister, dismissed. 


88. Lord Stanley, 
Governor-General. 
Fisheries treaty re¬ 
jected by U. S. 


| 1 < 


1889 


BENJAMIN W. HARRISON, Presi¬ 
dent. Levi P. Morton, Vice-President. 

NortJi Dakota, South Dakota. Wash 
ington and Montana admitted to the Union. 
Opening of Oklahoma. Johnstown flood. 


89. Great fire at Quebec. 


Pan-American Congress. 


90. Reciprocity defeated 
in House of Commons. 
Toronto University 
burned. 


89. Civil War in Hayti. 
Dom Pedro of Brazil 
deposed. 


in 


90. Idaho and Wyoming admitted. 

Reciprocity treaty with South American republics, 
McKinley tariff law goes into effect. 

Sioux War. Death of Sitting Bull. 

Eleventh census—population, 62,622,250. 


91. Balmaceda, Presi¬ 
dent of Chile, 
deposed. Commits 
suicide. 


ESI 


« 


92. Birth of the People’s party at Omaha. 


1893 


GROVER CLEVELAND, President. 

Adlai E. Stevenson, Vice-President. 

Sandwich Islands ask to be annexed. 

World’s Columbian Exposition at Chicago. 

Great financial depression. Cleveland calls special 
session of Congress to repeal Sherman bill. 
Congress of Religions, Chicago. 


93. The Earl of Aber¬ 
deen, Governor-Gen. 


93. Revolution in 
Brazil. 

Revolution in Argen¬ 
tine. 


94. Great coal strike. Great railroad 6trike. 



















Political History-—-^ 

—, = = of the United States 


T HAT enthusiastic little rebel, Bhode Island, 
was the first of the colonies to declare 
itself “ free from all dependence on the 
crown of Great Britain.” This she did on May 
4, 1776. The Assembly of Virginia in the same 
month instructed her delegates to the Conti¬ 
nental Congress to present to that body a prep¬ 
osition “affirming the independence of the 
colonies from Great Britain.” In comjfiiance 
with these instructions Bichard Henry Lee, of 
Virginia, on June 7, 1776, introduced his 
famous resolutions: “ That these united colonies 
are, and of right ought to be, free and inde¬ 
pendent States; that they are absolved from all 
allegiance to the British crown; and that all 
political connection between them and the state 
of Great Britain is, and ought to be, totally 
dissolved. That it is expedient forthwith to 
take the most effectual measures for forming 
foreign alliances. That a plan of confederation 
be prepared and transmitted to the respective 
colonies for their consideration and approba¬ 
tion.” John Adams seconded these resolutions, 
and an animated discussion ensued. On June 
8, a committee, consisting of Thomas Jefferson, 
John Adams, Benjamin Franklin, Boger Sher¬ 
man and Bobert B. Livingston, was appointed 
to draw up a declaration of independence 
embodying the sense of Lee’s resolutions. On 
July 2, Lee’s resolutions were passed by the 
vote of twelve of the thirteen colonies, the New 
York delegates refraining from voting for want 
of instructions from their province. On July 
3, the formal declaration, almost precisely as 
written by Thomas Jefferson, was presented by 
the committee above named, and was debated 
with great spirit, John Adams being the chief 
Speaker on the part of the committee. The dis- 
| sussion was resumed on the morning of the 4th, 
and at 2 o’clock in the afternoon, after one or 
two slight modifications, it was adopted. The 
'announcement was hailed with the liveliest 
snthusiasm. “Bing! ring!” shouted the lad 
stationed below to give the signal to the old 
bellman in the State-house tower; and he did 
mg until the whole city shouted for joy. The 
Bing’s arms were wrenched from the Court¬ 
house and burned in the streets; bonfires were 
ighted, the city illuminated, and the exultation 
fas prolonged far into the night. In New York 
fity the populace hurled the leaden statue of 
Jeorge H I. from its pedestal and molded it into 
aullets, and in all the great cities similar demon¬ 
strations of enthusiasm were exhibited. 

The Declaration of Independence was signed 
mgust 2, 1776, when President John Hancock 


said, “ There must be no pulling different ways, 
we must all hang together,” to which Franklin 
replied, “ Yes, we must all hang together, or we 
shall all hang separately.” 

State constitutions were adopted in the same 
year as follows: By New Jersey (July 2), Vir¬ 
ginia (July 5), Pennsylvania (July 15), Mary¬ 
land (Aug. 14), Delaware (Sept. 20), North 
Carolina (Dec. 18). 

1778 — Independence of United States ac¬ 
knowledged by France by a treaty of alliance 
and commerce. 

1779 — Naval victory of John Paul Jones. 

1781—A French fleet in aid of the United 

States drives the British from Chesapeake Bay. 
Surrender of Cornwallis. 

1782 — Independence recognized by Hol¬ 
land. 

1783 — Independence acknowledged by Swe¬ 
den, Denmark, Spain and Bussia, successively. 
Definite treaty of peace with Great Britain, 
Sept. 3. 

1787 —Formation and adoption of the Con¬ 
stitution. 

American politics begin properly with the 
close of the Devolutionarv war, out of which 
travail this nation was born. When the British 
departed they left behind them thirteen separate 
and independent States joined together in a 
feeble confederation and governed as a whole, 
eo far as they would consent to be governed at 
all, by the inadequate Continental Congress. 
The finances were in a deplorable condition; 
the States were jealous of each other and of the 
Congress. As everything was badly defined and 
unsettled there were constant encroachments 
and abuses, and it seemed that after achieving 
freedom America was about to cast it away. 
During the war there had been two parties, the 
Tories, who were English in sympathy, and the 
Whigs, who were Americans to the core. These 
gave place to two new divisions, one of which 
favored a closer and lasting union in which the 
States should bind themselves together into a 
compact government — called the Federalists; 
and one which, while generally admitting the 
need for a closer and more binding union, still 
sought to preserve the sovereignty and inde¬ 
pendence of the States — these were known as 
Anti-Federalists. Our Constitution and our 
form of government are the result of the two 
opposing forces, and its great flexibility — its 
perfection — is to be ascribed to the wisdom with 
which the fathers sought out and chose what 
was best in the scheme of either. 

It is impossible here to do more than outline 


161 







162 


POLITICAL HISTORY 


the growth of parties, but no man can be an 
intelligent voter who does not study the foun¬ 
dation of the republic. Every citizen should 
pursue the subject further in the pages of the 
Federalist , which argued one side of the issue, 
and in the writings of Thomas Jefferson, who 
upheld the other. It will show how high ran 
feeling at the time when it is pointed out that, 
although the Constitution was adopted in 1787, 
it was ratified by but eleven States in 1788. 
Still this was enough to set the new nation up 
in business. 

GEORGE WASHINGTON (1789-1797) was 
the unanimous choice of the electoral college, 
and the hero of the Revolution became the first 
President of the United States in 1789. It is 
not to be imagined that even at that time the 
people were all of one mind about the Constitu¬ 
tion. There is no document — not even the 
Bible — which is not subject to different inter¬ 
pretations, and the great charter of our Ameri¬ 
can liberties was no excejDtion to the rule. 
Parties were formed known as strict construc¬ 
tionists and loose constructionists, the former 
Federalists and the latter Anti-Federalists, ihe 
first believing in a strongly centralized govern¬ 
ment, the second jealously observant of the 
rights of the States. It will be found that a 
close analysis of the distinction made there has 
been and is the dividing line of American j)arties 
ever since. 

Of course new issues complicated the old ones. 
The Anti-Federalists changed their name to the 
Democratic-Republican party, and warmly 
urged the alliance with France. In the revolu¬ 
tion which had just ended, the French alone had 
first come to our aid, and on land and sea had 
waged war upon our common enemy. Hence 
there was a lively sense of gratitude to that 
great nation throughout the country, made none 
the less by the establishment of the republic, 
and hardly destroyed by the atrocities of the 
Reign of Terror. The Federalists, on the other 
hand, inclined toward England as the national 
friend, through the ties of kinship and common 
language. In spite of these differences of 
opinion, which were daily growing more bitter, 
there was practically no partisanship during 
Washington’s administration. He called Fed¬ 
eralists and Anti-Federalists into his cabinet, 
which was composed of men of such opposite 
views as Alexander Hamilton and Thomas Jef¬ 
ferson, and his farewell address, which every 
school-boy has read, is full of grave warning 
against the evils and dangers of party spirit. 

But with Washington in retirement, the con¬ 
test began. The Federalists put JOHN ADAMS 
(1797-1801) in the field, and elected him in 
spite of the English treaty which John Jay had 
made and which Adams had supported. Thomas 


Jefferson became Vice-President, because at that 
time the Vice-Presidency went to the man 
receiving the next largest vote for President, a 
system which was in force until 1804. 

There were many reasons why the Federalist 
triumph could not be a permanent one. Eng¬ 
land was intensely unpopular, and the adminis¬ 
tration was accused of favoring that kingdom ] 
unduly. The alien and sedition laws caused an 
access of the public displeasure, and the party 
split into two sections, one following Adams, i 
the other Hamilton. Nominations for the ■ 
election were made by members of Congress; 
Adams and Pinkney were chosen as the Fed¬ 
eral standard-bearers, Jefferson and Aaron Burr j 
as the Republican. Jefferson and Burr were* 
elected, but as both had received the same num¬ 
ber of votes, the election was thrown into the , 
house, which chose THOMAS JEFFERSON 
(1801-9) the third President of the United '; 
States. 

The history of his administration was a quiet / 
one. He refused to make the civil service the! 
spoil of victory, and gave proof of the flexibility, 
of his ideas of government by the purchase of( 
Louisiana Territory from France in 1808, which - 
was a measure tending strongly toward Feder-q 
alism—giving a hostage, as it were, to the i 
central government on the part of the States. 
Jefferson also agreed to the building of the 
great post road to the Ohio, which was by no 
means a Republican scheme. 

JAMES MADISON (1809-17) was elected 


fourth President. He, like Jefferson, was a Re- f 
publican, although, as has been pointed out, 
that party is more nearly akin to what is to-day 
called Democracy. C. C. Pinkney, the Feder¬ 
alist candidate who opposed him, and who had 
run twice against Jefferson, received 47 elect¬ 
oral votes, while Madison was given 122. The 


Federalists lost every part of the country save; 
New England, and one result of this election 
•was to give that sectional tone to our politics 
which has to a greater or less extent endured to 
the present time. 

The country was drifting into a war with 
England at the time, and the public spirit was! 
aroused by the continual outrages perpetrated! 
upon our sailors on the high seas by Britislr 
ships. The Republicans were recognized as th<s 
fighting party, and under the leadership of' 
Calhoun, Clay and Crawford, the War of 1812) 
was begun. The Federalists protested, and in 
Massachusetts and Connecticut the Governor,4 
refused to allow the militia to go out of tht^ 
State, save to repel invasion. That argument 
lasted but a short time, however, for the country' 
was invaded and the city of Washington capt 
tured and burned. The treaty of peace wafl 
in the winter of 1814, but before th 


signed 


1 


i 












POLITICAL HISTORY 


163 


news reached this country Andrew Jackson had 
gained the magnificent victory of New Orleans, 
on January 8, 1815. 

With the close of Madison’s administration a 
new era in our politics began. The questions of 
Federalism and of the French or Euglish 
friendship were dead, and new issues were com¬ 
ing up. These were the tariff, the management 
of finances and the development of industry. 
What became known as the Era of Good Feel¬ 
ing followed, which lasted from the election of 
JAMES MONROE (1817-25) up to 1828. 
Upon Monroe’s second election, in 1821, there 
was no opposition to him, and he would have 
had the unanimous vote of the Electoral College 
had not one of the electors declared that that 
honor should be confined sacredly to Washing¬ 
ton. 

It was the Slaoery Question which put an 
1 end to the era of good feeling, and which 
burned hotly, and more hotly, until it wrapped 
the whole land in the flames of civil war. It 
began with the application of Missouri for ad¬ 
mission into the Union in 1820. Prior to that 
time Mason and Dixon’s Line, which is the 
boundary of Maryland and Pennsylvania and 
the Ohio River, formed the division between 
slave States and free. Missouri lies beyond 
the Mississippi River, and out of the limits 
fixed, and the question was a threatening one 
until Henry Clay brought in his famous Mis¬ 
souri Compromise, which admitted Missouri 
as a slave State, and forbade slavery north of 

■ 36° 30' north latitude. To balance Missouri in 
the Senate, Maine was admitted at the same 
time as a free State. 

A protective tariff had been devised by John 
C. Calhoun in 1816, and President Monroe 
strengthened and increased the protection 
'accorded. In 1819 he purchased Florida from 
Spain; and in 1823, in consequence of the war 
’‘ made by Spain against her revolted colonies in 
the three Americas, he voiced that splendid 
declaration which will always be associated with 
his name—the Monroe Doctrine. This doc- 
- trine briefly is that the United States will not 
interfere in any European war, nor will it per- 
1 mit European interference or European control 
in America, North or South. 

No better proof could be given of the condi- 
tion of parties than the election which ended 

■ Monroe’s tenure of office. The Electoral College 
chose a Vice-President, John C. Calhoun, but 
its vote for the Presidency was so scattered be¬ 
tween Jackson, Adams, Crawford and Clay that 
the choice was thrown into the House. Here, 
by an alliance of the friends of Clay and Adams, 
Jackson was defeated, and JOHN QUINCY 
ADAMS (1825-29) became the sixth President. 
'Clay was rewarded with the portfolio of State, 


and out of the alliance the “Whig” Party 
was formed. Their principles were in part 
those of the old Federalists. They were for a 
high tariff with strong protection, and they 
early declared for a policy of internal improve¬ 
ments to be paid for by the nation at large. 
Jackson’s followers took the place of the old 
anti-Federalists; they were strict construction¬ 
ists, opposed to the tariff, and in their princi¬ 
ples and speeches was to be found the nucleus 
of the States’ rights doctrine. They called 
themselves “ Democrats.” The four years of 
Adams’ presidency was passed in marshaling 
and organizing the two opposing forces. 

ANDREW JACKSON (1829-37), the seventh 
President, carried everything before him. The 
electoral vote was 178 to 83; the popular, 647,- 
231 for Jackson, 509,097 for Adams. As soon 
as he had taken up the reins of power, Jackson 
removed some five hundred office-holders from 
their places, on Marcy’s famous theory that 
“to the oietors belong the spoils.” Upon 
this principle the tenure of political office still 
practically, if not theoretically, depends. 

The Tariff was exceedingly unpopular at 
the South, which was then, as now, an agricul¬ 
tural rather than a manufacturing region. 
Several States had protested, and in 1830 
Senator Hayne laid down the doctrine of Nulli¬ 
fication —that any State could declare null and 
void any act of Congress. Webster answered 
this declaration in the debate which has since 
been famous. The original discussion was not 
on the tariff regulations, but on the sale of 
public lands. The struggle was a hot one. 
Jackson took occasion to put himself on record 
at once with his celebrated toast, “ Our Federal 
Union, it must be preserved.” The words were 
first uttered at a dinner in honor of his birth¬ 
day. Calhoun took the opposite view, and in 
1831 the President’s Cabinet was broken up by 
the issue. A new tariff bill was passed, but the 
South was still dissatisfied, and in 1832 South 
Carolina passed the Nullification ordinance. 
Jackson at once sent a naval force into Charles¬ 
ton harbor, and Congress passed a bill enforc¬ 
ing the tariff; but Henry Clay again came for¬ 
ward with a compromise which was accepted on 
both sides. 

The United States Bank was the next bone 
of contention. It had been chartered in 1816 
for twenty years. After a struggle with Con¬ 
gress, and with his Secretary of the Treasury, 
Duane, who would not remove the national 
deposits from the bank, Jackson dismissed 
Duane and appointed Taney Secretary of the 
Treasury. The deposits ceased. The Senate at 
once passed a vote of censure on the President, 
but the House, after investigating the bank, 
sustained Jackson at every point and refused a 




164 


POLITICAL HISTORY 


new charter. The fight with the Senate, in 
which there was an adverse majority, continued 
until the end of Jackson’s term. During his 
administration was the first weak beginning of 
the Abolition party. The Anti-Slavery Society 
was formed in 1833. It was the target for 
abuse and violence, which culminated in the 
assassination of Lovejoy. Congress solemnly 
declared that it would listen to no petitions 
upon the question of slavery, and Jackson 
asked that the sending of abolition documents 
through the mails should be prohibited. This 
the Senate refused. 

The Democratic candidate, MARTIN VAN 
BUREN (1837-1841), the eighth President, 
was elected over W. H. Harrison and several 
other opposition nominees, including Daniel 
Webster. He followed out Jackson’s policy to 
the letter, one part of which, the celebrated 
“ specie circular,” brought on the Great Panic 
of 1837. This was an order to United States 
agents to receive only gold and silver for public 
lands. Banks collapsed, money became scarce, 
and failures were most frightfully numerous. 
In 1840 Van Buren was renominated, but the 
Whigs, by an attack on the Democratic financial 
policy, carried the country and elected W. H. 
HARRISON (1841) the ninth President. It 
was in this campaign that the abolitionists pro¬ 
duced their first national platform, which 
favored the abolition of slavery in the District 
of Columbia and the Territories. In the same 
year the Democracy at Baltimore resolved that 
Congress had no power to interfere with or con¬ 
trol the domestic institutions of the several 
States, which were the sole and proper judges 
of everything pertaining to their own affairs not 
prohibited by the Constitution, and that the 
efforts “ by Abolitionists or others ” to interfere 
with questions of slavery were calculated “ to 
lead to the most alarming and dangerous conse¬ 
quences,” “ to diminish the happiness of the 
people and endanger the stability and perma¬ 
nence of the Union, and ought not to be 
countenanced by any friend of our political 
institutions.” The convention also adopted a 
resolution to the effect that every attempt to 
abridge the rights or privileges of foreign-born 
citizens should be resisted. This was aimed at 
the Know-nothing tendency then just appear¬ 
ing, which had, however, no affiliation with the 
Abolition movement, already vigorous. 

Harrison did not live out the year, and he 
was succeeded by the Vice-President, JOHN 
TYLER (1841-1845), the tenth President. 
Tyler rapidly got into trouble with his cabinet, 
which, save Webster, deserted him on issues 
connected with his attempt to carry out 
Hanison’s financial policy. The slavery ques¬ 
tion was pressing forward more and more 


urgently for solution all this time. An Ohio 
Congressman, Giddings, brought the issue into 
the House of Representatives, and was censured ' 
by that body for so doing. He resigned and , 
was at once unanimously re-elected. A new 
tariff bill was brought in, and the proposition ] 
then made for a division of the surplus among | 
the States. / 

Finance, protection, internal improvements, 
and indeed every minor issue, had to give way , 
to the great puzzle of slavery. It was coming ( 
on for adjustment, and no hand could stay it. > 
In the campaign of 1844 it produced the dispute ! 
over the re-annexation of Texas. The Democratic 


platform declared the Great American Meas¬ 
ures—the taking in of Texas and Oregon. As 
Texas would be a slave territory, the idea was 
antagonized in the North, but after a close and 
perplexed election JAMES K. POLK (1845- 
1849), the eleventh President, was elected. , 
Henry Clay, the Whig candidate, was beaten by ' 
the vote of 62,300 which was given to Jas. G. */ 
Birney by the Liberty party. 

The new administration at once took up the 
Texas matter, and the War toith Mexico was 
the necessary consequence. The history of that 
struggle will be found in its appropriate place 1 
in this book. It is here necessary merely to 
point out the results. By the treaty of 
Guadalupe-Hidalgo, the United States acquired 
all that country which we- now call the great 
West, including the treasures of California and' 
the Sierras. The northwestern frontier was 
fixed at the 49th degree of north latitude, and 
the administration dosed with the largest 
accession of land that had yet been made to the 
Republic. 

The Wilmot Prooiso attempted to block 
slavery in the new Territories, and Oregon was 
organized as free soil. A low tariff bill 


was' 


passed, and the Whigs got through a river, 


and harbor bill which the President promptly 
vetoed. This brought the country up to the 
campaign of 1848, in which the Whigs recovered ! 
the government. The platform of the Democracy II 
made at Baltimore approved the Mexican war, 
congratulated the republic of France on 11 
achieving its liberty, and the world on the; 
downfall of thrones and dominations everywhere.! 
The same year, at Philadelphia, the Whigs 
resolved merely that Zachary Taylor was the 
best man for President. At Buffalo, in the 
same year, the Abolitionists determined that 
they would forget all past political differences' 
in a common resolve to maintain the rights of 

flick olyei* 


free labor against the aggression of the slavd i 
power, and to secure a free soil to a free people,] ; 
This convention also demanded cheap postage/ 
river and harbor improvements when required! 
for the general convenience; indorsed the idea! 














POLITICAL HISTORY 


165 


of the homestead law, and inscribed on its 
banner, “ Free soil, free speech, free labor and 
free men.” 

The magic of military success and the excellent 
.organization of the Whigs made ZACHARY 
TAYLOR (1849-1850), twelfth President. He 
lived but a short time and was succeeded by 
the Vice-President, MILLARD FILLMORE 
(1850-1858), thirteenth President. 

With 1850 what might be called the war 
period of American politics began. In this 
year was introduced the Clay compromise, 
which admitted California as a free State, but 
. on the other hand altered the Fugitive Slaoe 
La IDS, which inflamed the North to the point of 
war. Several of the States met the action of 
Congress by personal liberty laws, which really 
amounted to nullification. The old parties 
broke up; there were Democrats, and Free Soil 
Democrats, and Whigs. Winfield Scott, the 
Whig candidate, carried only four Sates in the 
Union, and FRANKLIN PIERCE (1853-1857), 
the fourteenth President, was elected. 

There was soon actual fighting, on the 
dividing line between North and South. The 
Kansas-Nebraska Bill repealed the Missouri 
compromise and made all new territory open to 
slavery. The Whig party split in two on this 
issue, one of the sections becoming the Re¬ 
publican party of the day, the other going over 
finally to the Democrats, a fact which will 
account for much of the confusion on purely 
financial and tariff issues to be found in both 
those parties to-day. When you find a Repub¬ 
lican who is a free trader, or a Democrat who 
is a protectionist, the anomaly is to be traced 
directly to the fissure, and the new sides taken 
in the 1850’s on the free soil question. 

Passions were at fever heat. In Kansas the 
“Jayhawkers” and the “Border Ruffians” 
were already at each other’s throats. It was 
plain that the matter in dispute could only be 
settled by an appeal to the arbitrament of 
arms. 

In 1856 the Republicans nominated their first 
candidate, Gen. John G. Fremont, the “Path- 
finder.” Their platform recites that the con¬ 
vention was called without regard to previous 
political differences, to enable all opposed to the 
repeal of the Missouri Compromise to come to¬ 
gether. The platform opj)Osed the extension of 
slavery into the territories; declared that Con¬ 
gress should prohibit in the territories “the twin 
relics of barbarism, polygamy and slavery;” and 
• opposed all prescriptive legislation, thus antag¬ 
onizing the Democracy on the slavery issue 
and the Know-nothings on nativism. The 
Whigs met at Baltimore. Their platform is 
devoted exclusively to a denunciation of “geo- 
1 graphical parties,” and a recommendation of 


Millard Fillmore, the American or “Know- 
nothing” candidate for President. The Demo¬ 
crats added little to former platforms, save that 
they declared against the Know-nothings on 
their war on foreigners, and agreed with them 
in their declaration against intervention with 
slavery. They nominated and elected JAMES 
BUCHANAN (1857-61), fifteenth President. 
Fremont, however, polled a popular vote of 
1,341,264 against Buchanan’s 1,838,169, while 
Fillmore received 874,534. 

The Drcd Scott Case row came on to exac¬ 
erbate still more bitterly public feeling. Chief 
Justice Taney declared that a negro was a 
chattel, that the compromise of 1820 was un¬ 
constitutional, and that a slave-owner might 
settle in any territory. Following this came 
John Brown’s raid into Virginia, his attempt 
to excite a slave insurrection, and his death 
upon the gallows. There was nothing for it 
but war, and into war the country rapidly 
drifted. 

The campaign of 1860 was the most confused 
in the whole history of American politics. There 
was talk of secession in the air. There was 
notoriously war preparation in the South. The 
North was divided. Every man felt that parties 
would have to be re-arranged and new political 
frontiers defined. The “Constitutional Union” 
party met at Baltimore. All it demanded was 
the “ Constitution of the country, the union of 
the States, and the enforcement of the laws.” 
The Republicans met at Chicago. The platform 
is the most significant in the political history of 
the republic, and contains the essence of all its 
history since that date. It denounced the 
threats of disunion made by Democrats in Con¬ 
gress as an “avowal of contemplated treason” 
which it was the duty of the people to “ rebuke 
and forever silence.” It asserted that the 
normal condition of all the territory of the 
United States is that of freedom; that the re¬ 
opening of the slave trade was a crime against 
humanity; that duties should be readjusted so 
as to encourage the development of the indus¬ 
trial interests of the whole country; that Con¬ 
gress should pass a complete and satisfactory 
homestead law; that the rights of citizenship 
enjoyed by foreigners should not be abridged 
or impaired; that the rights of all citizens, na¬ 
tive or naturalized, should be protected abroad 
and at home. The Douglas Democratic plat¬ 
form, adopted at Charleston, favored the acqui¬ 
sition of Cuba; declared that State legislatures 
which interferred with the enforcement of the 
fugitive slave law were revolutionary and sub¬ 
versive of the Constitution; and reaffirmed the 
Cincinnati platform of 1856 on tariff. The 
Breckinridge platform, adopted at Charleston 
and Baltimore, reaffirmed the Democratic plat- 


166 


POLITICAL HISTORY 


form adopted at Cincinnati, with certain “ex¬ 
planatory resolutions,” which in substance were 
that slave-owners had a right “to settle with 
their property” in the territories without being 
interfered with by territorial or Congressional 
legislation. 

On these issues four candidates were jmt in 
the field. The Republicans nominated Abra¬ 
ham Lincoln; the Democrats, J. C. Breckin¬ 
ridge; the Constitutional Union party, John 
Bell; the Independent Democrats, Stephen A. 
Douglas. ABRAHAM LINCOLN (1861-65) 
was chosen sixteenth President, by a popular 
vote of 1,866,352; Douglas received 1,375,157; 
Breckinridge, 845,763; Bell, 589,581. 

On December 20, 1860, South Carolina de¬ 
clared the Union was dissolved, and a Seces¬ 
sion resolution was passed. Following, six 
other slave States immediately seceded. Every 
effort was made to stem the tide of disunion, 
but nothing could be done save with arms in 
the field. A peace congress met and proved 
futile. The Crittenden compromise was scoffed 
out of court. The Confederate States of Ame¬ 
rica was formed at Montgomery, Alabama, in 
February, 1861, with Jefferson Davis as Presi¬ 
dent, and slavery and low tariffs as its corner 
stone. The first ball was fired April 14, 1861, 
and the great issue of the century joined. 

For the time politics were relegated to the 
background. There were only Unionists and 
Secessionists. The financing of the great 
struggle led to high tariff, the issue of treasury 
notes, and finally the establishment of the na¬ 
tional banking system. The internal revenue 
system was developed, an income tax was 
imposed, greenbacks were issued, and the 
resources of the country marshaled to meet the 
expenses of a war that cost $1,000,000 a day. 

On Jan. 1, 1863, President Lincoln issued 
the Emancipation Proclamation, which freed 
the Southern slaves, and marks an epoch in the 
history of the world. Two years later, under 
the apple tree at Appomattox, Lee surrendered 
to Grant, and the war ended with the complete 
triumph of the Northern arms. There had in 
the meantime been another presidential election, 
in which Lincoln defeated George B. McClellan 
and John C. Fremont. Shortly after Lee’s sur¬ 
render Lincoln was assassinated by J. Wilkes 
Booth, an actor, and ANDREW JOHNSON 
(1865-69), the seventeenth President, took up 
the chief magistracy. 

The problem of the day was the Reconstruc¬ 
tion of the old slave States, upon which the 
new President and his party at once quarreled. 
The point at issue was the pnrper safeguarding 
of the newly-freed negro. Congress passed the 
Civil Rights bill, the Freedman’s Bureau bill, 
and submitted the XIVth Amendment to the 


Constitution. The President was finally im¬ 
peached by Congress, but his trial before the 
Senate resulted in an acquittal by one vote. 

ULYSSES S. GRANT (1869-77), the eigh¬ 
teenth President, was elected over Horatio Sey¬ 
mour, on a platform adopted by the Republicans 
at Chicago, which denounced repudiation; 
favored suffrage on equal terms to all men; 
encouraged immigration, and declared itself in 
synrpathy with all oppressed people who are 
struggling for their rights. The Democratic 
platform of 1868 acknowledged that the ques¬ 
tions, of slavery and secession had been forever 
settled by the war or by constitutional conven¬ 
tions; and favored amnesty for all political 
offenses. It made a very distinct pronounce¬ 
ment oil tariff in the following words: “A tariff 
for revenue upon foreign imports, and 6uch . 
equal taxation under the internal revenue laws j 
as will afford incidental protection to domestic 
manufactures, and as well, without impairing < 
the revenue, impose the least burden upon, and 
best promote and encourage the great industrial 
interests of the country.” 

The XVth Amendment, guaranteeing negro j 
suffrage, was passed by Congress in 1869. A 
Liberal Republican ticket, with Horace Greeley j 
at its head, was siqyported by tbe united oppo- .j 
sition against Grant in 1872, but was defeated 
easily, and Greeley, one of the greatest figures i 
in later American jiolitics, died shortly after- | 
ward. The South was pacified, and the Treaty j 
of Washington made, which involved the pay¬ 
ment of the Alabama claims by the English 
Government. 

In 1876 occurred the famous Hayes and ? 
Tilden Controversy, which tested the flexi- i 
bility of our electoral machinery so severely. | 
Tilden was the Democratic nominee, and he had $ 
an undoubted popular majority—4,284,265, 
against 4,033,295 for Hayes. Rival electors 
claimed to have been elected in Louisiana and 
Florida. Intimidation, fraud and illegal voting 
were charged, and Congress finally appointed 
the Electoral Commission to settle the dis¬ 
pute, as there was nothing in the Constitution $ 
to cover the circumstances. On a party vote 
the commission awarded the disputed electoral j 
votes to the Republican candidate, thus making ; 
RUTHERFORD B. HAYES (1877-81) nine¬ 
teenth President of the United States. Specie 
payment was resumed during this administra- , 
tion, and the silver coinage act passed. 

From this time on to the present the tariff 
issue has been the chief matter of debate in each 
campaign. In 1880 the Republicans elected 
JAMES A. GARFIELD (1881) twentieth Presi¬ 
dent. He w T as assassinated by a madman, 
Charles J. Guiteau, and CHESTER A. ARTHUR 
(1881-85) became twenty-first President. The i 







POLITICAL HISTORY. 


167 


most important measure of this administration 
was the passage of the Pendleton civil service 
reform bill. 

GROVER CLEVELAND (1885-89), the 
twenty-second President, was the first Demo¬ 
crat chosen since the war. Out of his famous 
taritf reform message the Democratic platform 
of 1888 was stated at St. Louis, and the coun¬ 
try was invited to choose squarely between pro¬ 
tection as represented by Benjamin Harrison, 
the Republican candidate, and a tariff revision 
; as represented by Cleveland. 

The result was, after one of the most remark¬ 
able struggles in American politics, already 
: known by its well earned name of the Cam¬ 
paign oft Intellect, that BENJAMIN HARRI¬ 
SON (1889-93) was elected twenty-third Presi¬ 
dent of the United States. The campaign of 
1892 presented no new issues as between the 
leading parties, but the appearance of the 
People’s Party, a new political organization, 
added interest in the contest. The Republicans 
led off in the conventions, meeting at Minnea¬ 
polis, June 7. Preceding the convention the 
exciting question had been as to whether Mr. 
Blaine would accept the nomination if tendered 
him. His resignation of the Secretaryship of 
State was deemed to answer the question of his 
acceptance in the affirmative. The platform 
adopted reaffirmed the doctrine of ultra-protec¬ 
tion. President Harrison was nominated on the 
first ballot, 905 votes being cast; of these Har¬ 
rison had 935 1-6, McKinley 182, Blaine 181 5-6, 
Reid 4, and Lincoln 1. 

The Democrats met in Chicago, June 21. The 
convention was in many respects a peculiar one 
in the history of party meetings. It was evi¬ 
dent before the convention that Mr. Cleveland 
, was the choice of a large majority of the rank 
and file of the Democratic party and that he 
was opposed by the politicians of his party, the 
bitterest opposition to him being in his own 
State. The regular delegation from that State 
was unanimous for David B. Hill’s nomination. 
Only one vote was taken in the convention. The 
number of delegates was 910. The vote stood: 
Cleveland 6171, Boies 103, Hill 114, Gorman 
36J, Carlisle 14, Stevenson 16|, Morrison 3, 
Campbell 2, Russell 1, Whitney 1, and Pattison 
1. The vote on Vice-President stood: Steven¬ 
son 402, Gray 343, Mitchell 45, Morse 86, Wat- 
terson 26, Cockran 5, Tree 1, and Boies 1. 

The Prohibitionists met at Cincinnati, June 


In Athens every citizen, under severe penal¬ 
ties, was compelled to teach his sons to read and 
to swim. If he did not fit them for some trade, 
they were not obliged to support him in his old 
age. 


29. The important question before the conven¬ 
tion was that of fusion with some of the new 
parties, but the idea met with no favor. Gen. 
John Bidwell was nominated on the first ballot. 

The People’s party convention met at Omaha, 
July 4, and adopted a platform favoring among 
other things free coinage of silver and Govern¬ 
ment control of railroads. Only one ballot was 
taken for President, Gen. Jas. G. Weaver, of 
Iowa, being the nominee. J. G. Field was 
nominated for Vice-President. 

The election of 1892 resulted in the election 
of GROVER CLEVELAND. The People’s 
party polled a surprisingly large vote for a new 
party, 1,055,424, or 8.67 per cent., to 5,556,562 
for Cleveland (45.73 per cent.), 5,162,874 for 
Harrison (42.49 per cent.), and 264,066 for 
Bidwell (2.17 per cent.). 

The By-ways of Amebic an Politics. 

The minor American parties which have 
appeared and disappeared during our century 
and over of national life are the following: 
Aflti-Renters, a New York party which flour¬ 
ished about 1841. They resisted the collection 
of back rents on the Van Rensselaer manor near 
Albany. They had strength enough to defeat 
Wright, the regular Democratic candidate for 
Governor of New York. Barn-Burners, New 
York, 1846, seceders from the Democratic party. 
They were opposed to slavery extension. Buck- 
tails, New York, about 1815; they supported 
Madison. Consercatioes, New York and some 
other States, 1837; paper money Democrats. 
Doughfaces, 1820, Northern members of Con¬ 
gress who voted in favor of the Missouri Com¬ 
promise. Hunkers, New York, a faction of the 
Democrats favoring the South, Barn-Burners 
being the other factor. Knou>Nothings, New 
York, 1854, opposed to naturalization of for¬ 
eigners unless they had been twenty-one years 
in the country. Loco- Focos, New York, 1835; 
a branch of the Democratic party. Liberal 
Republicans, 1872; Republicans who joined 
with the Democrats in support of Greeley for 
President. Temperance, or Prohibition, from 
1830 down, in many States; in favor of prevent¬ 
ing or restricting the sale of liquors. The total 
Prohibition vote at the presidential election in 
1888 was 249,937; in 1892 264,066. Woman’s 
Rights, from 1860 down; those who favored 
granting to women the right of suffrage. 


“ Men use rough words and harsh, sometimes, 
by reason of the very gentleness and pity that 
are in their souls.”— Ouida. 

“There is no darkness but ignorance.”— 
Shakespeare. 











CUSTOMS AVERAGES AND TARIFF LEGISLATION 


T HE first tariff act was signed by President 
Washington on July 4, 1789. The new 
Government had just been established, and 
the object of the law w r as to put money into the 
empty treasury of the Republic. Alexander 
Hamilton was the author of the measure, which 
was modeled on the 5 per cent, import duty 
that the Congress of the Confederation had tried 
in vain to impose. This first law imposed spe¬ 
cific duties on forty-seven articles and ad valo¬ 
rem rates of 7|r, 10, 12|r and 15 per cent, on 
four commodities or small groups. The unenu¬ 
merated goods were compelled to pay 5 j 3 er 
cent. The second tariff act passed the House 
by a vote of 39 to 13, and passed the Senate 
without a division. It was approved by the 
President on August 10, 1790. This act was 
longer than its predecessor and the scale of 
duties was higher. Then followed the act of 
May 2, 1792, which became operative in the fol¬ 
lowing July. It raised the duty on unenumer¬ 
ated merchandise to 7| per cent, and that on 
many articles paying 7^ to 10 per cent. Another 
tariff bill was passed on June 7, 1794, going 
into effect July 1. It imposed numerous rates 
in addition to those already payable, some of 
them specific and others 2J and 5 per cent, ad 
valorem. Additional tariff measures were 
enacted on March 3 and July 8, 1797, and on 
May 13, 1800. These acts imposed additional 
rates, and there was a further increase of 24 per 
cent, on March 26, 1804, on all imports then 
paying ad valorem rates. 

The whole industrial situation of the country 
was changed suddenly and radically in 1807-8. 
Napoleon’s Berlin and Milan decrees were fol¬ 
lowed by the English Orders in Council, and 
Mr. Jefferson’s administration retaliated for the 
outrages on our commerce by the celebrated 
Embargo in December, 1807. This was followed 
by tbe Non-Intercourse act in 1809, and by a 
declaration of war against England in 1812. 
During the progress of hostilities all commer¬ 
cial intercourse with Great Britain was, of 
course, suspended, and all import duties were 
doubled as a war measure. 

This is known as the “Tariff of 1812.” It 
passed the House of Representatives by a vote 
of 76 to 48, and received the sanction of the 
Senate by 20 votes in its favor to 9 against it. 
Amendments to it were adopted on February 25, 
and again on July 29, 1813. On February 15,’ 
1816, the additional duties imposed by the act 


of 1812 were repealed, and additional duties of 
42 per cent., to take effect July 1, were substi-1 
tuted, but the law did not go into operation. 
From 1812 to 1816 the average rate on all 
imports was 32.73 per cent., the range being 
from 6.84 per cent, in 1815 to 69.03, in 1813. 

The Lowndes-Calhoun Bill. 

The next great tariff measure is known as the 
Lowndes-Calhoun bill. It was approved April 
27, 1816, took effect the following July, and 
may be said to be the first of the protective 
tariffs. Is was not wholly set aside until 1842, 
under the administration of Mr. Polk. The ad 
valorem duties under it ranged from 7J to 33 
per cent. The unenumerated goods paid 15 
per cent., the manufactures of iron and other 
metals generally 15 per cent., the majority, of 
woolen goods 25 per cent., cotton goods 25 per j 
cent., “with clauses establishing ‘minimums’” 
—that is, in reckoning duties, 25 cents per ; 
square yard was to be deemed the minimum i 
cost of cotton cloth; unbleached and uncolored 
yarn, 60 cents, and bleached or colored yarn, 75 
cents per pound. These rates became practi¬ 
cally prohibitory on the cheaper goods. The 
law was amended April 20, 1818, and again on 
March 3, 1819. It had the support of New 
England and the Middle States, but the South 
was opposed to it. From 1817 to 1820 the ' 
average rate on imports was 26.52 per cent., 1 
from 1821 to 1824,35.02 percent.; and from ■ 
1821 to 1824, on dutiable goods only, 36.88 per 
cent. This general increase of duties was due i 
to the necessity of providing for the interest on 
the heavy debt incurred by the second war with 
England. 

Ihe Clay Tariff followed in 1824. The vote 
in the House was close—107 to 102; and there 
was a majority of only 4 in the Senate. New 
England and the South voted against the meas¬ 
ure, while on the other side were ranged the i 
West and Middle States. It received the Presi¬ 
dent’s signature on May 22, 1824, and went i 
into effect July 1. It remained in force in 
almost its entirety until 1842. It raised the 
duty on woolen goods from 25 to 30 per cent, 
for one year, and then to 33J per cent. There 
was a “minimum” of 30 cents per square yard 
on cotton cloth. Wool over 10 cents a pound 
was rated at 20 per cent, until June 1, 1825, 
then 25 per cent, for one year, and then 30 per 










HISTORY OF THE TARIFF 


109 


cent. The average rate on all imports from 
1825 to 1828 was 47.17 per cent, and on duti¬ 
able goods 50.29 per cent. 

The “ Tariff of Abominations.” 

The “ Tariff of Abominations,” as it is called, 
was approved May 19, 1828, and went into 
operation part the following July and part in 
September. In the House 105 members voted 
for it and 94 members, mostly from New Eng¬ 
land and the South, against it. In the Senate 
the vote was 26 to 21. It had special reference 
to iron, wool and manufactures of wool. The 
duty on wool was 4 cents per pound and 40 
per cent, for one year; then 4 cents and 45 per 
cent, for a year; then 4 cents and 50 per cent. 
Somewhat lower duties were provided for in an 
act passed on May 24, 1828, again in May, 
1830, and still again on July 13, 1832. The 
average dutv on all goods from 1829 to 1832 
was 47.81 per cent., and on all dutiable articles 
51.55 per cent. 

The Modifying Tariff of 1832 was intended 
“to correct the inequalities of that of 1828.” 
It was passed by the Whigs, or National Repub¬ 
licans, and levied high duties on cotton and 
woolen goods and other articles to which pro¬ 
tection was meant to be applied. The vote in 
the House was 132 to 65 and in the Senate 32 
to 16, the votes in favor of it coming from all 
sections of the country. The New England 
vote in the House was a tie. It was approved 
on July 14, and took effect on March 3, 1833. 
The existing duties were superseded by the act, 
some of them reduced and a few raised. In a 
separate act of the same date railroad iron was 
made free. Under its operation the average 
rate on imports in 1832-33, during the ten 
months it was in force, was 28.99 per cent., and 
dutiable articles 38.25 per cent. 

The Compromise Tariff of 1833 provided for 
taking off one-third of the duties each year until 
a uniform rate on all of 20 per cent, should be 
reached. It. passed the House by 119 to 85 
and the Senate by 29 to 16. New England 
then joined the Middle States in voting for high 
protective duties. It was approved on March 2, 

1833, the day before the tariff of 1832 went 
into operation, and took effect on January 1, 

1834. The terms of the compromise were that 
all duties which in the tariff of 1832 exceeded 
20 per cent, should have one-tenth of the excess 
over 20 per cent, taken off on January 1, 1834; 
one-tenth more on January 1, 1836; again one- 
tenth in 1838, and another one-tenth in 1840; 
so that by 1840 four-tenths of the excess over 
20 per cent, would be disposed of. Then on 
January 1, 1842, one-half of this remaining 
excess was to be taken off, and on July 1,1842, 


the other half of the remaining excess was to 
go. There would, therefore, after July 1,1842, 
have been a uniform rate of 20 per cent, on all 
articles. The average duty on all imports from 
1834 to 1842 was 19.25 per cent., and on duti¬ 
able articles 34.73 per cent. 

The Tariff of 1842. 

The tariff of 1842 was passed by the Whigs 
as a party measure, and was avowed protective. 
It took effect on August 30, 1842, changed all 
existing rates, was amended in March, 1843, 
and died December 1, 1846. New England and 
the Middle States gave it strong support. The 
South was earnest in opposition and the West 
was a tie. The average rate on all imports 
under it was 26.92 per cent, and on dutiable 
articles 33.47 per cent. 

The Polk-Walker tariff of 1846 is one of the 
most noteworthy acts in the fiscal history of our 
government. 

Robert J. Walker, of Mississippi, who was 
President Polk’s Secretary of the Treasury, laid 
down these principles as a basis for revenue 
reform in his celebrated report of 1845'. 

“No more money shall be collected than is 
needed for economical administration. The 
duty on no article should exceed the lowest rate 
which will yield the largest revenue. Below 
such rate discrimination may be made, or for 
imperative reasons an article may be made free. 
Luxuries should be taxed at the minimum rate 
for revenue. Duties should be all ad valorem, 
and never specific. Duties should be so 
imposed as to operate as equally as possible 
throughout the Union, without respect to class 
or section.” 

The bill framed on this basis was approved 
by Mr. Polk on July 30, 1846. It passed the 
House by 114 to 95, the East being in opposi¬ 
tion and the West and South in support. The 
vote in the Senate on a third reading was a tie, 
and Vice-President Dallas gave the casting vote 
in the affirmative. The Senate on the final pas¬ 
sage stood 28 to 27. The act superseded the 
Whig tariff, and remained in force until 1861. 
It swept away specific and compound duties. 
It divided all dutiable merchandise into eight 
classes, which introduced greater simplicity into 
the whole system of customs regulations. The 
average dutv on all imports was, from 1847 to 
1856, 23.2(fper cent, and on dutiable articles 
26.22 per cent. 

The Tariff of 1857, which was the next in 
order, made a still further reduction in duties. 
It was approved on March 3, 1857, took effect 
on July 1, and remained in force until April 1, 
1861. New England united with the South in 
giving it 123 votes to 72 in the House, and in 




170 


THE CIVIL SERVICE 




the Senate 33 to 12. The average duty on all 
goods, from 1858 to 1861, was 15.66 per cent, 
and on dutiable articles 20.12 per cent. 

The Morrill Tariff. 

The Morrill tariff of 1861 differed from all its 
predecessors in that it provided for a general 
system of compound and differential duties, 
specific and ad valorem, and also made a dis¬ 
tinction between goods imported from different 
parts of the world. It passed the House on 
May 11, 1860, by a vote of 105 to 64, and the 
Senate on February 20, 1861, by a vote of 25 
to 14. From the first, through all the cumbrous 
legislation that has followed in its wake, it has 
been avowedly protective. It was frequently 
changed during the War of the Rebellion, 
ostensibly for purposes of revenue. At an early 
period in its history the number of rates ran up 
to over two thousand. From 1861 to 1869 
every year produced some enlargement of the 
original scheme. In 1870 there was some 
modification of rates, generally in the line of 
reduction. Tea and coffee, taxed since 1861, 
were put on the free list, and the duties on 
cotton and woolen goods, wool iron, paper, 
glass and leather were lowered about 10 per 
cent. The free list was somewhat enlarged, but 
the reduction was rescinded in the act of March 
3, 1875. The duty on quinine was abolished 
on July 1, 1879. The average duty on all 
imports, from 1862 to 1863, was 34.16 percent, 
and on dutiable articles 42.74 per cent. 

The Commission tariff was passed by the 
House on March 3, 1883, by a vote of 152 to 
116, and passed the Senate on March 2, the vote 
being 32 to 31. This was the tariff which was 
in force until October 6, 1890, when it was 
superseded, except as to tobaccco and tin-plate, 
by the McKinley bill. 

The McKinley Bill. 

The McKinley measure was prepared entirely 
in the interests of high protection, and raised the 


tariff all round to an average of at least 55 pel 1 
cent. It was adopted in the Senate by 33 votes to 
27, and in the House by 152 to 81. But at the 
Congressional election of 1892 the public con¬ 
demnation of McKinley ism was almost universal, 
and the Democratic party, which had pledged 
itself to a modified form of free trade, obtained 
a large majority in the lower house. The ante- 
election promises were embodied in a bill intro¬ 
duced by Mr. Wilson, a Democratic re] 3 resenta- 




tive from West Virginia. 


The Wilson bill made many radical and 
sweeping reductions. Raw material, including 
wool and many other necessities, were put on 
the free list; the sugar bounty of two cents per 
pound was abolished, and many small taxes 
were stricken off the tariff list entirely. The 
strongest fight was made upon the sections 
relating to iron and steel. Under the McKinley 
bill, steel ingots, cogged ingots, blooms, slabs, 
billets, shafting, etc., valued at from one cent 
to sixteen cents per pound, paid from four- 
tenths of a cent to four cents and a fifth per 
pound, or an average of about 48 per cent. For 
this the Wilson bill substituted a 25 per cent, 
ad valorem tariff all round. 

As the debates in committee went on, the 
tendency towards almost absolute free trade 
became daily stronger, and additional reduc¬ 
tions were proposed. Hides and skins, indigo, 
meerschaum, most kinds of oils and many other 
articles were freed, or the tariff on them largely 
cut down, under the Wilson bill. 

Ohio, Governor McKinley’s home, and the 
great producer of wool, stuck to its tariff 
programme at the election in the fall of 1893, 
and re-elected Gov. McKinley by an over¬ 
whelming majority. 

A fair estimate of the reductions made by 
the Wilson bill, including remissions and articles 
placed upon the free list, would be not less than 
40 per cent, all round. 



The Civil Service 

d «--S r - 




T HE officials and clerks — over 120,000 in 
all — by whom the people’s business in 
the administration of government is car¬ 
ried on constitute the Civil Service. About 5,000 
of these are appointed by the President alone 
or with the consent of the Senate; about 15,000 
under what are known as the “Civil Service 
Rules,” but the great body of officeholders are 
appointed by the heads of departments. 

Those employed in the civil service have 
always been theoretically entitled to serve 


“ during good behavior,” but practically, within 
a few years, their positions have depended 
upon their allegiance to the political party in 
power. 

In 1883 Congress passed a law for the 
improvement of the civil service of the United 
States. This act provides for the appointment 
by the President of three commissioners to have 
general charge of filling the vacancies in the 
civil service department, and stipulates that the 
fitness of all applicants for all subordinate posi- 



























SOME INTERESTING DATES 


171 


; tions in the departments at Washington, and in 
all custom-houses and post-offices having as 
many as 50 officeholders, shall be tested by 
. examinations, and the positions assigned with 
reference to the capacity, education and char- 
i acter of the applicants, regardless of political 
preferences. 

According to this, no absolute appointment to 
office can be made until the applicant has proven 
his or her ability to fill the position satisfactor¬ 
ily by six months’ service; no person habitually 
i using intoxicating beverages to excess shall be 
I appointed to, or retained in, any office; no 
j recommendation which may be given by any 
Senator or member of the House of Representa¬ 
tives, except as to character and residence, shall 
be considered by the examiners; men and 
: women shall receive the same pay for the ^ame 
work. 

The general competitive examinations for 
I admission to the service are limited to the fol- 
| lowing subjects: 1. Orthography, penmanship 
and copying. 2. Arithmetic — fundamental 
j rules, fractions and percentage. 3. Interest, 
I discount, and the elements of bookkeeping and 
I of accounts. 4. Elements of the English lan¬ 


guage, letter-writing, and the proper construc¬ 
tion of sentences. 5. Elements of the geogra¬ 
phy, history and government of the U. S. 

A standing of 65 per cent, in the first three 
branches is necessary to qualify an applicant for 
appointment. Where special qualifications are 
necessary for specific work the examinations are 
adapted to test the knowledge of the applicant 
in that particular line. 

No applicant will be examined who cannot 
furnish proof that he is of good moral character 
and in good health. 

There is a board of examiners in each of the 
principal cities of the U. S., and several exam¬ 
inations are held each year. Applications must 
be made on the regular “ application paper,” 
which can be obtained of the commissioners, or 
any board of examiners. 

Several of the States have adopted the prin¬ 
ciples laid down in the Civil Service Act and 
applied them to the State civil service, and it is 
probably only a question of time when Civil 
Service Reform will be consummated through¬ 
out the U.S., and the public service will thereby 
be rendered much more efficient. 



History of the American Flag 


*-O-pS+Q/— 


'i' 









T HE Quartermaster-General of the Army 
has issued the following bulletin regard- 
. ing the history of the American flag:. 

The American Congress, in session at Phila¬ 
delphia, established by its resolution of June 
14, 1787, a national flag for the United States 
of America. The resolution was as follows: 

“ Resolved , That the flag of the thirteen united 
States be thirteen stripes, alternate red and 
white; that the union be thirteen stars, white in 
a blue field, representing a new constellation.” 

Although nearly a year previous, July 4, 
1776, these thirteen united States had been 
declared independent, this resolution is the first 
legislative action recorded relating to a national 
flag for the new sovereignty. 

The use of thirteen stripes was not a new 
feature, as they had been introduced (in alter¬ 
nate white and blue) on the upper left-hand 
corner of a standard presented to the Philadel¬ 
phia Light Horse by its captain in the early 
part of 1775, and, moreover, the union flag of 
the thirteen united colonies raised at Washing¬ 
ton’s headquarters, at Cambridge, Jan. 2,1776, 
had the thirteen stripes just as they are this 
day; but it also had the crosses of St. George 
and St. Andrew on a blue ground in the corner. 
There is no satisfactory evidence, however, that 


any flag bearing the union of the stars had been 
in public use before the resolution of June, 
1777. 

It is not known to whom the credit of design¬ 
ing the stars and stripes is due. It is claimed 
that a Mrs. John Ross, an upholsterer, who 
resided on Arch Street, Philadelphia, was the 
maker of the first flag combining the stars and 
stripes. Her descendants assert that a com¬ 
mittee of Congress, accompanied by General 
Washington, who was in Philadelphia in June, 
1776, called upon Mrs. Ross and engaged her 
to make the flag from a rough drawing which, 
at her suggestion, was redrawn by General 
Washington, with pencil, in her back parlor, 
and the flag thus designed was adopted by 
Congress. Although the resolution establishing 
the flag was not officially promulgated by the 
secretary of Congress until Sept. 3, 1777, it 
seems well authenticated that the stars and 
stripes were carried at the battle of the Brandy¬ 
wine, Sept. 11, 1777, and thenceforward during 
all the battles of the revolution. 

Soon after its adoption the new flag was 
hoisted on the naval vessels of the United States. 
The ship Ranger, bearing the stars and stripes 
and commanded by Captain Paul Jones, arrived 
at a French port about Dec. 1, 1777, and her 











172 


GREAT MEN’S WORKS 




flag received on Feb. 14, 1778, the first salute 
ever paid to the American flag by foreign naval 
vessels. The flag remained unchanged for about 
eighteen years after its adoption. By this time 
two more States (Vermont and Kentucky) had 
been admitted to the Union, and on Jan. 13, 
1794, Congress enacted that from and after the 
first day of May, 1795, the flag of the United 
States be fifteen stripes, alternate red and white; 
that the union be fifteen stars, white in a blue 
field. 

This flag was the national banner from 1795 
to 1818, during which period occurred the Avar 
of 1812, with Great Britain. By 1818 five 
additional States (Tennessee, Ohio, Louisiana, 
Indiana and Mississippi) had been admitted to 
the Union, and therefore a further change in the 
flag seemed to be required. After considerable 
discussion in Congress on the subject, the act 
of April 4,1818, was passed, which provided: 

“1. That from and after the fourth day of 
July next the flag of the United States be 
thirteen horizontal stripes, alternate red and 
white; that the union have twenty stars, white 
in a blue field. 

“ 2. That on the admission of every new 
State into the Union one star be added to the 
union of the flag and that such addition shall 
take effect on the 4th of July next succeeding 
such admission.” 

The return to the thirteen stripes of the 1777 
flag was due in a measure to a reverence for 
the standard of the revolution, but it was also 
due to the fact that a further increase of the 
number of stripes would have made the width 
of the flag out of proportion to its length un¬ 
less the stripes were narrowed, and this would 
have impaired their distinctness when seen 
from a distance. A newspaper of the time said: 

“ By this regulation the thirteen stripes will 
represent the number of States whose valor and 
resources originally effected American inde¬ 
pendence, and the additional stars will mark the 
increase of the state since the present Constitu¬ 
tion.” 


No act has since been passed by Congress 
altering this feature of the flag, and it is the 
same as originally adopted, except as to the 
number of stars in its union. In the war with 
Mexico, the national flag bore twenty-nine stars 
in the union; during the late civil war, thirty- 
five. In none of the acts of Congress relating 
to the flag has the manner of arranging the 
stars been prescribed, and in consequence there 
has been a lack of uniformity in the matter, and 
flags in use by the public generally may be 
seen with the stars arranged in various ways. 
The early custom was to insert the stars in par¬ 
allel rows across the blue field, and this custom 
has, it is believed, been observed in the navy 
at least since 1818, at which time the President 
ordered the stars to be arranged in such man¬ 
ner on the national flag used in the navy. In 
the army, too, it is believed, the stars have 
always been arranged in horizontal rows across 
the blue field, but not always in vertical rows; 
the effect, however, being about the same as in 
the naval flag. Hereafter there will be no dif¬ 
ference in the arrangement between the army 
and navy, as an agreement has been arrived at 
between the War and Navy departments on the 
subject. 


The national flags hoisted at camps or forts 
are made of bunting of American manufacture. 
They are of the following three sizes: The 
storm and recruiting flag, 8 feet in length by 4 
feet 2 inches in width; the post flag, measuring 
20 feet in length by 10 feet in width; the gar¬ 
rison, measuring 36 feet in length by 20 feet in 
width (this flag is hoisted only on holidays and 
great occasions). The union is one-third of the 
length of the flag and extends to the lower edge 
of the fourth red stripe from the top. The 
national colors carried by regiments of infantry 
and artillery and the battallion of engineers, on 
parade or in battle, are made of silk and are 6 
feet 6 inches long and 6 feet wide and mounted 
on staffs. The field of the colors is 31 inches 
in length and extends to the lower edge of the 
fourth red stripe from the top. 




-p- Great Men’s Works 


M OHAMMED began the Koran at 35. 
Shelley wrote “Queen Mab” at 18. 
Keats wrote his “Endymion” at 22. 
Alexandre Dumas wrote plays at 22. 
Disraeli wrote “Vivian Grey” at 21. 
Heine published his first songs at 23. 
Swift wrote the “Tale of a Tub” at 37. 
Seneca wrote “De Beneficiis ” after 50. 
Bichardson published “ Pamela” at 51. 


Racine wrote the “Andromache” at 28. 
Paley wrote the “Horae Paulina” at 47. 
Coleridge published “Christabel” at 44. 
Pliny finished the “German War” at 31. 
Luther wrote his ninety-five theses at 34. 

Poe wrote “ The Raven ” in his 36th year. 
Confucius began his religious works at 30. 
Butler wrote “ Hudibras” after he was 60. 
Owen Meredith published “Lucille” at 29. 















GREAT MEN’S WORKS 


173 


Sterne published “ Tristram Shandy ” at 46. 
Shakespeare wrote his first play at about 24. 
Machiavelli completed “ The Prince ” at 45. 
Boilleau wrote his first satirical poems at 24. 
Lord Bacon wrote the “ Novum Organum ” at 

41. 

Sir Thomas More finished his “Utopia” at 

73. 

Spenser published the “Faerie Queene” at 
38. 

Perseus is thought to have written his satires 
at 45. 

Corneille wrote “ Melite,” his first drama, at 

21 . 

David is said to have written his first psalm 
, at 18. 

Goldsmith finished “The Deserted Village” 
at 42. 

Sheridan wrote his “ School for Scandal” at 


i 26 - 

Josephus published his “Wars of the Jews” 

; at 56. 

Calvin published his “ Psychopannychia ” at 
25. 

It is said that Horace wrote his first odes at 
23. 

Tacitus finished the first part of his history 
at 50. 

Livy is said to have finished his “ Annals 
at 50. 

Lamartine’s poems appeared when the poet 
was 30. 

Thackeray was 36 when “Vanity Fair” ap¬ 
peared. 

Homer is said to have composed the Iliad 
after 60. 

Dante finished the “ Divina Commedia at 

about 51. „ 

Samuel Johnson published “ London when 


he was 29. 

Solomon is said to have collected the Proverbs 
i at 50. 

The Bucolics of Virgil were written between 
43 and 47. 

John Bunyau finished the “Pilgrim s Prog¬ 
ress” at 50. ,, 

George Eliot was 39 when “Adam Bede 

was printed. 

Baxter wrote the “ Saint’s Everlasting Rest 


at 34. 

Robert Browning wrote 


“ The Ring and the 


Book ” at 57. 

Adam Smith published 


“ The Wealth of 


Nations ” at 55. 

Fichte wrote the famous “ Wissenschafts- 
lehre” at 32. 

Von Ranke finished his “ History of the 
Popes ” at 39. 

“ The Robbers,” by Schiller, made the author 
famous at 23, 


Thomas h Kempis wrote the “ Imitation of 
Christ” at 34. 

Voltaire’s first tragedy came out when the 
author was 22. 

Hannah More wrote “ The Search After Hap¬ 
piness” at 28. 

Martial is said to have written epigrams before 
he was 20. 

Bryant was 19 when made famous by “ Than- 
atopsis.” 

Joseph Addison’s first essays appeared when 
he was 29. 


Famous Poems and Tlieir Authors. 

“ Elegy Written in a Country Churchyard ” 
is the master composition of Thomas Gray 
(1716-1771). 

“The Shipwreck” is by William Falconer 
(1730-1769). 

“ The Minstrel ” is the production of James 
Beattie (1735-1803). 

“ Rock of Ages ” is from the pen of Augustus 
Montague Toplady (1740-1778). 

“ The Farmer’s Boy” was written by Robert 
Bloomfield (1766-1823). 

“ The Burial of Sir John Moore” is the effort 
of Charles Wolf (1791-1823). 

“ Woodman, Spare that Tree ” is the work of 
George P. Morris (1802-1864.) 

“The Buccaneer” was composed by Richard 
Henry Dana (1789-1879). 

“Star-Spangled Banner” was written by 
Francis Scott Key (1790-1843.) 

“ La Marseillaise ” is the work of Rouget de 
L’Isle (1760-1836). 

“Home, Sweet Home,” is by John Howard 
Payne (1792-1852). 

“From Greenland’s Icy Mountains” is the 
composition of Reginald Heber (1783-1826). 

“ Battle Hymn of the Republic” was written 
by Julia Ward Howe (1819). 

“ Ben Bolt ” is from the pen of Thomas Dunn 

English (1819). . 

“ Rocked in the Cradle of the Deep ” is by 
Emma C. Willard (1847-1870). 

“ Hail, Columbia,” is the production of Joseph 
Hopkinson (1770-1842). 

“Curfew Must Not Ring To-night” is the 
work of Mrs. Rose Hartwick Thorpe (1850). 


Ill fares the land, to hastening ills a prey, 
When wealth accumulates and men decay. 
Princes and lords may flourish and may fade; 

A breath can make them as a breath has made; 
But an honest peasantry, a country’s pride, 
When once destroyed, can never be supplied. 

•— Goldsmith, 











AREA AND POPUIeATION OF THE CONTINENTS 

The following table shows the area, population, and density of population in each of the 
divisions of the earth: 



Area: square miles. 

Population. 

Pop. per square mile. 

Europe. 

3,797,410 

357,851,580 

94 

Asia... 

17,039,066 

825,954,000 

48 

Africa. 

11,518,104 

168,499,017 

14 

Australasia. 

3,458,029 

5,684,600 

1.6 

North America. 

7,952,386 

88,386,084 

11 

South America. 

6,844,602 

33,342,700 

5 


50,609,597 

1,479,717,981 

29 

Polar Islands. 

1,689,834 

11,170 


Total. 

52,299,431 

1,479,729,151 

28 


STATISTICS OF ALL THE CHIEF COUNTRIES. 


Countries. 

British Empire. 

China. 

Russian Empire. 

France and Colonies. 

France. 

Colonies. 

United States. 

German Empire. 

Prussia. 

Bavaria. 

Saxony. 

Wurtemberg. 

Baden. 

Alsace-Lorraine. 

Hesse. 

Mecklenburg-Schwerin_ 

Hamburg. 

Brunswick. 

Oldenburg.. 

Saxe-Weimar. 

Anhalt. 

Saxe-Meiningen. 

Saxe-Coburg Gotha. 

Bremen. 

Saxe-Altenburg. 

Lippe. 

Reuss (younger line). 

Mecklenburg-Strelitz. 

Schwarzburg-Rudolstadt. ... 
Schwarzburg-Sondershausen 

Lubeck. 

Waldeck. 

Reuss (elder line). 

Schaumburg-Lippe. 

Austro-Hungarian Empire. ... 

Japan. 

Netherlands and Colonies. 

Turkish Empire. 

Italy. 

Spain and Colonies. 

Brazil. 

Mexico. 

Corea. 

Congo State. 


Population. 

Square Miles. 

Capitals. 

327,645,000 

9,043,577 

London. 

303.241,969 

4,468,750 

Peking. 

108.787,244 

8,457,289 

St. Petersburg. 

65,894,242 

. 1,167,239 

Paris. 

38,218,903 

204,177 


27,675,339 

963,062 


62.622,250 

3,602,990 

Washington. 

46,855,704 

211,108 

Berlin. 

28,313,833 

134,467 

Berlin. 

5,416,180 

29,291 

Munich. 

3,129,168 

5,789 

Dresden. 

1,994,849 

7,531 

Stuttgart. 

1,600,839 

5,803 

Karlsruhe. 

1,563,145 

5,602 


956,170 

2,965 

Darmstadt. 

575,140 

5,137 

Schwerin. 

518,712 

158 


372,580 

1,425 

Brunswick. 

341,250 

2,479 

Oldenburg. 

313,668 

1,387 

Weimar. 

247.603 

906 

Dessau. 

214,^97 

953 

Meiningen. 

198,717 

760 

Gotha. 

166,392 

99 


161,129 

511 

Altenburg. 

123,250 

472 

Detmold. 

112,118 

319 

Gera. 

98,371 

1,131 

Neu Strelitz. 

83,939 

363 

Rudolstadt. 

73,623 

333 

Sondershausen. 

67,658 

115 


56,565 

433 

Arolsen. 

53,787 

122 

Greiz. 

37.204 

131 

Buckeburg. 

41,827,700 

201,591 

Vienna. 

39,607,234 

147,669 

Tokio. 

33,042,238 

778,187 

The Hague. 

32,000.000 

1,731,280 

Constantinople. 

29,699,785 

110,665 

Rome. 

24,873,621 

361,953 

Madrid. 

14,000,000 

3,219,000 

Rio de Janeiro. 

11,520.041 

751,700 

Mexico. 

10,519.000 

85,000 

Seul. 

8,000,000 

802,000 



174 













































































































STATISTICS OF ALL THE CHIEF COUNTRIES.— Concluded. 


Countries. 

Population. 

Square Miles. 

Capitals. 

Persia. 

7,653,600 

7,249,050 

6,806,381 

6,774,409 

6,500,000 

6,030,043 

636,000 

Teheran. 

Portncra.1 and Colonies. 

240,691 

Lisbon. 

Ecrypt - , Hs.. . .. 

494,000 

Cairo. 

Kwftdfm and Norwav. 

298,974 

Stockholm. 

Moronno.-. 

314,000 

Fez. 

Belerium. 

11,373 

Brussels. 

A nnamt.. T . 

6,000,000 

106,300 

Hue. 

Siam. 

5,700,000 

280,550 

Bangkok. 

Ronmanifi*. 

5,376,000 

46,314 

Bucharest. 

Arnrftntirm Rfinnhlid. 

4,200,000 

4,000,000 

1,095,013 

Buenos Ayres. 

Colombia... , ,. 

331,420 

Bogotk. 

A fcrhanistan. 

4,000,000 

279,000 

Cabul. 

Ma rl a era sea r. 

3,500,000 

3,000.000 

230.000 

Antananarivo. 


129,000 


Peru . 

2,970,000 

405,040 

Lima. 

ftwi t.Tiarl a n rl. 

2,933,334 

15,981 

Berne. 

Chile. 

2,665,926 

256,860 

Santiago. 

Bolivia. 

2,300,000 

472,000 

La Paz. 

CrrAP,f*.e . 

2,187,208 

24,977 

Athens. 

Tlfinmark. 

2,172,205 

14,789 

Copenhagen. 

Vfm «Tin el a . 

2,121,988 

566,159 

Caracas. 

Sp.rvia . 

2,096,043 

18,757 

Belgrade. 

Bnl era ri a/R. 

2,007,919 

24,700 

Sofia. 

Npmanl . 

2,000,000 

56,800 

Khatmandu. 

Crw^bin-China. 

1,642,182 

22,958 

Saigon. 

Cm a n . 

1,600,000 

81,000 

Muscat. 

frnfltpm ala. 

1,427,116 

46,774 

New Guatemala. 

Epnadov . 

1,146,000 

144,000 

Quito. 

T,ibftria . 

1,150,000 

14,000 

Monrovia. 

Transvaal . 

800,000 

110,193 

Pretoria. 

TTrnrrnav .. . 

700,000 

72.112 

Montevideo. 

TT hi va . 

700,000 

22,320 

Khiva. 

ftalvflrlnr . 

651,130 

7,228 

San Salvador. 

FTavti ,.it. 

550,000 

29,830 

Porte au Prince. 

Pq ra rrnnv. . 

476,000 

145,000 

Asuncion. 

FT nridiirns. ... 

431,917 

42,658 

Tegucigalpa. 

Ninarflorna . .. 

400,000 

51,660 

Managua. 

n/-imim‘rar> Rfianhlifl. . . 

350,000 

20,596 

San Domingo. 


245,380 

3,486 

Cetigno. 


213,785 

19,985 

41,484 

Jan Jose. 


133,518 

Bloemfontein. 


86,647 

6,587 

Honolulu. 


*Also enumerated with Turkish Empire, "f Also enumerated with Colonies of France. 


Errors in History. 

The African king Prester John never had an 
existence. 

There never was such a person as Pope Joan, 
the “ female pontiff.” 

Portia did not swallow the burning coals. 
The whole story was certainly an invention. 

Francis I., after the battle of Pavia, did not 
say, “ All is lost save honor.” The expression 
was entirely different. 

The organ of the middle ages which, when 
moved into the sunshine, played tunes of itself, 
was a play of the mediaeval fancy. 

Seneca was not a half Christian philosopher, 
but a grasping money-lender and usurer, who 
died worth over $15,000,000. 

The Pharaoh of the Exodus was not drowned 


in the Red Sea. His mummy has been found, 
the skull split by a large battle-ax. 

Caesar did not say “ Et tu, Brute! ” Eye¬ 
witnesses to the assassination deposed that “ he 
died fighting, but silent, like a wolf.” 

Alfred the Great did not visit the Danish 
camp disguised as a minstrel. There is no good 
reason to believe that he could either play the 
harp or speak Danish. 

The luminous paintings said to have been 
common among the Japanese 200 years ago 
were luminous only in the imagination of 
travelers. 

The romantic and supposedly beautiful Mary, 
“Queen of Scots,” was cross-eyed, and had other 
physical blemishes that are not accounted attri¬ 
butes of beauty, as we view it, from our stand¬ 
ards of beauty to-day. 


































































176 


SOME INTERESTING DATES-CURIOUS MISNOMERS 


Fair Rosamond was not poisoned by Queen 
Eleanor, but, after a long residence as a nun in 
the convent of Gadstow, died greatly esteemed 
by her associates. 

Philip III., of Spain, was not roasted to 
death by a roaring fire because court etiquette 
forbade any one to go to his assistance. He 
died a natural death, and the same story is told 
of a dozen different monarchs who were sticklers 
for ceremony. 

The hanging gardens of Babylon did not 
hang, nor were they gardens. They were ter¬ 
races supported by arches and overgrown with 
trees. They were erected for the amusement of 
a Babylonian queen who had come from a 
mountainous country. 

Some Interesting Dates. 

Fruits, Flowers, Etc. — The cherry dates 
back to A.D. 100; the lily, 800; jasmine, 1500; 
mulberry, 1520; mignonette, 1528; the plum, 
1530; gerauium, 1534; gooseberry, 1540; 
melons, 1540; hyssop,. 1548; pomegranate, 
1548; lemon, 1554; peach, 1562; carnation, 
1567; pink, 1567; lavender, 1568; pineapple, 
1568; quince, 1573; tulip, 1578; oleander, 
1600; Virginia creeper, 1629; black walnut, 
1629; hickory nut, 1640; nectarine, 1652; 
honeysuckle, 1656; sassafras, 1663; hawthorn, 
1683; passion flower, 1692; raspberry, 1696; 
foxglove, 1696; currant, 1705; snowdrop, 1756; 
chrysanthemum, 1790; dahlia, 1803; camelia, 
1811; petunia, 1823; verbena, 1827; fuchsia, 
1835. 

Foods and Cookery. — Forks first used, 
1220; sugar in Europe, 1250; first English 
cook book, 1498; cabbages, 1510; turkeys, 
1523; guinea fowl, 1540; potatoes, 1565; cauli¬ 
flower, 1603; tea, 1610; cattle imported to 
America, 1611; coffee, 1616; bread made with 
yeast, 1634; rice, 1690; celery, 1704; ice 
cream, 1760; U. S. fish culture, 1804; Liebig’s 
extract, 1847; condensed milk, 1849; food 
adulteration act, 1854; aerated bread, 1856; 
cooking schools, 1873. 

Fuel and Light.— Wood fuel, prehistoric; 
charcoal, B.C. 1800; oil lamps, B.C. 1000; wax 
candles, B.C. 200; peat, B.C. 60; rush lights, 
A.D. 1300; coal gas, 1739; Davy’s safety lamp, 
1802; sperm candles, 1811; paraffine, 1825; 
petroleum, 1859; natural gas, 1870; water gas, 
1873; electric heating, 1876; incandescent 
electric light, 1878. 

The World’s Clothing. — Spinning and 
weaviugand dyeing are prehistoric. Th epeplon, 
or long cloak, was worn in Greece, B.C. 600; 
Tyrian purple dye used, B. C. 600-300; the 
Roman toga worn, B.C. 250-A.D. 100; breeches 
worn by the Scythians, B.C. 550; kilts and 
trews worn by the Celts, B.C. 100; figured 


weaving in Italy, A.D. 100-1000; Dutch and 
Flemish weaving, A.D. 1100; silk weaving at 
Palermo, A.D. 1146; linen cloth made in Eng¬ 
land, 1253; English wool trade flourished from 
A.D. 1337; Brabant looms brought to England, 
1340; linen shirts in common use, 1560; silk 
worms brought to France, 1600; felt in com¬ 
mon use, 1610; fly shuttles, 1738; calico print¬ 
ing, 1764; spinning-jenny, 1767; carding- 
machine, 1770; mule, 1779; power loom, 1785; 
cotton gin, 1791; shoddy, 1813; sewing-machine, 
1841; silk worm disease, 1854; rubber coats, 
1875; electric looms, 1889. 

Curious Misnomers. 


Arabic figures were not invented by the 
Arabs, but the early scholars of India. 

Cleopatra’s needles were not erected by that 
queen, neither do they commemorate any event 
in her history. They were set up by Rameses 
the Great. 

The Jerusalem artichoke has no connection 
whatever with the holy city of the Jews. It is 
a species of sunflower, and gets its name from 
girasole, one of the scientific names of that 
genus of plants. 

The word “pen ” means a feather, and is from 
the Latin penna, a wing. Surely the expression 
“a steel pen” could be improved upon. 

Galvanized iron is not galvanized at all, but 
is coated with zinc by being plunged into a 
bath of that metal and muriatic acid. 

Pompey’s pillar at Alexandria was neither 
erected by Ponqjey nor to his memory. 

Common salt is not a salt and has long since 
been excluded from the class of bodies denom¬ 
inated “ salts.” 

Rice paper is not made from either rice or 
straw, but from a pithy plant called tungtsua, 
found in China, Corea and Japan. 

Brazil grass neither comes,from nor grows in 
Brazil. It is strips from a species of Cuban 
palm. 


Oh, fear not in a world like this, 

And thou shalt know ere long, 

Know how sublime a thing it is 
To suffer and be stron g—Longfellow. 

Sweet are the uses of adversity, 

V liich, like the toad, ugly and venomous, 
Wears yet a precious jewel in his head; 

And this our life, exempt from public haunt, 
I inds tongues in trees, books in the running 
brooks, 

Sermons in stones, and good in everything. 

— Shakespeare. 


Truth, crushed to earth, shall rise again; 

The eternal years of God are hers: 

But Error, wounded, writhes with pain 
And dies among his worshippers.— Byron. 



I 















Turco-Russian 1877. 


WARS.- 

1900 


Revolution in Brazil 1893. 




Italian war 1859. 
Crimean war 1853. 


Indian mutiny 1857. 1875 


Seven weeks’ war 

1860. 


Franco-Prussian 1870. 
American Civil war 1861. 


Turco-Russian 1827. 


Peninsular war 1808. The Hu J dr 5 ed Da y s I 825 


Napoleonic wars 1798. 


Seven years' war 1757. 


Franco-Allies 1745. 


2nd English civil war 


English civil war I 6501642. 


Thirty years’ war I 625 1618. 


'French civil war I 
1575. 


Franco-English f 
1557. 


French in I 
Italy 1509. 



1850 


Mexican war 1846. 


Anglo-American war 1812, 


1800 


French Revolution 1792. 


I 775 


American Revolution 1775 


1750 


1725 


Spanish Succession 1701 


1700 


1690. 


I 675 Turko-Polish war 1673. 


©OOBp&nfsfc Armada. 

1588. 


575 Turco-Spanish 
1671. 


550 


Franc o- 


Spanish 1525, 


525 


c n 

(D 

UJ 

cc 

o 


>> 

u 

o 


O 

to u 

o h 

O A < 

■P «H 


IX 

CL 


a 

o 

u 

£ 


525 C°pernicus\ 
1500. 


550 Calv5n 

V 1540. 


575 


Cervantes 1590. < 

Peter the Great 1599. 


Bruno 1595. 
Shakespeare 1600, 


8, 

o 

o 

M 

a; 

,—i 

£4 


Kepler 1610. 
Galileo 1625. 


1625 


Bacon 1600. 


Milton 1640. 
Bunyan 1650. 


I 650 Wallenstein 1626. 


1675 


Sir Isaac Newton 1685. 

Defoe 1690. Swift 1700. 


I 700 Fenelon 1680. Peter the 

Addison 1695. Great 1689. 


Leibnitz 1710. 


I 725 


Swedenborg 1715. 



Pitt 1750. 


1750 Voltaire 1730. Wesley 1740. 


Franklin 1770. 


I 775 


Arkwright 1775. 


.tenner 1780. Pcstalozzi 1790. Watt 1800 Goethe 1780. Washington 1776. 
Herschel 1798. Fulton 1800. 1800. Mozart 1790. Beethoven 1795. 


0 


Jefferson 1804. 
Webster 1825. 


Byron 1810. 


I 825 Bonaparte 1812. Wellington 1814. 


Agassiz 1845. Macaulay 1835. 


1850 


Hugo 1840. Darwin 1850. 


Thackeray 1855. Dickens 1860. 1875 

Bismarck 1870._ 


Grant 1865. Lincoln 1861. 


Gladstone 1886. Edison 1880, 


1900 


Tesla 1893. 

, i ■, ■ ■ ■ 



-*MEN.^ 


-♦INVENTIONS AND DISCOVERIES. 
































































































/ United \ 
Kingdom 

47,500 


Germany 
\ 32,000 


26,000 


Austria 
( 19,000 


/ Italy \ 
15,000 


Australia' 


7000 


\In Millions of Dollars .) 


Roumania Canada Belgium 


Holland Sweden Argentina 




WEALTH OF NATIONS. 


BANKING CAPITAL. 


1037 


(In Millions sterling ) 
Figures by Mulhall . 


147 


Canada Australia Trance United Kingdom 


United States 


Germany Austria Italy Kussia Spain 


STEAM POWER. 


Horsepower of Nations 
In Millions. 

6.2 


Spain Belgium Austria Trance United Kingdom United States 


German* liUSSIA Italy Scandinavia 
























































































































































































































































IQ 


Q) 



Inhabitants per Square Mile in 1820 and in 1890. 

(Red for 1820. Yellow for 1890.) 



. 


Portugal 


Sweden 


Norway 


Denmark 


Holland 



/A\ 



]R/a\ 


thG r * ght and the red Columns show the percentage of Adults able 
to write. The numbers on the left (1 to 21) and the blue columns show the per¬ 
centage of the population attending school-average attendance. 



100 


95 


90 


85 


80 


75 


70 


65 


60 


H- 


55 

50 


l! 

I 


« 40 


w 35 

<5 

30 


25 

i 

20 


15 

i 

10 

u 

5 

I 1 


if 


















































































































































































































































































































































































































Holland Germany Austria Sweden Switzerland G. Britain Russia Belgium Italy 


Pounds of Grain per inhabitant. 


United States 


Denmark 


Canada 


^ 200 ^^V 150 ^ 

Russia Roumania Spain France Sweden 


C3 C3 © ©) ©) *© & @ © © © © 

Austria Argentina Algeria Australia Germany Belgium Portugal Holland Ireland Scotland Italy England 


Production and Consumption of Meat, lbs.yearly per Inhabitant. The consumption of meat 
is indicated in parenthesis. 


Australia 


Argentina 


United States 


Ireland 


Canada 


Roumania 


Norway 


Acres under Grain per 100 inhabitants. 


United States 


Russia 


Argentina 


Denmark 


Roumania 


Canada Australia Spain 


© © © © 

Belgium Holland SwitzerlandU.Kingdom 


Denmark 


Greece Austria France Sweden Germany Italy 


© 

Portugal 


Spain 


France 
















































^ Commonwealth. 



«S=3 


S o 
s° 


H S 

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Monk. 1660 


Z 

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dc 

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Restpration(lGGO') 

DC 
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Revel 

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Godollphir 
^ 1691 


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1714. 


R. Walpole 
1721. 


0 


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Geo. iGrei ville 


.0C 


^ 17G3. 
Rockingham 


O 

h* 


Stamp Act 1765 


Independence. 


Hamilton '8,7. 

Marshall 


Washington 
franklin '76 
. The 


'76. 


-J 

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0^1 J- j^Adaros 


ClinQton 


DC 

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Q 
Hi 
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---- 

LouisJ.iana 1S02. rj 

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Constitution. 

^ -1787. 

^■Jefferson 


U_1810 
Pinkney 
1810, 

Era of Good Feeling 


h 

Z 

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Madison 1801^ 

03 
CQ 


Clay 1829. 
Webster 
1830. 

Abolition 
Wilmot 


Call ouUq 


Missouri >• Monroe 1817 H 

Compromise (J I 

Q. Adams 1 125 5£ Jackson 1825 ^ 

“ ™. E 1829 % 

q Ha^ ne 1830. 


ill Houston'39. 

’II Q 

{>47 

Ben 


Secession ’57 . 


Liiijyjcoln 
Stan--ton 
SevvZard 
Cha<se 


, — Gre< ley 

Conk ling 

D 

BlaiP-ne 
^ Reed 
Mc^Kinley 

ECONOMIC QUESTIONS 


'GO. 


on’50. 


Douglas ’58. 
Taney ’59 


Civil IVar ’61. 


W. Pitt 
( 1783 ) 


Slave Trade ISO7. 


Grenville 
1800. 


0 

I 

£ 


Percival 

1809 

Liverpool 

>-1812 

DC 

O 


Catholic H 


Emancipation ’29 

|welliugton 
lorfu. Reform 1000 

1 hmiirin 


- - • Xi 

Melbourne 
1834. 


’31 


Corn laws 


Repeal 1S40. 


Palmerston 

1855 : 59’65.’ 


” . J .. Gladstone 

,, Emancipation 63. i868’80’86. 


•Reconstruction 
’6S-70. 
Tilde u ’76. 

Tariff & Silver 


Clev 


eland 


< 
DC 
1x1 
DQ 

TT - 1 

Home 


Rule’S 60 

IRISH QUESTION 




Clive 



1770. 

00 

CO 


IZ 

xz 


o< 

co< 

Warren 

ZQ 

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Hastings 

LB< 

o< 

1775. 

F Z 

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Convicts ir iAustralia 
CO ' 


1760. 



ia 1800. 

Mactfuariej 1809. 


bane 


’ 21 . 


Revo t 1837. 
Durham "38. 


Elgin ’46. 

•- 

>ps 1850. 

utxny. 


ung 


Australian 
Lytton ’76. 


’60 


interference 1871 
Dufferin ’72 


Don; 


Id ’78. 


lercier’90. 
A berdeen ’93 

IMPERIAL [QUESTION! 




I 













































































































The Aryan Tongue. 



















































































































































































































































































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00 


t=3 


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1000 


1100 


1200 


1300 


1400 


1500 


1600 


1700 


1800 


ART & MUSIC. 


LAW. 


MEDICINE. 


1900 


u 

Byz.antine 

axchitectuxe66( 

ft Gxegoxian music 

Monastic 
^ schools 

Jtiexandxian 
methods 690. 

Codex 3ustin- 
ianus- 

Dogmatic 

medicine. 

11 oik song 
Cathedxai axchh 
Glass painting 

0 

Wandexing 

monks. 

| Code oi Rlixedir 
! England 886. 

L RxaPic doctoxs 
866. 

Rxabic metal 
\woxk 910. 

Song ol.Roland 

0 

Usable teachexs 
960. 

' ■ ’ V ' -c 


Rpothecaxies 

930. 

Huicenna 

980. 

Minstxels 1000 
loxman axch- 
Minne s inge x s 

r> 1080. 

Ghemistxy and 
mathematics 
xendued by the 
Mooxs 1060. 


R-xaP medicine 
inBuxope 1060. 

TxoubadouxsllOl 
Gottii c axch. 
■Religions axt. 

) n 

. Classic xeuiual 
in Italy 1113. 

■ 

Ciuil la\w 
xestoxed thxough 
out Ruxope ’36. 

Stephens Chaxtei 
1136. 


IllummatinglGOG 
Rlhambxa 1338 
Musical time 'GO 

) 

. 

"Decadence 

Magna Chaxta 
1316. 

Baxxistexs app’d 
1391. 

Modexn suxgexy 
1366. 

Eaxmoay 1330.: 
Duiay's mass 1380.1 
Milan Cathedxai 
1386. 

- 

■William oi 
Wykeham 1340. 


Unatomy 1310. 

rhe Renaissance IQ 
Painting in oil 
1416. 

StPetex's 1446. 
Engxauing 

English public 
schools 1440. 



Michael Smgelo 

1 . 1610 

Raphael i. 1610. 

Madxigals 'GO. 
Choxal music'60. 
Oxatoxio '66. 

Renaissance in 

Exance. Reo- 
Gxeek teaching 
1630. 


Paxacelsus 1610. 
Laudanum 1630. 

Modexn opexa | 

1600. 

G0BBU\U 'UPBS'MV \620. 
CUNBB Pk\UMUG \3b0. ‘ 
UUB tUGBK\l\HG \&30. 

Paxish schools in 
England 1668. 
Common schools 
Hmexica 1680. 

Coke i. 1610. 

Calomel 1603. 
Cixculation oi 
the blood 1638. 
Cinchona 1640. 

aoukunc pw moo. 
CTCVUUO VU2. 

OPBRN COOMB M\5- 
IBUUV\ OP OPBBkVnb. 
POMBUN 0BC0RM\0U\iad 

Society 

Pxomotion 
Knowledge 1641 
Sunday schools 
1881. 

Blackstone 1630 

Max shall 1698.' 

Suxgeons &c 
baxbexs distinct 
aitex 1646. 

\Iaccinationl696. 

MOOBUU SCrfUPUBB \3Qp 

CBKBNSl schoob\s\o. v 

PttOBOGUKPYM \S32. 
\BVAlSU\M\0n WO. 

Sysuw \soo 
J.S.SCHOOBKsUM \003. 
aW^GaGMVUN 

PCKBOOVS C\VBS \600. 

Code Rap ole on 

1810. 

Dnglish Rauj 
Reioxm 1863. 

Chloxoioxm 1831. 
Rthex 1846. 

Gexm theoxy 
1863.- 


0061 






















































































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s in black at this end of the chart indicate number of adherents in millions. 














































































































































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POWER 200 

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^HE WORLD’S 

SHIPPING 




The first steamer crossed the ocean In 1819. 
Since the introduction of the screw propeller 
the speed of steamships has been increased 
110 per cent, and the consumption of coal reduced 
70 per cent., the means by which this was accom¬ 
plished being the use of iron and steel in con¬ 
struction; increase of steam pressure in boiler; 
surface condensation; compound and duplicate- 
expansion boilers. 


























































































































































































































































































































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THE EVOLUTION OF M ELECTRICAL SCIENCE 



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^VIAP 
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UNITED STATES 

SHOWING 

ACQUISITIONS OF TERRITORY. 


Total Area of the United States, 
3 , 501,409 Square Miles. 



The Climates of tie United States 


IOWA 


V) degrei 


C °L 0 , ' 


KANS 


Mean tempenwSire 
More than ave.rainfall 
Leas than ave. rainfall 


The figures denote the number 
of inches of rainfall in a year. 




































TELEGRAPHIC ALPHABET 


Morse 


A 

a (ge) 

B 

C 

D 

E 

F 

G 

H 

I 

J 

K 

L 

M 

N 

O 

o(ce) 

P 

Q 

R 


Needle 

AND 

Mirror 


Morse 


J 

yy 

Aw 

/s/s 

As 

\s/s 

//s 

ww 

w 

y// 

/y 

Xv 

// 

A 

/// 

//A 

Ms 

//J 

Js 


s 

T 

U 

ii (no) 

Y 
W 
X 

Y 
Z 
Ch 
1 

2 

3 

4 

5 

6 

7 

8 
9 
0 


Needle 

and 

Mirror 


\\\ 

i, 

ss// 

\\\/ 

s// 

As/ 

A// 

/As 

//// 

J/// 

ss/// 

sss// 

ssss/ 

wnnn 

Awn 

/Ann 

//As 

///A 

///// 


The Morse alphabet is the one ordinarily used in tele¬ 
graphing, but messages by cable are generally sent by the 
Needle and Mirror system. About 25 words, averaging five 
letters each, can be sent per minute by the Morse signals. 
About 30 words per minute can be sent by the “Needle and 
Mirror ” on short cables. Errors and ambiguities in the 
transmission of telegraphic dispatches may generally be 
detected by a study of the alphabet—by noting such combi¬ 
nations as may easily be confounded with others. 


ALPHABET FOR THE BLIND 

MOON’8 system 


DEAF AND DUMB 
ALPHABET 



\ I. M. 

X i ^ 


r/k 

* i 


m 70 



r ft ft 


C 


w 



y 




ONE-HAND ALPHABET 




















































c <H Medicine and Hygiene £§ * 

^-4 - ••• -^ 


DISEASES AND THEIR REMEDIES 

PRESCRIPTIONS BY EMINENT PRACTITIONERS 


I 


T should be clearly understood that in all 
cases of disease the advice of a skillful 
p j physician is of the first importance. It is not, 
therefore, intended to supersede the important 
and necessary practice of the medical man; but 
rather, by exhibiting the treatment required, to 
show in what degree his aid is imperative. In 
cases, however, where the disorder may be 
simple or transient, or in wdiich remote resi¬ 
dence, or other circumstances, may deny the 
jirivilege of medical attendance, the following 
particulars will be found of the utmost value. 
Moreover, the hints given upon what should be 
avoided will be of great service to the patient, 
jince the physiological is no less important than 
he medical treatment of disease. The numbers 


i 

r 


refer to prescrrptions on pages 195-197. 

Apoplexy — Lay the head upon a bag of 
pounded ice; immediate and large bleeding 
from the arm; cupping neck; leeches to the 
temple; aperients Nos. 1 and 7; one or two 
drops of cotton oil rubbed or dropped on the 
tongue. Avoid excesses, intemperance, animal 
J food. 

Bile, Bilious, or Liver Complaints — 
Abstinence from malt liquor, cool homoeopathic 
cocoa for drink, no tea or coffee, few vegetables, 
no broths or soups; lean, juicy meat not over- 
! cooked for dinner, with stale bread occasionally 
and a slice of toasted bacon for breakfast. Nos. 
44 and 45. 


Chicken Pox — Mild aperients, No. 4, suc¬ 
ceeded by No. 7, and No. 8, if much fever 
'accomjiany the eruption. 

Chilblains — Warm, dry woolen clothing to 
exposed parts in cold weather, as a preventive. 
In the first stage, friction with No. 48, used 
cold. When ulcers form they should be washed 
twice daily with carbolic soap and dressed with 
benzoated zinc ointment. Or, chilblains in every 
3tage, whether of simple inflammation or open 
.llcer, may always be successfully treated by 
Goulard’s extract, used pure or applied on lint 
twice a day. 

Common Continued Fever — Aperients; in 
he commencement No. 1, followed by No. 7; 
hen diaphoretics, No. 8, and afterwards tonics, 


No. 13, in the stage of weakness. Avoid all 
excesses. 

Common Cough — The linctus, No. 42 or No. 
43, abstinence from malt liquor, and protection 
from cold, damp air. Avoid cold, damp and 
draughts. 

Constipation — The observance of a regular 
period of evacuating the bowels, which is most 
proper in the morning after breakfast. The use 
of mild aperients, No. 37, and brown bread 
instead of white. There should be an entire 
change in the dietary for a few days while 
taking opening medicine. 

Consumption — The disease may be compli¬ 
cated with various morbid conditions of the 
lungs and heart, which require appropriate 
treatment. Take cod liver oil, malt and whisky. 
To allay the cough, No. 32 is an admirable 
remedy. Avoid cold, damp, excitement and 
over-exertion. 

Convulsions (Children) —If during teeth¬ 
ing, free lancing of the gums, the warm bath, 
cold applications to the head, an emetic, and 
a laxative clyster, No. 20. 

Croup —Hot fomentations as long as the 
attack lasts; the emetic No. 16, afterwards the 
aperient No. 5. Avoid cold and damp. Keep 
the air in the sick-room moistened with steam. 

A Simple Croup Remedy — Take the white 
of an egg, stir it thoroughly into a small quan¬ 
tity of sweetened*water, and give it in repeated 
doses until a cure is effected. If one egg is not 
enough, a second, or even a third, should be 
used. 

Dropsy — Evacuate the water by means of 
No. 10, and by rubbing camphorated oil into 
the body night and morning. 

Epilepsy — If accompanied or produced by 
fullness of the vessels of the head, leeches to the 
temples, blisters, and No. 1 and No. 7. If from 
debility or confirmed epilepsy, the mixture No. 
18. Avoid drinking and excitement. Let the 
patient alone during the convulsion. 

Eruptions on the Face — The powder No. 
30, internally, sponging the face with the lotion 
No. 31. Avoid excesses in diet. 

Erysipelas — Aperients, if the patient be 
strong, No. 1, followed by No. 7, then tonics, 
No. 27. No. 27 may be used from the com¬ 
mencement for weak subjects. 


















194 


MEDICINE AND HYGIENE 


Faintness — Effusion of cold water on the 
face, stimulant'! to the nostrils, pure air, and the 
recumbent position; afterwards avoidance of the 
exciting cause. Avoid excitement. 

Frost-bite and Frozen Limbs — No heating 
or stimulating liquors must be given. Rub the 
parts affecten with ice, cold, or snow water, and 
lay the patient on a cold bed. 

Gout — The aperient No. 1, followed by No. 
24, bathing the parts with gin-and-water; for 
drink, weak tea or coffee. Warmth by flannels. 
Abstain from wines, spirits and animal food. 

Gravel — No. 5, followed by No. 7, the free 
use of magnesia as an aperient. The pill No. 
22. Abstain from fermented drinks and hard 
water. Another form of gravel must be treated 
by mineral acids, given three times a day. 

Whooping Cough —Whooping cough may 
be complicated wit h congestion or inflammation 
of the lungs, or convulsions, and then becomes 
a serious disease. If uncomplicated, No. 43. 

Hysterics — The fit may be prevented by 
the administration of thirty drops of laudanum, 
and as many of ether. When it has taken place, 
open the windows, loosen the tight parts of the 
dress, sprinkle cold water on the face, etc. A 
glass of wine or cold water when the patient 
can swallow. Avoid excitement and tight 
lacing. 

Indigestion — The pills No. 2, with the mix¬ 
ture No. 18, at the same time abstinence from 
veal, pork, mackerel, salmon, pastry and beer; 
for drink, homoeopathic cocoa, a glass of cold 
spring water the first thing every morning. 
Avoid excesses. 

Inflammation of the Bladder — Aperients 
No. 5 and No. 7, the warm bath, afterwards 
opium; the pill No. 11 three times a day till 
relieved. Avoid fermented liquors, etc. Large 
quantities of water should be taken, especially 
spring water containing lithia. 

Inflammation of the Bowels — Leeches, 
blisters, fomentations, hot baths, iced drinks, 
the pills No. 19; move the bowels with clysters, 
if necessary, No. 20. Avoid cold, indigestible 
food, etc. 

Inflammation of the Brain — Application 
of cold to the head, bleeding from the temples 
or back of the neck by leeches or cupping; 
aperient No. 1, followed by No. 7, No. 15. 
Avoid excitement, study, intemperance. 

Inflammation of the Kidneys — Leeches 
over the seat of pain, aperients No. 5, followed 
by No. 49; the warm bath. Avoid violent 
exercise, rich living. 

Inflammation of the Liver — Leeches over 
the right side, the seat of pain, blisters, aperi¬ 
ent No. 1, followed by No. 7, afterwards the 


pills No. 19, till the gums are slightly tender. 
Avoid cold, damp, intemperance and anxiety. 

Inflammation of the Lungs — Leeches to I 
seat of pain, succeeded by a blister; the demul¬ 
cent mixture, No. 14, to allay the cough, with 
the powders No. 15, whisky and milk. Avoid, 
cold, damp and draughts. 

Inflammation of the Stomach —Leeches to 
the pit of the stomach, followed by fomenta- 1 
tions, cold iced water for drink, bowels to be 
evacuated by clysters; abstinence from all food 
except cold gruel, milk and water. Avoid ex¬ 
cesses and condiments. 


Inflammatory Sore Throat —Leeches and 
blisters externally, aperient No. 1, followed bj 
No. 7; gargle to clear the throat, No. 17. Avoid | 
cold, damp and draughts. 

Inflamed Eyes —The bowels to be regulated|i 
by No. 5; drop 5 per cent, cocaine solution in j 
the eye every three or four hours, the eye to bej 
bathed with No. 35. 


Influenza — No. 4 as an aperient and dia-ji 
phoretic. No. 14 to allay fever and cough. No. I 
28 as a tonic, when weakness only remains. 
Avoid cold and damp; use clothing suited to I 
the changes of temperature. | 

Intermittent Fever, or Ague — Take No. 
13 during the intermission of the paroxysm ol 
the fever, keeping the bowels free with a wine , 
glass of No. 7. Avoid bad air, stagnant pools, 
etc. 

Itch — The ointment No. 28, or lotion No. 


29. 

Jaundice — The pills No. 1, afterwards the 
mixture No. 7, drinking freely of dandelion tea. 

Looseness of the Bowels (English Chol¬ 
era) — One pill No. 19, repeated if necessary; 
afterwards the mixture No. 21. Avoid unripel 
fruits, acid drinks, ginger beer; wrap flannel, 
around the abdomen. 

Measles — A well-ventilated room, aperient 
No. 4, with No. 14 to allay the cough anti 
fever. 

Menstruation (Excessive) —No. 40 during 
the attack, with rest in the recumbent position 
in the intervals, No. 39. 


Menstruation ( Scanty )—In strong patients,* 
cupping the loins, exercise in the open air, NoJ 
40, the feet in warm water before the expectedj 
period, the pills No. 38; in weak subjects No. 
39. Gentle and regular exercise. Avoid hoi, 
rooms and too much sleep. In cases of tbits 
description, it is desirable to apply to a medical 
man for advice. It may be useful to many to 
point out that pennyroyal tea is a simple and i' 
useful medicine for inducing the desired result., )C 

Menstruation (Painful) —No. 41 during, 
the attack; in the intervals, No. 38 twice a 

ic 


I 












MEDICINE AND HYGIENE 


195 


, week, with No. 39. Avoid cold, mental excite¬ 
ment, etc. 

Mumps — Fomentation with a decoction of 
j camomiles and poppy heads; No. 4 as an aperi- 
0 ent, and No. 9 during the stage of fever. Avoid 
cold, and attend to the regularity of the bowels. 

Nervousness — Cheerful society, early rising, 
t exercise in the open air, particularly on horse- 
1 back, and No. 12. Avoid excitement, study 
x and late meals. 

Palpitation of the Heart — The pills No. 
2, with the mixture No. 12. 

Piles — The paste No. 34, at the same time 
] a regulated diet. When the piles are external, 
°1 or can be reached, one or two applications of 
Goulard’s extract, with an occasional dose of 
'i lenitive electuary, will generally succeed in cur- 
| ing them. 

Quinsy — A blister applied all around the 
; throat; an emetic, No. 16, commonly succeeds 
is in breaking the abscess; afterwards the gargle 
s No. 17. Avoid cold and damp. 

Rheumatism — Bathe the affected parts with 
5 No. 23, and take internally No. 24, with No. 25 
at bedtime, to ease pain, etc. Avoid damp and 
St cold; wear flannel. 


Rickets — The powder No. 33, a dry, pure 
11 atmosphere, a nourishing diet. 

' Ringworm — The lotion No. 32, with the 
i occasional use of the j>owder No. 5. Fresh air 


and cleanliness. 


j 

I 

u 


Scarlet Fever — Well-ventilated room, 
sponging the body when hot with cold or tepid 
vinegar, or spirits and water; aperient, No. 4; 
diaphoretic, No. 8. If dropsy succeed the dis¬ 
appearance of the eruption, frequent purging 
with No. 5, succeeded by No. 7. 

Scrofula — Pure air, light but warm cloth¬ 
ing, diet of fresh animal food; bowels to be 
regulated by No. 6 and No. 26, taken regularly 
for a considerable time. 


Scurvy — Fresh animal and vegetable food, 

1 


and the free use of ripe fruits and lemon juice. 
Avoid cold and damp. 

Smallpox — A well-ventilated apartment, 
mild aperients; if fever be present, No. 7, suc¬ 
ceeded by diaphoretic No. 8, and tonic No. 13 
in the stage of debility, or decline of the erup¬ 
tion. 

St. Vitus’ Dance — The occasional use, in 
the commencement, of No. 5, followed by No. 7, 
afterwards No. 46. 

Thrush — One of the powders No. 6 every 
other night; in the intervals a dessertspoonful 
of the mixture No. 18 three times a day; white 
spots to be dressed with the honey of borax. 

Tic Doloreux — Regulate the bowels with 
No. 3, and take, in the intervals of pain, No. 27. 
Avoid cold, damp and mental anxiety. 

Toothache — Continue the use of No. 3 for 
a few alternate days. Apply liquor ammonim 
to reduce the pain, and when that is accom¬ 
plished, fill the decayed spots with silver suc- 
cedaneum without delay, or the pain will 
return. A drop of creosote, or a few drops of 
chloroform on cotton, applied to the tooth, or a 
few grains of camphor placed in the decaying 
opening, or camphor moistened with turpen¬ 
tine, will often offord instant relief. 

Typhus Fever — Sponging the body with 
cold or tepid water, a well-ventilated apartment, 
cold applications to the head and temples. 
Aperient No. 4, with refrigerant No. 9, tonic 
No. 13 in the stage of debility. 

Water on the Brain — Local bleeding by 
means of leeches, blisters, aperient No. 5, and 
mercurial medicines, No. 15. 

Whites — The mixture No. 36, with the 
injection No. 37. Clothing light but warm, 
moderate exercise in the open air, country resi¬ 
dence. 

Worms in the Intestines — The aperient 
No. 5, followed by No. 7, afterwards the free 
use of lime water and milk in equal parts, a pint 
daily. Avoid unwholesome food. 


• • • Prescriptions • • •_ 

• * 

TO BE USED IN CASES ENUMERATED ON PAGES 193-195 


T HE following prescriptions, originally de¬ 
rived from various prescribers’ pharma¬ 
copoeias, and now carefully revised, 
embody the favorite remedies employed by the 
most eminent physicians: 

1. Take of powdered aloes, nine grains; ex¬ 
tract of colocynth, compound, eighteen grains; 


calomel, nine grains; tartrate of antimony, two 
grains; mucilage, sufficient to make a mass, 
which is divided into six pills; two to be taken 
every twenty-four hours, till they act thoroughly 
on the bowels; in cases of inflammation, apo¬ 
plexy, etc. 

2. Powdered rhubarb, Socotrine aloes, and 
gum mastic, each one scruple; make into twelve 
pills; one before and one after dinner. 








196 


PRESCRIPTIONS 


3. Compound extract of colocynth, extract of 
jalap, and Castile soap, of each one scruple; 
make into twelve pills. 

4. James’ powder, five grains; calomel, three 
grains; in fevers, for adults. For children, the 
following: Powdered camphor, one scruple; cal¬ 
omel and powdered scammony, of each nine 
grains; James’ powder, six grains; mix and 
divide into six powders. Half of one powder 
twice a day for an infant a year old; a whole 
powder for two years; and for four years, the 
same three times a day. 

5. James’ powder, six grains; powdered jalap, 
ten grains; mix, and divide into three or four 
powders, according to the child’s age; in one 
powder if for an adult. 

6. Powdered rhubarb, four grains; mercury 
and chalk, three grains; ginger in powder, one 
grain; an alterative aperient for children. 

T. Fluid extract cascara, six drams; tincture 
aloes, four drams; tincture hyoscyamus, four 
drams; neutralizing cordial, two ounces; dessert¬ 
spoonful every four hours until the bowels move 
freely. 

8. Nitrate of potass, one dram and a half; 
spirits of nitric ether, half an ounce; camphor 
mixture, and the spirit of mindererus, each four 
ounces; in fevers, etc.; two tablespoonfuls, three 
times a day, and for children a dessertspoonful 
every four hours. 

9. Spirit of nitric ether, three drams; dilute 
nitric acid, two drams; syrup, three drams; cam¬ 
phor mixture, seven ounces; in fevers, etc., with 
debility; dose as in preceding prescription. 

10. Decoction of broom, half a pint; cream 
of tartar, one ounce; tincture of squills, two 
drams; in dropsies; a third part three times a 
day. 

11. Pills of soap and opium, five grains for 
a dose, as directed. 

12. Ammoniated tincture of valerian, six 
drams; camphor mixture, seven ounces; a fourth 
part three times a day; in spasmodic and hys¬ 
terical disorders. 

13. Bisulphate of quinia, half a dram; dilute 
sulphuric acid, twenty drops; compound infusion 
of roses, eight ounces; two tablespoonfuls every 
four hours, in intermittent and other fevers, dur¬ 
ing the absence of the paroxysm. 

14. Almond mixture, seven ounces and a 
half; wine of antimony and ipecacuanha, of each 
one dram and a half; a tablespoonful every four 
hours; in cough with fever, etc. 

15. Calomel, one grain; powdered white 
sugar, two grains; to make a powder to be placed 
on the tongue every two or three hours. Should 
the calomel act on the bowels, powdered kino is 
to be substituted for the sugar. 

16. Antimony and ipecacuanha wines, of each 
an ounce; a teaspoonful every ten minutes for 
a child till vomiting is produced; but for an 
adult a large tablespoonful should be taken. 

IT. Compound infusion of roses, seven 
ounces; tincture of myrrh, one ounce. 


18. Infusion of orange peel, seven ounces; 
tincture of hops, half an ounce, a,nd a dram of 
carbonate of soda; two tablespoonfuls twice a 
day. Or infusion of valerian, seven ounces; 
carbonate of ammonia, two scruples; compound 
tincture of bark, six drams; spirits of ether, two 
drams; one tablespoonful every twenty-four 
hours. 


19. Blue pill, four grains; opium, half a grain; 
to be taken three times a day. 

20. For a Clyster — A pint and a half of gruel 
or fat broth; a tablespoonful of castor oil, one of j 
common salt, and a lump of butter; mix, to be 
injected slowly. A third of this quantity is 
enough for an infant. 

21 . Chalk mixture, seven ounces; aromatic j 
and opiate confection, of each one dram; tinc¬ 
ture of catechu, six drams; two tablespoonfuls 
every two hours. 

22. Carbonate of soda, powdered rhubarb, ■ 
and Castile soap, each one dram; make thirty-six 
pills; three twice a day. 

23. Lotion — Common salt, one ounce; dis¬ 
tilled water, seven ounces; spirits of wine, one 
ounce; mix. 

24. Dried sulphate of magnesia, six drams; 
heavy carbonate of magnesia, two drams; wine 
of colchicum, two drams; water, eight ounces; 
take two tablespoonfuls every four hours. 

25. Compound powder of ipecacuanha, ten 
grains; powdered guaiacum, four grains; in a 
powder at bedtime. 

26 . Brandish’s solution of potash; thirty 
drops twice a day in a wineglass of beer. 

2T. Bisulphate of quinia, half a dram; dilute 
sulphuric acid, ten drops; compound infusion of 
roses, eight ounces; two tablespoonfuls every 
eight hours, and as a tonic in the stage of weak¬ 
ness succeeding fever. 

28. Flowers of sulphur, two ounces; hog’s 
lard, four ounces; white hellebore powder, half 
an ounce; oil of lavender, sixty drops. 

29. Iodide of potass, two drams; distilled 
water, eight ounces. 


30. Flowers of sulphur, half a dram; carbon¬ 
ate of soda, a scruple; tartarized antimony, one-' 
eighth of a gram; one powder night and morn¬ 
ing, in eruptions of the skin or face. 


31. Milk of bitter almonds, seven ounces; 
bichloride of mercury, four grains; spirits of 
rosemary, one ounce; bathe the eruption with 
this lotion three times a day. 


32. Sulphate of zinc, two scruples; sugar of 
lead, fifteen grains; distilled water, six ounces; 
the parts to be washed with the lotion three times 
a day. 

33. Carbonate of iron, six grains; powdered 
rhubarb, four grains; one powder night and 
morning. 

34. Aromatic powder and pepsin, each one 
dram; make twelve powders; one three or four 
times a day. 


*5 

I 

i 
















PRESCRIPTIONS 


197 


«i 

of 


i; ; 

ij 

TO 

HI 

a ! 

ifll 

of 

be 

18 

be 

lO- 

lll 

I'O, 

>11 


IS* 

;.e 


is; 

ne 

:Sj 

es 

a 


7 

,e 

of 

7 

t 

;lf 

d 


a- 

e-i 

a- 


s; 

of 

ib 


of 

j; 

03 

d 

d 


n 


35 . Sulphate of zinc, twelve grains; wine of 
opium, one dram; rosewater, six ounces. 

33 . Sulphate of magnesia, six drams; sul¬ 
phate of iron, ten grains; diluted sulphuric acid, 
forty drops; tincture of cardamoms (compound), 
half an ounce; water, seven ounces; a fourth part 
night and morning. 

37. Decoction of oak bark, a pint; dried 
alum, half an ounce; for an injection; a syringe 
full to be used night and morning. 

38 . Compound gamboge pill and a pill of 
asafcetida and aloes; of each half a dram; make 
twelve pills; two twice or three times a week. 

39 . Griffith’s mixture — one tablespoonful 
three times a day. 

40 . Ergot of rye, five grains; in a powder, to 
be taken every four hours. This should only be 
taken under medical advice and sanction. 

41 . Powdered opium, half a grain; camphor, 
two grains, in a pill; to be taken every three or 
four hours whilst in pain. 

43. Syrup of balsam of tolu, two ounces; the 
muriate of morphia, two grains; muriatic acid, 
twenty drops; a teaspoonful twice a day. 

43 . Salts of tartar, two scruples; twenty 
grains of powdered cochineal; 34 lb of honey; 


water, half a pint; boil and give a tablespoonful 
three times a day. 

44 . Calomel, ten grains; Castile soap, extract 
of jalap, extract of colocynth, of each one 
scruple; oil of juniper, five drops; make into 
fifteen pills; one three times a day. 

45 . Infusion of orange peel, eight ounces; 
carbonate of soda, one dram, and compound 
tincture of cardamoms, half an ounce; take a 
tablespoonful three times a day succeeding the 
pills. 

40 . Carbonate of iron, three ounces; syrup of 
ginger sufficient to make an electuary; a tea- 
spoonful three times a day. 

47 . Take of Castile soap, compound extract 
of colocynth, compound rhubarb pill and the 
extract of jalap, each one scruple; oil of cara¬ 
way, ten drops; make into twenty pills, and take 
one after dinner every day whilst necessary. 

48 . Spirit of rosemary, five parts; spirit of 
wine, or spirit of turpentine, one part. 

49 . Take of thick mucilage, one ounce; castor 
oil, twelve drams; make into an emulsion; add 
mint water, four ounces; spirit of nitre, three 
drams; laudanaum, one dram; mixture of squills, 
one dram; and syrup, seven drams; mix; two 
tablespoonfuls every six hours. 


IsARGEST SAFE DOSES OF POISONOUS DRUGS. 


Every person should know the largest doses, 
which it is safe to take, of active medicines. The 
following table shows the largest doses admis¬ 
sible, in grammes, and also the equivalent in 
grains for solids, and in minims for liquids. 
The doses are expressed in fractions, thus: 1-13, 
1-64, meaning one-thirteenth, one-sixty-fourth. 
In non-professional hands it is the safest plan 
to strictly observe the rule of never giving the 
maximum dose of any medicine: 


Medicines. Grammes. 

Arsenious Acid.005 

Acid, Carbolic.05 

“ Hydrocyanic.06 

Aconita.0041 

Aconite Root.15 

Arsenic, Iodide.025 

Atropia.001 

Atropia Sulph.001 

Barium, Chlor.12 

Belladonna Herb.2 

“ Root.. •• -1 

Codia.05 

Conia.001 

Digitalis.3 


Grains. 

1-13 


1 

1-16 

2 M 

% 

1-64 

1-64 

3 

IK 

M 

1-64 

*K 


Medicines. Grammes. 

Extract Aconite Leaves.1 

“ “ Root.025 

“ Belladonna.1 

“ Cannabis Indica.1 

“ Conium.18 

“ Digitalis.2 

“ Nux Vomica Ale.05 

“ Opium. ,1 

“ Stramon, Seed.05 

Fowler’s Solution.4 

Lead, Sugar of.06 

Mercury, Corrosive Chlor.03 

“ Red Iodide.03 

Morphia and its Salts.03 

Nitrate Silver.03 

Oil, Croton.06 

Opium.15 

Phosphorus.015 

Potassa, Arsenite.005 

“ Cyanide.03 

Santonine. .1 

Soda, Arsenite.005 

Strychnia and Salts.01 

Tartar Emetic.2 

Veratria.005 

Veratrum Viride ..3 

Zinc, Chloride.015 

“ Valeriante.06 



Grains. 

iK 

H 

iK 

iK 

2M 

3 


iK 

% 

min. 

9-10 

9-20 

9-20 

9-20 

9-20 

9-10 

2M 

2-9 

1-13 

9-20 

iK 

1-13 

1-6 

3 

1-13 

*K 

2-9 

9-10 


The Spanish Armada consisted of 132 ships, 
3,165 cannon, 8,766 sailors, 2,088 galley slaves. 
21,855 soldiers, 1,355 volunteers, and 150 

monks. 


The progress of education in Europe since 
1840 has been wonderful. The population has 
increased 33 percent., and the school attendance 
145 per cent. 
















































Additional Recipes and Suggestions 

1 - 4 — —- 5 ~»—*—-«—;— — 


RHEUMATISM—There is no better specific 
for rheumatism than earth-worm oil. It is com¬ 
monly made by taking two or three dozen of 
the largest earth-worms that can be found, and 
placing them in a tin or iron cup over the fire. 
In a few moments the worms will dissolve into 
a fine oil, which is then strained and may be 
bottled, tightly corked, and set away in a cool 
place for use. It should be employed as a lini¬ 
ment, and the stiffest rheumatic joints, well 
rubbed with this natural lubricant, will recover 
their former flexibility. 

A cure for inflammatory rheumatism that 
is said to be unfailing, when properly carried 
out, is to fill a large-sized tub, one sufficiently 
large to admit of placing within it a cane-seat 
chair, with hay, and pour over it a wash-boiler 
full of boiling water. The water must be boil¬ 
ing, not simply hot. Now place the patient on 
the chair and cover entirely with something 
heavy and close so no steam will escape. Keep 
the patient over the tub one hour, then wrap in 
warm blankets and put to bed. Renew -the 
blankets three times within twenty-four hours. 
Three of these vapor baths are sufficient. They 
are weakening, but very effectual. 

NEURALGIA of the face, it is claimed, has 
been cured by applying a mustard plaster to 
the elbow. For neuralgia of the head, apply 
the plaster to the back of the neck. The reason 
for this is that mustard is said to touch the 
nerves the moment it begins to draw or burn, 
and to be of most use must be applied to the 
nerve centers, or directly over the place where 
it will touch the affected nerve most quickly. 

SLEEPLESSNESS—Insomnia comes to be 
a habit, often, especially with the elderly, very 
hard to cure or break up. Anodynes all lose 
their effect after a while. Sometime sleepless¬ 
ness may be overcome by drinking a glass of 
milk just before retiring—hot or cold. Some¬ 
times a “good square meal” at the same hour 
will have a good effect, for it draws the blood 
from the brain by giving the stomach some¬ 
thing to do. Dipping the feet in cold water 
several times and then rubbing them briskly 
till warm, with a coarse towel, will sometimes 
have the desired effect. So also will laying a 
wet compress under the back of the neck. 
Sleep can also be induced, too, by partaking 
liberally of common celery. The same may be 
said of lettuce. Eating a generous allowance 
of white onions will also produce sleep. 

DIPHTHERIA—The negroes of the South 
use the juice of the pineapple for diphtheria, 
and it is said to be a sure cure. The pineapple 
must be thoroughly ripe. The juice is of so 


corrosive a nature that it instantly cuts the diph¬ 
theria mucus. 

DRINK FOR HEARTBURN, ETC. — 
Orange juice (of one orange), water and lump 
sugar to flavor, and, in porportion to acidity of 
orange, bicarbonate of soda, about half a tea¬ 
spoonful. Mix orange juice, water and sugar 
together in a tumbler, then put in the soda, 
stir, and the effervescence ensues. 

TO CURE A FELON—If the felon is not 
more than three days’ duration it can be cured \ 
by the following simple remedy: Take one gill 
of strong vinegar and heat it as hot as the finger 
can bear, put into it, when heated, one table¬ 
spoonful of saleratus and dip the finger or the 
part affected into this. Repeat it as often as 
possible, and the felon will be sure to disappear. | 

RING WORM—To one part sulphuric acid 
add sixteen to twenty parts water. Use a brush 
and feather, and apply it to the parts night and 
morning. A few dressings will generally cure. 

If the solution is too strong and causes pain, 
dilute it with water, and if the irritation is 
excessive, rub on a little oil or other softening 
application, but always avoid the use of soap. 

NERVOUS HEADACHE—Bathe the head j! 
freely in water as hot as can be borne. This 
should be applied not alone to the temples, „ 
but to the back of the ears and the back | 
of the neck, where the nerves are verv 

v S 

numerous. The effect is, in most cases, L 
soothing and beneficial. If convenient a sim¬ 
ultaneous application of hot water to the feet 
and back of the neck is to be recommended. 

BILIOUS OR SICK HE AD ACHE—Soak 
the feet in hot water, drink herb tea and take 
a sweat. An acid or overloaded stomach causes 
the headache. 

i 1' 

COLD IN THE HEAD—May be relieved k 
by the inhalation of vapors arising from a solu¬ 
tion of pulverized camphor or compound tine- ii 
ture or benzoine, about a teaspoonful in a |ij 
pint of boiling water, which should be put : 
into a pitcher having closely fitted over it a 1 
coDe of thick paper, with an opening at the top, 1.1 
through which the patient may breathe. He | f 
should inhale by the mouth and exhale through t 
the nose. 1 

FACE-ACHE—Dissolve as much camphor as 
will fill a small thimble in half a teacupful of the « 
best brandy. This will cure face-ache when it jt 
arises from cold in the jaw. Dip cotton cloth or k 
paper in this mixture and place it on the cheek 1 
or gum. An ounce of laudanum added to five , 
ounces of opodeldoc may be similarly used. 
Warm applications of any kind are also good. 













RECIPES AND SUGGESTIONS 


199 


APERIENT FRUIT SALTS—Half pound 
powdered lump sugar; J lb. bicarbonate of soda; 
i lb. tartaric acid; J lb. epsom salts; Jib. cream 
tartar. Dose: Heaped teaspoonful in half a 
glass of water. This is an excellent aperient 
and pleasant to the taste. 

HYDROPHOBIA—In case any one is bitten 
by a dog whose condition is suspicious, the 
most effective and beneficial treatment is to cau- 
terize the wound, at once, with a stick of silver 
nitrate, commonly called “lunar caustic.” The 
stick of caustic should be sharpened to a pencil 
1 point, introduced quite to the bottom of the 
‘ wound, and held in contact with every part of the 
1 wounded surface until it is thoroughly cauterized 
and insensible. This destroys the virus by 
r which the disease could be communicated. It 
! is well known to physicians that in every in¬ 
stance where a person is bitten by a mad dog 
small pustules make their appearance sooner or 
'' later on the under side of the tongue, but gen- 
. erally in from six to nine days. These pustules 
must be opened by a sharp-pointed instrument, 
as they are too tough to break of themselves and 
the matter must be discharged and spat out or 
it will be reabsorbed, which reabsorption is said 
to cause the paroxysms termed hydrophobia. 
This is the course recommended by Prof. Mar- 
chitti of Moscow in 1820. It was also published 
\ in an English magazine some forty years ago by 
■ a gentleman from Tartary, where mad dogs are 
common and this method of treatment usual 
and successful. 

POISON IVY—Dr. J. M. Ward recommends 
the following remedy for poisoning by Rhus 
radicans, or “poison ivy”: “Use in all cases of 
poisoning by this plant Labarraque’s solution 
i of chloride of soda. The acid poison requires 
e an alkaline antidote, and this solution meets the 
s indication fully. When the skin is unbroken it 
may be used clear 3 or 4 times a day, or in 
1 other cases diluted with from 3 to 6 parts of 
. water.” The most exasperating thing about 
> r poison ivy is its resemblance to the harmless 
ja and beautiful woodbine or Virginia creeper, 
t Their leaves are very similar. They both seek 
a stumps and fences and low bushes for their 
), embraces, and haunt clearings in the woods, 
e They both bear tiny flowers and berries. There 
li are, however, several marked differences. The 
poison ivy has three leaves in each cluster, 
; while the Virginia creeper has five. If the vine’s 
leaves are clustered in five you may handle it 
r with impunity. If only three leaves spring 
r together from each stem do not even approach 
j. it, for sometimes it will poison by its breath. 

BLEEDING FROM THE NOSE —Any de- 
!• termination of blood to the head easily ruptures 
the net-work of delicate blood-vessels spread 


over the internal sunace of the nostrils, covered 
only with a thin tegument. Great heat, violent 
exertion, a blow, and postures of the body 
which send the blood to the head, are all likely to 
occasion bleeding from the nose. It sometimes 
comes on without any previous warning, but at 
other times its coming will be preceded by pains 
in the head, accompanied by heaviness, Rush¬ 
ings of the face, itching in the nostrils, together 
with costiveness, or shivering. It should not 
be suddenly stopped in persons who are healthy 
and strong; but where weakness exists, and the 
discharge of blood is at all large, it will be as 
well to get into cool air, in a somewhat erect 
position, with the head reclining a little back, 
to drink freely of cold water, and apply ice as 
nearly as possible in contact with the bleeding 
surface. 

SWOLLEN FEET—A powder is used in the 
German army for sifting into the shoes and 
stockings of the foot soldiers, called “ Fusstreu- 
pulver.” and consists of 3 parts salicylic acid, 
10 parts starch and 87 parts pulverized soap¬ 
stone. Blisters on the feet occasioned by walk¬ 
ing are cured by drawing a needleful of worsted 
thread through them; clip it off at both ends, 
and leave it till the skin peals off. 

HOARSENESS—A baked lemon is an excel¬ 
lent remedy for hoarseness and one that is often 
resorted to by singers and public speakers. The 
lemon is baked like an apple and a little of the 
heated and thickened juice squeezed over lump 
sugar. 

HAY FEVER—A wash made of witch hazel 
and cocaine, applied to the nasal passages when 
the asthma comes on, will stop the wheezing 
almost instantly. 

ASTHMA—Asthma may be greatly relieved 
by soaking blotting or tissue paper in strong 
saltpetre water; dry it, then burn it at night in 
the sleeping-room. 

HICCOUGH—Sit erect and inflate the lungs 
fully. Then, retaining the breath, bend forward 
slowly until the chest meets the knees. After 
slowly arising again to the erect position, slowly 
exhale the breath. Repeat this process a second 
time, and the nerves will be found to have re¬ 
ceived an access of energy that will enable them 
to perform their natural functions. 

SCURF IN THE HEAD—Into a pint of 
water drop a lump of fresh quicklime, the size 
of a walnut; let it stand all night, then pour the 
water off clear from sediment or deposit, add a 
quarter of a pint of the best vinegar, and wash 
the head with the mixture, which is perfectly 
harmless, and forms a simple and effectual 
remedy. 





200 


RECIPES AND SUGGESTIONS 


CHILBLAIN REMEDY —White wax, 2 
drachms; spermaceti, 2 drachms; balsam pern, 
2 drachms; olive oil, 2 ounces; muriatic acid, 2 
drachms; water, 6 drachms. Apply at night. 

CHILBLAIN CREAM — Balsam tolu, A 
drachm; rectified spirit, 1|- ounces; dissolve and 
add hydrochloric acid, drachm; compound 
tincture benzoin, 4 drachm. Apply at night. 

ARNICA LINIMENT—Add to one pint of 
sweet oil two tablespoonfuls of tincture of 
arnica. Good for wounds, stiff joints, rheuma¬ 
tism, and all injuries. 

TOBACCO ANTIDOTE—Buy two ounces 
or more of gentian root, coarsely ground. Take 
as much of it after each meal, or oftener, as 
amounts to a common quid of “ fine-cut.” Chew 
it slowly and swallow the juice. Continue this 
a few weeks, and you will conquer the insatiable 
appetite for tobacco. 

POULTICES AND OINTMENTS—Some¬ 
times a simple poultice, applied in time, will 
save calling in a physician. A poultice of a 
pint or two of boiled cranberries, mixed with 
powdered elm bark or wheat Hour, spread upon 
a cloth and applied to the face, is a specific for 
erysipelas. A poultice of dried hop yeast is 
excellent also. For ulcers or sores which emit 
an offensive smell, make a poultice of one ounce 
of bread and five ounces of hot water, keep it 
hot until soaked well, then add five drachms of 
powdered flaxseed, two drachms of powdered 
charcoal and form a soft poultice. Yeast poul¬ 
tices are also good for this purpose. An oint¬ 
ment made of the bark of the root of climbing 
bittersweet and lard is excellent for cuts and 
sores of all kinds. 

WHITE LINIMENT—For burns, scalds, 
etc. Melt together, stirring constantly, A pint 
of olive oil, 11 ounces spermaceti, jounce white 
wax. 

OINTMENT FOR SORE NIPPLES—Take 
of tincture of tolu, two drachms; spermaceti 
ointment, half an ounce; powdered gum, two 
drachms. Mix these materials well together to 
make an ointment. The white of an egg mixed 
with brandy is the best application for sore 
nipjfies; the person should at the same time 
use a nipple shield. 

OINTMENT FOR PILES—Take of good 
lard, four ounces; camphor, two drachms; pow¬ 
dered galls, one ounce; laudanum, half an 
ounce. Apply the ointment made with these 
ingredients every night at bed-time. 

VOLATILE LINIMENT—Mix well together 
an ounce each of Florence oil and spirits of 
hartshorn, or, if the skin of the patient be 
tender, one ounce of the oil and half an ounce 
of the spirits. Excellent for inflammation or 


tension of any kind, and especially for inflam¬ 
matory quinsy. Apply with a flannel cloth, 
and renew every four or five hours. 

DRINK FOR FEVERS —One pint of 
water, into which mix the juice of a lemon and 
one teaspoonful of cream of tartar; sweeten with 
loaf sugar and drink freely. 

TO PRODUCE PERSPIRATION—Twelve 
drachms of antimonial wine and two drachms 
of laudanum. Of this mixture eighteen drops 
may be taken in water every five or six hours. 

DYSPEPSIA, HEARTBURN, AND ACID¬ 
ITY—Pure water, five ounces; carbonate of 
ammonia, two drachms; syrup of orange peel, 
one ounce. Mix. For a six-ounce mixture. 

WARMING PLASTER—Burgundy pitch, 
seven parts; melt and add plaster of cantharides, 
one part. Some add a little camphor. Used in 
chest complaints, local pains, etc. ( 


PURE STIMULANTS. 


For cases of spasmodic pain from flatulency 
or other cause, where brandy is often recom¬ 
mended, it is much safer to use pure stimu¬ 
lants. 

1. Ginger —Grate 1 teaspoonful of good 
sound ginger and add a teacupful of water, 
milk and sugar to taste. Drink as hot as pos¬ 
sible. 

2. Pure Cayenne Pepper —This is a powerful, 
but valuable remedy, used judiciously, as tea, 
using a small pinch in a tablespoonful of hot 
water, and repeat the dose if necessary for vio¬ 
lent pains where ginger only alleviates distress. 

3. Hot Water is also very useful for indi¬ 
gestion, and to allay craving for drink. Taken 
in sips as hot as possible after a meal, for indi¬ 
gestion, or when the craving comes on for other 
cases. When there is real exhaustion from 
over-work or illness, it is important to remember 
that it is rest that is called for, not a stimulus 
to more work. The following is a good restor-j 
ative in cases of extreme exhaustion: 


r 

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RESTORATIVE DRAUGHT-Carbonate oi 
ammonia, 2 drachms; syrup of ginger, 1 fluid 
ounce; chloroform water, 1 fluid ounce; purr 
water, to make 6 fluid ounces. Dose, 1 table¬ 
spoonful, three times a day. 

FOR SINKING AND LASSITUDE, giv 
ing food and renewed strength. Hot water 
as hot as can be swallowed, cup after cup unti 
the mischief is gone, is the best remedy for pail 
from indigestion. Hot milk, not boiling, bu 
hot as can be sipped in spoonfuls. From ; 
small teacupful to a | pint, as the patient ma - ' 
be able to bear, dose repeated 3 or 4 times daib 
if needed. (A brown whole-meal biscuit, o 
small piece of brown bread, will greatly add t< 


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RECIPES AND SUGGESTIONS 


201 


nutriment and help digestion in many cases.) 
When milk alone causes acidity, add lime- 
water, (which may be made or bought at 
druggist’s) in proportion of A. 

EXTERNAL STIMULANTS-1. For violent 
chills, sore throat, severe headaches, neuralgic 
pains in any part, and almost any case where 
local inflammatory action from the above or 
kindred causes is set up, use mustard and water 
to the feet, as hot as can be borne, adding boil¬ 
ing water cautiously every few minutes while 
the patient is covered with a blanket and sitting 
with feet in the bath. Keep the feet in for 10 
or 15 minutes, or more, and repeat it when fit 
of pain returns. If possible let the patient go 
to bed immediately after using it. 

SORE THROAT—In addition to medicines as 
named, or camphor, aconite or belladonna, ac¬ 
cording to special symptoms and directions for 
use always given with these medicines, apply a 
cold water congress on going to bed at night, 
as follows: Take a strip of old linen or soft 
calico about 8 inches wide and long enough to 
go round the neck and wrap well over 5 or 6 
inches. Fold into 4 or 5 thicknesses length¬ 
wise, to suit long or short neck, and squeeze it 
out of cold water as dry as possible. Then 
have also a strip of oil-silk, gutta-percha tissue, 
or mackintosh sheeting, wide enough to cover the 
folded cloth (2 to 2 \ inches), and from 12 to 
16 inches in length, and a strip of new flannel 
about | of a yard long, and folded treble or 
four-fold. First put the wet linen on so as to 
be wrapped over the throat; next quickly put 
the waterproof round the neck, carefully covering 
the wet bandage; then put on the folded flan¬ 
nel and secure with a safety-pin, and keep it on 
all night. In most cases, this, and the proper 
medicine internally, will remove any ordinary 
sore throat by one night’s use. If not quite 
cured, repeat each night; or in severe cases, 
renew the wet cloth in morning and evening, 
and keep the patient in bed one, two or three 
days. 

CARE OF THE EARS. 

Serious injury often results to the delicate 
mucous membrane lining the canal of the ears 
from the pushing of wash cloths, sponges 
and the like inside the delicate canal. 
Nothing should ever be pushed inside the canals 
of the ears. The cerumen, or wax, which is 
normally found there should not be removed 
until it can be washed away with ordinary wash¬ 
ing; this should not include a doubling or 
twisting of the end of a wash cloth for the pur¬ 
pose of pushing it inside the auditory canal. 

EARACHE—At the first symptoms of ear¬ 
ache, let the patient lie on the bed with the 


painful ear uppermost. Fold a thick towel and 
tuck it around the neck; then with a teaspoon 
fill the ear with warm water. Continue doing 
this for fifteen or twenty minutes; the water 
will fill the ear orifice, and flow over on the 
towel. Afterward turn over the head, let the 
water run out,and plug the ear with warm glycer¬ 
ine and cotton. This may be done every hour 
until relief is obtained. It is almost an invari¬ 
able cure, and has saved many cases of acute 
inflammation. The water should be quite warm, 
but not too hot. 

TO REMOVE FOREIGN BODIES FROM 
THE EAR—Make a loop of six inches of very 
fine flexible wire; pass it down to the tympanum 
and turn it carefully around. This is preferable 
to a scoop or the use of the syringe. 

TO REMOVE INSECTS—Lay the head 
upon the table and pour into the ear a little 
sweet oil or oil of almonds. A drop or two of 
oil will kill the insect, and the pain will cease. 
Afterwards syringe the ear with warm water. 

CARE OF THE EYES. 

It will always be found that good sight 
depends to a great extent upon good health, and 
one should never, under any circumstances, 
neglect his general condition. A good rule to 
remember in caring for the eyes is: Never read 
in bed , or when lying on a sofa; and another, 
Never read on the cars, never rub your eyes, 
nor allow your children to do so from their 
cradles. Veils are bad for the sight, especially 
those spotted or covered with a pattern. Pale 
blues or greens are the most restful wall papers 
for the eyes, whereas red is exceedingly fa¬ 
tiguing. Do not read, write or work longer than 
two hours together without resting your eyes 
and closing them fully five minutes. Be most 
careful to live in a dry house, on dry soil; at¬ 
tend to the digestion, for did not Milton declare 
his blindness to proceed from the effects of 
dyspepsia? If the eyes be weak bathe them 
in a basin of soft water to which a pinch of table- 
salt and a dessertspoonful of cologne have been 
added. Avoid all sudden changes between 
light and darkness. Never begin to read or 
write or sew for several minutes after coming 
from darkness to a bright light. Never read by 
twilight, or moonlight, or on a very cloudy day. 
Never read or sew directly in front of the light 
or window or door. It is best to have the light 
fall from above, obliguetly over the left shoul¬ 
der. Never sleep so that on first awaking the 
eyes shall open on the light of a window. Do 
not use the eyesight by light so scant that it 
requires an effort to discriminate. 

SUGGESTIONS TO TEACHERS—In con¬ 
sequence of the increase of affections of the 





202 


HOMOEOPATHIC REMEDIES 


eye, a specialist has formulated the following 
rules to be observed in the care of the eyes for 
school work: A comfortable temperature, dry 
and warm feet, good ventilation; clothing at 
the neck and on other parts of the body loose; 
posture erect, and never read lying down or 
stooping. Little study before breakfast or 
directly after a heavy meal; none at all at twi¬ 
light or late at night; use great caution about 
studying after recovery from fevers; have light 
abundant but not dazzling, not allowing the 
sun to shine on desks or on objects in front of 
the scholars, and letting the light come from the 
left hand or left and rear; hold book at right 
angles to the line of sight or nearly so; give 
eyes frequent rest by looking up. The dis¬ 
tance of the book from the eye should be about 
fifteen inches. The usual indication of strain 
is redness of the rim of the eyelid, betokening 
a congested state of the inner surface, which 
may be accompanied with some pain. When 
the eye tires easily jest is not the proper remedy, 
but the use of glasses of sufficient power to 
aid in accommodating the eye to vision. 

CINDERS IN THE EYES—The best 
method in all such cases, if the flow of tears 
does not soon wash out the foreign substance, 
as it usually will unless it be a sharp cinder, 
is to turn back the eyelid, have the eyeball 
rolled by looking downward or otherwise, to 
bring the cinder or dust to view, and remove it 
with the corner of a clean linen handkerchief. If 
it cling too tightly for this it can be loosened 
and removed with the moistened end of a wood¬ 
en toothpick. The irritation caused is much 
modified if not entirely relieved by holding the 
closed eye in cold water for a few minutes. If 
it continues severe drop in the eye a solution 
of sugar of lead, say what will lie on a silver 


half-dime, in half a tumbler of pure water, pre¬ 
ferably using very clean rain water. 

Puttiug a flaxseed under the lid of the eye to 
get out a cinder is quite effective. After the 
seed has been moistened by the secretions of 
the eye, it exudes a much age which not only 
alleviates the irritation of a foreign body, but 
also frequently surrounds it and prevents pain 
from the motion of the eyeball against the cin¬ 
der and ultimately assists in its removal. The 
remedy may seem novel to many persons, but 
there are commercial travelers who never start 
on a journey without a pinch of flaxseed some¬ 
where in their satchels. 

HOW TO CURE A STY—Put a teaspoonful 
of soda in a small bag, pour on just enough 
boiling water to moisten it. Place it on the eye 
pretty warm, keeping it there all night. In the 
morning the sty will have disappeared; if not, a 
second application will surely remove it. 

HOW TO CURE A BLACK EYE—Apply 
at once a cloth wet in water just as hot as you 
can bear it. Continue the application for 15 or 
20 minutes, and although the eye may be a little 
swollen, the blackness will disappear. 

WHEN SPECTACLES ARE NEEDED— 
When it is necessary to remove objects from 
the eye to see them distinctly. When one is 
obliged to have more light than formerly; when 
one is inclined to put the light between the eye 
and the object. If, looking for some time at a 
near object, the eye becomes fatigued and there 
is a dimness or a mist before it. If small print¬ 
ed letters run into each other, and appear 
double or treble when looked at for any length 
of time. When, by a little exertion, the eyes 
are so fatigued that one has to shut them to 
relieve them by looking at different objects. 


Homoeopathic Remedies 


' SijV 


A S homoeopathy is now practiced so widely, 
this department could scarcely lay claim 
to be considered complete without a brief men¬ 
tion of the principal remedies used and recom¬ 
mended by homoeojDathic practitioners. The 
principle of homoeopathy is set forth in the 
Latin words, “Similia similibus curantur ,” the 
meaning of which is, “Likes are cured by likes.” 
The homceopathist, in order to cure a disease, 
administers a medicine which would produce in 
a perfectly healthy subject symptoms like but 
not identical with, or the same as, the symp¬ 


toms to counteract which the medicine is given. 
He, therefore, first makes himself thoroughly 
acquainted with the symptoms that are exhib¬ 
ited by the sufferer; having ascertained these, 
in order to neutralize them and restore the state 
of the patient’s health to a state of equilibrium, 
so to speak, he administers preparations that 
would produce symptoms of a like character in 
persons in good health. It is not said that the 
drug can produce in a healthy person the dis¬ 
ease from which the patient is suffering; it is 
only advanced by homoeopathists that the drug 








HOMOEOPATHIC REMEDIES 


203 


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given has the power of producing in a person 
in health symptoms similar to those of the dis¬ 
ease under which the patient is languishing, and 
that the correct mode of treatment is to counter¬ 
act the disease symptoms by the artificial pro¬ 
duction of similar symptoms by medical means, 
or, in other words, to suit the medicine to the 
disorder by the previously acquired knowledge 
of the effects of the drug by experiment on a 
healthy person. 

Homoeopathic Remedies are given in the 
form of globules or tinctures, the latter being 
generally preferred by homoeopathic practi¬ 
tioners. When contrasted with the doses of 
drugs given by alloj^athists, the small doses 
administered by homoeopathists must at first 
sight appear wholly inadequate to the purpose 
for which they are given; but homoeopathists, 
whose dilution and trituration diffuse the drug 
given throughout the vehicle in which it is ad¬ 
ministered, argue that by this extension of its 
surface the active power of the drug is greatly 
increased. 

Great stress is laid by homoeopathists on 
attention to diet. The reader will find on a 
succeeding page a list of articles of food that 
may and may not be taken. Below are given 
briefly a few of the more common ailments, 
with the synrptoms by which they are indicated 
and the medicines by which they may be alle¬ 
viated and eventually cured. 

Asthma. —An ailment which should be referred 
in all cases to the medical practitioner. Symp¬ 
toms. Difficulty in breathing, with cough, 
either spasmodic and without expectoration, or 
accompanied with much expectoration. Medi¬ 
cines. Aconitum napellus, especially with con¬ 
gestion or slight spitting of blood; Antimonium 
tartaricum for rattling and wheezing in the 
chest; Arsenicum for chronic asthma; Ipecacu¬ 
anha; Nux vomica. 

Bilious Attacks, if attended with diarrhoea 
and copious evacuations of a bright yellow 
color. Medicines. Bryonia, if arising from 
sedentary occupation, or from eating and drink¬ 
ing too freely; or Nux vomica and Mercurius in 
alternation, the former correcting constipation 
and the latter nausea, fullness at the pit of the 
stomach and a foul tongue. 

Bronchitis. — Symptoms. Catarrh, accom¬ 
panied with fever; expectoration dark, thick, 
and sometimes streaked with blood; urine dark, 


thick and scanty. Medicines. Aconitum napel¬ 
lus; especially in earlier stages; Bryonia for 
pain in coughing and difficulty in breathing; 
Antimonium tartaricum, loose cough, with much 
expectoration, and a feeling of, and tendency 
to, suffocation; Ipecacuanha, accumulation of 
phlegm in bronchial tubes and for children. 

Bruises and Wounds.— For all bruises, black 
eyes, etc., apply Arnica lotion; for slight wounds, 
after washing well with cold water, apply Arnica 
plaster; to stop bleeding, when ordinary means 
fail, and for larger wounds, apply concentrated 
tincture of Calendula. 

Cold in the Head or Catarrh .—Symptoms. 
Feverish feeling generally, and especially about 
the head, eyes and nose, running from, and 
obstruction of, nose; soreness and irritation of 
the throat and bronchial tubes. Medicines. 
Aconitum napellus for feverish symptoms; 
Belladonna for sore throat and headache with 
inclination to cough; Mercurius for running 
from nose and sneezing; Nux vomica for stop¬ 
page of nostrils; Chamomilla for children and 
women, for whom Pulsatilla is also useful in 
such cases. 

Chilblains. — Symptoms. Irritation and itch¬ 
ing of the skin, which assumes a bluish red 
color. Medicines. Arnica montana, taken in¬ 
ternally or used as outward application, unless 
the chilblain be broken, when Arsenicum should 
be used. If the swelling and irritation do not 
yield to these remedies, use Belladonna and Rhus 
toxicodendron. 

Cholera.— 1. Bilious cholera. Symptoms. 
Nausea, proceeding to vomiting, griping of the 
bowels, watery and offensive evacuations, in 
which much bile is present, accompanied with 
weakness and depression. Medicines. Bryonia, 
with ipecacuanha at commencement of attack. 
2. Malignant or Asiatic cholera. Symptoms 
as in bilious cholera, but in a more aggravated 
form, followed by what is called the “cold 
stage,” marked by great severity of griping 
pain in the stomach, accompanied with frequent 
and copious watery evacuations, and presently 
with cramps in all parts of the body, after which 
the extremities become chilled, the pulse scarce¬ 
ly discernible, the result of which is stupor and 
ultimately death. Medicines. Camphor in the 
form of tincture, in frequent doses, until the 
sufferer begins to feel warmth returning to the 
body, and perspiration ensues. In the latter 
stages, Cuprum and Yeratrum. 

Tincture of Camphor is one of the most 
useful of the homoeopathic remedies in all cases 
of colic, diarrhoea, etc. In ordinary cases fifteen 
dro]is on sugar may be taken every quarter of 
an hour until the pain is allayed. In more 
aggravated cases, and in cases of cholera, a few 









204 


HOMCEOPATHIC REMEDIES 


i 


drops may be taken at intervals of from two to 
five minutes. A dose of fifteen drops of cam¬ 
phor on sugar tends to counteract a chill if 
taken soon after premonitory symptons show 
themselves, and act, as a projihylactic against 
cold. 

Conic on Stomach-Ache.— This disorder is 
indicated by griping pains in the bowels, which 
sometimes extend upwards into and over the 
region of the chest. Sometimes the pain is 
attended with vomiting and cold perspiration. 
A warm bath is useful, and hot flannels, or a 
jar or bottle filled with hot water should be 
applied to the abdomen. Medicines. Aconi- 
tum napellus, especially when the abdomen is 
tender to the touch, and the patient is feverish; 
Belladonna for severe griping and spasmodic 
pains; Bryonia for bilious colic and diarrhoea; 
Chamomilla for children. 

Constipation. —Women are more subject 
than men to this confined state of the bowels, 
which will, in many cases, yield to exercise, 
plain, nutritious diet, with vegetables and 
cooked fruit, and but little bread, and an enema 
of milk and water, or thin gruel if it is some 
time since there has been any action of the 
bowels. Medicines. Bryonia, especially for 
rheumatic patients, and disturbed state of the 
stomach; Nux vomica, for persons of sedentary 
habits, especially males; Pulsatilla, for women; 
Sulphur, for constipation that is habitual or of 
long continuance. 

Convulsions.— For convulsions, arising from 
whatever cause, a warm bath is desirable, and a 
milk and water enema, if the child’s bowels are 
confined. Medicines. Belladonna and Cham¬ 
omilla, if the convulsions are caused by teeth¬ 
ing, with Aconitum napellus if the little patient 
be feverish; Aconitum napellus, Cina and 
Belladonna, for convulsions caused by worms; 
Aconite and Coffoea, when they arise from 
fright; Ipecacuanha and Nux vomica, when they 
have been caused by repletion, or food that is 
difficult of digestion. 

Cough.— For this disorder, a light farina¬ 
ceous diet is desirable, with plenty of out-door 
exercise and constant use of the sponging-bath. 
Medicines. Aconitum napellus, for a hard, dry, 
hacking cough; Antimonium, for cough with 
wheezing and difficulty of expectoration; Bella¬ 
donna, for sjiasmodic cough, with tickling in 
the throat, or sore throat; Bryonia, for hard, 
dry cough, with expectorations streaked with 
blood; Ipecacuanha, for children. 

Croup. —As this disorder frequently and 
quickly terminates fatally recourse should be 
had to a duly qualified practitioner as soon as 
possible. The disease lies chiefly in the larynx 
and bronchial tubes, and is easily recognizable 


by the sharp, barking sound of the cough. A 
warm bath and mustard poultice will often tend 
to give relief. Medicines. Aconitum napellus, 
in the earlier stages of the disorder, and Spongia 
and Hepar sulphuris, in the more advanced 


I 


stages, the latter medicine being desirable when 


the cough is not so violent and the breathing 


easier. 


Diarrhcea. — The medicines to be used in 
this disorder are those mentioned under colic 
and bilious attacks. 


Dysentery is somewhat similar to diarrhoea, 
but the symptoms are more aggravated in 
character, and the evacuations are chiefly mucus 
streaked with blood. As a remedy hot flannels 
or a stone jar filled with hot water and wrapped 
in flannel should be applied to the abdomen. 
Medicines. Colocynthis and Mercurius in alter¬ 
nation. 


!£ 


■)£ 




Dyspepsia or Indigestion arises from weak¬ 
ness of the digestive organs. Symptoms. Chief 
among these are habitual costiveness, heartburn 
and nausea, disinclination to eat, listlessness and 
weakness, accompanied with fatigue after walk¬ 
ing, etc., restlessness and disturbed sleep at 
night, bad taste in the mouth, with white 
tongue, especially in the morning, accompanied 
at times with fullness in the region of the 
stomach, and flatulence, which causes disturb¬ 
ance of the heart. The causes of indigestion 
are too numerous to be mentioned here, but 
they may be inferred when it is said that scrupu¬ 
lous attention must be paid to diet; that meals 
should be taken at regular and not too long 
intervals; that warm drinks, stimulants and 
tobacco should be avoided; that early and regu¬ 
lar hours should be kept, with a cold or chilled 
sponge bath every morning; and that measures 
should be taken to obtain a fair amount of 
exercise, and to provide suitable occupation for 
both body and mind during the day. Medi¬ 
cines. Arnica montana for persons who are 
nervous and irritable, and suffer much from 
headache; Byronia for persons who are bilious 
and subject to rheumatism, and those who are 
listless and disinclined to eat, and have an 
unpleasant bitter taste in the mouth; Hepar 
sulphuris for chronic indigestion and costive¬ 
ness, attended with tendency to vomit in the 
morning; Mercurius in cases of flatulence, com¬ 
bined with costiveness; Nux vomica for indi¬ 
gestion that makes itself felt from 2 a.m. to 4 
a.m., or thereabouts, with loss of appetite and 
nausea in the morning, and for persons with a 
tendency to piles, and those who are engaged 
in sedentary occupations; Pulsatilla for women 
generally, and Chamomilla for children. 

Fevers.— For all fevers of a serious char¬ 
acter, such as scarlet fever, typhus fever, typhoid 


iff 









HOMCEOPATHIC REMEDIES 


205 


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fever, gastric fever, intermittent fever, or ague, 
etc., it is better to send at once for a medical 
man. In cases of ordinary fever, indicated by 
alternate flushes and shivering, a hot, dry skin, 
rapid pulse, and dry, foul tongue, the patient 
should have a warm bath, take but little nour¬ 
ishment, and drink cold water. Medicine. 
Aconitum napellus. 

Flatulency. — This disorder, which arises 
from, and is a symptom of indigestion, fre¬ 
quently affects respiration, and causes disturb¬ 
ance and quickened action of the heart. The 
patient should pay attention to diet, as for dys¬ 
pepsia. Medicines. Cina and Nux vomica; 
Pulsatilla for women, and Chamomilla for 
children. See Dyspepsia. 

Headache. —This disorder proceeds from so 
many various causes, which require different 
treatment, that it is wiser to apply at once to a 
regular homoeopathic practitioner, and especially 
in headache of frequent occurrence. Medicines. 
Nux vomica when headache is caused by indi¬ 
gestion; Pulsatilla being useful for women; 
Belladonna and Ignatia, for sick headache; 
Aconitum napellus and Arsenicum for nervous 
headache. 

Heartburn. — For this unpleasant sensation 
of heat, arising from the stomach, accompanied 
by a bitter taste, and sometimes by nausea, 
Nux vomica is a good medicine. Pulsatilla may 
be taken by women. 

Indigestion. — See Dyspepsia. 

Measles. — This complaint, which seldom 
attacks adults, is indicated in its early stage by 
the usual accompaniments and signs of a severe 
cold in the head — namely, sneezing, running 
from the nose and eyelids, which are swollen. 
The sufferer also coughs, does not care to eat, 
and feels sick and restless. About four days 
after the first appearance of these premonitory 
symptoms, a red rash comes out over the face, 
neck and body, which dies away, and finally 
disappears in about five days. The patient 
should be kept warm, and remain in one room 
during the continuance of the disorder, and 
especially while the rash is out, lest, through 
exposure to cold in any way, the rash may be 
checked and driven inwards. Medicines. Aco¬ 
nitum napellus and Pulsatilla, which are suf¬ 
ficient for all ordinary cases. If there be much 
fever, Belladonna, and if the rash be driven in 
by a chill, Bryonia. 


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life 


Mumps.—T his disorder is sometimes conse¬ 
quent on measles. It is indicated by the swel¬ 
ling of the glands under the ear and lower jaw. 
It is far more painful than dangerous, Foment¬ 
ing with warm water is useful. Medicines. 
Mercurius generally; Belladonna may be used 
when mumps follow an attack of measles. 


Nettlerash.— This rash, so called because 
in appearance it resembles the swelling and red¬ 
ness caused by the sting of a nettle, is gener¬ 
ally produced by a disordered state of the 
stomach. Medicines. Aconitum napellus, Nux 
vomica, or Pulsatilla, in ordinary cases; Arsen¬ 
icum is useful if there is much fever; Bella¬ 
donna if the rash is accompanied with head¬ 
ache. 

Piles. —The ordinary homoeopathic remedies 
for this painful complaint are Nux vomica and 
Sulphur. 

Sprains.— Apply to the part affected a lotion 
of one part of tincture of Arnica to two of water. 
For persons who cannot use Arnica, in conse¬ 
quence of the irritation produced by it, a lotion 
of tincture of Calendula may be used in the 
proportion of one part of the tincture to four of 
water. 

Teething.— Infants and very young children 
frequently experience much pain in the mouth 
during dentition, and especially when the tooth 
is making its way through the gum. The child 
is often feverish, the mouth and gums hot and 
tender, and the face flushed. There is also 
much running from the mouth, and the bowels 
are disturbed, being in some cases confined, and 
in others relaxed, approaching to diarrhoea. 
Medicines. These are Aconitum napellus, in 
ordinary cases; Nux vomica, when the bowels 
are confined; Chamomilla, when the bowels are 
relaxed; Mercurius, if the relaxed state of the 
bowels has deepened into diarrhoea; Belladonna, 
if there be synqitoms of disturbance of the 
brain. 

Whooping Cough. —This disease is some¬ 
times of long duration, for if it shows itself in 
the autumn or winter months, the little patient 
will frequently retain the cough until May, or 
even June, when it disappears with return of 
warme rweather. Change of air when practicable 
is desirable, especially when the cough has been 
of long continuance. In this cough there are 
three stages. In the first the symptoms are 
those of an ordinary cold in the head and cough. 
In the second the cough becomes hard, dry 
and rapid, and the inhalation of air, after or 
during the paroxysm of the coughing, produces 
a peculiar sound from which the disease is 
named. In the final stage the cough occurs at 
longer intervals, and the paroxysms are less vio¬ 
lent and ultimately disappear. In this stage 
the disease is subject to fluctuation, the cough 
again increasing in frequency of occurrence 
and intensity if the patient has been unduly ex¬ 
posed to cold or damp, or if the weather is very 
changeable. Children suffering from whooping 
cough should have a light, nourishing di*-t and 
only go out when the weather is xi.kd and 








206 


VALUABLE HYGIENIC SUGGESTIONS 


warm. Medicines. Aconitum napellus in the 
very commencement of the disorder, followed 
by Ipecacuanha and Nux vomica when the 
second stage is just approaching and during its 
continuance. These medicines may be contin¬ 
ued if necessary during the third stage. 

Worms.— The presence of worms is indicated 
by irritation of the membrane of the nose, 
causing the child to thrust its finger into the 
nostrils; by irritation of the lower part of the 
body; by thinness, excessive appetite and rest¬ 
lessness in sleep. Children suffering from 
worms should eat meat freely and not take so 
much bread, vegetables and farinaceous food as 
children generally do. They should have as 
much exercise as possible in the open air, and 
be sponged with cold water every morning. 
The worms that mostly trouble children are the 
thread worms, which are present chiefly in the 
lower portion of the intestines, and the round 
worm. Medicine , etc. Administer an injection 
of weak salt-and-water, and give Aconitum 
napellus, to be followed by Ignatia and Sulphur 
in the order in which they are here given. 
These are the usual remedies for thread worms. 
For round worms, whose presence in the stomach 
is indicated by great thinness, sickness and dis¬ 
comfort, and pain in the stomach, Aconitum 
napellus, Cina, Ignatia and Sulphur are given. 

Extent oe Doses in Homceopathy.— Homoeo¬ 
pathic medicines are given in the form of glo¬ 


bules, pilules, or tincture, the last-named being 
generally preferred. The average doses for 
adults are from half a drop to one drop of the 
tincture given in a tablespoonful of water, from 
two to four pilules, or from three to six globules. 
In using the tincture it is usual to measure out 
a few tablespoonfuls of water and to add to it a 
certain number of drops, regulated by the quan¬ 
tity of water that is used. For children medi¬ 
cine is mixed at the same strength, but a less 
quantity is given. The proper quantity for a 
dose is always given in books and manuals for 
the homoeopathic treatment of disease. Small 
cases of the principal medicines used in homoe¬ 
opathy can be procured from most druggists, 
and with each case a little bock showing the 
symptoms and treatment of all ordinary com¬ 
plaints is usually given. 

Diet in Homoeopathy.— The articles of food 
that are chiefly recommended when attention to 
diet is necessary are stale bread, beef, mutton, 
poultry, fresh game, fish, chiefly cod and flat 
fish, avoiding mackerel, etc., eggs and oysters. 
Rice, sago, tapioca and arrowroot are permitted, 
as are also potatoes, carrots, turnips, broccoli, 
cauliflower, asparagus, French beans and Lima 
beans. Water, milk, cocoa and chocolate may 
be drunk. It is desirable to avoid all things 
that are not specified in the foregoing list. 
Ripe fruit may be eaten, but unripe fruit, unless 
cooked, should be scrupulously avoided. 



) Valuable Hygienic Suggestions 

-- --rw-- s ^ 


■ s 

RULES FOR THE PRESERVATION OF HEALTH 


I 


P URE atmospheric air is composed of 
nitrogen, oxygen and a very small pro¬ 
portion of carbonic acid gas. Air once 
breathed has lost th© chief part of its oxygen 
and acquired a proportionate increase of car¬ 
bonic acid gas. Therefore, health requires 
that we breathe the same air once only. 

The solid part of our bodies is continually 
wasting and requires to be repaired by fresh 
substances. Therefore, food which is to repair 
the loss should be taken with due regard to the 
exercise and waste of the body. 

The fluid part of our bodies also wastes con¬ 
stantly ; there is but one fluid in animals, wdiich 
is water. Therefore, water only is necessary, 
and no artifice can produce a better drink. 

The fluid of our bodies is to the solid in pro¬ 
portion as nine to one. Therefore, a like pro¬ 
portion should prevail in the total amount of 
food taken. 

Light exercises an important influence upon 
the growth and vigor of animals and plants. 


Therefore, our dwellings should freely admit 
the solar rays. 

Decomposing animals and vegetable sub¬ 
stances yield various noxious gases which enter 
the lungs and corrupt the blood. Therefore, 
all impurities should be kept away from our 
abodes, and every precaution be observed to 
secure a pure atmosphere. 

Warmth is essential to all the bodily func¬ 
tions. Therefore, an equal bodily temperature 
should be maintained by exercise, by clothing 
or by fire. 

Exercise warms , invigorates and purifies 
the body; clothing preserves the warmth the 
body generates; fire imparts warmth externally. 
Therefore, to obtain and preserve warmth, exer¬ 
cise and clothing are preferable to fire. 

Mental and bodily exercise are equally 
essential to the general health and happiness. 
Therefore, labor and study should succeed 
each other. 








VALUABLE HYGIENIC SUGGESTIONS 


207 


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7 

s. 

ed 


-Man m7Z Ziue mosf healthily upon simple 
solids and fluids, of which a sufficient but tem¬ 
perate quantity should be taken. Therefore, 
over-indulgence in strong drinks, tobacco, snuff, 
opium, and all mere indulgences, should be 
avoided. 

Sudden alterations of heat and cold are 
dangerous (especially to the young and the 
aged). Therefore, clothing, in quality and 
quantity, should be adapted to the alternations 
of night and day and of the season; and drink¬ 
ing cold water when the body is hot, and hot 
tea and soups when cold, are productive of 
evil results. 

The skin is a highly organized membrane 
full of minute pores, cells, blood vessels and 
nerves; it imbibes moisture or throws it off, ac¬ 
cording to the state of the atmosphere and the 
temperature of the body. It also “ breathes,” 
as do the lungs (though less actively). All the 
internal organs sympathize with the skin. 
Therefore, it should be repeatedly cleansed. 

Fire consumes the oxygen of the air and 
produces noxious gases. Therefore, the air is 
less pure in the presence of candles, gas or coal 
fire, than otherwise, and the deterioration 
should be repaired by increased ventilation. 

Late hours and anxious pursuits exhaust 
the nervous system and produce disease and 
premature death. Therefore, the hours of labor 
and study should be short. 

Moderation in eating and drinking, short 
hours of labor and study, regularity in exercise, 
recreation and rest, cleanliness, equanimity of 
temper and equality of temperature—these are 
the great essentials to that which surpasses all 
wealth: health of mind and body. 

Onions as Medicine. — Onions are really 
sweeteners of the breath after the local effects 
have passed away. They correct stomach dis¬ 
orders and carry off the accumulated poisons 
of the system. They provide a blood purifier 
that all may freely use, and do perfect work in 
constipation troubles. As a vermifuge the onion 
cannot be surpassed, and, eaten raw, will often 
check a cold in the head. One small onion eaten 
every night before retiring is a well-known doc¬ 
tor’s prescription for numerous affections of the 
head, and is highly recommended for sleepless¬ 
ness; it acts on the nerves in a soothing way, 
without the injurious effects of drugs. The 
heart of an onion, heated and placed in the ear, 
will often relieve the agony of earache, while the 
syrup procured from sprinkling a sliced onion 
with sugar and baking in the oven will work 
wonders in a “croupy” child. 

Apples as Medicine.— Chemically, the apple 
is composed of vegetable fiber, albumen, sugar, 
gum, chlorophyl, malic acid, gallic acid, lime, 


and much water. It contains a larger percent¬ 
age of phosphorus than any other fruit or 
vegetable. The phosphorus is admirably 
adapted for renewing the essential nervous 
matter, lecithin, of the brain and spinal cord. 
The acids of the apple are of signal use for 
men of sedentary habits, whose livers are slug¬ 
gish in action, those acids serving to eliminate 
from the body noxious matters which, if retained, 
would make the brain heavy and dull, or bring 
about jaundice or skin eruptions and other allied 
troubles. Some such experience must have led 
to our custom of taking apple sauce with roast 
pork, rich goose, etc. The malic acid of ripe 
apples, either raw or cooked, will neutralize 
any excess of chalky matter engendered by 
eating too much meat. Such fresh fruits as 
the apple, the pear and the plum, when taken 
ripe and without sugar, diminish acidity in the 
stomach rather than provoke it. Their vegetable 
sauces and juices are converted into alkaline 
carbonates, which tend to counteract acidity. 

Burnt Alum. — An Invaluable Household 
Remedy. — Several years ago the writer lived on 
a ranch fifteen miles from the nearest town, and 
in case of sickness or accident the services of a 
physician could not be obtained for less than 
$25 a visit. After being forced in emergencies 
to resort to some kind of treatment, I soon 
accumulated quite a stock of knowledge of 
simple household medicines. My experience 
proved the best all-around medicine to be burnt 
alum, which destroys all animal or insect poison 
and fungus growth. 

Croup readily succumbs when the patient 
takes a few doses of molasses into which is 
mixed a pinch of burnt alum. Rub the chest 
well with lard, turpentine and coal oil mixed. 

For diphtheria gargle the throat with a mix¬ 
ture of burnt alum, sugar and chlorate of potash, 
dissolved in a half glass of water. 

For an ordinary sore throat gargle with water 
in which has been placed a teaspoonful of sugar 
and a large pinch of burnt alum. 

La grippe can be cured by taking quinine 
in doses of from 2 to 6 grains every other night 
for a week, and using a powder of sugar and 
burnt alum. Take only in small doses, when 
the cough is tight and croupy, as alum has a 
tendency to constipate, and in this disease it is 
very essential to keep the bowels open. 

When a person is bitten by a dog or any 
animal, after the wound has bled a little, wash 
in warm water, and immediately apply a salve 
made of burnt alum, vaseline or lard. The alum 
will destroy the poison, and no wound will fol¬ 
low. It is also a preventive of hydrophobia. 
Hemorrhages of all kinds can be stopped by 
wafer strongly impregnated with alum. T. 








203 


VALUABLE HYGIENIC SUGGESTIONS 


Ordinary toothache can be cured by inserting 
in the cavity cotton saturated with vaseline 
dipped in burnt alum. 

How to Sleep. —It is a common expression 
that to take food immediately before going to 
bed and to sleep is unwise. Such a suggestion is 
answered by a reminder that the instinct of ani¬ 
mals prompts them to sleep as soon as they have 
eaten; and in summer an after-dinner nap, especi¬ 
ally when that meal is taken at mid-day, is a lux¬ 
ury indulged in by many. Neither darkness nor 
season of the year alter the conditions. If the 
ordinary hour of the evening meal is six or 
seven o’clock, and the morning meal at seven or 
eight o’clock, an interval of twelve hours or 
more elapses without food, and for persons whose 
nutrition is at fault this is altogether too long a 
period for fasting. That such an interval 
without food is permitted explains many a rest¬ 
less night and much of the head- and backache, 
and the languid, half-rested condition on rising 
which is accompanied by no appetitite for break¬ 
fast. This meal itself often dissipates these 
sensations. It is, therefore, desirable, if not 
essential, when nutriment is to be crowded, that 
the last thing before going to bed should be the 
taking of food. Sleeplessness is often caused 
by starvation, and a tumbler of milk, if drank 
in the middle of the night, will often put people 
to sleep when hypnotics would fail of their pur¬ 
pose. Food before rising is an equally impor¬ 
tant expedient. It supplies strength for bath¬ 
ing and dressing, laborious and wearisome 
tasks for the underfed, and is a better morning 
“pick-me-up” than any hackneyed “tonic.” 

To Aooid Ague. —1. Choose for sleeping- 
apartments rooms on the sunny side of the 
house. 2. As soon as the dew begins to fall, 
build a fire, as the heat will do much to kill the 
malaria. 3. Do not expose yourself to the ma¬ 
larial air after sunset or before sunrise. 4. Take 
a thorough bath every day on rising, in a warm 
room, with friction enough to produce a reaction. 
5. This will keep the skin healthy and active. 
Regulate the bowels by a proper diet. In many 
cases ague is caused by the accumulation of 
morbid matters in the system. 

Fruit as Medicine. —Grape fruit is almost 
as good as quinine for malarial troubles, and 
pineapple is a sure cure for sore throat and 
diphtheria. Tomatoes are perfect liver regu¬ 
lators—they contain a very small portion of 
mercury. Oranges act on the kidneys very 
beneficially, while lemons and grapes are effica¬ 
cious in curing and preventing cancerous trou¬ 
bles. Watercresses act on the lungs, and are 
said to be a cure for incipient consumption. 
They certainly have marvelous tonic power, and 


refresh one after great fatigue. A diet of grapes 
as a cure-all has been proved valuable in hun¬ 
dreds of cases, and, if taken in time, a case of 
jaundice can be cured by eating nothing but 
lettuce and lemon juice. 


What Thcq Should Do. —Women who would 
retain the beauty with which they have been 
endowed should avoid peppered soups, stews, 
game pates, ragouts and spices. Women of 
nervous and sanguine temperament should 
restrict themselves to a diet of eggs, milk, 
bread, fruit, light broths and Crustacea. Malt 
and spirituous liquors should be let severely 
alone, and tonics containing iron, phosphoric 
acid and other drugs are so harmful to the j 
complexion that they should not be tampered 
with, but only resorted to on medical advice. 


To Aooid Sunstrokes. —Those who abstain 
from the use of spirituous drinks during hot 
weather, and have regular hours for sleeping 
and eating, need have little fear of sunstroke. 
Bathing, washing, or sj)onging the skin all over 
in the morning is a wholesome precaution. 
Light, easy-fitting, broad-brimmed hats should 
be worn by those who work outdoors. Those 
who have to work in the sun for any length 
of time should have a shed or shade of some 
kind handy, where they can rest a few minutes 
at a time occasionally. Those who have to go 
about the streets should keep on the shady side, 
wear light and porous hats, and, if possible, j 
carry sun umbrellas. 


To Keep Cool During Hot Nights. —Bathe 

the body with cool water just before retiring, 
and lie down without drying it off. The water 
absorbs the heat, and in evaporating throws the 
heat off with it. It will be more effectual in 
hot countries, and those who have tried it say 
there is absolutely no danger of taking cold. 

What Lemons Will Do. —Lemon juice, with 
water and very little sugar, taken every morn¬ 
ing, will keep the stomach in order and prevent 
dyspepsia. 

If you have dark hair, and it seems to be 
falling out, cut off a slice of lemon and rub 
it on your scalp. It will stop the trouble 
promptly. 

Squeeze a lemon into a quart of milk (this 
is for the ladies), and it will give you a mixture 
to rub on your face night and morning, and 
get a complexion like a princess. Pour lemon 
juice into an equal quantity of glycerine, and 
rub your hands with the mixture before going 
to bed. If you don’t mind sleeping with gloves 
on, that is better still. In the morning wash 
your hands thoroughly in warm water, and 
apply the lemon juice again pure, but only a 




f 




















VALUABLE HYGIENIC SUGGESTIONS 


209 


ew drops. You must not keep this up too long, 
>r your hands will show too dazzling a white- 
less. 

If you have a bad headache, cut a lemon into 
slices and rub these along your temples. The 
pain will not be long disappearing, or at least 
in growing easier to bear. 

If a bee or an insect stings you, apply a few 
w drops of lemon juice. 

If you have a troublesome corn the lemon can 
^ be again put to good account by rubbing it on 
the toe after you have taken a hot bath and cut 
away as much as possible of the troublesome 
^intruder. 


th( . 
era 


Rules lor Fat People and lor Lean. —To 

increase the weight: Eat, to the extent of satis¬ 
fying a natural appetite, of fat meats, butter, 
cream, milk, cocoa, chocolate, bread, potatoes, 
aijjpeas, parsnips, carrots, beets, farinaceous foods, 
as Indian corn, rice, tapioca, sago, corn starch, 
in pastry, custards, oatmeal, sugar. Avoid acids, 
ob Exercise as little as possible, and sleep all you 
can. 

To reduce the weight: Eat, to the extent of 
^satisfying a natural appetite, of lean meat, 
poultry, game, eggs, milk moderately, green 
»t vegetables, turnips, succulent fruits, tea or 
coffee. Drink lime juice, lemonade, and acid 
,j e drinks. Avoid fat, butter, cream, sugar, pastry, 
g rice, etc. 

^ Dangers of Foul Air. — If the condensed 
M breath collected on the cool window panes of a 
room where a number of persons have been 
assembled be burned, a smell as of singed hair 
will show the presence of organic matter, and if 
the condensed breath be allowed to remain on 
the windows a few days, it will be found, on 
examination by the microscope, that it is alive 
with animalculse. It is the inhalation of air 
containing such putrescent matter which causes 
half of the sick-headaches, which might be 
avoided by a circulation of fresh air. 

A Mistaken Idea. —The old adage, “Feed a 
el cold and starve a fever,” is very silly advice. 
If anything, the reverse would be nearer right. 
When a person has a severe cold it is best for 
n him to eat very lightly, especially during the 
first few days of the attack. 


t Tomato in Bright’s Disease. — When 
n homas Jefferson brought the tomato from 
France to America, thinking that if it could be 
n( oduced to grow bountifully it might make good 
eed for hogs, he little dreamed of the benefit he 
l j ( 7 as conferring upon posterity. A constant diet 
^ f raw tomatoes and skim-milk is said to be a 
ertain cure for Bright’s disease. Gen. Schenck, 
a] vho, when Minister to England, became a 
ictim to that complaint, was restored to health 
v 13 


by two years of this regimen. With many 
persons the tomato has much the same effect 
upon the liver as a small blue pill. 

Ho tc and When to Drink Water. —Accord¬ 
ing to Doctor Leuf, when water is taken into the 
full or partly full stomach, it does not mingle 
with the food, as we are taught, but passes 
along quickly between the food and lesser curv- 
ative toward the pylorus, through which it 
passes into the intestines. The secretion of 
mucus by the lining membrane is constant, and 
duriDg the night a considerable amount accu¬ 
mulates in the stomach; some of its liquid por¬ 
tion is absorbed, and that which remains is 
thick and tenacious. If food is taken into the 
stomach when in this condition, it becomes 
coated with this mucus, and the secretion of the 
gastric juice and its action are delayed. These 
facts show the value of a goblet of water before 
breakfast. This washes out the tenacious 
mucus and stimulates the gastric glands to 
secretion. In old and feeble persons water 
should not be taken cold, but it may be with 
great advantage taken warm or hot. This 
removal of the accumulated mucus from the 
stomach is probably one of the reasons why 
taking soup at the beginning of a meal has been 
found so beneficial. 

To Straighten Round Shoulders.—A stoop¬ 
ing figure and a halting gait, accompanied bv 
the unavoidable weakness of lungs incidental to 
a narrow chest, may be entirely cured by a very 
simple and easily-performed exercise of raising 
one’s self upon the toes leisurely in a perpen¬ 
dicular position several times daily. To take 
this exercise properly one must take a perfectly 
upright position, with the heels together and the 
toes at an angle of forty-five degrees. Then 
drop the arms lifelessly by the sides, animating 
and raising the chest to its full capacity of mus¬ 
cularity, the chin well drawn in, and the crown 
of the head feeling as if attached to a string 
suspended from the ceiling above. Slowly rise 
upon the balls of both feet to the greatest pos¬ 
sible height, thereby exercising all the muscles 
of the legs and body; come again into a stand¬ 
ing position without swaying the body backward 
out of the perfect line. Repeat this same exercise, 
first on one foot, then on the other. It is wonder¬ 
ful what a straightening-out power this exercise 
has upon round shoulders and crooked backs, 
and one will be surprised to note how soon the 
lungs begin to show the effect of such expansive 
develoj^ment. 

Diet of Business Men. —Business men 
should diet themselves so as to be able to do the 
maximum of work between the lunch hour and 
evening, and not work for a few minutes after 
eating. Such foods as plain soups, cold chicken. 




210 


VALUABLE HYGIENIC SUGGESTIONS 


milk, drunk slowly, cresses, lettuce, rice, rice 
pudding, sandwiches, beef or lamb, bread and 
butter will be amply nutritive, and yet so 
readily assimilated that brain work will not 
interfere with their digestion. Alcohol in any 
form should not be taken by brain workers, and 
pastry and ice cream should be avoided. Fif¬ 
teen minutes should be spent in light reading 
or conversation before severe mental labor is 
begun. A light cigar immediately after lunch 
aids digestion. It is in the evening, when the 
work of the day is done, that a substantial meal 
should be taken. 

To Produce the Habit of Nose-Breathing. 
—It has long been known that if people would 
only keep their mouths shut and breathe 
through their nose, nature’s respirator, they 
would avoid a variety of serious ailments. Dr. 
F. A. A. Smith now insists that a large propor¬ 
tion of diseases of the throat are attributable to 
the neglect of this habit. He says that mothers 
should see to it that their little ones do not 
acquire the habit of mouth-breathing, and if 
they have acquired it, steps should immediately 
be taken to rid them of it. One of the simplest 
ways in which Dr. Smith suggests that this can 
be done is the placing of a four-tail bandage 
under the chin, causing the mouth to be closed, 
both by day and night, for several weeks. It 
must first, however, be ascertained whether 
there are any impediments in the nostrils, 
and if so these should be removed. 

Ooershoes or “Rubbers.” — Carelessness 
in the wearing of overshoes is one of the most 
fruitful causes of colds and winter ills. When 
worn too long they “ draw ” the feet to an ex¬ 
tent which is often painful and sometimes pro¬ 
ductive of “frost-bite.” Where the ordinary 
shoes are of proper stoutness it is best not to 
wear “ rubbers ” at all, and under no circum¬ 
stances shoidd they be worn in two widely 
different temperatures on the same day. Re¬ 
move them immediately on entering a house, 
even if you remain inside but a short time. 
The same remarks apply to mufflers and other 
throat wrappings. 

A Cup of Cheer. —For those who wish to 
keep the imagination fresh and vigorous, choc¬ 
olate is the beverage of beverages. However 
copiously you have lunched, a cup of chocolate 
immediately afterward will produce digestion 
three hours after, and prepare the way for a 
good dinner. It is recommended to every one 
who devotes to brain w T ork the hours he should 
pass in bed; to every wit w r ho finds he has be¬ 
come suddenly dull; to all who find the air 
damp, the time long, and the atmosphere un- 
supportabie; and, above all, to those who, tor¬ 


mented with a fixed idea, have lost their free¬ 
dom of thought. 

Simple Relief for Lung Troubles. —It has 
long been known that pine needle pillows 
would alleviate persons afflicted with lung 
troubles, and a Florida editor relates an inci¬ 
dent in siypport of the fact as follows: During 
a visit to the home of a -most estimable lady 
living on Indian River, this editor was told of a 
discovery that had been made which may prove 
a boon to sufferers from lung or bronchial 
troubles. This lady having heard that there 
was peculiar virtue in a pillow made from pine 
straw, and having none of that material at hand, 
made one from fine, soft pine shavings, and had 
the pleasure of noting immediate benefit. Soon 
all the members of the household had pine-shav¬ 
ings pillows, and it was noticed that all coughs, 
asthmatic or bronchial troubles abated at once 
after sleeping a few nights on these pillows. An 
invalid suffering with lung trouble derived much 
benefit from sleeping upon a mattress made 
from June shavings. The material is cheap 
and makes a very pleasant and comfortable 
mattress, the odor of the pine permeating the 
entire room, and absorbing or dispelling all un¬ 
pleasant odors. 

A Simple Home Remedy. —Did you ever 
give asafeetida tea to the baby for colic, or to 
the older ones for nervousness ? For colic, pour 
half a cup of boiling water on a piece of asafoe- 
tida as large as a pea, let it stand until cool 
enough to drink, sweeten a little, and give baby 
as much as it will driuk of it; and you will be 
surprised how soon it will cease its cries and 
drop off into a quiet sleep. 

If the older children are fretful, peevish and 
worrisome without any seeming cause, ten 
chances to one it is nervousness of some kind, 
and a half cup or more, according to their age, 
will work wonders in their deportment. If they 
do not sleep well at night, give them a good 
drink at bedtime; and if you are tired and 
worn out, and nature is vainly calling for the 
rest you fain would take, but cannot fro m ner¬ 
vousness, drink a generous draught of it your¬ 
self and see what a help it will be to you. 

Of course the odor is disagreeable, but the 
taste is not, and, if jwoperly sweetened, children 
never object to it. Indeed, they seem rather to 
relish it. 

Sunshine. —Equally important with pure air 
in living-apartments is sunshine. It carries 
with it- radiance and cheer and vigor and good 
health. It is the great purifier, warding off 
mould, moisture, gloom, depression and disease. 
It should be admitted to every apartment of 
the house, and made welcome at all times. It 


t 






















VALUABLE HYGIENIC SUGGESTIONS 


211 


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is a strong preventive to the disorders that visit 
shaded and musty places. It brings health and 
happiness that can not be obtained from any 
other source. It is nature’s own health-giving 
agent, and nothing can be substituted for it. 
It has no artificial counterpart. It does not 
only touch the physical body, but it reaches the 
mind and soul and purifies the whole existence 
of man. It may fade a carpet or upholstery, 
but it will bring color to the cheeks, light to 
the eye and elasticity to the step. The closed 
and shaded window may throw a richness of 
color upon the room, but it will bring paleness 
and feebleness to the occupants. 

Tea and Coffee. —Tea is a nerve stimulant, 
pure and simple, acting like alcohol in this 
respect, without any value that the latter may 
possess as a retarder of waste. It has a sjDecial 
influence upon those nerve centers that supply 
will power, exalting their sensibility beyond 
normal activity, and may even produce hysteri¬ 
cal symptoms, if carried far enough. Its active 
principle, theine, is an exceedingly powerful 
drug, chiefly employed by nerve specialists as a 
pain-destroyer, possessing the singular quality 
of working toward the surface. That is to say, 
when a dose is administered hypodermically for 
sciatica, for example, the narcotic influence pro¬ 
ceeds outward from the point of injection, in¬ 
stead of inward toward the center, as does that of 
morphia, atropia, etc. Tea is totally devoid of 
nutritive value, and the habit of drinking it to 
excess, which so many American women indulge 
in, particularly in the country, is to be deplored 
as a cause of our American nervousness. 

Coffee, on the contrary, is a nerve food. Like 
other concentrated foods of its class, it operates 
as a stimulant also, but upon a different set of 
nerves from tea. Taken strong in the morning, 
it often produces dizziness and that peculiar 
visual symptom of overstimulus which is called 
muscce volitantes — dancing flies. But this 
is an improper way to take it, and rightly used 
it is one of the most valuable liquid additions to 
the morning meal. Its active principle, caffeine, 
differs in all physiological respects from theine, 
while it is chemically very closely allied, and its 
limited consumption makes it impotent for 
harm. 


y What Causes Coughs. —Colds and coughs 
are prevalent throughout the country, but throat 
affections are by far more common among busi- 
ir ness men. Everv unfortunate one mutters 
r i something about the abominable weather and 
j curses the piercing wind. Much of the trouble, 
){ however, is caused by overheated rooms, and a 
si little more attention to proper ventilation would 
!i remove the cause of suffering. Dr. J. Ewing 
Mears said to an inquirer. “The huskiness 


and loss of power of articulation so common 
among us are largely due to the use of steam for 
heating. The steam cannot be properly regu¬ 
lated, and the temperature becomes too high. 
A person living in this atmosphere has all the 
cells of the lungs open, and when he passes into 
the open air he is unduly exposed. The afflic¬ 
tion is quite common among the men who oc¬ 
cupy offices in the new buildings which are 
fitted up with all modern improvements. The 
substitution of electric light for gas has wrought 
a change to which people have not yet adapted 
themselves. The heat arising from a number 
of gas jets will quickly raise the temperature of a 
room, and unconsciously people relied upon that 
means of heating to some extent. Very little 
warmth, however, is produced by the electric 
light, and when a man reads by an incandescent 
light he at times finds himself becoming chilly, 
and wonders why it is. Too hot during the 
day and too cold at night are conditions which 
should be avoided.” 

Care of the Feet. —Ill-health is often caused 
by carelessness about the feet. The largest 
pores in the system are in the bottom of the 
feet, and the most offensive matter is discharged 
through the pores. The feet and armpits 
should be washed every day with pure water 
only, as from them an offensive odor is emitted 
unless daily bathing is practiced. The pores, 
instead of being repellants, are absorbents, 
and the fetid matter is taken back into the 
system, unless quickly removed from the sur¬ 
face. Stockings should not be worn more than 
one or two days at a time. 

The Dark Sick-Room. —The first words of 
most physicians when they enter sick-rooms in 
private houses should be Goethe’s dying excla¬ 
mation: “More light! more light!” It certainly 
is true that generally before the doctor can get 
a good look at the patient, he has to ask that 
the curtains be raised, in order that the rays of 
a much greater healer than the ablest physician 
may ever hope to be may be admitted. If the 
patient’s eyes are so affected that they cannot 
bear the light, a little ingenuity will suffice to 
screen them, and at the same time allow the 
cheerful light to enter. A dark sick-room must 
be an uncheerful one, and now that it is known 
that light is one of the most potent microbe- 
killers, let us have it in abundance. 

Sick-Room Disinfectants. — One of the 
simplest disinfectants of a sick-room is ground 
coffee burnt on a shovel, so as to fill the atmos¬ 
phere of the room with its pungent aromatic 
odor. If two red-hot coals are placed on a fire- 
shovel, and a teaspoonful of ground coffee is 
sprinkled over them at a time, using three tea¬ 
spoonfuls in all, it will fill the room with its 






* 


212 


THE CARE OF CHILDREN 


aroma, and is said to have the hygienic effect of 
preventing the spread of various epidemic dis¬ 
eases. The odor is very agreeable and soothing 
to a sick person, where other disinfectants prove 
disagreeable. Physicians who doubt the power 
of coffee as a disinfectant frequently recommend 
it as a deodorizer, and it certainly is one of the 
very best and most agreeable. Most of the dis¬ 
infectants sold have no special power as such, but 
are simply deodorizers, the two being frequently 
confounded. It is best, however, to obtain from 
a physician in cases of dangerous epidemics 
something that will certainly destroy the 
germs of the disease as well as deodorize the 
room. 

When Quinine Will Break Up a Cold.—It 

is surprising, says a family physician, how cer¬ 
tainly a cold may be broken up by a timely 
dose of quinine. When first symptoms make 
their appearance, when a little languor, slight 
hoarseness and ominous tightening of the nasal 
membranes follow exposure to draughts or 
sudden chill by wet, five grains of this useful 
alkaloid are sufficient in many cases to end the 
trouble. But it must be done promptly. If 
the golden moment passes, nothing suffices to 
stop the weary sneezing, handkerchief-using, 


red nose and woebegone-looking periods that Jf 
certainly follow. | 

Ways to Aooid Colds. — Before the cold f 
weather comes on, and colds, sore throats and 

7 7 # . w 

all other attendant evils of our variable climate ! 
are fairly with us, mothers should see that their L 
children accustom themselves to the use of cold y 
water on the throat and chest. A vigorous 
washing and scrubbing with cold water every 
morning, followed by friction with a coarse 
towel, will do much to prevent any throat ' 
trouble later on. A child should also be taught 
to gargle the throat well with cold water every f! 
time it washes its teeth. 

!i' T 

Milk as a Dressing for Wounds.—Milk has 

been found to contain remarkable healing qual- P 
ities if applied to wounds in an early stage, and *' at 
excellent results have been obtained by its use P 
in the dressing of burns. Compresses are 
soaked in milk and laid on the burn, to be re- '■ 
newed night and morning. An extensive burn l: 
has in this way been reduced in three days to 
one-quarter of its original size. Another burn, L 
which had been treated for eight days with olive 
oil and oxide of zinc, healed rapidly under a 
milk dressing. 

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D ON’T do everything for and with the baby 
that you are advised to do; consider 
well the advice, and then rely most on 
your own judgment. 

Don’t neglect to have the little fellow’s 
clothing light, warm, loose and free from pins. 

Don’t wake the baby to exhibit the tints of 
his eyes to admiring friends. Sleep is his most 
unquestionable right. 

Don’t spoil the infant by walking or rocking 
it to sleep, and do not let any one else do so; it 
will sleep best and most naturally when lying 
upon a comfortable bed. 

Don’t strain the baby’s eyes by allowing 
strong lights to shine directly into them, es¬ 
pecially when he first wakes. 

Don’t lay the child down with his ears bent 
away from his head; the result will be a de¬ 
formity. 

Don’t try to prevent a teething child from 
sucking his thumb; it helps the work of den¬ 
tition, and if the habit is acquired it can easily 
be broken up by the application of some bitter 
tincture to the thumbs, two or three applica¬ 
tions only being necessary. 


Don’t fail to feel of baby’s hands and feet 
during cold weather, both day and night. If 
they become cold, rub them gently till warm; if 
that does not have the desired result, wrap 
them in warm flannels. 


Don’t forget that small socks, tight clothing 
—anything which interferes with the circula- 
tion—will produce coldness of the hands and 
feet. 


Don’t forget that baby’s lungs need plenty 
of pure, fresh air; but that they are still deli¬ 
cate, and ought not to be exposed to raw winds 
or sudden changes. 

Don’t have the room too warm; seventy 
degrees is about the right temperature, and 
there should be as little change as possible. 

Don’t take the baby out in severe cold, in 
damp or unhealthy weather, with the supposi¬ 
tion that it will be the means of “toughening” 
him; it may do that—it may cost the little life. 


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When to Gice Baby a Drink. —Infants, jilt 
generally, whether brought up at breast or F 
artificially, will, in warm, dry weather, take 
water every hour with advantage, and their fre¬ 
quent fretfulness and rise of temperature are 











THE CARE OF CHILDREN 


213 


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often duo to their not having it. In teething, 
spoonfuls of water, given every hour or oftener, 
cool and soothe the gums, and this, with larger, 
cooling evaporation, often stops the fretting 
and restlessness so universal at this period. 

In teething and other disturbances the fever¬ 
ish condition demands more water to meet the 
extra evaporation from skin and lungs and to 
keep the body cool. The young child may be 
parched with thirst, but be unable to make 
known its wants. It is w r ell to always test this 
—that is, whenever a child is uneasy give it a 
few teaspoonfuls of water, and if this is at all 
quieting, immediately, or after a few minutes, 
give more as often and as long as it is accepted 
and appears useful. If the water is reasonably 
pure no harm can come if not enough cold 
water is taken at one time to produce a chill of 
the internal organs. 


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Artificial Feeding of Infants. —The follow¬ 
ing formula, by a physician of high standing, 
has been found beneficial in numerous cases 
where everything else failed to produce satis¬ 
factory results. In the author’s own family, it 
saved the life of an infant daughter who had 
been given up by an old practitioner, but who, 
it seems, was dying simply from lack of proper 
nourishment. She is now a rosy, robust child. 
The virtue of this formula consists in the fact 
that it most nearly corresponds to the natural 
nourishment from a healthy mother’s breast. 
In using the formula care should be taken to 
use only absolutely pure water, and all bottles 
and vessels should be scrupulously clean. The 
cream and milk should be from one cow only: 

Take two tablespoonfuls of cream, two table¬ 
spoonfuls of lime water, one tablespoonful of 
good milk, three tablespoonfuls of a solution of 
sugar of milk containing eighteen drams to one 
pint of pure water. 

This quantity warmed is enough for once 
feeding a child of four months. For an older 
child add one teaspoonful of milk to the mixture 
for each month over four. For a younger child, 
diminish the quantity of milk in the same ratio. 

The child should be fed every two hours and 
a half during the day and evening and as little 
as possible at night. 

If the child be constipated, substitute barley 
water for lime water. In preparing the barley 
water a porcelain-lined kettle should be em¬ 
ployed if possible. Use the best pearl barley, 
and boil to a very thin gruel, which strain. 

Each feeding must, of course, be made fresh, 
although the barley water and the sugar-of- 
milk solution may be made in quantities. 

Teething. —Young children, whilst cutting 
their first set of teeth, often suffer severe con¬ 
stitutional disturbance. At first there is rest¬ 


lessness and peevishness, with slight fever, but 
not unfrequently these are followed by convul¬ 
sive fits, as they are commonly called, which 
are caused by the brain becoming irritated; and 
sometimes under this condition the child is 
either cut off suddenly, or the foundation of 
serious mischief to the brain is laid. The rem¬ 
edy, or rather the safeguard against these 
frightful consequences, is trifling, safe, and al¬ 
most certain, and consists merely in lancing the 
gum covering the tooth which is making its 
way through. When teething is about it may 
be known by the spittle constantly driveling 
from the mouth and wetting the frock. The 
child has its fingers often in its mouth, and bites 
hard any substance it can get hold of. If the 
gums be carefully looked at, the part where the 
tooth is pressing up is swollen and redder than 
usual; and if the finger be pressed on it the 
child shrinks and cries, showing that the gum 
is tender. When these symptoms occur, the 
gum should be lanced, and sometimes the tooth 
comes through the next day, if near the surface; 
but if not so far advanced the cut heals and a 
scar forms, which is thought by some objection¬ 
able as rendering the passage of the tooth more 
difficult. This, however, is not so, for the scar 
will give way much more easily than the uncut 
gum. If the tooth does not come through after 
two or three days, the lancing may be repeated; 
and this is more especially needed if the child 
be very fractious and seems in much pain. 
Lancing the gums is further advantageous be¬ 
cause it empties the inflamed part of its blood, 
and so relieves the pain and inflammation. The 
relief children experience in the course of two 
or three hours from the operation is often very 
remarkable, as they almost immediately become 
lively and cheerful. 

Care ol Children’s Teeth. —The close con¬ 
nection between the malignant form of sore 
throat, so common among little children, and 
decayed teeth has already attracted the atten¬ 
tion of wise physicians. It is a too common 
thing for mothers to allow their children to 
grow up without any care of their teeth, under 
the impression that the first teeth are only tem¬ 
porary, and it is natural that they should de¬ 
cay. It is now known, however, that these 
teeth, if allowed to decay, become the habita¬ 
tion of the foulest bacteria, and it is already 
conjectured that this is a frequent cause of 
diphtheria and kindred diseases, which attack 
little children more violently than they do 
adults. 

It is the greatest mistake to allow a child to 
be careless about its teeth. From the moment 
a child is born its mouth should be washed out 
daily or semi-daily with cold water, and as soon 





214 


THE CARE OF CHILDREN 




as teeth appear a soft baby brush should be 
used. When the child is able to use a brush 
for himself he should be taught to brush his 
teeth at the back as well as the front, for the 
foulest secretions of tartar, which causes the 
decay of the teeth, usually find a resting-place 
at the back of the teeth. 

Any spot of decay in a child’s teeth should 
be promptly attended to, cleaned out and filled 
with some soft cement to arrest its growth. 
There is probably no more fruitful cause of dis¬ 
ease of the throat and stomach than foul teeth 
in childhood. Clear cold water and a brush are 
all that a child needs for his teeth regularly. 
Once a week the teeth should be scrubbed out 
thoroughly with white castile soap and water, 
using a brush. The soap tends, it is said, to 
destroy any animalculae, but it should not be 
used oftener, as it causes the enamel to turn 
yellow. 

To Cure a Cold. —It is wise to check a cold 
at the outset, and not allow it to gain too much 
hold. 

A cold in the head may sometimes be arrested 
in its first stages by camphor, but this, like all 
other drugs, should only be given by a physi¬ 
cian’s order. 

In a feverish cold, aconite, mixed in the pro¬ 
portion of half a drop of the medicine to a tea¬ 
spoonful of water, taken by the child every 
hour, is often marvelously efficacious; but this, 
too, should not be administered unless prescribed 
by the doctor, as it is said to be very dangerous 
to some constitutions. 

It is always safe, however, to fight against a 
cold by external applications, as camphorated 
oil rubbed upon the throat and chest and be¬ 
tween the shoulders—this is admirable for chil¬ 
dren ; or vaseline similarly applied. 

In influenza a little relief is sometimes ob¬ 
tained by painting the inside of the nostrils 
with a camel’s-hair brush or a tiny swab dipped 
in melted vaseline. This process will answer 
for young children, but older persons may snuff 
up the vaseline. 

A mustard foot bath is often helpful in the 
first stages of a cold. A good handful each of 
mustard and coarse salt should be stirred into 
the water, and all chills must be avoided after¬ 
wards. 

For an ordinary sore throat the outside of the 
throat may be rubbed at night with wet salt 
and the neck then bound with a narrow strip of 
flannel. Rubbing with camphorated oil is often 
beneficial to incipient sore throats. 

The old-fashioned pork and pepper may also 
be used for this trouble in children. For con¬ 
striction of the lungs a mustard plaster should 
be applied, and the surface of this should be 


spread with sweet oil or white of an egg to 
prevent blistering the skin. 

A hot bath is valuable in the first stages of 
congestion of the lungs, as it is also in infantile 
convulsions and in sudden brain trouble. In 
the last-named attack ice should be applied to 
the head and a hot water bag to the feet. 

The Function of the Tonsils. —Many a 
mother who has found in the tonsils of her chil¬ 
dren the seat of frequent trouble has wondered 
for what purpose these sacs of sensitive blood 
vessels are included in the anatomy of the 'i'( 
throat. Late researches by Dr. Lovell Gullard L 
have developed some interesting facts about 
them, which ought to change opinion fromskep- ^ 
tical curiosity to grateful welcome. L 


The tonsils are, it seems, glands in which the 


lei 


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white blood corpuscles are developed. Now, v 
the white blood corpuscles are the natural ene¬ 
my of malignant microbes and bacteria, attack¬ 
ing them wherever encountered and always com- 


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ing off victorious. 


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It will be seen, therefore, that a workshop 
for the manufacture of white corpuscles is a 
valuable plant, and its location just at the junc¬ 
tion of the mouth and nasal passage, two 
sources of disease-germ supply, is only another 
evidence of the admirable economy of nature. 

While the larger portion of the white cor¬ 
puscles created by the tonsils pass right on into L 
the circulation, patrolling and protecting the : 
entire blood system, many more remain on the 
tonsil surfaces to catch the insidious bacillus at 

jj 

the very threshold as he has stolen through the 
mouth or slipped in by way of the nostrils. By 1 
the time the invading germ has passed the 
tonsil quarantine it is harmless, and thus, 
equally with the blood, are the throat, stomach 
and lungs protected. 

Cholera Infantum. —This disease is caused 
generally by bad milk. Milk must therefore 
be kept fresh, and this can be done as follows: 
As soon as the milk comes put it in a glass 
bottle; put the bottle in a kettle with a block of 
wood under it to prevent the bottom coming in 
contact with the kettle; put water enough in 
the kettle to come half way up the side of 
the bottle; heat the water as hot as possible 
without boiling; then take the kettle from the 
fire and cork the bottle; let the bottle remain in \ 
the kettle for half an hour; then put the bottle P 
in a cool place. This makes the milk safe 
without boiling. If possible use a rubber stop¬ 
ple instead of cork. The bottle and stopple 
must be cleansed every day with boiling water. 

A Warning. —Cuffing the ears of children is 
a wicked and dangerous practice. The con¬ 
cussion of the air in the ear passage is extremely | 
likely to fracture the tympanum of the ear and L 


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Contagious diseases 


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thus render the child permanently deaf. Hard¬ 
ness of hearing arising from cold, catarrh and 
other afflictions may be alleviated and often 
cured, but when the drum of the ear is ruptured 
nothing whatever can be done. There are 
7 na.uy permanently deaf persons whose affliction 
has been brought on by boxing the ears, and 
the practice should be carefully avoided by 
parents and teachers. There are many ways of 
proper punishment without embittering a whole 
life. 


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Children Need Sleep. —Children, until 
they are 12 or 13 years old, should have at 
least 10 hours sleep, 11 is better; until 18 or 19, 
9 hours is none to much. In this country chil¬ 
dren inherit nervous temperaments. No hy¬ 
gienic measure soothes, quiets and strengthens 
the nerves like plenty of sleep. Children should 
never be awakened in the morning. Yet the 
demands of the household convenience and the 
claims of school make it necessary that they 
should be out of bed at a certain hour, usually 
not later than seven. To make this possible, 
and give them their fair share of sleep so that 
they will be ready to waken of their own 
accord, they must be in bed between 8 and 10, 
according to their ages. If bedtime is made 
pleasant to them, as a mother love can make it, 
with a story, a little talk over the events of the 
day, with loving words and ministrations, the 
hardship of banishment to bed will be robbed 
of its bitterness. 


A Hint for Mothers. — Mothers, whose 
babies toe in, rub (at least twice a day) the 
outer side of the little legs with a firm stroke 
upward. You can do it regularly when putting 
baby to bed and at such other times as may be 
convenient. When the little one climbs into 
your lap for a “ cuddle ” or a story is a good 
time. Hold the little foot sometimes in your 
hand in a correct position. Recollect, do not 
rub down and not the inner side of the leg. 
The object is to nourish and strengthen the 


outer muscles, which are proportionately weak. 
Begin below the ankle and rub to the knee 
slowly and quietly, but not too lightly. The 
treatment, faithfully persevered in, it will soon 
correct the trouble. 

Infant’s Syrup. —The syrup is made thus: 
One pound best box raisins, half an ounce of 
anise-seed, two sticks licorice; split the raisins, 
pound the anise-seed,and cut the licorice fine; add 
to it three quarts of rain water, and boil down 
to two quarts. Feed three or four times a day, 
as much as the child will willingly drink. The 
raisins are to strengthen, the anise is to expel 
the wind, and the licorice as a physic. 

Ointment for Scurf in the Heads of In¬ 
fants. — Lard, two ounces; sulphuric acid, 
diluted, two drachms; rub them together, and 
anoint the head once a day. 

Remedy for Worms. —Bruise J oz. of Caro¬ 
lina pink-root, 1 oz. of senna leaf, ^ oz. of man¬ 
na, and 1 oz. of American worm-seed. Pour on 
1 pt. of boiling water, and steep without boiling. 
Add half as much milk and sweeten well. To a 
child 5 years old give 1 gill 3 times a day, be¬ 
fore meals. 

Croup Remedy. —In an attack of croup, be¬ 
fore a physician can arrive, no time should be 
lost in waiting. An emetic is the first thing to 
be given, and nothing is better than a teaspoon¬ 
ful of the wine or syrup of ipecac, either clear 
or diluted in a little water. Repeat in fifteen or 
twenty minutes, if necessary. But sometimes 
there is no ipecac in the house; in such a case 
give a teaspoonful of powdered alum in honey 
or syrup. Keep the air in the room continually 
moistened by steam; the vapor of unslaked lime 
is excellent. Keep the temperature of the room 
as high as eighty degrees, and avoid draughts. 

Whooping Cough Cure. —The juice of 1 
lemon, 1 tablespoonful of sweet oil, 2 oz. loaf 
sugar, white of 1 egg, 1 teaspoonful paregoric. 
Beat together in a bowl and give a teaspoonful 
after coughing. 


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Contagious Diseases 







S CARLET FEVER, a contagious disease pro¬ 
ducing a large annual mortality, is produced 
by a specific poison which emanates from 
the person of the patient, and can be caused by no 
other means, and this poison is remarkable for 
the tenacity with which it affixes itself to objects 
which, if portable, may convey it long distances, 
and for its tenacity of life, wfflich renders it dif¬ 
ficult to destroy. Diphtheria, also a contagious 
disease, and largely fatal, may also arise from 
other causes than contagion, notably from fer¬ 


menting filth, and requires not only isolation, 
but cleanliness for its extinction. Typhoid 
fever and Asiatic cholera, while not directly 
communicable from person to person, are 
spread by the dejecta of their victims, which, 
contaminate the water supply, and thus an ef¬ 
ficient disinfection of these dejecta is a very de¬ 
sirable thing to accomplish. 

The following points will help to determine 
the nature of a suspicious illness: 











CONTAGIOUS DISEASES 


218 

Chicken-Pox —Small rose pimples, changing 
to vesicles, appear the second day of fever or 
after 24 hours’ illness; scabs form about the 
fourth day of fever; duration, 6 or 7 days. 

Erysipelas —Diffuse redness and swelling 
second or third day of illness. 

Measles —Small red dots like flea bites, 
fourth day of fever or after 72 hours’ illness; 
rash fades on seventh day; duration, 6 to 10 
days. 

Scarlet Fever —Bright scarlet, diffused, 
second day of fever or after 24 hours’ illness. 
Rash fades on fifth day; duration, 8 to 10 days. 

Small-Pox —Small red pimples, changing to 
vesicles, then pustules, third day of fever or 
after 48 hours’ illness; scabs form ninth or tenth 
day, fall off about fourteenth day; duration, 2 
to 3 weeks. 

Typhoid Fever —Rose-colored spots, scat¬ 
tered, appear eleventh to fourteenth day, accom¬ 
panied by diarrhoea; duration, 22 to 30 days. 

It will often relieve a mother’s anxiety to 
know how long there is danger of infection after 
a child has been exposed to a contagious disease. 
The following table gives the information con¬ 
cerning the more important diseases : 


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Valuable Advice on Cholera. —The follows 
ing plain thesis on cholera was recently pre| 
pared by Dr. Heine Marks of St. Louis, at the 
request of the Mayor: 

Asiatic cholera is caused by Koch’s cholera 
germs. Regarding this germ the following is 
true: First, its best soil is in the intestines of 
man; second, thrives best at a temperature be¬ 
tween 86 and 104 degrees Fahrenheit; third, 
prospers best in an alkaline solution, but may 
sustain itself for months in neutral solution; 
fourth, requires moisture for its sustenance; 
fifth, is not transmissible to lower animals in 
epidemic form; sixth, above 156 degrees Fah¬ 
renheit it is killed with a certainty in short 
time; seventh, chemical agents, especially min¬ 
eral acids, kill it; eighth, gastric juice (the 
acids of) destroys it absolutely; ninth, drying 
at temperature over 150 Fahrenheit kills it in a 
short time, sometimes in a few hours; tenth, 
petrescent fluids kill it; eleventh, enters the 
body only by way of digestion, in food and 
drink; twelfth, leaves the body by the fecal 
discharges; thirteenth, is found in the vomit 
only when intestinal contents have entered the 
stomach before the vomit. 

Milk .—In warm milk it grows and thrives 
with rapidity. Boiling the milk kills the germ. 
It grows rapidly in milk which has been previ¬ 
ously boiled and allowed to stand, hence the 
milk should be boiled immediately before each 
meal. 

Water .—In ordinary drinking-water it usually 
soon dies from the presence of other bacteria, 
acids, etc., but in exceptional cases it has sus¬ 
tained itself for a long time in such water. In 
water which has been boiled it sustains itself 
for a long time; sometimes for months. 

Food .—Many articles of food are favorable 
soil for it, and any article, food, furniture or 
otherwise, under proper circumstances, may 
carry the germ to non-infected persons. Flies, 
cockroaches, mice, rats, mosquitoes, bedbugs, 
etc., after feasting on or being about infected 
material, carry the germs that have attached 
themselves to the insects, etc., and transmit 
some to food supplies by feeding on the food or 
passing over it. 

Prevention of Disease .—Render free from 
cholera germs all food immediately before it is 
taken into the stomach by subjecting it to cook¬ 
ing. Live on such articles of food which digest 
completely and most easily in the stomach. 
Avoid eating shortly before retiring. Keep the 
stomach acid by taking diluted muriatic acid 
after meals and drinking a sulphuric acid 
lemonade during the day. Avoid overwork, 1 
exhaustion, excessive loss of sleep, etc. Disin- , 
feet the hands before meals. 




















CONTAGIOUS DISEASES 


217 


Discharges. —From the discharges, and some¬ 
times the vomit, all infection takes place, hence 
they should be immediately and thoroughly 
disinfected. The soiled linen should immedi¬ 
ately be immersed in bichloride of mercury 
solution, 10 grains of bichloride to a quart of 
water. The patient should be bathed with a 
mild bichloride of mercury solution — two 
grains to a quart of water—after discharges 
from the bowels or vomit. The discharges from 
the patient should immediately be disinfected 
with bichloride of mercury and potassium per¬ 
manganate, 30 grains to a quart of water. 

In the city, where lead pipes are used for 
drainage, bichloride of mercury will have to be 
dispensed with in disinfecting the discharges, 
because the bichloride corrodes the pipe. The 
most effective disinfectant for the discharges is 
chloride of lime. 

Nurses .— Attendants on cholera patients 
should not wash their faces in water that is not 
free from cholera germs, and should disinfect 
their hands before washing their faces. They 
should avoid putting anything in their mouths 
except properly prepared foods. When their 
garments become soiled with cholerac discharges 
or vomits they should be treated immediately 
like the soiled linen. 

The Sick-Room .—Beds should be cleansed 
with bichloride solution, 15 grains to a quart 
of water; or carbolic acid, one-half pint of car¬ 
bolic acid to a quart of water. The sick-cham¬ 
ber should be kept free from all flies, roaches, 
mice, rats, etc., and perfectly dry. After the 
patient has recovered or has died, the room 
should be fumigated; the floor and immovable 
furniture and such furniture as will permit 
should be washed with 15 grains of bichloride 
, of mercury solution to a quart of water. Such 
furniture as will not bear the bichloride should 
be disinfected with carbolic acid, one-half pint 
to a quart of water. All linen and clothing 
should be boiled or disinfected. 

Disinfectants .—Heat is the best disinfectant 
and should be employed wherever it is possible. 
Chloride of lime is the best disinfectant for foul 
: places, streets, yards, closets, etc. All mud 
holes and dump spots should be dried and dis¬ 
infected. Sidewalks and streets should not be 
watered in time of epidemic. All foul material 
should be removed. 

Disinfection of Food .—All the food, knives, 
forks, dishes, etc., can readily be disinfected 
shortly before meals by dry heat or boiling 
water. All food should be cleansed well before 
cooking. 

Pitting in Smallpox—The following is a 
simple process that has been adopted most suc¬ 
cessfully, not only in cases of smallpox, in which 


it completely prevented pitting, but in all erup¬ 
tive diseases generally, such as measles, scarla¬ 
tina, nettlerash, chickenpox, etc., relieving the 
itching, tingling and irritation of those com¬ 
plaints, and thereby affording great relief, es¬ 
pecially in the case of children. It consists in 
smearing the whole surface of the body, after 
the eruption is fairly out, with bacon fat; and 
the simplest way of employing it is to boil 
thoroughly a small piece of bacon with the 
skin on, and when cold to cut off the skin with 
the fat adhering to it, which is to be scored 
crosswise with a knife, and then gently rubbed 
over the surface once, twice or thrice a day, ac¬ 
cording to the extent of the eruption and the re¬ 
currence of itching and irritation. Another plan, 
practiced by Dr. Allshorn, of Edinburgh, is to 
mix three parts of oil with one of white wax, by 
heat, and while warm and fluid to paint over the 
face and neck with a camel-hair brush. As this 
cools and hardens it forms a mask, which effectu¬ 
ally excludes the air, and prevents pitting. It is 
said that if light is admitted into the patient’s 
room through yellow blinds, so that the red and 
blue rays of the sun are excluded, pitting will 
be prevented. 

Protection Against Bacteria.—It is for¬ 
tunate that only few bacteria are disease-pro¬ 
ducing; the great majority of them are harm¬ 
less and beneficent objects in nature. They are 
the principal agents of oxidation of organic 
matter, and it is to them that we owe the phe¬ 
nomena of fermentation and decay. They are the 
common scavengers of the earth. Were it it not 
for their constant and beneficent work the 
world would soon be choked up with decaying 
animal and vegetable matter, and all the higher 
orders of life would perish. 

But the infectious bacteria have the power of 
elaborating nitrogenous poisons, known as 
ptomaines, and the question whether zymotic 
diseases are produced by bacteria themselves 
or by these ptomaines can not, in our present 
imperfect state of knowledge, be answered with 
certainty. In some cases, however, the disease 
seems to come from organic poison. Thus 
tyrotoxicon, which is the alkaloid produced 
by bacteria in the fermentation of milk, pro¬ 
duces a complexus of symptoms in the human 
system resembling those of cholera infantum, 
so it is very probable that tyrotoxicon is the 
chemical irritant producing the disease. What 
is true of cholera infantum is perhaps also true 
of typoid fever and other filth diseases, but not 
at the same stage of life. 

All bacteria feast upon organic matter, and 
develop in great numbers in fermenting solu¬ 
tions of it. Their number is generally approxi¬ 
mately proportional to the amount of impurity, 
and therefore may represent the relative danger 






m 


ACCIDENTS AND EMERGENCIES 


of potable waters. A water that contains a large 
number of them should not be used for drink¬ 
ing without first being boiled. By boiling 
polluted water for half an hour all the infectious 
(but not the harmless) bacteria in it will be 
destroyed. If it is then filtered to remove the 
vegetable substances, and aerated to render it 
potable, such water can be used with perfect 
safety for drinking. Since the infectious bac¬ 


teria are the agents of all filth diseases, it should 
be the aim in all sanitary analysis of water to 
determine whether they have actual existence 
in the water, or, what answers the same purpose, 
to determine the conditions favorable for their 
development. Whenever a chemical analysis 
reveals the presence of sewage in a water its 
use should be discontinued for drinking, without 
an expensive bacteriological examination. 


Accidents and Emergencies 



/ F an artery is cut , red blood spurts. Com¬ 
press it above the wound. If a vein is 
cut , dark blood flows. Compress it below and 
above. 

If choked , go upon all fours and cough. 

For slight burns , dip the part in cold water; 
if the skin is destroyed , cover with varnish or 
linseed oil. 

For apoplexy , raise the head and body; for 
fainting , lay the person flat. 

Send for a physician when a serious acci¬ 
dent of any kind occurs , but treat as directed 
until he arrives. 

Scalds and Burns. —The following facts can¬ 
not be too firmly impressed on the mind of the 
reader: that in either of these accidents the 
first , best, and often the only remedies required 
are sheets of wadding, fine wool, or carded cot¬ 
ton, and in the default of these, violet powder, 
flour, magnesia, or chalk. The object for which 
these several articles are employed is the same 
in each instance; namely, to exclude the air 
from the injured part; for if the air can be 
effectually shut out from the raw surface, and 
care is taken not to expose the tender part till 
the new cuticle is formed, the cure may be 
safely left to nature. The moment a person is 
called to a case of scald or burn, he should cover 
the part with a sheet, or a portion of a sheet, of 
wadding, taking care not to break any blister 
that may have formed, or stay to remove any 
burnt clothes that may adhere to the snrface, 
but as quickly as possible envelop every part of 
the injury from all access of the air, laying one 
or two more pieces of wadding on the first, so 
as effectually to guard the burn or scald from 
the irritation of the atmosphere; and if the 
article used is wool or cottou, the same precau¬ 
tion, of adding more material where the surface 
is thinly covered, must be adopted; a light 
bandage finally securing all in their places. 
Any of the popular remedies recommended be¬ 
low may be employed when neither wool, cot¬ 


ton nor wadding are to be procured, it being 
always remembered that that article which will 
best exclude the air from a burn or scald is the 
best, quickest and least painful mode of treat¬ 
ment. And in this respect nothing has sur¬ 
passed cotton loose or attached to paper as in 
wadding. 


If the skin is much injured in burns, 
spread some linen pretty thickly with chalk 
ointment, and lay over the part, and give the 
patient some brandy and water if much ex¬ 
hausted; then send for a medical man. If not 
much injured, and very painful, use the same 
ointment, or apply carded cotton dipped in 
lime water and linseed oil. If you please, you 
may lay cloths dipped in ether over the parts, 
or cold lotions. Treat scalds in same manner, 
or cover with scraped raw potato; but the chalk ! 
ointment is the best. In the absence of all 
these, cover the injured part with molasses, and 
dust over it plenty of Hour. 

Bodij in Flames. —Lay the person down on 
the floor of the room, and throw the table cloth, 
rug or other large cloth over him, and roll him 
on the floor. 

Dirt in the Eqe.— Place your forefinger i 
upon the cheek-bone, having the patient before 
you; then slightly bend the finger; this will 
draw down the lower lid of the eye, and you 
will probably be able to remove the dirt; but if 
this will not enable you to get at it, repeat this 
operation while you have a netting-needle or 
bodkin placed over the eyelid; this will turn it 
inside out, and enable you to remove the sand, i 
or eyelash, etc., with the corner of a fine silk I 
handkerchief. As soon as the substance is re- i 
moved, bathe the eye with cold water, and ex- ! 
elude the light for a day. If the inflammation j 
is severe, let the patient use a refrigerant i 
lotion. 


Lime in the Eqe. —Syringe it well with warm 
vinegar and water in the proportion of one 
ounce of vinegar to eight ounces of water; ex¬ 
clude light. 





















ACCIDENTS AND EMERGENCIES 


219 


Iron or Steel Spiculse in the Eye. —These 
occur while turniug iron or steel in a lathe, and 
are best remedied by doubling back the upper 
or lower eyelid, according to the situation of the 
substance, and, with the flat edge of a silver 
probe, taking up the metallic particle, using a 
lotion made by dissolving six grains of sugar of 
lead and the same of white vitriol in six ounces 
of water, and bathing the eye three times a day 
until the inflammation subsides. Another plan is 
—Drop a solution of sulphate of copper (from 
one to three grains of the salt to one ounce of 
water) into the eye, or keep the eye open in a 
wineglassful of solution. Bathe with cold lotion, 
and exclude light to keep down inflammation. 

Dislocated Thumb. —This is frequently pro¬ 
duced by a fall. Make a clove hitch, by pass¬ 
ing two loops of cord over the thumb, placing a 
piece of rag under the cord to prevent it cutting 
the thumb; then pull in the same line as the 
thumb. Afterwards apply a cold lotion. 

Cuts and Wounds. —In all recent wounds, 
the first consideration is to remove foreign 
bodies, such as pieces of glass, splinters of wood, 
pieces of stone, earth or any other substance 
that may have been introduced by the violence 
of the act which caused the wound. 


Where there is much loss of blood, an attempt 
should be made to stop it with dry lint, and 
compression above the part wounded, if the 
blood be of a florid color; and below, if of a 
dark color. In proportion to the importance 
of the part wounded will be the degree of the 
discharge of blood, and the subsequent ten¬ 
dency to inflammation and its consequences. 

Clean cut wounds, whether deep or superficial 
and likely to heal by the first intention, should 
always be washed or cleaned, and at once evenly 
and smoothly closed by bringing both edges 
close together, and securing them in that posi¬ 
tion by adhesive plaster. Cut thin strips of 
sticking-plaster, and bring the parts together; 
or, if large and deep, cut two broad pieces, so as 
to look like the teeth of a comb, and place one 
on each side of the wound, which must be 
cleaned previously. The pieces must be arranged 
so that they shall interlace one another; then, 
by laying hold of the pieces on the right side 
with one hand, and those on the other side with 
the other hand, and pulling them from one 
another, the edges of the wound are brought 
together without any difficulty. 

Ordinary Cuts are dressed by thin strips, 
applied by pressing down the plaster on one 
side of the wound, and keeping it there and 
pulling in the opposite direction, then suddenly 
depressing the hand when the edges of the 
wound are brought together. 


Contusions are best healed by laying apiece 
of folded lint, well wetted with extract of lead, 
or boracic acid, on the part, and, if there is much 
pain, placing a hot bran poultice over the dress¬ 
ing, repeating both, if necessary, every two 
hours. When the injuries are very severe, lay 
a cloth over the part, and suspend a basin over 
it filled with cold lotion. Put a piece of cotton 
into the basin, so that it shall allow the lotion 
to drop on the cloth, and thus keep it always 
wet. 

Hemorrhage, when caused by an artery 
being divided or torn, may be known by the 
blood issuing out of the wound in leaps or jerks, 
and being of a bright scarlet color. If a vein is 
inj ured the blood is darker, and flows continu¬ 
ously. To arrest the latter, apply pressure by 
means of a compress and bandage. To arrest 
arterial bleeding, get a piece of wood (part of a 
broom handle will do), and tie a piece of tape 
to one end of it; then tie a piece of tape loosely 
over the arm, and pass the other end of the 
wood under it; twist the stick round and round 
until the tape compresses the arm sufficiently 
to arrest the bleeding, and then confine the 
other end by tying the string around the 
arm. A compress made by enfolding a 50-cent 
piece in several folds of lint or linen should, 
however, be first placed under the tape and over 
the artery. If the bleeding is very obstinate, 
and it occurs in the arm, place a cork under¬ 
neath the string, on the inside of the fleshy 
part, where the artery may be felt beating by 
any one; if in the leg, place a cork in the 
direction of a line drawn from the inner part of 
the knee towards the outer part of the groin. 
It is an excellent thing to accustom yourself to 
find out the position of these arteries, or, indeed, 
any that are superficial, and to explain to every 
person in your house where they are, and how 
to stop bleeding. If a stick cannot be got take 
a handkerchief, make a cord bandage of it, and 
tie a knot in the middle; the knot acts as a 
compress, and should be placed over the artery, 
while the two ends are to be tied arouud the 
thumb. Observe always to place the ligature 
between the wound and the heart. Putting 
your finger into a bleeding wound, and making 
pressure until a surgeon arrives, will generally 
stop violent bleeding. 

Violent Shocks will sometimes stun a per¬ 
son, and he will remain unconscious. Untie 
strings, collars, etc.; loosen anything that is 
tight and interferes with the breathing; raiso 
the head; see if there is bleeding from any part; 
apply smelling-salts to the nose, aud hot bottles 
to the feet. 

In Concussion, the surface of the body is 
cold and pale, and the pulse weak and small, 






220 


ACCIDENTS AND EMERGENCIES 


the breathing slow and gentle, and the pupil of 
the eye generally contracted or small. You can 
get an answer by speaking loud, so as to arouse 
the patient. Give a little brandy and water, 
keep the place quiet, apply warmth, and do not 
raise the head too high. If you tickle the feet 
the patient feels it. 

In Compression of the Brain from any 
cause, such as apoplexy, or a piece of fractured 
bone pressing on it, there is loss of sensation. 
If you tickle the feet of the injured person he 
does not feel it. You cannot arouse him so as 
to get an answer. The pulse is slow and 
labored; the breathing deep, labored and snort¬ 
ing ; the pupil enlarged. Raise the head, 
loosen strings or tight things, and send for a 
surgeon. If one cannot be got at once, apply 
mustard poultices to the feet and thighs, leeches 
to the temples, and hot water to the feet. 

Choking. —When a person has a fish bone in 
the throat, insert the forefinger, press upon the 
root of the tongue, so as to induce vomiting; if 
this does not do, let him swallow a large piece 
of potato or soft bread; and if these fail, give a 
mustard emetic. A piece of food lodged in the 
throat may sometimes be pushed down with 
the finger, or removed with a hair-pin quickly 
straightened and hooked at the end, or by two 
or three vigorous blows on the back between 
the shoulders. 

Fainting, Hysterics, Etc. — Loosen the 
garments, bathe the temples with water or eau- 
de-cologne; open the window, admit plenty of 
fresh air, dash cold water on the face, apply hot 
bricks to the feet, and avoid bustle and exces¬ 
sive sympathy. 

Drotcning. —Attend the following essential 
rules: 1. Lose no time. 2. Handle the body 
gently. 3. Carry the body face downwards, 
with the head gently raised, and never hold it 
up by the feet. 4. Send for medical assistance 
immediately, and in the meantime act as fol¬ 
lows: 5. Strip the body; rub it dry, then 
wrap it in hot blankets, and place it in a warm 
bed in a warm room. 6. Cleanse away the 
froth and mucus from the nose and mouth. 
7. Apply warm bricks, bottles, bags of sand, 
etc., to the armpits, between the thighs, and to 
the soles of the feet. 8. Rub the surface of the 
body with the hands inclosed in warm, dry 
worsted socks. 9. If possible, put the body 
into a warm bath. 10. To restore breathing, 
put the pipe of a common bellows into one nos¬ 
tril, carefully closing the other and the mouth, 
at the same time drawing downwards, and 
pushing gently backwards the upper part of 
the windpipe, to allow a more free admission of 
air; blow the bellows gently, in order to inflate 
the lungs, till the breast be raised a little; then 


set the mouth and nostrils free, and press gently 
on the chest; repeat this until signs of life ap¬ 
pear. The body should be covered the moment 
it is placed on the table, except the face, and all 
the rubbing carried on under the sheet or 
blanket. When they can be obtained, a num¬ 
ber of tiles or bricks should be made tolerably 
hot in the fire, laid in a row on the table, cov¬ 
ered with a blanket, and the body placed in 

such a manner on them that their heat mav 

•/ 

enter the spine. When the patient revives, ap¬ 
ply smelling-salts to the nose, give warm wine 
or brandy and water. Cautions. —1. Never 
rub the body with salt or spirits. 2. Never 
roll the body on casks. 3. Continue the reme¬ 
dies twelve hours without ceasing. 

Lightning and Sunstroke. —Treat the same 
as apoplexy. 


Suffocation bq Noxious Vapors. — Re¬ 
move to the cold air; dash cold water or water 
and vinegar on the face and body at intervals. 
If the body feel cold, employ gradual warmth. 
If necessary, apply mustard poultices to the 
soles of the feet and to the spine, and try artifi¬ 
cial respiration as in drowning, with electricity. 

Suspended Animation from Intense Cold. 
—Rub the body with snow, ice or cold water. 
Restore warmth by degrees, and after some 
time, if necessary, employ the means for restor- 
ing the drowned. 

Suspension bq Hanging. — Loosen the cord 
or whatever it may be by which the person has 
been suspended. A few ounces of blood may 
be taken from the jugular vein, or by cupping- 
glasses applied to the head or neck, or by 
leeches applied to the temples. It is peculiarly 
necessary to have medical aid, as the treatment 
must vary according to circumstances. 

Suspended Animation through Intoxica¬ 
tion. —Lay the body on a bed, with the head a 
little raised; then remove the neckcloth, and 
procure medical assistance. Warm fluids may 
be conveyed to the stomach by means of a flexi¬ 
ble tube and a gum-elastic bottle. On signs of 
returning life, a teaspoonful of warm water may 
be given, and, if swallowed, some warm wine or 
diluted spirits. Then the person, conveyed to 
a warm bed, may go to sleep if so inclined, and 
if carefully watched so as to guard against any 
sinking in the powers of life during sleep. The 
restorative process should be used for four or 
six hours. It is a wrong opinion that persons 
are irrecoverable because life does not speedily 
reappear. Electricity and bleeding should 
never be employed unless by the direction of a 
physician. 

Frozen Limbs. —Rub with snow or very cold 
water until the frozen part becomes red. Wipe 


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ACCIDENTS AND EMERGENCIES 


221 


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dry, rub briskly with the hand and cover with 
flannel. 

Fainting. — Loosen the clothing and place 
the person upon the back, with the head low. 
Let plenty of fresh air into the room, and do 
not allow a crowd to collect around the patient. 
Use gentle friction and apply camphor or am¬ 
monia upon the forehead and about the nostrils. 
Often all that is necessary is to lay the person 
full length upon his back and let him alone, 
only giving him plenty of fresh air. 

Sprained Ankle. —Wash the ankle frequent¬ 
ly with cold salt water, which is far better than 
warm vinegar or decoctions of herbs. Keep 
your foot as cold as possible to prevent inflam¬ 
mation, and sit with it elevated on a cushion. 
Live on very low diet, and take every day some 
cooling medicine. By obeying these directions 
only, a sprained ankle has been cured in a few 
days. 

A Simple Cure for Sprains.— A lady who 
can testify to the efficacy of the following cure 
for a sprain or bruise gives it to the public: 
Make a plaster by stirring salt enough into hot 
molasses to make it of a consistency to remain 
in place when confined by a muslin bandage. 
Suit the size of your plaster to the spot to be 
covered, and pack it securely around the injured 
member. 

Horn to Raise the Body of a Droumed 
Person. — In a recent failure to recover the 
body of a drowned person in New Jersey, a 
French-Canadian undertook the job, and pro¬ 
ceeded as follows: Having supplied himself 
with some glass gallon jars and a quantity of 
unslacked lime, he went in a boat to the place 
where the man was seen to go down. One of 
the jars was filled half full of lime, and then 
filled up with water and tightly corked. It 
was then dropped into the water and soon after 
exploded at the bottom of the river with a loud 
report. After the third trial, each time at a 
different place, the body rose to the surface and 
was secured. 

Bites of Insects.—A free application of 
ammonia to the part bitten will give instant re¬ 
lief from bites of bees, wasps, hornets, scorpions, 
etc. The part may afterward be covered with 
sweet oil. 

To Remoce a Bee-Sting. —Remove the 
sting at once with a needle or the fingers; 
press a key tightly over the stung part, and the 
pressure will force the poison out. Wipe the 
place with clean linen, suck it and then dab 
with the blue-bag. 

Bites of Snakes. —These are dangerous and 
require powerful remedies. The bites of the 
various kinds of snakes do not have the same 


effects, but people suffer from them in different 
ways. It is of the greatest importance to pre¬ 
vent the poison mixing with the blood and to 
remove the whole of it instantly from the body. 
Take a piece of tape or anything that is near 
and tie tightly around the part bitten; if it be 
the leg or arm, immediately above the bite and 
between it and the heart. The wound should be 
sucked several times by any person near. There 
is no danger to the person performing this kind¬ 
ness, providing his tongue or any part of the 
mouth has no broken skin. Having sucked the 
poison,’immediately spit it out. A better plan 
is to cut out the central part bitten with a sharp 
instrument. This may not be a very pleasant 
operation for an amateur, but, as we have to act 
promptly in such an emergency, courage will 
come. After the operation bathe the wound 
for some time to make it bleed freely. Hav¬ 
ing done this rub the wound with a stick of 
lunar-caustic or, still better, a solution composed 
of sixty grains of lunar caustic dissolved in an 
ounce of water. This solution should be 
dropped into the wound. Of course the band 
tied round the wound in the first place must be 
kept on during the time these means are being 
adopted. The wound afterwards must be cov¬ 
ered with lint dipped in cold water. There is 
generally great depression of strength in these 
cases; it is necessary, therefore, to give some 
stimulant, a glass of hot brandy and water, or 
twenty drops of sal-volatile. When the patient 
has somewhat recovered give him a little mustard 
in hot water to make him vomit; if, on the other 
hand, the vomiting is continuous, a large mus¬ 
tard poultice should be applied to the stomach 
and one pill given composed of a grain of solid 
opium. Note.—Only one of these pills must 
be given without medical advice. All these 
remedies can be acted upon until a surgeon 
arrives. 

Capt. Cratufford’s Snake Remedy.—Capt. 
Jack Crawford, the “Poet Scout,” tells the 
writer that he guards against rattlesnake poi¬ 
soning by carrying in his saddlebags a small 
vial of turpentine. He says that he has ex¬ 
tracted the poison from a rattlesnake bite by 
simply pressing the mouth of the bottle down 
on the wound after removing the stopper, the 
turpentine drawing the poison upward from the 
wound into the bottle. 



“A skeptical young man one day, conversing 
with the celebrated Dr. Parr, observed that he 
would believe nothing that he could not under¬ 
stand. ‘Then, young man, your creed will be 
the shortest of any man’s I know.’ ”— Helps. 








Poisons and their Antidotes 


A LWAYS send immediately for a medical 
man. Save all fluids vomited, and arti¬ 
cles of food, cups, glasses, etc., used by 
the patient before taken ill, and lock them up. 

As a rule give emetics after poisons that cause 
sleepiness and raving;—chalk, milk, eggs, but¬ 
ter and warm water, or oil, after poisons that 
cause vomiting and pain in the stomach and 
bowels, with purging; and when there is no 
inflammation about the throat, tickle it with a 
feather to excite vomiting. 

Vomiting may be caused by giving warm 
water, with a teaspoonful of mustard to the 
tumblerful, well stirred up. Sulph¬ 
ate of zinc (white vitriol) may be 
used in place of the mustard, or 
powdered alum. Powder of ipe¬ 
cacuanha, a teaspoonful rubbed up 
with molasses, may be employed 
for children. Tartar emetic should never be 



given , as it is excessively depressing and uncon¬ 
trollable in its effects. The stomach pump can 
only be used by skillful hands, and even then 
with caution. 


Opium and Other Narcotics. —After vom¬ 
iting has occurred, cold water should be dashed 
over the face and head. The patient must be 
kept awake, walked about between two strong 
persons, made to grasp the handles of a gal¬ 
vanic battery, dosed with strong coffee, and 
vigorously slapped. Belladonna is an antidote 
for opium and for morphia, etc., its active prin¬ 
ciples; and, on the other hand, the latter 
counteracts the effects of belladonna. But a 
knowledge of medicine is necessary for dealing 
with these articles. 


Strychnia. —After emetics have been freely 
and successfully given, the patient should be 
allowed to breathe the vapor of sulphuric ether, 
poured on a handkerchief and held to the face, 
in such quantities as to keep down the tendency 
to convulsions. Bromide of potassium, twenty 
grains at a dose, dissolved in syrujo, may be 
given every hour. 

Alcoholic Poisoning should be combated by 
emetics, of which the sulphate of zinc, given as 
above directed, is the best. After that, strong 
coffee internally, and stimulation by heat ex¬ 
ternally, should be used. 

Acids are sometimes swallowed by mistake. 
Alkalies, lime water, magnesia, or common 
chalk mixed with water, may be freely given, 
and afterward mucilaginous drinks, such as 
thick gum water or flaxseed tea. 

Alkalies are less frequently taken in injuri¬ 
ous strength or quantity, but sometimes chil¬ 
dren swallow lye by mistake. Common vinegar 


may be given freely, and then castor or sweet 
oil in full doses—a tablespoonful at a time, 
repeated every half hour or two. 

Nitrate of Siloer when swallowed is neutral¬ 
ized by common table salt freely given in solu- I 
tion in water. 

The Salts of Mercury or Arsenic (often 
kept as bedbug poison), which are powerful ' 
irritants, are apt to be very quickly fatal. 
Milk or the whites of eggs may be freely 1 
given, and afterward a very thin paste of flour 
and water. In these cases an emetic is to be 
given after the poison is neutralized. 

Phosphorus paste, kept for roach poison l 
or in parlor matches, is sometimes eaten by 
children, and has been willfully taken for the 
purpose of suicide. It is a powerful irritant. 
The first thing to be done is to give freely of 
magnesia and water; then to give mucilaginous 
drinks, as flaxseed tea, gum water or sassafras 
pith and water; and lastly to administer finely- 
powdered bone-charcoal, either in pill or in 
mixture with water. 

In no case of poisoning should there be any 
avoidable delay in obtaining the advice of a 
physician, and, meanwhile, the friends or by¬ 
standers should endeavor to find out exactly 
what has been taken, so that the treatment 
adopted may be as prompt and effective as 
possible. 


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The National Bank Law. —The National 
bank act provides for a limit of capital in 
establishment of the national banks propor¬ 
tioned to the importance of their locality. 

To start a bank in a town of 6,000 popu¬ 
lation or less requires a capital of not less 
than $50,000. In a town between 3,000 
and 50,000 people, the capital of the bank 
must be $100,000, while not less than $200,000 
is required in a town of more than 50,000 
inhabitants. Each bank must deposit with ' 
the United States Treasury bonds to the extent f 
of at least one-third of its entire capital as 1 
security for its creditors. The Government 
then issues to the bank 90 per cent, of the :> 
deposits in blank notes, which, when properly j 
filled and signed, become the circulation of the p 
bank. Each bank must report its condition : 


222 


quarterly to the Comptroller of the Currency, , 
and must at all times have on hand in lawful L 
money of the United States an amount equal to 
at least 25 per cent, of its circulation and L 
deposits. The notes issued by the national 
banks are thus secured, but depositors run the 
same risk of loss through dishonesty or mis¬ 
management of funds as with other banks. 


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Hygienic Toilet Recipes 


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Bathing. —The surface of the skin is punc¬ 
tured with millions of little holes called pores. 
The duty of these pores is to carry the waste 
matter off. For instance, perspiration. Now, 
if the pores are stopped up the body has to find 
some other way to get rid of its impurities. 
Then the liver has more than it can do. 
Then we take a liver pill when we ought to 
clean out the pores instead. The housewife is 
very particular to keep her sieves in good order; 
after she has strained a substance through them 
they are washed out carefully with water, be¬ 
cause water is the best thing known. That is 
the reason water is used to bathe in. But the 
skin is a little different from a sieve, because it 
helps along the process itself. All it needs is a 
little encouragement. What the skin wants is 
rubbing. If you should quietly sit down in a 
tub of water and as quietly get up and dry off 
without rubbing, your skin wouldn’t be much 
benefited. The water would make it a little 
soft, especially if it was warm. But rubbing 
is the great thing. Stand where the sunlight 
strikes a part of your body, then take a dry 
brush and rub it, and you will notice that 
countless little flakes of cuticle fly off. Every 
time one of these flakes is removed from the 
skin your body breathes a sigh of relief. 

Too much bathing is a bad thing. Soap and 
water are good things to soften up the skin, 
but rubbing is what the skin wants. Every 
morning or every evening, or when it is most 
convenient, wash the body all over with water 
and a little ammonia, or anything which tends 
to make the water soft; then rub dry with a 
towel, and after that go over the body from top 
to toe with a dry brush. Try this for two or 
three weeks, and your skin will be like velvet. 


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A little ammonia in bath water for the entire 
body is refreshing, and removes any disagree¬ 
able smell or perspiration. It must not, however, 
be used in washing the eyes. 

Best Things for the Complexion. —Clean¬ 
liness, perfect cleanliness, usually means a 
healthy and, therefore, a beautiful skin. 
Pure white castile is generally acknowledged 
to be the best soap for the complexion unless 
expensive toilet soaps can be used. The highly- 
colored and highly-perfumed soaps will spoil 
the best of complexions in short order. Some 
ladies use no soap at all, believing that it irri¬ 
tates and roughens the skin. Hot water, they 
argue, answers every purpose so far as the face 
is concerned. It is not wise to use soap on the 
face during the day, but just before retiring a 


thorough washing with plenty of hot water, 
castile soap and a soft cloth is imperative. 
Vaseline or cold cream may be applied for the 
night and washed off in the morning with a 
little ammonia in hot water. 

Soft water is the best to wash in, but where 
it cannot be had a good substitute may be made 
by adding a few drops of ammonia or borax to 
the hard water in common use. The Princess 
of Wales uses distilled water which costs about 
20 cents a gallon. To whiten the skin a few 
drops of spirits of camphor may be added to 
hot water once or twice a week. 

Very often bad complexions are caused by 
indigestion. For the indigestion, correct the 
diet and take a charcoal tablet before each meal. 
The teeth should be thoroughly brushed and the 
mouth rinsed after each meal. This cleansing 
of the mouth is of the greatest importance in 
dyspepsia of any degree. There is as much 
dyspepsia in the mouth as in the rest of the 
alimentary canal, for dyspepsia is really ferment, 
with corroding effects on the live tissues of mem¬ 
brane and nerves. 

To correct acidity after eating, let a bit of 
magnesia the size of a large pea dissolve in 
the mouth and swallow it. The acidity has 
everything to do with spoiling complexion and 
temper. The face is the index of the condition 
of the internal economy. Lime water may be 
beneficial for poor digestion, or licorice drops, 
or a third of a teaspoonful of baking-soda in 
half a glass of hot water, flavored with tincture 
of cinnamon, which is a good stomachic in itself. 
These should be tried to see which suits best. It 
is often best to alternate these simple remedies. 

Freckles. —Drinking the juice of a lemon 
in a little water every morning before eating 
will efface freckles. Lemon juice taken in this 
way, and a vapor bath given the face at night, 
using boiling water and a Turkish towel, will 
reduce the flesh of the face or the double chin. 

Ointment for Blackheads. — For black¬ 
heads or fleshwornis the following ointment 
applied every day will prove efficacious: 
Liquor of potassa, one ounce; cologne, two 
ounces; white brandy, four ounces. 

Lotion for Humors and Eruptions.— Rose 
water, 1 ounce; glycerine, 30 drops; tannin, 20 
grains. Mix. Apply morning and night. 

To Remooe Pimples. —1. Mix 3 oz. of 
spirits of wine and ^ dr. of liquor of potassa. 
This mixture should be applied to the pimples 
with a camel’s-hair pencil. If too strong, ^ oz. 
pure water may be added to it. 2. A weak solu- 











224 


HYGIENIC TOILET RECIPES 


tion of carbolic acid in rain water will cure 
summer pimples and simple eruptions. 

Cure of Warts. —The easiest way to get rid 
of warts is to pare off the thickened skin which 
covers the prominent wart; cut it off by suc¬ 
cessive layers; shave it till you come to the 
surface of the skin, and till you draw blood in 
two or three places. When you have thus de¬ 
nuded the surface of the skin, rub the part 
thoroughly over with lunar caustic. One 
effective operation of this kind will generally 
destroy the wart; if not, cut off the black spot 
which has been occasioned by the caustic, and 
apply the caustic again, or acetic acid may be 
applied in order to get rid of it. 

Wrinkles may be removed from the face by 
the persistent use of hot fomentations and the 
massage treatment. 

An Excellent Lotion. —A mixture of equal 
parts of bay rum, rosewater and glycerine is 
soothing to chapped skin, and will be found an 
excellent lotion to keep constantly on hand in 
cold weather. 

A Good Cold Cream. — Melt together a dram 
of white beeswax, an ounce of spermaceti and 
two ounces of almond oil, to which add a small 
quantity of green camphor. Pour, while warm, 
into small pomade jars, and set away to cool. 

Almond Paste. — Take of bleached almonds 
four ounces, and the white of one egg; beat the 
almonds to a smooth paste in a mortar, then add 
the white of egg, and enough rosewater, mixed 
with one-half its weight of spirits of wine, to 
give the proper consistency. This paste is used 
as a cosmetic, to beautify the complexion, and is 
also a remedy for chapjDed hands, etc. 

A Harmless Lotion. — For whitening and 
softening the skin a harmless lotion may be 
prepared from two grains of cascarilla powder, 
two grains muriate of ammonia and eight 
ounces emulsion of almonds. 

Care of the Hands. — If the hands become 
blistered, rub in the following mixture: Oil of 
almonds one part, rectified spirits one part, rose 
or elderfiower water one part. 

For stained hands, try citric acid, spirits of 
rosemary and glycerine; afterwards remove with 
distilled water. 

Danish women use pure cream and buttermilk 
for their thin, delicate skins, so liable to become 
dry and discolored. 

Madame Sara Bernhardt’s unguent may be 
found serviceable for blondes: Equal parts of 
lemon and glycerine, a small quantity of borax, 
and the whole sweetened with triple extract of 
violets. 

Bernhardt says in regard to the hands: 
“ Learn to know what suits you best and use 


this unguent occasionally, not for all times and 
seasons.” 

If you are going into the pine woods or to 
camp out, to strike up an intimate acquaintance 
with nature, don’t forget to take along a bottle 
of tar oil. The gnat, mosquito and the count¬ 
less assiduous denizens of air, earth and water 
will soon make your acquaintance. Rub the 
tar oil well in and keep it there as long as pos¬ 
sible. Experienced woodsmen claim that not 
only do insects object strenuously to both its 
taste and odor, but that beyond this it is an 
antidote to freckles, tan, sunburn and a parched 
skin, and that poor complexions have left the 
woods really beautified by its use. 


Cream for the Hands. —A very simple and 
efficacious cream for the hands may be prepared 
as follows: Take two ounces of lanoline and 
two ounces of glycerine, place in a small jelly 
can and stand in a warm oven until the lanoline 
is entirely melted; then add a few drops of 
attar of roses, lavender or rosewater, and stir the 
whole briskly while cooling, otherwise the lano¬ 
line and glycerine will separate. 

Camphor Tablet for Chapped Hands, etc. 
— Melt tallow, and add a little powdered cam¬ 
phor and glycerine, with a few drops of oil of 
almonds to scent. Pour in moulds and cool. 

Finger-Nails. — Our finger-nails grow out 
about three times a year; they should be 
trimmed with scissors once a week, not so close 
as to leave no room for the dirt to gather, for 
then they do not protect the ends of the fingers, 
as was clesigned by nature; besides, if trimmed 
too close at the comers, there is danger of their 
growing into the flesh, causing inconvenience 
and sometimes great pain. The collections 
under the ends of the nails should not be re¬ 
moved by anything harder than a brush or a 
soft piece of w T ood; nor should the nails be 
scraped with a penknife or other metallic sub¬ 
stance, as it destroys the delicacy of their 
structure and will at length give them an un¬ 
natural thickness. 

Most persons are familiar with those trouble¬ 
some bits of skin which loosen at the roots of 
the finger-nails. It is caused by the skin ad¬ 
hering to the nail, which, growing outward, 
drags the skin along with it, stretching it until 
one end gives way. To prevent this, the skin 
should be loosened from the nail once a Tyeek, 
not with a knife or scissors, but with something 
blunt, such as the end of an ivory paper cutter. 
This is best done after soaking the fingers in 
warm water, then pushing the skin back gently 
and slowly. 

Biting off the finger-nails is an uncleanly 
practice, for thus the unsightly collections at 
the ends are kept eaten clean. Children may 


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HYGIENIC TOILET RECIPES 


225 


JK 

be broken of such a filthy habit by causing 
t, them to dip the ends of their fingers several 
],,, times a day in wormwood bitters, without let- 
jj ting them know the object. If this is not suffi- 
uj! cient, cause them to wear caps on each finger 
t e until the practice is discontinued. 

To Whiten the Finger-Nails. — Take two 
,06 'drams of dilute sulphuric acid, one dram of 
Mltincture of myrrh, four ounces of spring-water, 
i and mix them in a bottle. After washing the 
^ hands, dip the fingers in a little of the mixture 
® and it will give a delicate appearance to the 
hand. Rings with stones or pearls in them 
should always be removed from the fingers 
when the hands are washed, as soap and water 
> spoils jewelry set with precious stones. 


IK 


CARE OF THE TEETH. 

Regard should be had to the quality of the 
tooth powder used. It should not be of a hard, 
gritty nature, else the enamel will be destroyed. 
Many of the most expensive prepared powders 
are bad. If any portion of the enamel be de¬ 
stroyed decay will soon do its deadly work. 
The simplest tooth powders are therefore the 
best. The peasant girls in some parts of Scot¬ 
land wet the forefinger, and, putting it up the 
chimney, secure a portion of soot. Lady readers 
will hardly follow such an example. Charcoal is 
good; camphorated chalk also. What is really 
wanted is a powder that shall clean without 
scrubbing, and, while cleaning, also disinfect. 
The brush should never be hard, and it ought to 
be worked up and down as well as horizontally. 

A Simple Tooth Wash. —Dip the brush in 
water, rub it over genuine castile soap, then 
dip it in prepared chalk. There is no danger 
of scratching the teeth, as the chalk is prepared; 
but, with a good soft brush and the soap, it is as 
effectual as soap and sand on a floor. 

Borax Tooth Wash. —Dissolve two ounces 
of borax in three pints of water; before quite 
cold, add thereto one teaspoonful of tincture of 
myrrh, and one tablespoonful of spirits of 
camphor; bottle the mixture for use. One 
wineglassful of the solution, added to half a 
pint of tepid water, is sufficient for each appli¬ 
cation. This solution, applied daily, preserves 
and beautifies the teeth, extirpates tartarous ad¬ 
hesion, produces a pearl-like whiteness, arrests 
decay, and induces a healthy action in the gums. 

Camphorated Dentifrice. —Prepared chalk, 
one pound; camphor, one or two drams. The 
camphor must be powdered by moistening it 
with a little spirit of wine, and then intim¬ 
ately mixing it with the chalk. 

Mqrrh Dentifrice. —Powdered cuttlefish, 
one pound; powdered myrrh, two ounces. 


American Tooth Potoder. —Coral, cuttlefish 
bone, dragon’s blood, of each eight drams; burnt 
alum and red sanders, of each four drams; 
orris root, eight drams; cloves and cinnamon, 
of each half a dram; vanilla, eleven grains; 
rosewood, half a dram; rose-pink, eight drams. 
All to be finely powdered and mixed. 

Quinine Tooth Potoder. —Rose-pink, two 
drams; precipitated chalk, twelve drams; car¬ 
bonate of magnesia, one dram; quinine (sulph¬ 
ate), six grains. All to be well mixed together. 

Charcoal Tooth Poroder.— Powdered char¬ 
coal, four ounces; powdered yellow bark, two 
ounces; powdered myrrh, one ounce; orris root, 
half an ounce. 

Rose Tooth Paste. —Cuttlefish bone, three 
ounces; prepared chalk, two ounces; orris, one 
ounce; lake or rose-pink to give it a pale rose 
color; attar of roses, sixteen drops; honey of 
roses in sufficient quantity. 

Wash to Harden the Gums. —Mix | pint 
of Jamaica spirits, ^ teaspoonful of powdered 
alum, i of pulverized saltpetre, and 1 ounce of 
pulverized myrrh. 

CARE OF THE HAIR. 

Dandruff is not only very disagreeable, but it 
is apt to cause the hair to fall out. A reliable 
remedy is made of a thimbleful of borax 
dissolved in a teacupful of water. Brush the 
hair thoroughly, and wet with the solution every 
day for a week, and an improvement is sure to 
follow. 

Long hair should never be shampooed more 
than once a month. Some people think that 
by brushing and caring well for the hair a 
shampoo once a year is sufficient, but few 
people, especially those whose hair is naturally 
oily, believe in this advice. Brushing stimulates 
the growth of the hair, and makes it glossy and 
soft. It also stops the hair from falling out, and 
is the best tonic for the scalp. 

To brush and brush and still to brush is the 
best medicine for the hair, remembering always 
that it is the hair and not the scalp which is to 
receive this treatment. Upon the brush used de¬ 
pends a great deal. In the first place it must 
be immaculately clean, and one’s brushes should 
be washed as religiously as one’s face. The 
comb should be coarse, so that it will disentangle 
the hair if it is snarled, but if the hair is well 
brushed the comb really is of very little use. A 
fine comb is never advised. The brush should 
have long, soft bristles that go through the hair, 
taking with them every particle of dust and 
leaving behind them a glow that is beautiful. 

A dermatologist of high standing says that 
the proper way to shampoo the head is to use 







22G 


HYGIENIC TOILET RECIPES 


some pure soap, such as castile of the best 
quality, or glycerine soap, made into a “ good 
lather on the head,” with plenty of warm water, 
and rubbed into the scalp with the fingers, or 
with rather a stiff brush that has long bristles. 
When the scalp is very sensitive borax and 
water, or the yolk of three eggs beaten in a 
jyint of lime water, are recommended instead of 
soap and water. After rubbing the head thor¬ 
oughly in every direction and washing out the 
hair with plenty of warm water, or with douches 
of warm water, alternating with cold, aud dry¬ 
ing the hair and scalp with a bath-towel, a 
small quantity of vaseline or sweet-almond oil 
should be rubbed into the scalp. The oil thus 
applied is used to take the place of the oil that 
has been removed by washing, and to prevent 
the hair from becoming brittle. 

Good Hair Wash. —Dissolve one part of 
camphor and two of borax pulverized in a quart 
of boiling water. This preserves and beautifies 
the hair. Use as often as you please when 
cool. 

An Excellent Hair Renemer is made of 
mace and alcohol, using half an ounce of oil of 
mace to one pint of alcohol. Rub the bald 
sj3ot with a piece of flannel until the skin is red, 
and then apply the mixture with a small brush 
three or four times a day. 

Lotion tor Baldness. — Eau-de-Cologne, 
two ounces; tincture of cantharides, two 
drams; oil of rosemary, oil of nutmeg, and 
oil of lavender, each ten drops. To be rubbed 
on the bald part of the head every night. 

Hair Tonic. —To prevent the hair from fall¬ 
ing off: One ounce each of neatsfoot oil and 
spirits of turpentine; active solution of can¬ 
tharides, thirty drops. Mix. Apply to the 
roots of the hair two or three times a week. 

Hair Wash. —To cleanse the scalp and at 
the same time promote the growth of the hair: 
Rosewater, seven ounces; aromatic spirits of 
ammonia, one ounce; tincture of cantharides, 
one and one-half drams; glycerine, one-half 
ounce. Mix and shake before using. Apply 
to the scalp with an old tooth-brush. 

To Clean Long Hair. —Beat up the yolk of 
an egg with a pint of soft water; ajDply it warm, 
and afterwards wash it out with warm water. 

Superfluous Hair. —Any remedy is doubt¬ 
ful; many of those commonly used are danger¬ 
ous. The safest plan is as follows: The hairs 
should be perseveringly plucked up by the 
roots, and the skin, having been washed twice 
a day with warm soft water, without soap, should 
be treated with the following wash, commonly 
called Milk of Roses: Beat four ounces of 




sweet almonds in a mortar, and add half an 
ounce of white sugar during the process; re¬ 
duce the whole to a paste by pounding; then 
add, in small quantities at a time, eight ounces 
of rose water. The emulsion thus formed should 
be strained through a fine cloth, and the residue 
again pounded, while the strained fluid should 
be boiled in a large-stojDpered vial. To the pasty 
mass in the mortar add half an ounce of sugar, 
and eight ounces of rose water, and strain again. 
This process must be repeated three times. To 
the thirty-two ounces of fluid add twenty grains 
of the bichloride of mercury, dissolved in two 
ounces of alcohol, and shake the mixture for 
five minutes. The fluid should be applied with 
a towel, immediately after washing, and the skin 
gently rubbed with a dry cloth till yierfectly dry. 
Wilson, in his work on Healthy Skin , writes as 
follows: “ Substances are sold by the perfumers 
called depilatories, which are represented as 
having the power of removing hair. But the 
hair is not destroyed by these means, the root 
and that part of the shaft implanted within the 
skin still remain, and are ready to shoot up with 
increased vigor as soon as the depilatory is with¬ 
drawn. The effect of the depilatory is the same, 
in this respect, as that of a razor, and the latter 
is, unquestionably, the better remedy. It must 
not, however, be imagined that depilatories are 
negative remedies, and that, if they do no per¬ 
manent good, they are, at least, harmless; that 
is not the fact; they are violent irritants, and 
require to be used with the utmost caution.” 


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Hair Dye, usually styled Colombian, Ar¬ 
gentine, etc., etc.— Solution No. 1—Hydro- 
sulphuret of ammonia, one ounce; solution of 
jxffash, three drams; distilled or rain water, 
one ounce (all by measure). Mix, and put 
into small bottles, labeling it No. 1. Solution 
No. 2—Nitrate of silver, one dram; distilled or 
rain water, two ounces. Dissolve and label No. 
2. Directions for apjDlication: The solution 
No. 1 is first applied to the hair with a tooth 
brush, and the application continued for fifteen 
or twenty minutes. The solution No. 2 is then 
brushed over, a comb being used to separate the 
hairs, and allow the liquid to come in contact 
with every part. Care must be taken that the 
liquid does not touch the skin, as the solution 
No. 2 produces a permanent dark stain on all 
substances with which it comes in contact. If 
the shade is not sufficiently deep, the operation 
may be repeated. The hair should be cleansed 
from grease before using the dye. 

Walnut Hair Dye. —The simplest form is the 
expressed juice of the bark or shell of green wal¬ 
nuts. To preserve this juice, a little rectified 
spirits may be added to it, with a few bruised 
cloves, and the whole digested together, with 


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HYGIENIC TOILET RECIPES 


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occasional agitation for a week or fortnight, 
when the clear portion is decanted, and, if nec¬ 
essary, filtered. Sometimes only a little com¬ 
mon salt is added to preserve the juice. It 
should be kept in a cool place. 


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To Restore Hair token Remooed by Ill- 
health or Age. —Rub onions frequently on the 
part requiring it. The stimulating powers of 
this vegetable are of service in restoring the 
tone of the skin and assisting the capillary 
vessels in sending forth new hair; but it is not 
infallible. Should it succeed, however, the 
growth of these new hairs may be assisted by 
the oil of myrtle-berries, the repute of which, 
perhaps, is greater than its real efficacy. Even if 
they do no good, these applications are harmless. 

Baldness. — The decoction of boxwood, 
which has been found successful in some 
cases of baldness, is thus made: Take of the 
common box, which grows in garden borders, 
stems and leaves four large handfuls; boil in 
three pints of water, in a closely covered vessel, 
for a quarter of an hour, and let it stand in a 
covered earthenware jar for ten hours or more; 
strain, and add an ounce and a half of eau-de- 
cologne or lavender water, to make it keep. The 
head should be well washed with this solution 
every morning. 

TOILET MISCELLANY. 


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Eyelashes. — To increase the length and 
strength of the eyelashes, simply clip the ends 
with a pair of scissors about once a month. In 
eastern countries mothers perform the opera¬ 
tion on their children, both male and female, 
when they are mere infants, watching the op¬ 
portunity whilst they sleep. The practice never 
fails to produce the desired effect. 


To Cure Enlargement and Redness ot 
0 the Nose. — Muriate of ammonia, one dram; 
1° tannic acid, one-half dram; glycerine, two 
lt ounces; rosewater, three ounces. Saturate a 
I piece of cotton with the mixture, and bind it on 
f the nose nightly until a cure is effected. 


Uses of Borax Water. — Borax water will 
' instantly remove all soils and stains from the 
a hands, and heal all scratches and chafes. To 
make it, put some crude borax in a large bottle 
' and fill with water. When the borax is dis- 
j solved, add more to the water, until at last the 
water can absorb no more and a residuum re¬ 
mains at the bottom of the bottle. To the water 
3 in which the hands are to be washed, pour 
enough from this bottle to make it quite soft. 
It is very cleansing and very healthy. By its 
use the hands will be kept in excellent condi¬ 
tion—smooth, soft and white. 


To Smeeten the Breath After Using 
Tobacco. — Chlorate of sodium, twenty-four 
grains; powdered sugar, one ounce; gum-traga- 
canth, twenty grains; perfumer’s essential oil, 
two drams. Powder the chlorate in a glass 
mortar; put the powder in a cup and pour in a 
little water, let it settle and pour off. Repeat 
the process three times with fresh water, filter¬ 
ing what is poured off each time, and mix tho, 
gum and sugar with it, adding the perfume 
last. 

Offensioe Breath. — For this purpose, al¬ 
most the only substance that should be admitted 
at the toilet is the concentrated solution of 
chloride of soda—-from six to ten drops of it 
in a wineglassful of pure spring-water, taken 
immediately after the operations of the morning 
are completed. In some cases the odor arising 
from carious teeth is combined with that of the 
stomach. If the mouth be well rinsed with a 
teaspoonful of the solution of the chloride in a 
tumbler of water, the bad odor of the teeth will 
be removed. 

SCENTS AND PERFUMES. 

French Milk of Roses. —Two and one-half 
pints of rosewater, one-half pint of rosemary 
water, two ounces of tiucture of storan, two 
ounces of tincture of benzoin, one-half ounce of 
esprit de rose. First mix the rosewater and 
rosemary water, and then add the other ingredi¬ 
ents. This is a useful wash for the complexion. 

Violet Potcder.— Wheat starch, six parts by 
weight; orrisroot powder, two. Having reduced 
the starch to an impalpable jDowder, mix thor¬ 
oughly with the orris root, and then perfume 
with otto of lemon, otto of bergamot and otto 
of cloves, using twice as much of the lemon as 
either of the other ottos. 

Perfume for Handkerchiefs. —Oil of laven¬ 
der, three fluid drams; oil of bergamot, three 
fluid drams; extract of ambergris, six minims; 
camphor, one grain; spirits of wine, one pint. 
To be well shaken every day for a fortnight, 
and then filtered. 

Bouquet de la Reine. —Take one ounce of 
essence of bergamot, three drams of English oil 
of lavender, one-half dram of oil of cloves, one- 
half dram of aromatic vinegar, six grains of 
musk, and one pint and a half of rectified spirits 
of wine. Distill. 

Cosmetic. — Melt one pound of soft soap 
over a slow fire, with one-half pint of sweet oil, 
and add a teacupful of fine sand. Stir the mix¬ 
ture together until cold. 

Scent Bag. — This will prevent moths injur¬ 
ing clothes: One ounce of cloves, caraway 
seeds, nutmeg, mace, and of orris root as much 








228 


HYGIENIC TOILET RECIPES 


as will equal the other ingredients when put to¬ 
gether. Grind the whole well to powder and 
put it into little silk bags. 

Scent Founder. — A good recipe for scent 
powder to be used for wardrobes, boxes, etc., far 
finer than any mixture sold at the shops, is the 
following: Coriander, orris root, rose leaves 
and aromatic calamus, each one ounce; laven¬ 
der flowers, ten ounces; rhodium, one-fourth of 
a dram; musk, five grains. These are to be 
mixed and reduced to a coarse powder. This 
scents clothes as if fragrant flowers had been 
pressed into their folds. 

Lacender Water. — Best English lavender, 
four drams; oil of cloves, one-half dram; musk, 
five grains; best spirits of wine, six ounces; 


water, one ounce. Mix the oil of lavender with 
a little spirits first, then add the other ingredi¬ 
ents and let it stand, being kept well corked for 
at least two months before it is used, shaking it 
frequently. 

A very good lavender water may be made at 
home by the following recipe: One pint proof 
spirits, one ounce essential oil of lavender, two 
drams essence of ambergris. Put into a quart J 
bottle and shake well. ji 

Laoender Scent Bag. — One-half pound of 
lavender flowers free from stalk, one-half ounce i 
of dried thyme and mint, a quarter of an ounce 
of ground cloves and caraways, one ounce of 
dried common salt. Mix them well together, 
and put them into silk or cambric bags. 



Memory Rhymes 




O/ 


The Months. 

Thirty days hath September, 

April, June, and November; 

All the rest have thirty-one, 

But February,which has twenty-eight alone, 
Except in leap year; then’s the time 
When February’s days are twenty-nine. 


Two middle “ nippers ” you behold 
Before the colt is two weeks old. 

Before eight weeks two more will come; 
Eight months the “ corners ” cut the gum. 

The outside grooves will disappear 
From middle two in just one year. 

In two years, from the second pair; 

In three, the corners, too, are bare. 


Birthdays. 

Monday for health, 

Tuesday for wealth, 

Wednesday best of all; 

Thursday for crosses, 

Friday for losses, 

Saturday no luck at all. 

Short Grammar. 

Three little words yon often see 
Are Articles— a, an, and the. 

A Noun’s the name of any thing, 

As school, or garden, hoop or siving. 
Adjectives tell the kind of noun, 

As great, small, pretty, white, or brown. 
Instead of nouns the pronouns stand — 
His head, her face, your arm, my hand. 
Verbs tell something to be done — 

To read, count, laugh, sing, jump, or run. 
How things are done the adverbs tell — 
As slowly, quickly, ill, or well. 
Conjunctions joins the words together, 

As men and women, wind or weather. 

The preposition stands before 
The noun, as in or through the door. 

The interjection shows surprise — 

As Oh, how pretty! Ha, how wise! 

The whole are called nine parts of speech, 
Which reading, writing, speaking teach. 


At two the middle “ nippers ” drop; 

At three, the second pair can’t stop. 
When four years old the third pair goes; 
At five a full new set he shows. 

The deep black spots will pass from view 
At six years from the middle two; 

The second pair at seven years; 

At eight the spot each “ corner ” clears. 
From middle “ nippers,” upper jaw, 

At nine the black spots will withdraw. 
The second pair at ten are white; 

Eleven finds the “ corners ” light. 

As time goes on, the horsemen know, 

The oval teeth three-sided grow; 

They longer get, project before 
Till twenty, when we know no more. 

Bees. 

A swarm of bees in May 
Is worth a load of hay; 

A swarm of bees in June 
Is worth a silver spoon; 

A swarm of bees in July 
Is not worth a fly. 

Rules for Riding*. 

Keep up your head and your heart, 

Your hands and your heels keep down. 
Your knees press close to your horse’s side 
And your elbows close to your own. 



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To Tell the Age of Horses. The Cuckoo. 

To tell the age of any horse, May — sings all the day; 

Inspect the lower jaw, of course; June — changes his tune; 

The six front teeth the tale will tell, July — prepares to fly; 

And every doubt and fear dispel. August — go he must. 










Physical Exercise 

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T HE principal methods of developing the 
physique now prescribed by trainers 
are exercise with dumbbells, the bar 
bell and the chest weight. The rings and 
horizontal and parallel bars are also used, but 
not nearly to the extent that they formerly 
were. The movement has been all in the direc¬ 
tion of the simplification of apparatus; in fact, 
one well-known teacher of the Boston Gym¬ 
nasium, when asked his opinion, said: “Four 
bare walls and a floor, with a well-posted in¬ 
structor, is all that is really required for a 
gymnasium.” 

Probably the most important as well as the 
simplest appliance for gymnasium work is the 
wooden dumbbell, which has displaced the 
ponderous iron bell of former days. Its 
weight is from three-quarters of a pound to 
a pound and a half, and with one in each hand 
a variety of motions can be gone through, 
which are of immense benefit in building up 
or toning down every muscle and all vital parts 
of the body. 

The first object of an instructor in taking a 
beginner in hand is to increase the circulation. 
This is done by exercising the extremities, the 
first movement being one of the hands, after 
which come the wrists, then the arms, and next 
the head and feet. As the circulation is increased 
the necessity for h larger supply of oxygen, tech¬ 
nically called “oxygen-hunger,” is created, 
which is only satisfied by breathing exercises, 
which develop the lungs. After the circulation 
is in a satisfactory condition, the dumbbell in¬ 
structor turns his attention to exercising the 
great muscles of the body, beginning with 
those of the back, strengthening which holds 
the body erect, thus increasing the chest capac¬ 
ity, invigorating the digestive organs, and, in 
fact, all the vital functions. By the use of very 
light weights an equal and symmetrical devel¬ 
opment of all parts of the body is obtained, and 
then there are no sudden demands on the heart 
and lungs. 

After the dumbbell comes exercise with the 
round, or bar bell. This is like the dumbbell, 


with the exception that the bar connecting the 
balls is four or five feet, instead of a few inches 
in length. Bar bells weigh from one to two 
pounds each, and are found most useful in 
building up the respiratory and digestive sys¬ 
tems, their especial province being the strength¬ 
ening of the exterior muscles and increasing the 
flexibility of the chest. 

Of all fixed apparatus in use the pulley weight 
stands easily first in importance. These weights 
are available for a greater variety of objects than 
any other gymnastic appliance, and can be used 
either for general exercise or for strengthening 
such muscles as most require it. With them a 
greater localization is possible than with the 
dumbbell, and for this reason they are recom¬ 
mended as a kind of supplement to the latter. 
As chest-developers and correctors of round 
shoulders they are most effective. As the 
name implies, they are simply weights at¬ 
tached to ropes, which pass over pulleys, and 
are provided with handles. The common pulley 
is placed at about the height of the shoulder of 
an average man, but recently those which can be 
adjusted to any desired height have been very 
generally introduced. 

When more special localization is desired than 
can be obtained by means of the ordinary ap¬ 
paratus, what is known as the double-action 
chest weight is used. This differs from the 
ordinary kind in being provided with several 
pulleys, so that the strain may come at different 
angles. Double-action weights may be divided 
into three classes—high, low and side pulleys— 
each with its particular use. 

The highest of all, known as the giant pul¬ 
leys, are made especially for developing the 
muscles of the back and chest, and by stretch¬ 
ing or elongating movements to increase the 
interior capacity of the chest. If the front of 
the chest is full and the back or side chest de¬ 
ficient, the pupil is set to work on the giant 
pulley. To build up the side walls he stands _ 
with the back to the pulley-box and the left heel 
resting against it; the handle is grasped in the 
right hand if the right side of the chest is lack¬ 
ing in development, and then drawn straight 
down by the side; a step forward with the 
right foot, as long as possible, is taken, the 
line brought as far to the front and near the 











230 


PHYSICAL EXERCISE 


floor as can be done, and then the arm, held 
stiff, allowed to be drawn slowly up by the 
weight. To exercise the left side the same pro¬ 
cess is gone through with, the handle grasped 
in the left hand. Another kind of giant pulley 
is that which allows the operator to stand di¬ 
rectly under it, and is used for increasing the 
lateral diameter of the chest. The handles are 
drawn straight down by the sides, the arms are 
then spread and drawn back by the weights. 
Generally speaking, high pulleys are most 
used for correcting high, round shoulders; 
low pulleys for low, round shoulders; side 
pulleys for individual high or low shoulders, 
and giant pulleys for the development of the 
chest and to correct spinal curvature. 


The traveling rings, a line of iron rings cov- |j 
ered with rubber and attached to long ropes 
fastened to the ceiling some ten feet apart, , 
are also valuable in developing the muscles of 
the back, arms and sides. The first ring is 
grasped in one hand and a spring taken from j 
an elevated platform. The momentum carries 
the gymnast to the next ring, which is seized 
with the free hand, and so the entire length of 
the line is traversed. The parallel bars, low and 
high, the flying rings, the horizontal bar and the 
trapeze all have their uses, but of late years 
they have been relegated to a position of dis¬ 
tinct inferiority to that now occupied by the 
dumbbells and pulley weights. 







1. The bar bell—chest expander. 2. Anterior 
muscular developer. 3. Developing the loins 
and lumbar region—aid to digestion. 4. Side 
and loin development. 5. Giant pulley exer¬ 


cise—for elevating right side of chest. 6. De¬ 
veloping muscles that hold the shoulders back. 

7. Developing muscles of front upper chest. 

8. Posterior development—to make one erect. 


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Exercises for Girls 


Here are a few exercises for girls, prescribed 
by a prominent physician, for physical develop¬ 
ment and for the relief of dyspepsia and dindred 
ailments. After counseling moderation in eat¬ 


ing and a thorough mastication of food, the 
physician says: 

Take these exercises nightly after resting a 
little while from the day’s work: 



1. Stand in walking position, one foot in ad¬ 
vance of the other, your hands on your hips, 
and twist the trunk to the side of the rear foot 
as far as possible; then change feet and twist 
to the opposite side. Repeat fifteen times to 
each side. Do the same twisting with your 
hands clasped behind your back, your shoulders 
well held back. 

2. Stride standing. Rise on your toes and 
bend your knees outward and downward. Re¬ 
peat ten times slowly. 

3. Stand on one foot, your hips firm, and 
slowly raise your other leg, extended in front. 
Keep a steady balance. Change feet and re¬ 
peat. 

4. Stand with your heels together, your 
hands on your hips. Bend your body forward, 
to the side, backward, and to the opposite side, 
then forward to complete the circle. Repeat, 
and rotate your body in opposite directions. 


5. Lie on your face, with your hips firm and 
your feet held under a bureau; try to raise 
your head and shoulders as far as possible 
with deep inspiration. Repeat, turning your 
body. 

6. ' Bend your body over a bar in the door¬ 
way, or the stair-railing, backward, forward 
and sidewise, with your hands clasped behind 
your neck. 

7. Place your bar low, hang under it with 
your body extended stiffly and resting on your 
heels. Slowly draw your chest up to touch the 
bar by bending your elbows outward. Repeat. 

Combine these movements with deep respira¬ 
tion, opening a window for good, pure air; make 
each exercise as useful to the muscles as possi¬ 
ble; they are corrective exercises — not merely 
amusing. 

Rub your stomach with cool water after the 
exercises. 



























































Housekeeping 1 j.* 

EC onomy and 

WEALTH 

TEMPERANCE AND HEALTH 
IN THE HOUSEHOLD 


and Cookery m 


. OrRii^al . apd .Jested . F?eeipe$ . 


BY KATHRYN 

F ROM the richest to the poorest, the selec¬ 
tion and preparation of food often becomes 
one of the chief objects in life. The resources 
of every family may be greatly increased by the 
knowledge of what may be called trilling 
details, and refinement in the art of cookery 
depends much more on the manner of doing a 
thing than on the cost attending it. To cook 
well is immensely more important to the middle 
and working classes than to the rich, for they 
who live by the “sweatof their brow,” whether 
mentally or physically, must have the requisite 
strength to support their labor. Every wife, 
mother or sister should be a good plain cook. 

If she has servants she can direct them, and if 
not, so much the more must depend upon her¬ 
self. 

An old saying, to be found in one of the 
earliest cookery books — “First catch your 
hare,” etc.—has more significance than is gener¬ 
ally supposed. To catch your hare well, you 
must spend your income judiciously. This is 
the chief thing. In our artificial state of society, 
every income, to keep up appearances, has at 
least half as much more to do as it can afford. 

Io the selection of provisions the best is gener¬ 
ally the cheapest. Half a pound of good meat 
is more nutritious than three times the amount 
of inferior. As to vegetable?, buy them fresh. 
Above all, where an income is small and there 
are many to feed, be careful that all the nour¬ 
ishment is retained in the food that is pur¬ 
chased. This is to bo effected by careful cook¬ 
ing. Cleanliness is an imperative condition. 
Let all cooking-utensils be clean and in order. 
Uncleanliness produces disorder, and disorder 
confusion. In the cooking of meat by any pro¬ 
cess whatever, remember, above all, to cook the 
juices in it, not out of it. 


ARMSTRONG 

Boiling, 

In boiling, put the meat, if fresh, into cold 
water, or, if salt, into luke-warm. Simmer it 
very gently until done. It is a general rule to 
allow a quarter of an hour to every pound of i 
meat; but in this, as in everything else, judg¬ 
ment must be used according to the bone and 
shape of the joint, and according to the taste of 
the eaters. All kinds of meat, fish, flesh and 
fowl, should be boiled very slowly, and the 
scum taken off just as boiling commences. If 
meats are allowed to boil too fast they 
toughen, all their juices are extracted, and only J 
the fleshy fiber, without sweetness, is left; if 
they boil too long they are reduced to a jelly, 
and their nourishing properties are transferred ; 
to the water in which they are boiled. Nothing 
is more difficult than to boil meat exactly as it 
should be; close attention and good judgment 
are indispensable. 

Boasting. 

In roasting meat the gravy may be retained \ 
in it by pricking the joint ail over with a fork 
and rubbing in pepper and salt. Mutton and 
beef may be underdone; veal and pork must be j 
Avell cooked. Young meat generally requires j 
more cooking than old; thus lamb and veal 
must be more done than mutton and beef. In 
frosty weather meat will require a little more 
time for cooking. All joints for roasting will i 
improve by hanging a day or so before cooking. 

Broiling. 

Broiling is the most nutritious method of 
cooking mutton and pork chops, or beef and ! 
rump steaks, kidneys (which should never be 
cut open before cooking), etc. Have the grid¬ 
iron clean, and put over a clear fire; put the 1 
meat on it; “ keep it turned often.” This last 
is a common direction in books, but the reason 
why is never stated: it is to keep the gravy in 
the meat. By letting the one side of a steak 
be well done before turning, you will see the 
red gravy settled on the top of the steak, and so 
the meat is hard and spoiled. This is cooking 
the gravy out, instead of keeping it in to nour- 




















HOUSEKEEPING AND COOKERY 


233 


ish the consumer. Never stick the fork in the 
meaty part; you will lose gravy if you do. Be 
sure to turn often, and generally the chop or 
j steak is done if it feels firm to the fork; if not 
done, it will be soft and flabby. 

j Frying. 

Although very bad for chops or steaks, the 
frying-pan is indispensable for some things, 

. such as veal cutlets, lamb chops (sometimes), 
fish, pancakes, etc. Most meats and fish are 
usually fried with egg and bread-crumbs. The 
i frying-pan must be kept clean. This is very 
essential, as the dirt that sticks to the pan ab¬ 
sorbs the fat, prevents the meat browning and 
turns it black. Have a clear, brisk fire, for the 
quicker meat is fried the tenderer it is. Ac- 
1 cording to what is to be fried, put little or 
much fat in the pan; fish and pancakes require 
a considerable quantity. The fat must always 
boil before putting the meat into it; if not, it 
i coddles. For veal cutlets a little butter is best 
and most economical, as it helps to make the 
gravy. Some cooks have a few slices of bacon 
with cutlets or liver; the fat from this, if the 
bacon be not rank, will do very nicely; and if 
the meat be well flavored and fried quickly, and 
, some nice gravy made to it, few persons would 
i know the difference. Some like thickened and 
i some plain gravy to these fried meats; some a 
large quantity, others very little; all these 
must be accommodated. To make these gravies, 
have ready a little burnt sugar to brown with; 
empty the pan of the fat, if it be, as is most 
likely, too rank to use; put warm water in the 
pan; mix very smoothly sufficient flour and 
water to thicken it to taste; into this put as 
much butter as you like to use (a little will do, 
more will make it richer); pepper and salt it 
sufficiently; stir it very smoothly into the pan 
while the water is only warm; stir it well until 
it boils, and brown it with the burnt sugar to 
your taste. Care must be taken, after the gravy 
boils, not to let it boil fast for any length of 
time, as all thickened gravies, hashes, etc., boil 
away very fast and dry up; neither must it 
stand still in the pan; a whitish scum then set¬ 
tles on the top and spoils the appearance of it. 

N. B. —For all frying purposes be particular 
that the pan is thoroughly hot before using. 

Cooking Time-Table. 

Baking Meats. 

Beef Sirloin—-Rare, 8 minutes for each pound; 
well-done, 10 to 15 minutes for each pound. 

Beef Ribs or Rump —10 to 15 minutes for each 
pound. 

Beef Fillet —20 to 25 minutes. 

Lamb —Well done, 15 minutes for each pound. 

Mutton —Rare, 10 to 12 minutes for each 
pound; well done, 15 to 18 minutes for each pound. 


Pork —Well done, 25 to 30 min. for each pound. 
Veal —Well done, 18 to 20 min. for each pound. 
Braised Meat —3)4 to 4 hours. 

Chickens —Weighing from 3 to 5 pounds, 1 to 
1)4 hours. 

Turkeys —Weighing from 9 to 12 pounds, 3 to 
3)4 hours. 

Fish —Of average thickness, weighing from 6 
to 8 pounds, 1 hour. 

Cake and Pastry. 

Sponge Cake —45 to 55 minutes. 

Plain Cake —20 to 45 minutes. 

Cookies —10 to 12 minutes. 

Gingerbread —20 to 30 minutes. 

Plum Pudding —2)4 to 3 hours. 

Tapioca or Rice Pudding —1 hour. 

Bread Pudding —65 minutes. 

Pies with two crusts —30 to 40 minutes. 

Graham Rolls —)4 hour. 

Wheat Rolls —10 to 18 minutes. 

Bread —40 to 60 minutes. 

Biscuit —10 to 18 minutes. 

Boiling. 

Beefsteak —Cut 1)4 inches thick, 5 to 8 minutes. 
Beefsteak —1 inch thick, 3 to 5 minutes. 

Midton Chops—8 to 10 minutes. 

Chickens —18 to 25 minutes. 

Fish —Thin, 4 to 8 minutes. 

Fish —Thick, 10 to 15 minutes. 

Ham —7 to 10 minutes. 

Boiling Fish. 

Bass —10 minutes for each pound. 

Bluefish —10 minutes for each pound. 

Fresh Cod or Haddock — 6 minutes for each 
pound. 

Halibut —In square, 15 minutes for each pound. 
Salmon —In square, 15 minutes for each pound. 
Small Fish —6 to 8 minutes for each pound. 
Oysters— 3 to 4 minutes, or until the edges curl. 

Boiling Meats. 

Veal —2 or 3 hours. 

Beef —3 or 4 hoars. 

Mutton —2 or 3 hours. 

Ham —5 to 5% hours. 

Sweetbreads —20 to 25 minutes. 

Chickens —1 to 1)4 hours. 

Fowls —2 to 3 hours. 

Tongue —2 to 3 hours. 

Yegetables. 

String Beans —1)4 to 2 hours. 

Shell Beans —1 to 2 hours. 

Cauliflower— 30 to 40 minutes. 

Cabbage , Few— 30 to 45 minutes. 

Corn , Young—5 to 10 minutes. 

Carrots —50 to 60 minutes. 

Asparagus —15 to 18 minutes. 

Onions—35 to 45 minutes. 

Oyster Plant —40 to 60 minutes. 

Peas —15 to 20 minutes. 

Potatoes —Boiled, 20 to 30 minutes. 

Potatoes —Steamed, 30 to 45 minutes. 

Turnips —35 to 50 minutes. 

Parsnips —35 to 45 minutes. 








234 


HOUSEKEEPING AND COOKERY 


SOUPS 

T HE true economy of soups lies in the fact 
that so many things which might other¬ 
wise be wasted may be utilized in making 
them. In households where expenditure is not 
so much a consideration, it may be deemed ex¬ 
pedient always to purchase fresh meat for the 
sole purpose of making soup, but, in such 
instances, the soup could certainly not be re¬ 
garded as an economical addition to a dinner. 
Still, where Economy must rule, the resources 
from which she may draw a tureen of good 
soup, without having recourse to the butcher, 
are ample. Almost everything that is used as 
food may be converted into soup. Scraps of 
meat, bread, vegetables, rice, sago, spare milk, 
and, better still, bones left from the meat after 
cooking, may, with a little ingenuity, be made 
into excellent, nourishing soup. 

The basis of all good soup is stock. This 
may be made from meat or bones and flavored 
with vegetables. Let it be borne in mind that 
no good stock can be made the day it is required 
for soup. It should be made the previous day, 
strained into a basin, and allowed to stand until 
required, when the fat, which would render the 
soup so objectionable, will have cooled on the 
top and may be taken off entirely. The stock 
may then be used as the basis of any kiud of 
soup. 

In making stocks or soups care must be 
taken to simmer gently, not boil, or they will 
be found wanting both in flavor and nourish¬ 
ment. The lid of the stock-pot must be kept 
tightly closed, or there will be considerable 
waste during the long time which the contents 
must of necessity simmer. It will be necessary 
to remove the lid a few times in order to take 
off the scum as it rises. 

When preparing the stock, all the meat used 
should be cut into small pieces, and the bones 
broken or crushed. Cold water and salt should 
be added, and the whole brought very gradually 
to simmering point, the vegetables being added 
after the stock has been well skimmed. 

On no account must stock be left in an iron 
stock-pot any length of time, or it will contract 
a very unpleasant flavor. It must be poured 
into an earthenware vessel and remain uncov¬ 
ered. To those about to purchase a stock-pot 
we would recommend an earthenware rather 
than an iron one as being more cleanly and not 
necessitating the emptying out of the stock 
when finished. 


To Color Soups— To obtain a green color 
pound spinach leaves and add the juice obtained 
to the stock. For a red color use tomatoes, with¬ 
out the skins and seeds. For amber grate a 


carrot and mix with the soup, and for a rich 
brown use burnt sugar or burnt onions. 

Macaroni Soup —Five cents’ worth of bones, 

1 tablespoonful salt and peppercorns, 1 good- 
sized turnip and 4 leeks, 2 carrots, 4 onions, 2 
cloves, 1 blade of mace, 1 bunch of herbs (mar¬ 
joram, thyme, lemon-thyme and parsley), 34 lb* 
macaroni. 

Time required, about 234 hours. Break up the 
bones and put them into a stew-pan with cold 
water enough to cover them and 1 quart more. 
When on the point of boiling put in a tablespoon¬ 
ful of salt to help the scum to rise, then take the 
turnip, peel it and cut it in quarters; then take 

2 carrots, wash and scrape them; take also 4 leeks, 
wash and shred them up finely; now take 4 
onions, peel them and stick 2 cloves into them; 
then skim the soup well and put in the vegetables, 
add a blade of mace and a teaspoonful of pepper¬ 
corns, then allow soup to simmer for 234 hours, 
then take 34 lb. of macaroni, wash and put in a 
stewpan with plenty of cold water and a little 
salt. Allow it to boil until tender, then strain off 
the water and pour some cold water on, to wash 
the macaroni again; then cut in small pieces and 
it is ready for the soup. When the soup is ready 
for use strain it over the macaroni. 


Milk Soup —4 potatoes, 2 leeks or onions, 2 
oz. butter, pepper, 34 oz * salt, 1 pint milk, 3 
tablespoonfuls tapioca. 

Put 2 quarts of water into a stewpan, then take 4 
potatoes, peel and cut in quarters, take also 2 
leeks, wash well in cold water and cut them up; 
when the water boils put in potatoes and leeks, 
then add the butter, salt and pepper to taste, 
Allow it to boil to a mash, then strain the soup 
through a colander, working the vegetables 
through also; return the pulp and the soup to the 
stewpan, add one pint of milk to it and boil; 
when boiling sprinkle in by degrees tapioca, 
stirring all the time; then let it boil for 15 min¬ 
utes gently. 


Spring Vegetable Soup— 2 lbs. shin of beef, 
2 lbs. knuckle of veal, a little salt, 2 young carrots, 
1 turnip, 1 leek, 34 head of celery, 1 cauliflower, 
1 gill of peas, 34 saltspoonful of carbonate of 
soda. 

Cut the meat from the bone—do not use the 
fat; break the bones in halves; do not use the 
marrow. Pat the meat and bones into a stock- 
pot with five pints of cold water, a teaspoonful 
of salt will assist the scum to rise, boil qaickly 
and remove scum as it rises, then simmer gently 
5 hours. Cut carrots and turnips in slices; the 
head of celery and leek wash well and cut in 
squares; cut the cauliflower in sprigs after wash¬ 
ing. One hour before serving add vegetables; 
the sprigs of cauliflower can be put in 15 minutes 
before serving. Put one gill of peas, a teaspoon¬ 
ful of salt, a quarter of a saltspoonful of soda 
into boiling water and boil 15 minutes, the 
put peas in tureen and put soup over them. 

Good Gravy Soup —1 lb. beef, 1 pound veal, 
1 lb. mutton, 6 quarts water, 1 crust of bread, 1 
carrot, 1 onion, a little summer savory, 4 cloves, 
pepper and a blade of mace. 




; 





















HOUSEKEEPING AND COOKERY 


235 


Cut the meat in small pieces and put into the 
water, with the crust of bread toasted very crisp. 
Peel the carrot and onion, and, with a little 
summer savory, pepper, 4 cloves and a blade of 
mace, put in the stewpan. Cover it and let it 
stew slowly until the liquid is reduced to 3 qts. 
Then strain it, take off the fat, and serve with 
sippets of toast. 

Scotch Mutton Brotli— 2 qts. of water, neck 
of mutton, 4 or 5 carrots, 4 or 5 turnips, 3 onions, 
4 large spoonfuls of Scotch barley, salt to taste, 
some chopped parsley. 

Soak a neck of mutton in water for an hour; 
cut off the scrag, and put it into a stew-pot with 
two quarts of water. As soon as it boils skim it 
well, and then simmer it an hour and a half; then 
take the best end of the mutton, cut it into pieces 
(two bones in each), take some of the fat off, and 
put in as many as you think proper; skim the 
moment the fresh meat boils up, and every quar¬ 
ter of an hour afterwards. Have ready 4 or 5 
carrots, the same number of turnips, and 3 
onions, all cut, but not small, and put them in 
soon enough to get quite tender; add 4 large 
spoonfuls of Scotch barley, first wetted with cold 
water. The meat should stew three hours. Salt 
to taste, and serve all together. Twenty minutes 
before serving put in some chopped parsley. It 
is an excellent winter dish. 

A Roast Beef and Boiled Turkey Soup— 

Bones of a turkey and beef, 2 or three carrots, 2 
or 3 onions, 2 or 3 turnips, % doz. cloves, pepper, 
salt, tomatoes, 2 tablespoonfuls of flour, some 
bread. 

The liquor that the turkey is boiled in, and 
the bones of the turkey and beef, put into a 
soup-pot with 2 or 3 carrots, turnips and onions, 
)4 dozen cloves, pepper, salt and tomatoes, if 
you have any; boil it 4 hours, then strain all out. 
Put the soup back into the pot, mix 2 table¬ 
spoonfuls of flour into a little cold water; stir it 
into the soup; give it ono boil. Cut some bread 
dice-form, lay it in the bottom of the tureen, 
pour the soup on it, and color with a little soy. 

White Soup —3 potatoes, 3 leeks, or a few 
green onions, 3 quarts water or stock, a small 
teacupful sago, 1 pint milk, 2 oz. butter. 

Boil the potatoes and onions in the stock until 
quite tender, then mash them through a sieve 
with a little of the stock. Return the whole to 
the saucepan, add the milk. Sprinkle in the sago 
gradually, stirring well. When the sago has 
boiled clear and tender, stir in the butter and 
serve. If water be used instead of stock, )4 tea- 
spoonful of salt should be added with the pota¬ 
toes and leeks, and pepper to taste. 

Greek Soup —4 lbs. lean beef, 1 lb. lean mutton, 
1 lb. veal, 4 oz. lean ham, 4 carrots, 4 onions, 1 
head celery, a little soy, a few allspice and a few 
coriander seeds, some pepper and salt, 10 quarts 
water. 

Cut up the beef, mutton and veal into small 
pieces, and throw into a stewpan with 10 quarts 
of cold water; add a little salt, and then place on 
the stove to boil; take off the scum, add a little 
cold water, and take off the second scum; then 


cut up the carrots, onions and celery and throw 
in the pot; add a little more salt, a few allspice, 
and coriander seeds; let it simmer 6 hours, color 
the soup with a little soy, and strain it through 
a fine cloth; take off any fat that may be on the 
soup with a sheet of paper; before sending to 
table boil the soup, and place in the tureen a 
little fried lean ham cut into small pieces. 

Giblet Soup— 3 sets of ducks’ giblets, 2 lbs, 
beef, some bones, shank bones of two legs of 
mutton, 3 onions, some herbs, pepper and salt, 
carrots, 3 quarts water, )4 pint cream, 1 oz. 
butter, 1 spoonful flour. 

Thoroughly clean 3 sets of ducks’ giblets, cut 
them in pieces, and stew with 2 lbs. of beef, some 
bones, the shank bones of 2 legs of mutton, 3 
small onions, some herbs, pepper and salt to 
taste, and carrots, for 3 hours in 3 quarts of 
water. Strain and skim, add pint of cream 
mixed with one ounce of butter kneaded with a 
spoonful of flour, and serve with the giblets. 
(Only the gizzard should be cut). 

Potato Soup — 2 lbs. potatoes, a pinch of 
celery seed, a sprig of parsley, 2 quarts white 
stock, pepper and salt to taste. 

Boil or steam the potatoes very dry, mash 
them very finely with a fork, and add them 
gradually to the boiling stock. Pass through a 
sieve, add the seasoning, and simmer 5 minutes, 
adding 1 oz. of butter and )4 pint of milk. 
Serve with fried bread or toast. 

Oyster Soup a la Reiue— 2 or 3 doz. small 
oysters, some pale veal stock, mace, cayenne, 1 
pint boiling cream. 

Two or 3 dozen small oysters to each pint of 
soup should be prepared. Take the beards and 
simmer them separately in a little very pale veal 
stock 30 minutes. Heat 2 quarts of the stock, 
flavor with mace and cayenne, and add the 
strained stock from the oyster beards. Simmer 
the fish in their own liquor, add to it the soup 
and 1 pint of boiling cream. Put the oysters in 
a tureen, pour over the soup and serve. If not 
thick enough thicken with arrowroot or butter 
mixed with flour. 

Chicken Soup (Brown)—1 or 2 fowls, a bunch 
of herbs, 1 carrot, 1 onion, 2 oz. lean ham, 2 oz. 
butter, pepper and salt, 2 quarts good stock, and 
a little roux, a few allspice, a little grated nut¬ 
meg and mace. 

Cut up the carrot and onion, and fry in 2 oz. 
of good butter, a nice light brown; add the ham 
and fowls cut up small, taking care to break up 
the bones with a chopper, add the stock, and 
boil until the fowl is cooked to rags; thicken 
with a little roux, add the allspice and mace and 
a little grated nutmeg, color with a little soy, 
add seasoning to taste. Serve with the soup 
some plain boiled rice. 

Beef Gravy Soup —Some beef water, 2 oz. 
salt to every gallon of water, 4 turnips, 2 carrots, 
some celery, 4 young leeks, 6 cloves, 1 onion, )4 
teaspoonful peppercorns, some savory herbs. 

Various parts of beef are used for this; if the 
meat, after the soup is made, is to K e sent to the 
table, rump steak or the best parts of the leg 












236 


HOUSEKEEPING AND COOKERY 


are generally nsed, but if soup alone is wanted, 
part of the shin with a pound from the neck will 
do very well. Pour cold water on the beef in 
the soup pot and heat the soup slowly, the slower 
the better, letting it simmer beside the lire, 
strain it carefully, adding a little cold water now 
and then, put in 2 oz. of salt for every gallon of 
water, skim again, and put in four turnips, two 
carrots, some celery, 4 young leeks, 6 cloves 
stuck into an onion, half a teaspoonful of 
peppercorns, and some savory herbs; let the 
soup boil gently for six hours; strain. 

Milk Soup with Yerinicelli —Salt, 5 pints 
boiling milk, 5 oz. fresh vermicelli. 

Throw a small quantity of salt into 5 pints of 
boiling milk, and then drop lightly into it 5 oz. 
of good fresh vermicelli; keep the milk stirred 
as this is added, to prevent its gathering into 
lumps, and continue to stir it very frequently 
from 15 to 20 minutes, or until it is perfectly 
tender. The addition of a little pounded sugar 
and powdered cinnamon makes this a very palat¬ 
able dish. For soup of this description, rice, 
semolina, sago, cocoa-nut, sago and macaroni 
may all be used, but they will be required in 
rather smaller proportions to the milk. 

Green Pea Soup —4 lbs. beef, 34 pk. green 
peas, 1 gal. water, 34 CU P rice-flour, salt, pepper 
and chopped parsley. 

Four lbs. beef, cut into small pieces, % pk. green 
peas, 1 gallon water, 34 CU P °f rice-flour, salt, 
pepperand chopped parsley; boil the empty pods 
of the peas in the water 1 hour before putting in 
the beef. Strain them out, add the beef, and boil 
slowly for 134 hour longer; 34 hour before serv¬ 
ing, add the shelled peas, and 20 minutes later, the 
rice-flour with salt, pepper and parsley. After 
adding the rice-flour, stir frequently, to prevent 
scorching. Strain into a hot tureen. 

Celery Soup —The white part of 3 heads of 
celery, 34 lb. rice, 1 onion, 1 quart stock, 2 quarts 
milk, pepper and salt, and a little roux. 

Cut up the celery and onions very small, boil 
them in the stock until quite tender, add the 
milk and the rice, and boil together until quite 
a pulp, add pepper and salt and a little roux, 
strain through a fine hair sieve or a metal strain¬ 
er, and boil a few minutes, taking care it does 
not burn. Serve some small croutons or fried 
bread with it. 

Tomato Soup—4 lbs. tomatoes, 2 onions, 1 
carrot, 2 quarts of stock or broth, pepper and 
salt and a little roux, 2 oz. fresh butter. 

Cut up the onions and carrot, place them in a 
stewpan with the butter, and lightly fry them. 
Take the seeds out of the tomatoes, then put 
them in the stewpan with the fried onions and 
carrot, add the stock, pepper and salt, and let 
them boil for 1 hour, occasionally stirring them; 
add a little roux to thicken the soup, and strain 
through a fine hair sieve. Serve the soup very 
hot, and send to the table with it some small 
pieces of fried bread, sprinkled with chopped 
parsley. 




Tomato Soup without Meat—1 can toma¬ 
toes, 2 large onions, 34 pi nt m hk, 1 tablespoon¬ 
ful flour, 2 tablespoonfuls butter, salt, pepper. 

Take 1 can of tomatoes, press through the 
colander and set on the fire where it will stew 
gently. Slice 2 large onions very thin and add 
to the tomatoes. Let it stew 34 hour, then add 
34 pint of milk, 1 tablespoonful of flour rubbed 
in 2 of butter, and salt and pepper to taste. Let 
it boil 3 minutes, when it is done. Serve with 
bits of toasted bread. 

Soup a la Daupliine— 6 lbs. of lean beef, 4 
carrots, 2 turnips, 4 onions, 1 head celery, 4 oz. 
lean ham, pepper and salt, a little soy, 2 bay 
leaves, a bunch of herbs, a few allspice, 2 blades 
of mace, 5 qts. water. 

Cut up the onions, carrots, turnips and celery 
into small pieces, and lay in the bottom of a 
large stewpan; cut up the 6 lbs. of lean beef, 
and lay on the top of the vegetables, sprinkle a 
little salt over it, and cook over the fire (taking 
care it does not burn) for 2 hours; add 5 qts. of 
water, and bring it to the boil; take off the fat 
and scum, add a little more cold water, and throw 
in 3 blades of mace, 2 bay leaves, a bunch of 
herbs, 4 oz. of lean ham cut up very fine, and a 
few allspice, color a light brown with a little 
soy, and simmer for 5 hours, and then strain 
through a fine cloth, and with a sheet of paper 
take off any floating fat; boil again, and before 
serving throw in the soup some green taragon 
leaves and a little chervil. 


Julienne Soup— 1 carrot, 1 turnip, 1 stick of 
celery, 3 parsnips, 2 or 3 cabbage leaves, butter, 
lettuce, 1 handful of sorrel and chervil, stock, 
salt and pepper. 

Cut in very small slices a carrot, a turnip, a 
stick of celery, 3 parsnips, and 2 or 3 cabbage 
leaves, put them in a saucepan with butter, and 
give them a nice color, shaking the saucepan to 
prevent them from sticking to the bottom, then 
add a lettuce and a handful of sorrel and chervil 
torn in small pieces, moisten these with stock and 
leave them on the fire for a few minutes, then 
boil up, add the whole of the stock and boil 
gently for 3 hours; season with salt and pepper. 

Mrs. President Harrison’s Clear Souj 

4 lbs. lean beef, 4 qts. water, 1 teaspoonful celery 
seed, 2 small onions, 2 small carrots, 1 bunch 
parsley, 6 blades mace, 16 whole cloves, th 
whites of 4 eggs, salt and pepper to taste. 

Cut the beef in pieces of the size of a walnut, 
taking care not to leave a particle of fat on them. 
Pour on it the water and let it boil up 3 times, 
skimming well each time; for if any of the greas 
is allowed to go back into the soup it will b 
impossible to get it clear. Scrape the carrots 
stick 4 cloves firmly into each onion, and pu 
them in the soup. Then add the celery seed 
parsley, mace, pepper and salt. Let this boi 
until the vegetables are tender, then strai 
through a bag, return to the soup-pot, and sti 
in the well-beaten whites of the eggs. Boil unti 
the eggs gather to one side, skim off, and color 
a delicate amber by burning a dessertspoonfu 
of brown sugar and stirring it into the soup unti 




















HOUSEKEEPING AND COOKERY 


237 




sufficiently colored. Wash the bag in warm 
water, pour the soup through again, and serve. 

Clear Soup —1 quart brown stock, 34 lb. very 
lean beef, 1 onion, 1 carrot, 2 whites of eggs. 

Carefully remove the fat from the meat, chop 
1 it fine and put it in a basin of cold water, just 
stirring it to separate it. Let it stand 5 minutes, 
then pour it into a saucepan with the vegetables 
cut in pieces, the whites and broken shells of the 
i eggs, and the stock; whilst heating over the fire, 
whisk well until it begins to rise, when cease, and 
let it boil 2 minutes. Cover closely and let it 
stand quietly until there is a thick crust on top, 
then strain through a jelly bag or soup-cloth. 
Vegetables cut into small strips, or wafers, and 
boiled for 10 minutes, may be added before serv¬ 
ing. 

Barley Soup —24 pint pearl barley, 1 qt. white 
I stock, the yolk of 1 egg, 1 gill cream, 24 pat fresh 
butter, bread. 

Boil half a pint of pearl barley in a quart of 
white stock till it is reduced to a pulp, pass it 
through a hair sieve, and add to it as much well- 
flavored white stock as will give a puree of the 
consistency of cream; put the soup on the firo; 
when it boils stir into it, off the fire, the yolk of 
an egg beaten up with a gill of cream; add half 
- a pat of fresh butter, and serve with small dice 
of bread fried in butter. 

A Delicate and Delicious Soup —Three car¬ 
rots, 2 turnips, 2 onions, 3 leeks, 1 stick of celery, 

2 oz. butter, a little mutton broth, seasoning to 
taste. 

Cut up the vegetables small and fry them in 
the butter till tender and of a light brown color. 
Add enough to keep them from burning, and 
stew them for an hour. Then rub through a 
sieve with a little more broth. Stew for a few 
minutes longer; salt and cayenne to taste. 

If properly done the soup will be as thick as 
cream. 

Onion Soup —Water that has boiled a leg or 
neck of mutton, 1 shank bone, 6 onions, 4 car¬ 
rots, 2 turnips, salt. 

Into the water that has boiled a leg or neck of 
mutton put the carrots and turnips and shank 
bone, and simmer 2 hours, then strain it on six 
1 onions, first sliced and fried a light brown, sim¬ 
mer 3 hours, skim carefully, and serve. Put into 
it a little roll or fried bread. 

Eel Soup —3 lbs. eels, 1 onion, 1 oz. butter, 

3 blades mace, 1 bunch sweet herbs, 34 oz - P e P‘ 
per-corns, salt, 2 tablespoonfuls flour, 24 P^* 
cream, 2 qts. water. 

Wash the eels, cut them into thin slices and 
put them in the stewpan with the butter; let 
them simmer for a few minutes, then pour the 
water to them, and add the onion cut in small 
slices, the herbs, mace and seasoning. Simmer 
till the eels are tender, but do not break the flesh. 
Remove them carefully, mix flour smoothly to a 
batter with the cream, bring it to a boil, pour 
over the eels, and serve. 

Asparagus Soup —Twenty-five heads of aspa¬ 
ragus, 1 qt. stock, 1 tablespoonful flour, 1 oz. but¬ 
ter, sugar, pepper and salt, some spinach green¬ 


ing, 1 pat of fresh butter or 1 gill of cream, 
small dice of bread. 

Put 25 heads of asparagus in a saucepan with a 
qt. of stock, free from fat, let them boil till 
quite done; remove the asparagus, pound it in a 
mortar, then pass it through a sieve; mix a table¬ 
spoonful of flour and 1 oz. of butter in a sauce¬ 
pan on the fire; add a little sugar, pepper and 
salt, quantity sufficient for the asparagus pulp, 
and the stock in which the asparagus was origin¬ 
ally boiled; let the whole come to a boil, then 
put in a little spinach greening, and lastly a pat 
of fresh butter, or stir in a gill of cream. Serve 
over small dice of bread fried in butter. 

Cream of Asparagus Soup— One bundle as¬ 
paragus, 1 qt. milk, butter, flour. 

Wash the asparagus, cut it into pieces, put in 
a saucepan, cover with 1 pt. of boiling water, 
boil gently for % of an hour, remove the tips 
and put aside until wanted; press the remaining 
part through a colander, using the water in 
which it was boiled; put 1 qt. of milk into a 
double boiler; rub together one large tablespoon¬ 
ful of butter and two tablespoonfuls of flour; 
stir this carefully into the milk; stir constantly 
until smooth and partly thick. If, by any care¬ 
lessness, it should look the slightest lumpy, put 
it through a sieve, return to the double boiler, and 
add the asparagus that has been pressed through 
the colander. Season to taste with salt and pep¬ 
per, add the asparagus tips, and as soon as the 
whole is smoking hot, serve. You can not fail, 
unless you allow the mixture to stand; then the 
vegetable will separate from the milk and give it 
a curdled appearance. 

Cream of Tomato Soup— One pt. can toma¬ 
toes, 1 qt. milk, parsley, mace, butter, flour, bay 
leaf, sugar, soda. 

To the tomatoes add a sprig of parsley, a 
blade of mace and a bay leaf, and stew together 
for 15 minutes. Rub together 1 tablespoonful of 
butter and 2 tablespoonfuls of flour; add to 1 qt. 
boiling milk and stir constantly until it thickens. 
When ready to use the soup, press the tomatoes 
through a sieve and add 1 teaspoonful of sugar 
and 34 teaspoonful of soda, then the boiling milk. 
It must not goon the fire after the tomatoes and 
milk are mixed, or it will curdle. 

Mulligatawney Soup— One chicken (or 3 rab¬ 
bits), 3 small onions, butter, curry powder, 34 
lemon, cloves. 

Cut up a good-sized chicken as for a fricassee; 
cut 3 small onions in slices, put a tablespoonful 
of butter in a frying-pan, add the chicken and 
onion, and stir till a nice brown; mix well with 
these a tablespoonful of curry powder, 4 whole 
cloves, the juice of 24 a lemon, and salt to taste. 
Put all in the soup kettle with 2 qts. of water, 
bring slowly to a boil, skim and let it simmer 
gently for 2 hours. Three rabbits may be used 
in place of the chicken, if preferred. 

Corn Soup— One can green corn, 1 pt. milk, 
flour, butter, 1 egg. 

Take one can of green corn and put it on the 
back of the stove with 2 qts. of hot water; let it 
cook gently 34 h° ur ) then P ut where it will cook 





238 


HOUSEKEEPING AND COOKERY 


more rapidly. When the corn is tender, put in 1 
pt. of milk, season to taste, let it boil up, then 
add 2 tablespoonfuls of flour mixed with 3 of but¬ 
ter. If you like you may, after removing the 
soup from the fire, stir in one well-beaten egg, 
beating rapidly to prevent curdling. 

Bean Soup —One qt. dried white beans, a cup 
milk or cream, butter, soda. 

Soak 1 qt. of dried white beans over night. 
In the morning, drain; add 2 qts. of water; when 
it comes to the boiling point, pour off and add 
2 qts. of fresh boiling water, also about % of a 
teaspoonful of soda. Boil until the beans are 
soft; then press through a sieve and return it to 
the kettle. Add salt and pepper to taste and a 
cup of cream or a cup of milk and a bit of but¬ 
ter. If still too thick, add more milk. Crackers 
buttered and browned in the oven or squares of 
bread browned in butter are nice to serve with 
this. 

Oyster Soup —Fifty oysters, 1 pt. milk, a blade 
of mace, 1 tablespoonful butter, 1 teaspoonful 
flour, powdered cloves, salt, pepper, chopped 
parsley. 

Put in a stewpan a pint of milk, a blade of 
mace, with a heaping tablespoonful of butter; put 
in another stewpan the juice from 50 oysters; 
place them on the stove. When the milk begins 
to boil thicken it with a heaping teaspoonful of 
flour previously mixed with milk; then stand it 
back on the range where it does not boil. When 
the scum begins to rise on the top of the oyster 
juice skim it off; then add a pinch of powdered 
cloves and some salt and black pepper. When 
it begins to boil pour it into the stewpan with 
the milk, stirring gently, so it does not curdle or 
lump. Then turn in the oysters. Let them 
boil about 1 minute or until the edges curl; then 
turn into a soup tureen, where you have prev¬ 
iously placed a tablespoonful of chopped parsley. 
Serve at once. 

FISH 

F RESH water fish have often a muddy smell 
and taste. To take this off soak the fish 
in strong salt and water after it is nicely 
cleaned, then dry and dress it. The fish must 
be put in the water while cold and set to do 
very gently, or the outside will break before 
the inner part is done. Crimp fish should be 
put into boiling water, and when it boils up put 
a little cold water in, to check extreme heat, 
and simmer it a few minutes. Small fish nicely 
fried, covered with egg and crumbs, make a 
dish far more elegant than if served plain. 
Great attention should be paid to the garnish¬ 
ing of fish. Use plenty of horse-radish, parsley 
and lemon. If fish is to be fried or broiled it 
must be wrapped in a clean cloth after it is well 
cleaned. When perfectly dry, wet with an egg 
(if for frying) and sprinkle the finest bread 
crumbs over it; then, with a large quantity of 
lard or dripping, boiling hot, plunge the fish 
into it and fry a light brown; it can then be 


laid on blotting-paper to receive any grease. 
Butter gives a bad color; oil fries the finest 
color for those who will allow for the expense. 
Garnish with raw or fried parsley, which must 
be thus done: When washed and picked throw 
it again into clean water; when the lard or 
dripping boils, throw the parsley into it imme¬ 
diately from the water, and instantly it will be 
green and crisp, and must be taken up with a 
slice. If fish is to be broiled, it must be sea¬ 
soned, flavored and put on a gridiron that is 
very clean, which, -when hot, should be rubbed 
with a piece of suet to prevent the fish from 
sticking. It must be broiled on a very clear 
fire and not too near, or it may be scorched. 

Cod’s Head and Shoulders (to Boil) — One 

cod’s head and shoulders, salt water, 1 glass of ( 
vinegar, horseradish. 

Wash and tie it up, and dry with a cloth. Salt 
the water, and put in a glass of vinegar. When 
boiling, take off the scum; put the fish in, and 
keep it boiling very briskly about 34 hour. Par¬ 
boil the milt and roe, cut in thin slices, fry, and 
serve them. Garnish with horseradish; for sauce, 
oysters, eggs, or drawn butter. 

Stewed Codfish in Brown Sauce — Slice 
the fish, take off the skin and fry quickly a 
fine brown, lift it out and place in a stewpan 
with boiling brown gravy; add the juice of a 
lemon and some salt. Stew the fish gently until 
it begins to break, lift it on a hot dish, stir into 
the gravy 134 oz. of butter with 1 teaspoonful of 
flour and a little mace. Boil the sauce 1 minute, 
pour it over the fish and serve. 

Salmon Croquettes — The contents of 1 can 
of salmon from which the oil has been poured 
and which have been shredded fine, 1 cupful of 
fine bread crumbs, 1 egg and cayenne pepper 
to taste; mix well, make into balls, dip first into 
beaten egg and then into bread crumbs or 
cracker dust; fry in plenty of boiling lard and 
drain on coarse brown paper before serving. 
Garnish the dish with parsley and, if you like, 
slices of lemon. 

Salt Cod — Cod, vinegar (1 glass), parsnips, 
cream, butter, flour. 

Soak and clean the piece you mean to dress, 
then lay it all night in water, with a glass of 
vinegar. Boil it enough, then break it into flakes 
on the dish; pour over it parsnips boiled, beaten 
in a mortar, and then boiled up with cream and 
a large piece of butter rubbed with a little flour. 
It may be served as above with egg sauce instead 
of the parsnip, and the root sent up whole; or 
the fish may be boiled and sent up without flak¬ 
ing, and the sauces as above. 

Cod’s Roes — One or more cod’s roes, 134 oz. 
of butter, 2 eggs, 1 teaspoonful of salt, 1 pinch 1 
of cayenne pepper, 1 grate of nutmeg, 1 des¬ 
sertspoonful of tomato sauce or vinegar. 

Boil 1 or more cod’s roes, according to size 
till quite set and nearly done. Take them oui 
of the water, and when cold cut them into slices / 




















HOUSEKEEPING AND COOKERY 


239 


% of an inch thick. Now put into a small stew- 
P an I/I 2 oz. of butter; when made liquid over 
the fire, take it off and stir into it the yolks of 
2 eggs, a small teaspoonful of salt, a pinch of 
cayenne pepper, a grate of nutmeg, and a des¬ 
sertspoonful of tomato or Mogul sauce, or the 
vinegar from any good pickle. Mix all well to- 
I gether and stir it over the fire for 2 or 3 minutes 
to thicken. Dip the slices of cod’s roe in this 
sauce to take up as much as they will, lay them 
in a dish, pour over them any of the sauce that 
may be left, put the dish into the oven for 10 
minutes, and send to table very hot. 

Codfish Balls —Equal quantities of potatoes 
and boiled codfish, 1 oz. butter, 1 egg. 

Equal quantity of mashed potatoes and boiled 
codfish minced fine; to each % lb. allow 1 oz. of 
butter and a well-beaten egg; mix thoroughly. 
Press into balls between 2 spoons; drop into hot 
lard, and fry till brown. 

Salt Salmon (to Souse) — One salt salmon, 
cayenne, whole allspice, a little mace, cold 
vinegar. 

Wash a salt salmon, and cover it with plenty 
of clean water. Let it soak 24 hours, but be 
careful to change the water several times. Then 
scale it, cut it into 4 parts, wash, clean, and put 
on to boil. When half done change the water; 
and when tender, drain it, put it in a stone pan, 
sprinkle some cayenne, whole allspice, a few 
cloves, and a little mace over each piece; cover 
with cold vinegar. This makes a nice relish 
for tea. 

Fish Pie — Any remains of cold fish, such 
as cod or haddock. Clear the fish from the 
bones, put a layer of it in a pie-dish, sprinkle 
with pepper and salt, then put a layer of bread 
crumbs, some grated nutmeg and chopped pars¬ 
ley. Repeat this until the dish is quite full, pour 
in some white sauce, cover with a layer of bread 
crumbs or mashed potatoes. Bake 3^ to % an 
hour. 

Salmon (Fried, with Anchovy Sauce) — 
\ Some thin slices from the tail end of a salmon, 
anchovy sauce, flour, bread crumbs, eggs, water, 
a little roux, a little cayenne pepper, lard. 

Scrape the scales off the tail end of a salmon, 
cut in thin slices, dip them in flour, then in 2 
eggs whisked up with a tablespoonful of water 
and a tablespoonful of anchovy sauce, then dip 
them in bread crumbs, and fry in boiling lard 
for 8 or 10 minutes; dish them up on a napkin 
in a nice heap, and sprinkle a little chopped 
parsley over them, and serve in a sauceboat some 
sauce. 

Salmon (Dressed, Italian Sauce) —Two slices 
about 3 in. thick of good salmon, 2 onions, 
1 carrot, 1 shalot, 2 gherkins, a few preserved 
mushrooms and a few capers, 3 oz. of butter, a 
little chopped parsley, 1 tablespoonful of anchovy 
sauce, and a pint of good stock, and a little 
roux. 

Cut up 2 onions and 1 carrot into thin slices, 
and lay them in the bottom of a baking dish 
with a little pepper and salt and 1 oz. of butter; 


lay the slices of salmon on the top of the veget¬ 
ables, cover them with buttered paper, and bake 
for 35 minutes in a warm oven; when cooked, 
serve with sauce made as follows: Cut up 1 
shalot very fine, and lightly fry in 2 oz. of butter; 
throw in a little chopped parsley, 2 gherkins 
chopped fine, and a few capers and mushrooms, 
cut up very fine, and 1 pt. of good stock, a little 
roux to thicken, and one tablespoonful of anchovy 
sauce and a little pepper; boil these ingre¬ 
dients together for 30 minutes, lift the salmon 
carefully onto a dish (taking care no onion or 
carrot hang to it), pour the boiling sauce over it 
and serve very hot. 

Perch and Teucll — Put them into cold wa¬ 
ter, boil them carefully and serve with melted 
butter and soy. Perch is a most delicate fish. 
They may be either fried or stewed, but in stew¬ 
ing they do not preserve so good a flavor. 

Trout and Grayling (to Fry) — Scale, gut, 
and wash well; then dry them, and lay them 
separately on a board before the fire, after dust¬ 
ing some flour over them. Fry them of a fine 
color with fresh dripping; serve with crimp 
parsley and plain butter. Perch and tench may 
be done the same way. 

Perch and Trout (to Broil) — Split them 
down the back, notch them two or three time 
across, and broil over a clear fire; turn them 
frequently, and baste with well salted butter and 
powdered thyme. 

Mackerel —Boil, and serve with butter and 
fennel. 

To broil them, split, and sprinkle with herbs, 
pepper and salt; or stuff with the same, crumbs 
and chopped fennel. 

Potted: Clean, season, and bake them in a pan 
with spice, bay leaves and some butter; when 
cold, lay them in a potting-pot, and cover with 
butter. 

Pickled: Boil them, then boil some of the 
liquor, a few peppers, bay leaves, and some 
vinegar; when cold, pour it over them. 

Mackerel (Pickled, called Caveach) —Six 
mackerel, 1 oz, of pepper, 2 nutmegs, a little 
mace, 4 cloves, 1 handful of salt. 

Clean and divide them; then cut each side into 
three, or, leaving them undivided, cut each fish 
into five or six pieces. To six large mackerel, 
take nearly an ounce of pepper, 2 nutmegs, a little 
mace, 4 cloves and a handful of salt, all in the 
finest powder. Mix, and, making holes in each 
piece of fish, thrust the seasoning into them; rub 
each piece with some of it; then fry them brown 
in oil; let them stand till cold, then put them 
into a stone jar and cover with vinegar; if to 
keep long, pour oil on the top. Thus done, they 
may be preserved for months. 

Mullet with Tomatoes — One-half doz. red 
mullet, pepper, salt and chopped parsley, 5 or 6 
tablespoonfuls of tomato sauce. 

Butter a baking dish plentifully, lay on it side 
by side 3 ^ doz. red mullet, sprinkle them with 
pepper, salt and chopped parsley, then add about 
5 or 0 tablespoonfuls of tomato sauce. Cover 








240 


HOUSEKEEPING AND COOKERY 


the whole with a sheet of well-oiled paper, and 
bake for about 34 hour. 

Soles — If boiled, they must be served with 
great care to look perfectly white, and should be 
well covered with parsley. If fried, dip in egg, 
and cover them with fine crumbs of bread; set 
on a frying-pan that is just large enough, and 
put into it a large quantity of fresh lard or drip¬ 
ping, boil it, and immediately slip the fish into 
it; do them of a fine brown. Soles that have 
been fried are very nice when cold with oil, 
vinegar, salt and mustard. 

Soles an Gratin — Soles, a little stock, 1 
lemon, a little anchovy, pepper and salt, bread 
crumbs, a small piece of butter, and a little 
vinegar. 

Place a sole in an oval tin baking dish, lay on 
the top a piece of butter, and round it the juice 
of 34 a lemon and a little anchovy sauce, a tea¬ 
spoonful of vinegar and a little pepper, and then 
bake it for 15 minutes in a hot oven; when 
nearly cooked sprinkle some bread crumbs over 
it and color the top with a salamander. Serve 
in the tin it was baked in, with a little chopped 
parsley on the top. 

Sturgeon (Fresh) —Sturgeon, egg, bread 
crumbs, parsley, pepper, salt. 

Cut slices, rub egg over them, then sprinkle 
with crumbs of bread, parsley, pepper, salt; fold 
them in paper, and broil gently. Sauce: butter, 
anchovy and soy. 

Turbot en Mayonnaise —Some fillets of tur¬ 
bot, oil, tarragon vinegar, salt and pepper, eggs, 
cucumbers, anchovies, tarragon leaves, beets, 
capers, aspic jelly. 

Cut some fillets of cooked turbot into moder¬ 
ate-sized round or oblong pieces, carefully tak¬ 
ing off the skin and extracting all bones. Place 
these pieces of fish into a bowl, with a dressing 
made of oil, tarragon vinegar, salt and pepper. 
As soon as the fish is well flavored with this 
seasoning, arrange the pieces round a dish like 
a crown. Place a circle of chopped hard-boiled 
eggs, tiny pickled cucumbers, anchovies, tarra¬ 
gon leaves, beetroot and capers round the dish, 
and then arrange a wall of aspic jelly round the 
edge of the dish. Fill up the center of the crown 
of the fish with good mayonnaise sauce. 

Turbot au Gratin (a nice Dish for Lun¬ 
cheon) — Cold cooked turbot, anchovy sauce, a 
little stock, cayenne pepper, 2 oz. butter, a little 
flour and some bread crumbs. 

Place a piece of butter, about 2 oz., in a stew- 
pan and melt it on the fire; add a little flour, 
then a little anchovy sauce and a little cayenne 
pepper; stir these well together and then drop 
in the sauce any cold turbot you may have left 
from dinner the evening before, place some of 
the turbot out of the sauce in large patty pans, 
and cover it with bread crumbs and bake it in a 
hot oven; if the top does not get brown enough, 
heat a salamander and finish off that way. Serve 
the patty pans upon a napkin or paper. 

Smelts (to Fry) — Smelts, egg, bread crumbs, 
lard, 


They should not be washed more than is j 
necessary to clean them. Dry them in a cloth, ^ 
then lightly flour them, but shake it off. Dip j 
them into plenty of egg, then into bread crumbs, j 
grated fine, and plunge them into a good pan of j. 
boiling lard; let them continue gently boiling, ^ 
and a few minutes will make them a bright yel- 
low-brown. Take care not to take off the light 
roughness of the crumbs, or their beauty will be ^ 
lost. 


Eel Pie —One or two eels, seasoning, gravy, J 


gelatine. 

Cut up 1 or 2 eels and stew gently until tender 
in a little good brown gravy, seasoned to taste; ^ 
when done enough, strain the gravy through 
muslin, add gelatine and pour over the fish. A 
few sprigs of parsley placed about the mould r 
will much improve the appearance. j 

Eels (to Boil) — Clean, cut off the heads, and , 
dry them. Joint them into suitable lengths, or y 
coil them on your fish-plate; boil them in salted , 
water. Use drawn butter and parsley for sauce. 

Haddock with Tomatoes —One dried had¬ 
dock, 1 onion, 1 oz. butter, 1 ripe tomato, pep¬ 
per, parsley. I, 

Soak a dried haddock in plenty of cold water 
for half a day, drain off the water and replace it 
with boiling water; when the haddock has been 
in this for 2 hours, take it out, carefully remove 
all the bones and skin, and break the meat into 
flakes; slice a moderate-sized onion, put it into a 
saucepan with 1 oz. of butter; as soon as the 
onion is soft, add one ripe tomato, cut into slices; 
after a couple of minutes add the flesh of the o 
haddock, a sprinkling of pepper and some finely tt 
minced parsley; shake the saucepan on the fire, »j 
until the contents are thoroughly heated, then ^ 
draw it aside, to be kept warm till the time for 
serving. 4 h 


Fish Croquettes —Remnants of turbot, brill, 
haddock, or salmon, butter, pinch of flour, some 
milk, pepper, salt, nutmeg, parsley. 

From some remnants of boiled turbot, brill, 
haddock, or salmon, pick out the flesh carefully, 
and mince it, not too finely; melt a piece of but¬ 
ter in a saucepan, add a small pinch of flour and 
some hot milk; stir on the fire until the mixture 
thickens, then put in pepper, salt, and a little 
grated nutmeg, together with some finely-chop¬ 
ped parsley, and, lastly, the minced fish. As 
soon as the whole is quite hot, turn it out on a 
dish to get cold, then fashion and finish the cro¬ 
quettes as in the first recipe. 

Halibut (Boiled) —Halibut, salted water. 

Allow the fish to lie in cold salt water for an 
hour. Wipe dry in a clean cloth and score the 
skin, then put into the fish-kettle with cold salted 
water sufficient to cover it. Let it come slowly 
to the boil, and allow from 34 to ^ of an hour 
for a piece weighing 4 or 5 lbs. When ready, 
drain, and serve with egg sauce. 

Halibut (Baked) —Halibut, a little butter, 
salt and water, a tablespoonful of walnut catsup, 
a dessertspoonful of Worcestershire sauce, the 
juice of a lemon, a little brown flour. 

A piece of halibut weighings or 6 lbs., lay in 


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HOUSEKEEPING AND COOKERY 


241 


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salt water for 2 hours. Wipe in a clean cloth 
and score the skin. Have the oven tolerably 
hot, and bake about 1 hour. Melt a little butter 
in hot water and baste the fish occasionally. It 
should be of a fine brown color. Any gravy that 
is in the dripping-pan mix with a little boiling 
water, then stir in the walnut catsup and Wor¬ 
cestershire sauce, the juice of the lemon, and 
thicken with the brown flour (the flour should be 
mixed with a little cold water previously), give 
one boil and serve in sauce-boat. 

Baked Herrings or Sprats — Herrings, all¬ 
spice, salt, black pepper, 1 onion and a few bay 
leaves, vinegar. 

Wash and drain without wiping them; season 
with allspice in fine powder, salt, and a few 
whole cloves; lay them in a pan with plenty of 
black pepper, 1 onion, and a few bay-leaves; add 
vinegar enough to cover them. Put paper 
over the pan, and bake in a slow oven. If you 
like throw saltpetre over them the night before, 
to make them look red. Gut, but do not open 
them. 

Fish Chowder —Two lbs. solid fish-shreds, % 
lb. salt pork, 4 onions, 10 potatoes, salt and pep¬ 
per, 2 tablespoonfuls farina, milk. 

Take 34 lb* fat salt pork, cut into slices, and 
fry out well. Slice four large onions and fry in 
the pork fat until they are a light brown. Stir 
Constantly to prevent burning, and thus make 
the chowder better. Put this into a pot with 3 
qts. of boiling water and let it boil 20 minutes. 
Skim out the pieces of pork and onion and add 
10 potatoes, sliced, not too thin, and boil 20 min¬ 
utes. Then add 2 lbs. of solid fish-shreds and 
boil 10 minutes if the fish is not cooked. Add 
salt and pepper to taste. When cooked stir in 
slowly a thickening made of 2 tablespoonfuls of 
farina mixed in cold milk, and let it boil up once 
only. Put the pot back on the fire, and after 
letting it stand a few moments skim off the 
scum which will rise to the top, and serve. 

Flanked Shad — Secure a handsome, thick 
oak board, and have some holes bored, with 
stout wooden pegs to fit; spread the dressed fish 
open on the board, securing it with the pegs. 
Rest the end of the plank in a shallow pan and 
set all before a clear fire; put a little salt and 
water in the pan and baste the fish often, adding 
when it is nearly done a tablespoonful of melted 
butter and half as much walnut catsup. If the 
board is handsome serve the shad on it, but it 
can be laid on a hot dish and the gravy, with a 
little walnut catsup added, poured over. Serve 
with pickled walnuts. 


OYSTERS, SHEIsbFISH, ET6. 

Lobsters (Potted) —Lobsters, mace, white 
! pepper, nutmeg, salt and butter. 

Half boil them, pick out the meat, cut it into 
small pieces, season with mace, white pepper, 
nutmeg and salt, press close into a pot, and 
cover with butter, bake 34 hour; put the spawn 
in. When cold, take the lobster out, and put it 
into the pots with a little of the butter. Beat the 


other butter in a mortar with some of the spawn, 
then mix that colored butter with as much as 
will be sufficient to cover the pots, and strain it. 
Cayenne may be added if approved. 

Lobster Croquettes — Lobster, pepper, salt, 
powdered mace, bread crumbs, 2 tablespoonfuls 
of butter, egg, biscuit, parsley. 

To the meat of a well-boiled lobster, chopped 
fine, add pepper, salt, and powdered mace. Mix 
with this one quarter as much bread crumbs, 
well rubbed, as you have meat; make into 
pointed balls, with 2 tablespoonfuls of butter 
melted; roll these in beaten egg, then in biscuit 
powdered fine, and fry in butter or very nice 
sweet lard. Serve dry and hot, and garnish with 
crisped parsley. This is a delicious supper dish 
or entree. 

Crabs (Hot) —One good-sized crab, pepper, 
salt, bread crumbs, milk, cream, or oiled but¬ 
ter, parsley. 

For this, 1 good-sized crab or 3 or 4 small 
ones may be used. The meat must be picked 
from the claws and the soft inside from the body; 
season with pepper and salt, add a small quan¬ 
tity of bread crumbs, and moisten with milk, or, 
better still, a few spoonfuls of cream or oiled 
butter. When well mixed, put it into the large 
shell, strewing fresh bread crumbs over the top, 
and sprinkling some oiled butter over these; let 
it remain in the oven just long enough to get hot 
through and to be a nice golden-brown color. It 
should be served very hot on a napkin garnished 
with parsley. 

Crabs (Boiled) — Crabs, salt water, sweet oil. 
Boil them in salt and water 20 minutes; take 
them out, break off the claws, wipe the crabs, 
throw away the small claws, and crack the large 
ones and send to table. Rub a little sweet oil on 
the shells. 

Oysters on Toast —Drain the liquor from a 
qt. of oysters; cut each into 4 pieces, and strain 
through coarse muslin back into the sauce. 
When it boils again, dip out a small cupful and 
keep it hot. Stir into that left on the range a 
liberal teaspoonful of butter rolled in a scant 
teaspoonful of cornstarch. In another vessel 
heat 34 CU P of milk. Stir the oysters into the 
thickened liquor; season with pepper and salt, 
and cook, after they are scalding hot, 5 minutes 
before adding the milk. Line a hot platter with 
neat slices of crustless toast, buttered, wet with 
the reserved liquor, and cover with the oysters. 

Oysters (Stewed) — Oysters, a piece of mace, 
some lemon peel, a few white peppers, cream, 
butter, and flour. 

Open and separate the liquor from them, then 
wash them from the grit; strain the liquor, and 
put with the oysters a piece of mace and lemon 
peel, and a few white peppers. Simmer them 
very gently, and put some cream, and a little 
flour and butter. Serve with sippets. 

Oysters (Stewed) — Liquor from 2 qts. of 
oysters, one teacupful of hot water, salt, pepper, 

2 tablespoonfuls of butter, 1 cupful of milk. 

Drain the liquor from 2 qts. of firm, plump 
oysters; mix with it a small teacupful of hot 






242 


HOUSEKEEPING AND COOKERY 


water, add a little salt and pepper, and set over 
the fire in a saucepan. Let it boil up once, put 
in the oysters, let them boil for 5 minutes or less 
—not more. When they “ ruffle,” add two table¬ 
spoonfuls of butter. The instant it is melted and 
well stirred in, put in a large cupful of boiling 
milk, and take the saucepan from the fire. Serve 
with oyster or cream biscuits, as soon as pos¬ 
sible. Oysters become tough and tasteless when 
cooked too much or left to stand too long after 
they are withdrawn from the fire. 

Oyster Sausages •— One doz. large oysters, 
34 lb. rump steak a little seasoning of herbs, 
pepper and salt. 

Chop all fine, and roll them into the form of 
sausages. 

Angels on Horseback —Oysters, bacon. 

Trim the beards from as many oysters as may 
be required, wrap each in a very thin shaving of 
fat, streaky bacon (cold boiled bacon is the best); 
run them one after the other onto a silver 
skewer, and hold them over a toast in front of a 
clear fire until the bacon is slightly crisp; serve 
on the toast immediately. 

Escalloped Lobster — Select lobsters that 
are rather above the medium size; plunge them 
in boiling water for half an hour. When cool 
enough to handle, split in two and remove the 
entrails; cut the meat into dice, being careful to 
pick out all the meat from the claws. Prepare 
in a farina kettle a pint of rich gravy made from 
equal parts of cream and milk, thickened with a 
heaping tablespoonful of flour, creamed with 2 
tablespoonfuls of butter. Season well with salt, 
cayenne pepper and a tiny pinch of grated nut¬ 
meg; add the lobster to the sauce thus made, 
place in a buttered baking dish, cover with bread 
crumbs; place in a hot oven for 10 minutes to 
brown. 

Barbecued Oysters —Drain a dozen large 
oysters, dust them over with pepper and cut an 
equal number of thin slices of bacon of about 
the same size. First put a slice of bacon and 
then an oyster and bacon and so on, alternating, 
on an iron skewer, taking care not to crowd 
them, and roast in a very hot oven until the 
bacon begins to crisp. Serve hot in a covered 
dish. 

Panned Oysters — Select large, fat oysters, 
split and toast round crackers, and spread in the 
bottom of a pan; drain the liquor from the oys¬ 
ters, put in a saucepan and set on the stove to 
boil; skim, and season with pepper, salt and a 
little butter; moisten the toasted crackers with 
hot liquor, and lay the oysters over; spread with 
bits of butter and set in a hot oven for 15 min¬ 
utes. 

Scalloped Oysters —Butter a baking-dish; 
fill it with alternate layers of rolled crackers and 
oysters; over each layer of oysters spread bits of 
butter and dash pepper — not salt, as it will 
shrivel them. Heat the liquor of the oysters, 
add to it 1 teacupful of cream, season to taste 
and pour over the oysters. Set in a moderate 
oven and bake nearly an hour. 






Oysters (Fried) — Carefully dry in - 'dean 
cloth a dozen large oysters. In a bright ^rying- 
pan put 2 heaping tablespoonfuls of good butter, 
and as soon as this comes to a boil throw in the 
oysters and whip them out with a strainer as 
soon as they begin to curl up, and serve imme¬ 
diately. Oysters cooked in this manner are 
delicious, but the butter must be heated to the 
point when the blue smoke hovers over the pan. 
To 3 well-beaten eggs add 34 pt. of oyster juice, 
a teaspoonful of salt and black or cayenne pep¬ 
per, according to taste. Work into this a gill of 
sweet oil, until the whole becomes a batter. On 
a bed of cracker dust on the table lay your oys¬ 
ters, then take them one by one by the beard, 
dip them in the mixture and then in the bread 
crumbs. Repeat this three or four times, first in 
the egg mixture, then in the bread crumbs. 
Place each oyster on the table by itself. 
Do not pile one on top of the other or they will 
become heavy. Now fry in a pan of hot butter 
and serve on a hot dish. 

Oysters (Roast) — Take a dozen large oysters, 
wash them clean and place them on the coals of 
a bright fire. As soon as the shells open, pour 
the juice into a hot soup-plate, remove the oys¬ 
ters from the shells with a knife, put them in the 
plate with a lump of butter and serve while hot. 
Oysters treated in this manner retain more of 
their flavor and are easier digested than when 
cooked in any other way. 

Oysters (Stewed) —To a pint of milk add 
the juice of 25oysters, a teaspoonful of salt, pep¬ 
per according to taste. Let it boil for 1 or 2 
minutes, then add your oysters and a generous 
lump of butter. 

Oyster Patties —Make a rich paste, roll it 
out 34 i n - thick, then turn a teacup down on the 
paste, and, with the point of a sharp pen-knife, 
mark the paste lightly round the edge of the cup. 
Then with the point of the knife make a circle 
about 34 i n - from the edge; cut this circle half 
way through. Place them on tins, and bake in a 
quick oven. Remove the center, and fill with 
oysters seasoned and warmed over the fire. 

Oyster Omelet — Six eggs, whites and yolks 
beaten separately; 1 tablespoonful of cream, 34 
teaspoonful of corn starch wet with the cream, a 
saltspoonful of salt and a dust of pepper; a 
dozen fine oysters broiled. n 

Beat yolks well, adding the cream and corn- j ( 
starch; stir in the stiffened whites lightly; have L. 
ready a tablespoonful of butter in a frying-pan, fl 


i 


s: 


hissing hot, but not browned. Pour in the ome 
let, and as soon as it sets at the edges, loosen 
with a knife and shake gently with a uniform 
motion from side to side, until the center is 
almost set. The oysters should have been 
broiled before you began the omelet. To do 
this, roll them in fine cracker-crust, salted and 
peppered, broil quickly over a clear fire, trans¬ 
fer to a hot dish, put a bit of butter on each, and : 
cover and keep hot while the omelet is cooking. 
When this is done, line one-half of it, as it lies 
on the pan, with the oysters, fold the other over 
dexterously and reverse the frying-pan quickly 
upon the heatec dish in which it is to be served, 


i 


i 


I r 


in 


'a 







FfelJLTRY AND GAME 


HOUSEKEEPING AND COOKERY 


243 


I N choosing ducks, be careful to secure 
those with plump bodies and thick and 
yellowish feet, and, to insure their being 
tender, it is advisable to let them hang a day or 
two. In choosing turkeys, the hens are prefer¬ 
able for boiling on account of their whiteness 
and tenderness. 

Partridges in perfection will have dark-colored 
bills and yellowish legs; the time they should 
be kept entirely depends upon the taste of those 
for whom they are intended, as what some peoffle 
consider delicious, to others would be disgust¬ 
ing and offensive. 

Rabbits when young have smooth and sharp 
claws. 

In selecting a goose, choose one with a clean 
white skin, plump breast and yellow feet. Char¬ 
coal is considered as an admirable preventive for 
decomposition. 

Chicken Patties —Cold chicken, milk, flour, 
pepper, salt and butter, puff paste. 

Mince cold chicken, and stir it into a white 
sauce, made of milk thickened with flour and 
flavored with pepper, salt and butter; line small 
patty pans with puff paste, bake first, and then 
fill with the mixture, and set in a hot oven for a 
few minutes to brown. 


Fowl (to Boil) — For boiling, choose those 
that are not black-legged. Pick them nicely, 
singe, wash and truss them. Flour them, and 
put them into boiling water. Serve with parsley 
and butter, oyster, lemon, liver or celery sauce. 


Fowls (Roast) —Butter, flour, gravy, lemon- 
juice, sausages, bacon. 

Fowls require constant attention in dredging 
and basting, and the last ten minutes let butter 
rolled in flour be stuck over them in little bits, 
and allowed to melt without basting. The gravy 
for fowls should always be thickened, and slightly 
flavored with lemon juice. Sausages or rolled 
bacon should be served on the same dish, and 
white mashed potatoes should always be handed 
with poultry. 

Chicken Cutlets (w ith Rice) — A teaspoon¬ 
ful of rice, some good stock, 1 onion, salt and 
pepper, some cold ham and chicken, egg, bread¬ 
crumbs. 

Boil a teacupful of rice in some good stock, 
and pound it in a mortar with an onion that has 
been cooked in butter, with salt and pepper. 
Pound separately in equal portions cold ham 
and chicken; form this into cutlets; cover them 
with egg and bread crumbs and fry. Serve with 
a sharp sauce. 

Chicken a la Jardiniere — 2 young chickens, 
butter, 1 onion, some savory herbs, carrots, tur¬ 
nips, onions, beef stock, mushrooms, 2 cabbages, 
some heads of asparagus, pepper, sugar. 

Put two young chickens in a saucepan with 
some butter, a large onion chopped up, some 
savory herbs, some salt and sufficient water; the 


chickens should be dropped in the mixture when 
it is boiling, and left in the saucepan until the 
liquid is reduced by half; cut up in good shapes 
some carrots and turnips, some whole onions 
skinned and blanched, and put them in a sauce¬ 
pan with some butter, some beef stock, some 
mushrooms, two very young cabbages and some 
heads of asparagus; season with salt, pepper, and 
a little sugar; cook very gently, and fifteen min¬ 
utes before serving add a piece of butter kneaded 
with flour. Serve with vegetables well arranged 
around the dish. 


Chicken Rissoles — Some remnants of fowls, 
ham and tongue, butter, a pinch of flour, white 
pepper, salt, nutmeg, parsley, eggs, a few drops 
of lemon-juice, flour, water, 3 pinches of sugar. 

Mince very finely some remnants of fowls, free 
from skin, add an equal quantity of ham or 
tongue, as well as a small quantity of truffles, all 
finely minced; toss the whole in a saucepan with 
a piece of butter, mixed with a pinch of flour; 
add white pepper, salt, and nutmeg to taste, as 
well as a little minced parsley; stir in off the fire 
the yolks of one or two eggs beaten up with a few 
drops of lemon-juice, and lay the mixture on a 
plate to cool. Make a paste with some flour, a 
little water, two eggs, a pinch of salt, and two or 
three of sugar; roll it out to the thickness of a 
penny piece, stamp it out in round pieces three 
inches in diameter; put a piece of the above 
mince on each, then fold them up, fastening the 
edges by moistening them with water. Trim the 
rissoles neatly with a fluted cutter, dip each one 
in beaten-up egg, and fry a golden color in hot 
lard. 

Chicken (Jellied) — A chicken, 1 oz.of butter, 
pepper and salt, packet of gelatine. 

Boil the chicken until the water is reduced to a 
pint; pick the meat from the bones in fair-sized 
pieces, removing all gristle, skin and bone. Skim 
the fat from the liquor, add an ounce of butter, 
a little pepper and salt, and half a packet of 
gelatine. Put the cut-up chicken into a mould, 
wet with cold water; when the gelatine has dis¬ 
solved pour the liquor hot over the chicken. 
Turn out when cold. 

Chicken Loaf—A chicken, 2 oz. of butter, 
pepper, salt, egg. 

Boil a chicken in as little water as possible 
until the meat can easily be picked from the 
bones; cut it up finely, then put it back into the 
saucepan with two ounces of butter, and a sea¬ 
soning of pepper and salt. Grease a square china 
mould and cover the bottom with slices of hard- 
boiled egg; pour in the chicken, place a weight 
on it, and set aside to cool, when it will turn out. 


Chicken Croquettes — Breast of a roast fowl, 
tongues, truffles, butter, flour, stock, parsley, 
pepper, salt, nutmeg, eggs, lemon-juice, parsley. 

The breast of a roast fowl, two parts; of boiled 
tongue, one part, and of truffles,one part; mince 
all these very finely, and mix them together. 
Melt a piece of butter in a saucepan, stir a little 
flour into it, then put in the above mixture, and 
moisten with a small quantity of stock; add some 
finely minced parsley, pepper, salt, and nutmeg 







244 


HOUSEKEEPING AND COOKERY 


to taste. Stir it on the fire for a few minutes, 
then stir in it, off the fire, the yolks of one or two 
eggs beaten up with the juice of a lemon and 
strained. Spread out this mince (which should 
be pretty stiff) on a marble slab, and when it is 
nearly cold fashion it into small portions in the 
shape of balls or of cones. Dip each in a beaten- 
up egg, and then roll it in very fine baked bread¬ 
crumbs: repeat this operation after the lapse of 
an hour, and after a similar interval fry the cro¬ 
quettes in hot lard to a golden color. Serve on 
a napkin, with plenty of fried parsley. 

Pressed Chicken —Two chickens, boiled until 
the meat leaves the bones easily, then pull to 
pieces and chop fine, letting the liquor in which 
they were cooked boil down until only a cupful 
remains. Add about one-half as much chopped 
ham as chicken; roll two soda crackers, pour the 
stock over, seasoning highly. Mix well together, 
put in a deep, long pan, pressing down hard with 
the hand. Fold a cloth several times, put over 
the top, and put on a weight. It will slice nicely 
if prepared the day before using. 

Braised Chicken — Draw and prepare a 
chicken as for roasting. Truss it without filling 
and place in a baking-pan over % of a small 
carrot and 1 onion, chopped fine, 4 cloves, 1 
sprig of parsley and a little salt and pepper. To 
this add 1 pint of rich meat stock, cover closely 
and bake in a quick oven for 1)4 hours. Then 
dish the fowl and place it where it will keep hot. 
Put one tablespoonful of butter in a frying-pan, 
let it brown and rub smooth in it one table¬ 
spoonful of flour; add to this the liquor in which 
the chicken was braised and then twelve mush¬ 
rooms, chopped fine. Stir this continually until 
it boils. 

Wild Buck (Roast) — Duck, bread-crumbs, 
carrot, pepper and salt, sage and onions, currant 
jelly, 1 pinch of cayenne, browned flour. 

Before roasting, parboil with a small carrot 
peeled and put inside. This will absorb the fishy 
taste. If you have no carrot at hand, an onion 
will have the same effect, but unless you mean to 
use onion in the stuffing a carrot is preferable. 
When parboiled, throw away the carrot or onion, 
lay in fresh water for half an hour, stuff with 
bread-crumbs seasoned with pepper, salt, sage 
and an onion, and roast till brown and tender, 
basting half the time with butter and water, then 
with drippings. Add to the gravy, when you 
have taken up the duck, one tablespoonful of 
currant jelly and a pinch of cayenne. Thicken 
gravy with browned flour and serve in a tureen. 

Quail Pie — Puff paste, salt pork or ham, 6 
eggs, butter, pepper, 1 bunch parsley, juice of 1 
lemon. 

Clean and dress the birds, loosen the joints, 
but do not divide them; put on the stove to 
simmer, while you prepare puff paste. Cover a 
deep dish with it, then lay in the bottom some 
shreds of pork or ham, then a layer of hard 
boiled eggs, a little butter and pepper. Take the 
birds from the fire, sprinkle with pepper and 
minced parsley. Squeeze lemon juice upon 
them, and upon the breasts of the birds a few 


pieces of butter rolled in flour. Cover with slices 
of egg, then shred some ham and lay upon this. * 
Pour in a little of the gravy in which the quails 
were parboiled, and put on the lid. Leave a hole 
in the middle and bake a little over 1 hour. 


Rabbit Pie — Two rabbits, ^ lb. fat p.ork, 4 
eggs, pepper, butter, a little p >wdered mace, a 
few drops of lemon juice, puff paste. 

Cut a pair of rabbits into ten pieces, soak in 
salt and water half an hour and simmer until 1 
half done, in enough water to cover them. Cut a 
quarter of a pound of pork into slices, and boil 
four eggs hard. Lay some pieces of pork in 
the bottom of the dish, the next a layer of rab¬ 
bit. Upon this spread slices of boiled egg and 
pepper and butter. Sprinkle, moreover, with a 
little powdered mace, a few drops of lemon juice j 
upon each piece of meat. Proceed in this man- 
ner until the dish is full, the top layer being j 
pork. Pour in water in which the rabbit was 
boiled; when you have salted it and added a few 
lumps of butter rolled in flour, cover with puff 
paste, make a hole in the middle and bake for 1 
hour. Cover with paper if it should boil too 
fast. 

Rabbit (Stewed) — One rabbit, dripping or 
butter, flour, 6 onions. J 

Cut a rabbit in pieces, wash in cold water, a 
little salted. Prepare in a stewpan some flour 
and clarified dripping or butter; stir it until it | 
browns. Then put in the pieces of rabbit, and 
keep stirring and turning until they are tinged 
with a little color; then add 6 onions, peeled but 
not cut up. Serve all together in a deep dish. 


A German Bisli —A tender fowl, salt, pepper, 
mace, flour, yolk of 1 egg, hot lard, liver, gizzard, 
parsley. 

Quarter a tender fowl, season the pieces with 
pepper, salt and mace; flour, and then dip them 
in the beaten-up yolk of an egg; fry a golden 
color in hot lard; dish them, garnished with the 
liver and gizzard fried separately, and with fried 
parsley. Serve either with a salad garnished 
with hard-boiled eggs or tomato sauce. 

Giblets (to stew r ) — Salt and pepper, butter, 
1 cup of cream, 1 teaspoonful of flour. 

Treat them as directed for giblet-pie (under 
the head “Pies”); season them with salt and 
pepper, and a very small piece of mace. Before 
serving give them one boil with a cup of cream, 
and a piece of butter rubbed in a teaspoonful of 
flour. 


jij 


(( 


Pigeons —May be dressed in many ways. The 
flavor depends very much on their being cropped 
and drawn as soon as killed. No other bird re¬ 
quires so much washing. Pigeons left from din¬ 
ner the day before may be stewed or made into 
a pie; in either case care must be taken not to 
overdo them, which will make them stringy. 
They need only be heated up in gravy, made 
ready, and force-meat balls may be fried and 
added, instead of putting a stuffing into them. 
If for a pie, let beefsteaks be shewed in a little 
water, and put cold under them, and cover each 
pigeon with a piece of fat bacon, to keep them 
moist. Season as usual. 







HOUSEKEEPING AND COOKERY 


245 




iti 


:nf 


IS! 


it 


Pigeons (Roast) — Should be stuffed with 
parsley, either cut or whole, and seasoned within. 
Serve with parsley and butter. Peas or aspar¬ 
agus should be dressed to eat with them. 

Turkey (to Roast)— The sinews of the legs 
should be drawn, whichever way it is dressed. 
The head should be twisted under the wing; and 
in drawing it take care not to tear the liver, nor 
let the gall touch it. Put a stuffing of sausage- 
meat, or, if sausages are to be served in the dish, 
a bread stuffing. As this makes a large addition 
to the size of the bird, observe that the heat of 
the fire is constantly to that part; for the breast 
is often not done enough. A little strip of paper 
should be put on the bone to hinder it from 
scorching while the other parts roast. Baste 
well and froth it up. Serve with gravy in the 
dish, and plenty of bread-sauce in a sauce-tureen. 
Add a few crumbs and a beaten egg to the stuf¬ 
fing of sausage-meat. 

Roast Turkey — Plain force-meat, 1 turkey, 
bacon, butter, salt, pork sausages, gravy. 

Pluck, singe, draw, wipe thoroughly and truss 
a fine turkey; stuff it with plain force-meat, pack 
it up in some thin slices of fat bacon, and over 
that a sheet of buttered paper; put in oven, bast¬ 
ing frequently with butter. A quarter of an 
hour before it is done, remove the paper and 
slices of bacon. Sprinkle with salt just before 
serving. Garnish with pork sausages, and serve 
with a tureen of gravy. Time of roasting, 2 or 
3 hours, according to size. 

Partridge —Dress 1 doz. nice partridges; put 
them in a baking-pan with 1 lb. good butter, a 
small teacupful vinegar, 1 teaspoonful water, 2 
pods red pepper, % teaspoonful ground black 
pepper, and salt to suit your taste. Put the pan 
into the stove, which must be hot enough to 
cook them at once; ^ of an hour is generally 
sufficient. When the birds are brown all over, 
which they will be if you have basted them dili¬ 
gently as you turned them, set the pan on the 
top of the stove, pour in at once 1 quart of fresh 
sweet cream, adding teacupful of grated bis¬ 
cuit crumbs; stir well to keep from burning, 
and serve in a few minutes on a warm platter. 


To Cook Ducks —Prepare as many ducks as 
you wish for a meal and cut them up as you 
would to stew. Cover with cold water and let 
it come to a boil, then pour off the water, adding 
a fresh supply. Boil until tender, season with 
pepper and salt, then, pouring off the water, fry 
brown in butter. This is a splendid dish; the 
parboiling takes out all the wild taste which 
? ducks usually have. Old prairie chickens may 
be treated in the same way. 

Roast Goose —Prepare the goose the same as 
j a chicken. Fill with potato or onion stuffing, 
j being careful not to fill it too full, as this dress- 
, ing will always swell in cooking. Place it in a 
baking-pan with 1 cupful of water and 2 tea¬ 
spoonfuls of salt. Bake in a quick oven, allow¬ 
ing 25 minutes for each pound, basting it fre¬ 
quently. When the goose has been roasting an 
hour, cool the oven and finish the roast at a 


moderate heat. Gosnngs may be cooked in the 
same manner, allowing 15 minutes to each pound. 

Potato Stuffing for Geese or Ducks— Mix 
together 2 cupfuls hot mashed potatoes, 1 tea¬ 
spoonful salt, 1 teaspoonful onion juice, 4 table¬ 
spoonfuls of cream, ^ teaspoonful black pepper, 
1 tablespoonful chopped parsley, 1 tablespoon¬ 
ful butter and the yolks of 2 eggs. Beat until 
light. 

Truffle and Chestnut Stuffing— One lb. fat 
bacon, 2 shallots, 1 lb. chestnuts, % lb. truffles, 
pepper, salt, spices, thyme, marjoram. 

Mince 1 lb. of fat bacon and a couple of shal¬ 
lots, give them a turn on the fire in a saucepan; 
then put in 1 lb. of chestnuts, boiled and peeled, 
a pd 3*2 lb. of truffles, both cut up in moderate¬ 
sized pieces; add pepper, salt and spices to 
taste; also a little powdered thyme and mar¬ 
joram. Give the mixture another turn or two 
on the fire, and it is ready. 

Truffle Sauce —Rub a saucepan with a shallot, 
melt a piece of butter in it, add a very small 
quantity of flour and the trimmings of the truf¬ 
fles chopped coarsely; moisten with some good 
stock free from fat, and season with pepper, salt 
and the least piece of nutmeg. Let the sauce 
simmer about 10 minutes, and it is ready. 

To Boil a Turkey—Pick, singe, draw and 
wash it. Truss it by drawing the legs in under 
the skin; fasten them with a piece of tape round 
the joints, and tie it round the rump. Make a 
stuffing of bread-crumbs, pepper and salt, or of 
chopped oysters, and put it where the crop was 
taken out. Boil slowly for 2 hours, take off the 
tape, and serve with either oyster, celery or 
plain white sauce. 

Chestnut Sauce (for Roast Turkey) —Re¬ 
move the outer skin from a number of chestnuts 
(carefully excluding any that may be the least 
tainted), put them to boil in salted water with a 
handful of coriander seeds, and a couple of bay 
leaves. When thoroughly done, remove the outer 
skin, and pound the chestnuts in a mortar, add¬ 
ing a little stock (free from fat) now and then. 
When a smooth paste is obtained, fry an onion 
in butter to a light color, add the chestnut paste 
and sufficient stock to get the sauce of the 
desired consistency; add salt and pepper to 
taste, pass through a hair sieve, and serve. 

Roast Hauncli of Yenison — Butter, salt, 
flour and water. 

Trim the joint neatly, wipe it well with a cloth, 
rub it over with butter, and sprinkle it with salt; 
then wrap it up in a sheet of buttered kitchen 
paper. Make a paste with flour and water, roll 
it out to the thickness of about half an inch, 
wrap the joint in this, and close up all the open¬ 
ings carefully by wetting the edges of the sheet 
of paste; lastly, pack up the haunch into a sheet 
of well buttered paper, put in the oven for about 
three hours, basting occasionally, then remove 
the paste and paper coverings, baste the haunch 
plentifully with butter, and when nearly done 
dredge some flour over it and some salt. Serve 
on a hot water dish. 





246 


HOUSEKEEPING AND COOKERY 


Breast of Venison (Stewed) — One onion, 1 
carrot, a bundle of sweet herbs, a few cloves, 
pepper and salt, common stock, butter, 1 table¬ 
spoonful of flour, 1 squeeze of lemon. 

Remove the bones and skin, roll it up and tie 
it with a string in the shape of a round of beef, 
put it into a stewpan with an onion and carrot, 
sliced, a bundle of sweet herbs, a few cloves and 
pepper and salt to taste, add common stock 
sufficient to come up to the piece of venison, 
cover up the stewpan and let the contents 
simmer gently for about three hours, turning 
the meat occasionally; when done strain as much 
of the liquor as will be wanted f >r sauce, into a 
saucepan containing a piece of butter, pre¬ 
viously melted and well mixed with a table¬ 
spoonful of flour, stir the sauce on the fire until 
it thickens, then add a squeeze of lemon; pour 
it over the meat in a dish and serve. 

Wild Bucks (Stewed) — Pepper, salt, flour, 
butter, gravy made of the giblets, neck, and some 
pieces of veal, 1 shallot, 1 bunch of sweet herbs, 
% cup of cream or rich milk in which an egg has 
been beaten, brown flour, one tablespoonful of 
wine, juice of half a lemon. 

Prepare to parboil for ten minutes. Lay in 
cold water for half an hour. Cut into joints, 
pepper, salt and flour them. Fry a light brown 
in some butter. Put them in a stewpan and 
cover with gravy made from the giblets, necks, 
and some pieces of veal. Add a minced shallot, 
bunch of sweet herbs, salt and pepper. Cover 
and stew for half an hour or until tender, take 
out the duck, skim the gravy and strain; add 
half a cup of cream, or some rich milk in which 
an egg has been beaten, thicken with brown 
flour, and add the juice of half a lemon. The 
lemon juice must be beaten in slowly, or the 
cream may curdle. Boil up and pour over the 
ducks and serve. 

MEATS 

I N purchasing beef secure meat of a deep red 
color, with the fat mingled with the lean, 
giving it a mottled appearance. The fat 
will be firm, and the color resembling grass 
butter. The smaller the breed, so much sweeter 
the meat. It will be better for eating, if kept a 
few days. Veal, lamb and pork (being white 
meat) will not keep more than a day or two. 

Beef — For roasting, the sirloin and rib 
pieces are the best. The chief object is to pre¬ 
vent the escape of the juices, and if you are 
roasting in an oven, it is a very good plan to 
throw a cup of boiling water over the meat when 
it is first put in the oven. This will prevent the 
escape of the juices for a while, and will thor¬ 
oughly warm through the meat. 

Mutton — Choose this by the fineness of its 
grain, good color, and firm white fat. It is not 
the better for being young; if of a good breed 
and well-fed, it is better for age; but this only 
holds with wether-mutton; the flesh of the ewe 


is paler, and the texture finer. Ram-mutton is 
very strongly-flavored; the flesh is of a deep 
red, and the fat is spongy. 

Lamb — Observe the neck of a fore-quarter; 
if the vein is bluish it is fresh; if it has a green 
or yellow cast it is stale. In the hind-quarter, 
if there is a faint smell under the kidney, and 
the knuckle is limp, the meat is stale. If the 
eyes are sunken, the head is not fresh. Grass- 
lamb comes in season in April or May, and con¬ 
tinues till August. House-lamb may be had in 
great towns almost all the year, but is in high¬ 
est perfection in December and January. 

Pork — Pinch the lean, and if young it will 
break. If the rind is tough, thick, and cannot 
easily be impressed by the finger, it is old. A 
thin rind is a merit in all pork. When fresh, 
the flesh will be smooth and cool; if clammy, it 
is tainted. What is called measly pork is very 
unwholesome, and may be known by the fat 
being full of kernels, which in good pork is 
never the case. Pork fed at still-houses does 
not answer for curing any way, the fat being 
spongy. Dairy-fed pork is the best. A sucking 
pig, to be eaten in perfection, should not be more 
than three weeks old, and should be dressed the 
same day it is killed. 

Veae —Veal should be perfectly white; if 
purchasing the loin, the fat enveloping the 
kidney should be white and firm. Veal will not 
keep so long as older meat, especially in hot or 
wet weather. Choose small and fat veal. It is 
in season from March to August. 

Beef-Steak Pudding —lb. of flour, 6 oz. of 
beef suet, 2 V 2 lbs. of rump or beefsteak, pepper 
and salt, 1 doz. oysters, 1.4 pint of stock. 

Chop the suet finely, and rub it into the flour 
with your hands, sprinkling a little salt, then 
mix with water to a smooth paste; roll the paste 
to an eighth of an inch; line a quart pudding 
basin with the paste; cut the steak into thin 
slices, flour them, and season with pepper and 
salt; put the oysters and the liquor that is with 
them into a saucepan and bring it to the point 
of boiling; then remove from the fire, and strain 
the liquor into a basin; then cut off the beards 
and the hard parts, leaving only the soft, roll the 
slices of steak, filling the basin with the meat 
and oysters; pour in the stock and liquor from 
the oysters. Cover with paste and boil three 
hours. 

N. B.—Be sure the water is boiling before put¬ 
ting the pudding in. 

Fillets of Beef (with Olives) —A piece of 
rump steak, pepper, salt, olives, onions, flour, 
stock, sauce. 

Cut a piece of rump steak into slices % of an 
inch thick, and trim them into shape. Melt 
plenty of butter in a baking-tin, lay the fillets 
of beef in this, and let them stand in a warm 
place for an hour or so; then sprinkle them with 
pepper and salt, and fry them in some very hot 


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butter, turning them to let both sides color. 
Stone a quantity of olives and parboil them. 
Fry some onions a brown color in butter, add a 
little flour, and, when that is colored, as much 
stock as you want sauce, pepper, salt and spices 
to taste. Let the sauce boil, then strain it, add 
the olives, and serve when quite hot, with the 
fillets in a circle round them. 


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Grenadins of Beef— Rump steak, lard, bacon 
fat, rich stock of gravy, onions, turnips, butter, 
flour, milk, pepper, salt and nutmeg. 

Cut some rump steak in slices a little more 
than half an inch thick, trim them all to the 
same size in the shape of cutlets, and lard them 
thickly on one side with fine lardoons of bacon 
fat. Lay them out, the larded side uppermost, 
into a flat pan, and put into it as much highly- 
flavored rich stock or gravy as will come up to 
the grenadins without covering them. Cover 
the pan and place it in the oven to braise gently 
for an hour. Then remove the cover, baste the 
grenadins with the gravy, and let them remain 
uncovered in the oven till the larding has taken 
color; they are then ready. Take equal quanti¬ 
ties of carrots and turnips cut into the shape of 
olives. Boil all these vegetables in salted water, 
then melt a piece of butter in a saucepan, add a 
tablespoonful of flour, stir in sufficient milk to 
make a sauce, add pepper, salt and a little 
grated nutmeg. Put all the vegetables into this 
sauce, of which there should be just enough to 
hold them together; toss them gently in it till 
quite hot. Dress them in the middle of a dish, 
round them dispose the grenadins in a circle, 
and, having removed the superfluous fat from 
their gravy, put this round the grenadins, and 
serve. 


Beefsteak Pie —Forcemeat, 2 oz. of fat bacon, 
3 ‘! 2 oz. of bread crumbs, parsley, thyme, a small 
, onion, mushrooms, seasoning for forcemeat, 
. salt, pepper and nutmeg, 2 eggs, a tender rump- 
l '“ steak, shallot, gravy. 

Make some forcemeat with 2 oz. of fat bacon, 
j 2 oz. of bread crumbs, a little chopped parsley, 
thyme, a small onion and some mushrooms; add 
a : seasoning of salt, pepper and nutmeg, pound in 
s : mortar, moistening with the yolks of 2 eggs. 
Take a tender rump steak or the under cut of a 
sirloin of beef, cut it in thin slices, season with 
salt, pepper and a little shallot. Roll each slice 
1 like a sausage with some forcemeat inside, border 
a pie dish, put in the beef and forcemeat, fill it 
1 up with good gravy, flavored with Harvey sauce. 
“ Cover with puff paste; bake in a moderate oven. 

Make a hole in the top, and add some reduced 
P gravy. 


Fillets of Beef (a la Chateaubriand)—A 

; piece of sirloin of beef, pepper, salt, oil. 

A piece of the under cut of the sirloin of beef; 
trim off the fat neatly, and the skin next to it; 
cut it across the grain into slices 1)^ in* thick, 
sprinkle them with pepper, dip them in oil, and 
broil over a clear fire, sprinkle with salt, and 
serve very hot in a dish garnished with potatoes 
sautees au beurre. For potatoes sendees au beurre 
see receipt under “Vegetables.” 


Corn Beef — Four gal. of fresh water, ^ lb. 
of coarse brown sugar, 2 oz. of saltpetre, 7 lbs. 
of common salt. 

Put 4 gal. of fresh water, lb. of coarse brown 
sugar, 2 oz. saltpetre, 7 lbs. of common salt into 
a boiler, remove the scum as it rises, and, when 
well boiled, leave it to get cold. Put in the meat 
in the pickle, lay a cloth over it, and press the 
mea; down with bricks or any weight. 

Beef Cake (Cold Meat Cookery)— To each 
lb. of cold roast meat allow ^ lb. of bacon or 
ham, a little pepper and salt, 1 bunch of minced 
savory herbs, 2 eggs. 

Have your meat underdone and mince very 
finely, add the bacon, which must also be well 
minced; mix together, stir in the herbs and bind 
with 2 eggs; make into square cakes about % inch 
thick, fry in hot dripping, drain on blotting pa¬ 
per, and serve with gravy poured round. 

Beef Croquettes — One cupful cold beef, 
chopped fine, 1 cupful mashed potatoes, 2 table¬ 
spoonfuls finely minced parsley and 1 onion; sea¬ 
son to taste; then add 1 well-beaten egg and mix 
thoroughly. Mould into balls, dip first in bread 
crumbs, then into beaten egg; fry in plenty of hot 
lard until a delicate brown. Eat very hot. 

Bubble and Squeak (Cold Meat Cookery)— 
A few thin slices of cold boiled beef, a little but¬ 
ter, small cabbage, 1 sliced onion, pepper and 
salt to taste. 

Fry the beef gently in the butter, place on 
a flat dish, and cover with fried greens. Sa¬ 
voys may be used. Boil until tender, press in 
colander, mince and then put in frying-pan with 
butter and sliced onion, and a little salt and 
pepper. 

Boast Bullock’s Heart —One bullock’s heart, 

lb. suet, 6 oz. bread crumbs, 3^ pt. of milk, 1 
tablespoonful of chopped parsley, 1 dessert¬ 
spoonful of chopped mixed herbs, % lb. of 
dripping or butter, 1 pt. of gravy or beef-tea. 
For the sauce: One small onion, a dessertspoon¬ 
ful of flour, salt and pepper, butter the size of an 
egg, a large spoonful of mushroom catsup. 

Wash the heart in salt water, taking care to re¬ 
move all the blood; wash in second water and 
dry with a clean cloth; be careful to dry it thor¬ 
oughly; chop the suet as finely as possible, mix 
with some bread crumbs the suet, parsley, herbs, 
salt and pepper; lastly, put in the milk, then 
proceed to fill all the cavities of the heart with 
the stuffing; take, a piece of paper, grease it 
well with butter or dripping, place this over the 
cavities and tie it on tightly with string; put 1 
oz. of dripping into the pan, and baste the heart 
occasionally; when gravy boils, cut up the onion, 
sprinkling with pepper and salt, and add to the 
gravy; allow it to stew gently until about 5 min¬ 
utes before the heart is done; skim occasionally; 
when done strain the liquor; into another sauce¬ 
pan put the butter, and allow it to melt a minute 
or two; then add the flour and mix smoothly to¬ 
gether; then pour in slowly the liquor, stirring 
until it boils and thickens. Then dish up, re- 






248 


HOUSEKEEPING AND COOKE&Y 


move paper, and add to the sauce the mushroom 
catsup. Immediately pour this sauce round the 
heart and serve. 

Stuffed Steak — Take a good-sized steak — 
either round or flank will do—slash until tender. 
Have ready a dressing made of bread crumbs 
well seasoned, with bits of butter and onion or 
parsley chopped through it. Spread the steak 
with this, roll and tie firmly. Brown 3 table¬ 
spoonfuls of flour in your pan, work in a little 
butter and thin with cold water. Put the steak 
in the pan, and baste frequently as it bakes in a 
moderate oven. 

Beef Omelet — Three lbs. of beefsteak, % 
lb. of suet, salt and pepper, a little sage, eggs, 
6 Boston crackers. 

Three lbs. of beefsteak, % lb. of suet, chopped 
fine; salt, pepper, and a little sage, 3 eggs, 6 
Boston crackers rolled; make into a roll and 
baste. 

Beef (Stewed)— One tablespoonful of butter, 

2 sliced onions, 12 whole cloves, allspice, % tea¬ 
spoonful salt, 3^ teaspoonful of black pepper, 1 
pt. of cold water, 2 or 3 lbs. of tender beef, a 
little flour, a few sprigs of sweet basil. 

In a stewpan place a large tablespoonful of 
butter, in which fry until quite brown two sliced 
onions, adding, while cooking, 12 whole cloves; 
ditto allspice; % teaspoonful of salt, and half 
that quantity of black pepper; take from the fire, 
pour 1 pt. of cold water, wherein lay 2 or 3 lbs. of 
tender lean beef cut in small, thick pieces; cover 
closely, and let all stew gently 2 hours, adding, 
just before serving, a little flour thickening. A 
few sprigs of sweet basil is an improvement. 

Irish stew— Cut three pounds of the neck 
of beef into small pieces, put in a saucepan and 
cover with half a gallon of boiling water, 
add a teaspoonful of salt, 2 sliced onions and 3 
or 4 pepper-corns, and simmer gently for 

3 hours. Pare and quarter half a dozen pota¬ 
toes, add to the meat, and cook half an hour 
longer; thicken with the beaten yolk of an egg 
and a tablespoonful of butter rolled in flour. 

Hamburg Steak — This is a nice way to cook 
Hamburg steak: Chop fine 1 pound of round 
steak, add 2 small onions, chopped fine, and 
pepper and salt to taste. Flour your hands, take 
two tablespoonful of the mixture and make into 
small, flat cakes. Have a large lump of butter 
very hot in your frying-pan, drop in the cakes 
and fry brown on either side. Some people 
make a gravy by adding a couple teaspoonfuls of 
flour to the butter in the pan, stirring in half a 
pint of cold water, with salt and pepper, and 
letting it boil up. 

Hash — Put 1}/% teacups of boiling water into 
a saucepan, and make a thin paste with a 
teaspoonful of flour and a tablespoonful of 
water. Stir and boil it for 3 minutes. Add 
half a teaspoonful of black pepper, rather more 
of salt, and 1 tablespoonful of butter. Chop cold 
beef into fine hash, removing all tough, gristly 
pieces; put the meat into a tin pan; pour over 
it the gravy above mentioned, and let it heat ten 
minutes or so, but not cook. If preferred, add 


equal quantity of chopped boiled potatoes, and 
if you have the gravy of yesterday’s dinner, you 
may use it instead of the made gravy, and you 
will need less pepper and salt and butter. 

Beef Tongue —If it has been dried and 
smoked before it is dressed it should be soaked 
over night, but if only pickled, a few hours will 
be sufficient. Put it in a pot of cold water over 
a slow fire for an hour or two before it comes to 
a boil; then let it simmer gently for from three 
to four hours, according to its size; ascertain 
when it is done by probing it with a skewer. 
Take the skin off, and before serving surround 
the root with a paper frill. 

Jellied Tongue — Boil until done one large 
beef’s tongue, saving a pint of the liquor; 
remove the skin, allow it to get perfectly cold 
and slice as for the table. In half a pint of water 
dissolve thoroughly two ounces of gelatine; care¬ 
fully take from a teacupful of browned veal 
gravy all the grease, stir in a small tablespoon¬ 
ful of sugar, one tablespoonful of burned sugar 
to color the jelly, and three tablespoonfuls of 
vinegar, then the liquor in which the tongue was 
boiled; mix in well the dissolved gelatine, then a 
pint of boiling water; strain through a jelly bag. 
As soon as it begins to set, pour a little jelly into 
the bottom of the mould, add a layer of tongue, 
then more jelly, until it is full; set in a cold 
place. When wanted, dip the mould an instant 
into hot water, and turn the contents into a dish, 
which should be garnished with lettuce leaves, 
nasturtium flowers or sprigs of celery. 

PORK 

Pork Pie —lb. of lard, 1 lb. of pork (leg 
or loin), seasoning, 1 lb. of flour and an egg, % 
glass of cold water. 

Put the lard and water into rather a large sauce¬ 
pan; place upon the fire and allow to boil (take 
care it does not boil over, or it will catch fire). 
Cut the pork into pieces about an inch square; 
when the lard and water are quite boiling pour 
into the middle of the flour and mix with a 
spoon. When the paste is cool enough knead it 
well, it must be rather stiff; cut off a quarter of 
the paste, and the remainder mould into the 
shape of a basin, pressing it inside; shape it 
evenly all round, it should be about % inch in 
thickness; dip the pieces of pork in cold water, 
seasoning well with pepper and salt, then place 
in the mould of paste as closely as possible. If 
liked, a little chopped sage can be sprinkled over 
the pork; then take the rest of the paste, roll it, 
and cut to the size of the top of the mould, tak¬ 
ing care to have it the same size as the inside; 
break an egg and divide the yolk from the 
white; with a paste-brush dip into the white of 
egg and brush the edge of the paste; then place 
this on the top of the pie, pressing the edges 
well. Any trimmings of paste that are left cut 
into little leaves, dip into the white of egg, and 
stick them on top of the pie; then wet the pie 
all over with the yolk of the egg and bake for 
about 2 hours. 


HOUSEKEEPING AND COOKERY 


249 


Pork (Hashed) —Some remnants of cold roast 
pork, pepper and salt to taste, 2 onions, 2 blades 
of mace, 1 teaspoonful of flour, 1 teaspoonful of 
vinegar, 2 cloves, 34 pint of gravy. 

Take the onions, chop and fry them a nice 
brown; then take the pork and cut it into thin 
slices, seasoning with pepper and salt to taste, 
and add these to the rest of the above ingre¬ 
dients; stew it for about half an hour gently, and 
serve with sippets of toasted bread. 

Sucking Pig (Roast)— Pig, 3 oz. of bread¬ 
crumbs, 18 sage leaves, pepper and salt, tabie- 
, spoonful of butter, salad oil to baste with, table¬ 
spoonful of lemon juice, 34 pint of gravy. 

Stuff the pig with finely grated bread-crumbs, 
minced sage, pepper and salt, and a tablespoon¬ 
ful of butter. Take care these are well blended. 
After stuffing the pig sew up the slit neatly, truss 
the legs back, to allow the inside to be roasted, 
put in oven, and directly it is dry have ready 
some butter tied in a piece of thin cloth, and 
rub the pig with this in every part. Continue 
this operation several times while roasting; do 
not allow the pig to burn in any part. Then 
take 34 pint of gravy, 1 tablespoonful of lemon 
juice, and the gravy that flowed from the pig; 
pour a little of this over the pig, and the re¬ 
mainder send to the table' in a tureen. Instead 
of butter for basting many cooks use salad oil, 
as this makes the crackling crisp. Before dish¬ 
ing cut off the head and part the body down the 
middle, and lay on the dish back to back. Take 
care that it is sent to table very hot, and serve 
with apple sauce. It will take about 2 hours for 
a small pig to roast. 

Pork Cheese— About 2 lbs. of cold roast pork, 
a dessertspoonful of chopped-up parsley, 5 sage 
leaves, pepper and salt, a bunch of savory herbs, 
2 blades of mace, a little nutmeg, *4 teaspoonful 
of minced lemon peel, sufficient gravy to fill the 
mould. 

Cut the pork into pieces, but do not chop; 
there should be about 34 of fat to 1 pound lean; 
sprinkle with pepper and salt, pound the spices 
thoroughly and mince as finely as possible the 
parsley, sage, lemon peel and herbs; then mix 
all this nicely together. Place in mould and fill 
with gravy. Bake a little over an hour. When 
perfectly cold turn out. 

To Boil a Ham —Let it soak in cold water 
for 24 hours before putting it on the fire, cover 
it with cold water and boil slowly. When it can 
be easily probed with a skewer lift it out and 
take off the skin, boiling it again for 1 hour. 
Leave it in the water it is boiled in till quite 
cold, when grate burnt bread over it and trim 
with frills of cut paper. 

VEAL 

Roast Yeal (Stuffed) — Eight oz. of bruised 
bread crumbs, 4 oz. of chopped suet, shallot, 
thyme, marjoram and winter savory, 2 eggs, 
salt and pepper. 

To 8 oz. of bruised crumbs of bread add 4 oz. 
of chopped suet, shallot, thyme, marjoram and 


winter savory, all chopped fine; 2 eggs, salt and 
pepper to season; mix all these ingredients into 
a firm, compact kind of paste, and use this stuff¬ 
ing to fill a hole or pocket which you will have 
cut with a knife in some part of the piece of 
veal, taking care to fasten it in with a skewer. 
A piece of veal weighing 4 lbs. would require ra¬ 
ther more than an hour to cook it thoroughly be¬ 
fore a small fire. 

Yeal (Stewed) —Two qts. of water, 1 peeled 
onion, a few blades of mace, a little salt, 34 lb. of 
rice, butter, chopped parsley. 

Break the shank bone, wash it clean, and put 
it into 2 qts. of water, 1 onion peeled, a few 
blades of mace and a little salt; set over a quick 
fire, and remove the scum as it rises; wash 
carefully 34 lb- °f rice, and when the veal has 
cooked for about an hour skim it well and 
throw in the rice; simmer for % of an hour 
slowly; when done put the meat in a deep dish 
and the rice around it. Mix a little drawn but¬ 
ter, stir in some chopped parsley, and pour over 
the veal. 

Yeal and Ham Pie —Forcemeat balls, 1 or 
2 eggs, ham and veal, mushrooms, gravy, pie 
crust, jelly, onions, herbs, lemon peel, salt, cay¬ 
enne, parsley, whites of eggs. 

Cut some thin slices off the leg or neck of veal, 
free them from skin and gristle, lard them well, 
and season with salt and pepper. Have some 
eggs boiled hard and thin slices of ham. Make 
some forcemeat balls with fat bacon, the trim¬ 
mings of the veal, chopped onions, parsley and 
sweet herbs, grated lemon peel, salt, cayenne, 
and pounded mace. Pound all in a mortar, and 
bind with 1 or 2 eggs. Line a pie with good 
paste, and fill it with layers (not too close), first 
one of ham, then one of veal, of forcemeat balls, 
of the eggs (cut in halves), and so on; a few 
mushrooms may be added; put in some gravy; 
lastly, a layer of thin bacon, and cover all with 
tolerably thick crust, glaze. Bake for about 4 
hours in a moderate oven. Make a hole in the 
top, and insert some good savory jelly—made 
with an ox or calf’s foot, knuckle of veal, and 
trimming of bacon and ham well flavored with 
onions, more herbs and lemon peel, and cleared 
with the whites of egg. Leave till quite cold, 
then it can be cut with a sharp knife into slices. 

Yeal Pudding —Slice boiled veal about 34 an 
inch in thickness; butter a pudding dish and 
have ready 2 cupfuls of boiled rice; put first a 
layer of rice, then one of meat; season to taste, 
and add, if you like, a little chopped sage. Beat 
1 egg into 1 cupful of milk; add a little salt and 
pour over the pudding; bake % °f an hour. 

Yeal Cake —One-half lb. veal cutlets, 1 rasher 
of ham, 2 hard-boiled eggs, a little veal stuffing, 
and 34 02 • of gelatine. 

Cut the eggs into slices and arrange them at 
the bottom and sides of a pie-dish. Cut the 
veal and ham into rather small pieces; arrange 
them in layers, with a little stuffing and egg be¬ 
tween, and a small quantity of water, pepper 
and salt. Cover with a plain crust, in which 
make two holes. Bake very slowly for 2 hours. 





250 


HOUSEKEEPING AND COOKEBY 


Before ifc is done have ready the gelatine dis¬ 
solved in 34 teacupful of boiling water, with 
pepper and salt. Pour this into the holes in the 
crust. Shake it down well, to mix together. 
Turn out when cold. 

Veal (Marbled) — Spice, butter, tongue and 
veal. 

Some cold roasted veal, season with spice, beat 
in a mortar; skin a cold boiled tongue, cut up 
and pound it to a paste, adding to it nearly its 
weight of butter; put some of the veal into a pot, 
and strew in lumps of the pounded tongue; put 
in another layer of the veal and then more 
tongue; press it down and pour clarified butter 
on top; this cuts very prettily like veined 
marble. White meat of fowls may be used in¬ 
stead of veal. 

Veal Scallop — Pepper and salt, crackers, 
milk and gravy from meat, 2 eggs, butter. 

Chop some cold roast or stewed veal very fine; 
put a layer on the bottom of a pudding dish well 
buttered; season with pepper and salt; next have 
a layer of finely-powdered crackers; wet with a 
little milk or some of the gravy from the meat. 
Proceed until the dish is full; spread over all a 
thick layer of cracker-crumbs, seasoned with salt 
and wet into a paste with milk and 2 beaten 
eggs. Stick pieces of butter all over it, cover 
closely, and bake half an hour; then remove the 
cover and bake long enough to brown nicely. 
Do not get it too dry. 

Veal Cutlets— Four lbs. of the best end of the 
neck of veal, 34 teaspoonful of minced thyme, 
rind of a small lemon, 1 bunch of parsley, 1 
tablespoonful of butter, 1 teaspoonful of lemon 
juice, 1 egg, pepper and salt, bread-crumbs, 34 
lb. of bacon. 

To shape the cutlets, saw off the end of the rib 
bone, saw off the chine bone also, which lies at 
the back of the cutlets; then form the cutlets to 
a neat shape. Mince thyme and lemon rind and 
parsley as finely as possible; melt the butter, 
and add these ingredients to it; add also the egg, 
pepper and salt, and beat all up together; then 
rub very finely some crumbs of bread; dip each 
cutlet into the mixture, then cover with bread¬ 
crumbs; when the gridiron is perfectly warm 
arrange the cutlets upon it. Have the fire nice 
and bright, but do not allow them to cook too 
fast or the bread-crumbs will burn before the 
cutlets are cooked through; allow them to brown 
nicely on both sides; about 10 minutes will be 
the time. Serve on a wall of mashed potatoes in 
a circle; fill the center of dish with rolls of bacon 
and with a nice brown sauce. (See “Sauces.”) 

For Rolls—Cut some neat slices of bacon, roll 
them up and run a skewer through each; place 
this in the oven for about 5 minutes, then re¬ 
move the skewer and arrange in center of dish. 

Veal Croquettes— Boil 1% lbs. of veal—or 
use that left from roast. Mince very fine, add 
two eggs, )4 cup of rolled crackers, salt and 
pepper. Make into small balls or cakes, roll in 
flour and fry in butter, or put in wire basket and 
fry in lard. Serve on napkin. 


Hashed Calf’s Head (a la Poulette)— Calf 5 s 
head, 1 oz. of butter, 2 tablespoonfuls of flour, 
34 pint of white stock, a few button mushrooms, 
white pepper and salt to taste, 2 eggs, juice of a 
lemon, parsley. 

Cut the remnants of a boiled head into uni¬ 
form pieces the size of half an apple. Melt in 
a saucepan 1 or 2 ounces of butter, according to 
the quantity of meat to be hashed; amalgamate 
with it 1 or 2 tablespoonfuls of flour, then stir 
in 34 pint, more or less, of white stock. Stir 
well, then add a few button mushrooms, white 
pepper and salt to taste, and let the sauce boil 
for 10 minutes. Put the saucepan by the side 
of the fire, and lay the pieces of calf’s head in it; 
let them get hot slowly, but not boil. Just be¬ 
fore serving stir in off the fire the yolks of two 
eggs, beaten up with the juice of a lemon, and 
strained; also a small quantity of either tarra¬ 
gon or parsely very finely minced. 

Veal (Braized Loin of)— Veal, 2 oz. of butter, 
1 carrot, 1 onion, a little parsley, sweet herbs, a 
leaf or two of basil, a bay leaf, a crust of bread 
toasted brown, a little flour, and a little stock. 

About 2 oz. of butter, 1 carrot, 1 onion, a little 
parsley, sweet herbs, a leaf or two of basil, and a 
bay leaf; brown a large crust of bread and put 
it in a stewpan with the above things, and fry 
them until they are brown; then flour the meat 
and brown it well, putting it back in the sauce¬ 
pan; add a little stock, and baste it in the gravy 
till done, and keep turning the meat. Simmer 
4 pounds for 3 or 4 hours. 

MUTTON 

Mutton Cutlets — This is an entree always 
ready to hand, but it must be carefully and 
neatly prepared. A dish of well-dressed mutton 
cutlets is truly “a dish to put before a king;” 
whereas greasy, fat, gristly meats, called for the 
nonce cutlets, offend the taste of the least fas¬ 
tidious. The first thing to attend to is the cut¬ 
ting and trimming of the cutlets neatly. Take 
a piece of the best end of the neck of mutton, 
saw off the bones short, remove gristle and fat, 
cut the cutlets about one-third of an inch in 
thickness, shape and trim them neatly, beat 
them with a cutlet bat dipped in water, and then 
proceed to cook them by any of the following 
recipes: 

Pepper, salt, and boil them over a brisk fire; 
serve them with mashed or sautee potatoes in 
the center of the dish. 

Season as above, and before boiling dip them 
in oil or oiled butter. Serve with 

Soubise Sauce — Peal and blanch 4 onions, 
cool in water, drain, put them in a stewpan with 
enough water or white stock to cover; add some 
cayenne, bay leaf, a little mace, a small piece of 
ham or bacon; keep the lid closely shut and sim¬ 
mer gently until tender; take them out, drain 
them thoroughly, press through a sieve or 
tammy cloth, add 34 pf* °f bechamel sauce made 
thus: Put in a stewpan a little parsley, 1 clove, a 
small piece of bay leaf, sweet herbs, and 1 pt. of 


HOUSEKEEPING AND COOKERY 


251 


white stock freed from fat; when boiled long 
enough to extract the flavor of the herbs, etc., 
strain it, boil up quickly till reduced to half the 
, quantity; mix a tablespoonful of arrowroot with 
% pt. of milk or cream, pour on the reduced 
stock and simmer for 10 minutes. 

A Dainty Dish —For a dainty dish of cold 
meat, boil a leg of lamb in water enough to 
cover, to which add a handful of cloves and whole 
allspice and a stick or two of cinnamon. Let it 
stand in the water in which it was boiled to be¬ 
come cold. Slice very thin. Beef can be cooked 
in the same style. 

Mutton Pudding — 2 lbs. of the chump end 
of the loin, weighed after being boned; suet crust 
(proportions —6 oz. of suet to each lb. of flour), 
1 tablespoonful of minced onion, pepper and 
salt. 

Cut the meat into thin slices, sprinkling with 
pepper and salt. For the suet crust use the 
above proportions of flour and suet, mixing with 
a little salt and pepper, milk or water, to the 
proper consistency. Line your dish with the 
crust, lay in the meat, nearly fill the dish with 
water; add the minced onion and cover with the 
crust. 


Irish Stew (Mutton) — 2 lbs. thick mutton 
cutlets, 4 lbs. potatoes, 1 onion, pepper and salt, 
^ pint of water. 

Prepare the potatoes as for boiling, cut them 
in halves. Slice the onion very thinly. Place a 
layer of potatoes at the bottom of the stewpan, 
then a layer of cutlets, and a sprinkling of onion, 
pepper and salt; then another layer of potatoes 
and so on until all is used up. Pour in the water, 
cover the pan closely and simmer gently for 2 
hours. 

Mutton (Boned Leg of, Stuffed) — A leg 
weighing 7 or 8 pounds, 2 shallots, forcemeat. 

Make forcemeat, to which add the minced 
shallots. Get the butcher to take the bone from 
the mutton, as he can do it without spoiling the 
skin; if very fat, cut off some of it. Fill up the 
hole with the forcemeat, then sew it up to pre¬ 
vent it falling out, tie up neatly and roast about 
2)^ hours or a little longer. When ready to serve, 
remove the string and serve with a good gravy. 


Lamb (Stewed) —A breast of lamb, 1 table- 
spoonful of salt, 1 qt. of canned peas, 1 table¬ 
spoonful of wheat flour, 3 tablespoonfuls of but¬ 
ter, pepper to taste. 

Cut the scrag, or breast of lamb, in pieces, and 
put in a stewpan with water enough to cover it. 
Cover the stewpan closely and let it simmer or 
stew for fifteen or twenty minutes; take off the 
scum, then add a tablespoonful of salt and a 
quart of canned peas; cover the stewpan and let 
them stew for half an hour; work a small table¬ 
spoonful of wheat flour with three tablespoonfuls 
of butter, and stir it into the stew; add pepper 
to taste; let it simmer together for ten minutes. 

Lamb Chops — A little butter, a little water, 
enough potatoes to fill a small dish, 1 teacupful 
of cream. 

Lamb chops are excellent cooked this way: 
Put them in a frying-pan with a very little water, 


so little that it will boil away by the time the 
meat is tender; then put in lumps of butter with 
the meat and let it brown slowly; there will be a 
brown, crisp surface, with a fine flavor. Serve 
for breakfast with potatoes cooked thus: Choose 
the small ones and let them boil till they are 
tender; drain off the water, and pour over them, 
while still in the kettle, at least one teacupful of 
cream; mash them smoothly in this. 

Shoulder of Mutton (Boiled with Oysters) 
— A little pepper, a piece of mace, about 2 dozen 
oysters, a little water, an onion, a few pepper¬ 
corns, about % pint of good gravy, a tablespoon¬ 
ful of flour and butter. 

Hang it some days, then salt it well for two 
days; bone it, and sprinkle it with pepper and a 
piece of mace pounded; lay some oysters over it, 
and roll the meat up tight and tie it. Stew it in 
a small quantity of water, with an onion and a 
few peppercorns, till quite tender. Have ready 
a little good gravy, and some oysters stewed in 
it: thicken this with flour and butter, and pour 
over the mutton, when the tape is taken off. The 
stewpan should be kept covered. 

Sw eetbreads — Half boil them, and stew them 
in a white gravy; add cream, flour, butter, nut¬ 
meg, salt and white pepper. Or do them in 
brown sauce seasoned. Or parboil them, and 
then cover them with crumbs, herbs and season¬ 
ing, and brown them in a Dutch oven. Serve 
with butter and mushroom catsup or gravy. 
N. B.—If there is no oven at hand, they may be 
toasted before the fire upon a toasting fork. 

Fried Sweetbreads — After they are par¬ 
boiled and cold, split in halves and cut into 
pieces as large as very large oysters, wipe dry 
and dip in beaten egg, then in fine cracker 
crumbs; fry in hot lard or butter same as oysters; 
sprinkle with salt before dipping in egg. Serve 
hot; garnish with parsley. 

Sweetbreads (Larded) — A couple of sweet¬ 
breads, a few strips of bacon, onions, carrots, 
sweet herbs, pepper, salt, spice to taste, a small 
quantity of rich stock. 

Trim a couple of sweetbreads, soak them half 
an hour in tepid water, then parboil them for a 
few minutes, and lay them in cold water; when 
quite cold take them out, dry them, and lard 
them quickly with fine strips of bacon. Put a 
slice of fat bacon in a stewpan with some onions, 
carrots, a bunch of sweet herbs, pepper, salt, and 
spices to taste, and a small quantity of rich 
stock; lay the sweetbreads on this, and let them 
gently stew till quite done, basting the top occa¬ 
sionally with the liquor. When cooked, strain 
the liquor, skim off superfluous fat, reduce it 
almost to a glaze, brown the larded side of the 
sweetbreads with a salamander, and serve with 
sauce over them. 

Kidneys (a la Brochette) — Plunge some 
mutton kidneys in boiling water; open them 
down the center, but do not separate them; peel 
and pass a skewer across them to keep them 
open, pepper, salt, and dip them into melted 
butter, broil them over a clear fire on both sides, 
doing the cut side first; remove the skewers, have 













252 


HOUSEKEEPING AND COOKERY 


ready some maitre d’hotel butter, viz.: butter 
beaten up with chopped parsley, salt, pepper, 
and a little lemon juice. Put a small piece in 
the hollow of each kidney, and serve very hot. 

Stewed Kidneys — 4 kidneys, 34 a small 
onion, 1 oz. butter, 3 teaspoonfuls of flour, pep¬ 
per and salt to taste. 

Cut the kidneys in small pieces, and roll them 
in flour; chop the onion small, and fry with the 
pieces of kidney in the butter until brown. Then 
add the pepper, salt, and enough cold water to 
cover them, and stew very gently for an hour. 
Thicken with the flour a few minutes before 
done, and serve very hot. 

CURRISS. 

M OST people have a liking for a really good 
curry; but how very rarely it is to be 
obtained in America, unless at the house 
of some one who has passed a good many years 
in India. The dish miscalled a curry is fre¬ 
quently set before people, but too often as 
far as possible removed from the real and 
appetizing plat which a good Indian cook will 
send to table. The meat is tough, has most 
likely been boiled instead of gently simmered, 
the sauce, or thick gravy, is hot enough in all 
conscience, but it tastes only of curry pow r der 
of an inferior kind; the rice is a sloppy mess, 
and the result is a fiery, leathery sort of 
indigestible hash, instead of a sweet, acid, 
highly but agreeably flavored, perfectly cooked 
and digestible dish, fit to set before a prince. 
Any cook, of whatever nationality, who has 
really mastered the art of stewing properly, 
that is, very gently and slowly, can cook a curry; 
the real difficulties lie in procuring good curry 
powder or curry paste. 

Curry Powder —1 lb. pale turmeric seed, 3^ 
lb. cumin seed, 34 lb * black pepper, % lb. 
coriander seed, 2 oz. cayenne pepper, 34 lb. 
Jamaica ginger, 10 oz. caraway seed, 34 oz. 
cardamines. 

Purchase the ingredients of a first-class drug¬ 
gist. Additional heat can be obtained, by those 
who like very hot curries, if red Chile powder be 
added according to taste. Mix together all the 
ingredients well powdered, and place before the 
fire or in the sun, stirring occasionally. Keep in 
well corked bottles. 

Indian Curry —2 large tablespoonfuls of curry 
powder, a dessertspoonful of salt, the same of 
black pepper, 4 onions, 34 lb. butter, 1*4 lbs. 
meat, 34 pint of milk, lemon juice or Chile 
vinegar. 

Two large tablespoonfuls of curry powder, a 
dessertspoonful of salt, the same of black pepper. 
Fry and chop very fine four onions, then moisten 
the curry powder with water, and put it in a 


stewpan, with all the above ingredients, and a 
quarter of a pound of butter. Let it stew for 
twenty minutes, stirring all the time to prevent 
burning, then add one and a half pounds of cold 
or fresh meat, or any fowl or rabbit, cut into 
short, thick pieces, without fat, add half a pint of 
milk or good stock to make the curry thick. 
Boil all up at once, and let it stew gently for 
three or four hours. When ready add lemon 
juice or Chile vinegar. 


Curried Rabbit — 1 rabbit, 34 lb. butter, 1 
apple, 2 onions, 2 tablespoonfuls curry powder, 
34 pint of cream, 1 pint stock, 1 lemon, a salt- 
spoonful of salt. 

Melt the butter over the fire, peel and chop the 
onions as finely as possible, then put them into 
the melted butter to fry a light brown. After 
the rabbit has been properly prepared for cook¬ 
ing, wash well and dry in a cloth, cut in pieces of 
equal size. After straining the butter from the 
onions, return the former to the stewpan, put in 
pieces of rabbit, and allow to fry for ten or 
fifteen minutes, turning occasionally. Peel and 
core the apple, and chop as finely as possible. 
When the meat is done add to it two tablespoon¬ 
fuls of curry powder and the salt, stirring for five 
minutes, then add the fried onion, chopped 
apple and a pint of good stock. Allow to simmer 
for two hours, at the end of the time add the 
cream, squeeze the juice from the lemon into the 
stewpan. It is then ready to serve. 

N.B.— Veal or chicken can be used, if pre¬ 
ferred. 


Curry of Mutton — Mutton, 1 onion, butter 
the size of an egg, curry powder, a little salt, a 
cup of cream. 

Slice a medium-sized onion, and put it with a 
large lump of butter in a saucepan; let it cook 
slowly for five minutes. Cut the mutton in neat 
pieces; sprinkle curry powder over them, also a 
little salt, and just before putting in the sauce¬ 
pan pour a part of a cup of sweet cream over 
them. Let this all simmer gently for half an 
hour, so that the ingredients will become thor¬ 
oughly mixed. 


A Dry Malay Curry — A cauliflower, 2 onions, 
a sour apple, a pint of shrimps, slices of cold 
mutton, 2 oz. butter, a large tablespoonful of 
curry powder, a lemon, a small teaspoonful of 
salt. 

Pick a cauliflower into small pieces and well 
wash them; chop two onions and one sour apple, 
pick a pint of fresh boiled shrimps, cut some 
slices of cold mutton about half an inch thick, 
knead two ounces of butter with a large table¬ 
spoonful of curry powder, and a small teaspoon¬ 
ful of salt. Put the butter, onions and apple 
into a stewpan, and fry till brown, then add the 
cauliflower and shrimps. Shake the saucepan 
frequently, and let it simmer for an hour and a 
half, adding the slices of mutton towards the end 
of the time, that they may be heated through. 
Finally, add the juice of a lemon. Place the 
slices of mutton round the dish with the cauli¬ 
flower, etc., in the middle. Serve very hot, with 
a separate dish of boiled rice. 


I 


HOUSEKEEPING AND COOKERY 


253 


Curried Lobster — Lobster, cream, rice. 

Take the flesh of a lobster (or a tin of lobster 
does very well for this dish), make curry gravy 
with plenty of cream; pour into a saucepan with 

( the lobster, warm it just to boiling point; serve 
with rice round. 

Boiled Bice for Curry — Put the rice on the 
stove in cold water, and allow it to come to a 

! bojl for a minute or two. Strain, dry and putin 
stewpan without lid at the back of the stove, to 
allow the steam to evaporate; shake into dish 
^ very hot; a few drops of lemon juice put in 
I directly after it boils will make the grains separ¬ 
ate better. 

Curried Eggs — 6 eggs, 2 onions, butter, a 
tablespoonful of curry powder, 1 pint of broth, 

S a cup of cream, arrowroot. 

Slice the onions and fry in butter a light 
brown, add curry powder, and mix with the 
broth, allowing to simmer till tender; then put 
in cream, and thicken with arrowroot; simmer 
for five minutes, then add 6 hard-boiled eggs, cut 
in slices. 

Curried Beef —Beef, 2 oz. butter, 2 onions, 

! a tablespoonful of curry powder, 34 pint milk, 
lemon juice. 

Slice the onions and fry in butter a light 
brown, mix well with the curry powder, adding 
the beef, cut into small pieces about an inch 
square, pour in milk and allow to simmer for 
thirty minutes, stirring frequently; when done 
add lemon juice. It greatly improves the dish 
to build a wall of mashed potatoes or boiled rice 
around it. 

Potato Curry (1). —Cold potatoes, onion, salt 
and pepper, curry powder to taste, egg, bread 
crumbs, and gravy. 

Mash cold potatoes with minced onion, salt, 
pepper, and curry powder to taste; form into 
small balls with egg and bread crumbs, fry crisp, 
serve with rich gravy flavored with curry powder. 

Potato Curry (2).—Potatoes, onions, butter, 
curry powder, a little stock, cream, lemon juice. 

Fry some sliced raw potatoes and onions 
slightly in butter with a little curry powder, 
then simmer until done in a very little stock; 
add some cream, butter and lemon juice before 
serving. 

Potato Curry (3).—Curry powder, mashed 
potatoes, milk. 

Put a good pinch of curry powder in mashed 
potatoes, allowing rather more butter and milk 
than usual. This last is a delicious accompani¬ 
ment to cutlets. 

Curry (Dry) —A few onions, 34 lb- butter, 1 % 
lbs. steak, a little flour and curry powder, salt to 
taste, juice of 1 lemon. 

Slice up a good-sized onion, and fry it a golden 
color in 34 lb. of butter; cut up 1% lbs. of fresh 
steak into pieces the size of dice. Dredge them 
well with flour and curry powder, add a little salt, 
and squeeze the juice of a lemon over them, 
then fry them lightly in the butter in which the 
onions have been previously cooked. Add all to¬ 
gether, and stew gently in a saucepan for 34 
hour. 


GRAVIES. 

G RAVY may be made quite as good of the 
skirts of beef, and the kidney, as of any 
other meat, prepared in the same way. 
An ox-kidney, or milt, makes good gravy, cut 
all to pieces, and prepared as other meat; and 
so will the shank end of mutton that has been 
dressed, if much be not wanted. 

The shank-bones of mutton are a great im¬ 
provement to the richness of gravy; but first 
soak them well, and scour them clean. 

A Good Beef Gravy (for Poultry or Game) 
—34 lb. lean beef, 34 pint cold water, 1 small 
onion, a saltspoonful of salt, a little pepper, a 
tablespoonful of mushroom catsup or sauce, 34 
teaspoonful of arrowroot. 

Cut the beef into small pieces and put it and 
the water into a stewpan. Add the onion and 
seasoning, and simmer gently for three hours. 
A short time before it is required, mix the arrow- 
root with a little cold water, pour into the gravy 
while stirring, add the mushroom catsup and 
allow it just to come to a boil. Strain into a 
tureen and serve very hot. 

Savory Gravy (Thick)—1 onion, butter, a 
tablespoonful of flour, 34 pint of broth or stock, 
pepper and salt, a small quantity of Worcester¬ 
shire sauce. 

Mince one onion fine, fry it in butter to a dark 
brown, and stir in a tablespoonful of flour. After 
one minute add 34 pint of broth or stock, pep¬ 
per and salt, and a very small quantity of Wor¬ 
cester sauce. 

Gravy for General Use — 1 lb. of lean beef 
cut in small pieces and floured, put into a sauce¬ 
pan with 12 cloves, 24 peppercorns, 6 blades of 
mace, some nutmeg, pepper, salt, and 134 pints 
of water. 

Simmer gently for 2 hours, stirring frequently. 
Strain beforo using. Add a little of the brown¬ 
ing for soups and gravies. 

Plain Gravy — An onion, a little butter, % 
pint of stock, pepper and salt, a small piece of 
lean ham or bacon, a dessertspoonful of Wor¬ 
cester sauce, a sprig of parsley and thyme. 

Mince an onion finely, fry it in butter to a 
dark brown color, then add % of a pint of stock, 
pepper and salt to taste, a small piece of lean 
ham or bacon minced small, a little Worcester 
sauce, a sprig of thyme and one of parsley. Let 
it boil five or ten minutes, put it by till wanted, 
and strain it before serving. 

Gravy for Hashes — Remnants and bones of 
the joint intended for hashing, a pinch of salt 
and^ pepper, 34 teaspoonful of whole allspice, a 
bunch of savory herbs, a saltspoonful of celery 
salt or 34 a head of celery, an onion, a small piece 
of butter, a little corn flour, and boiling water. 

Put the bones (having previously chopped 
them), with the remnants of the meat, salt, pep¬ 
per, spice, herbs and celery into a stewpan. 
Cover with boiling water and allow it to simmer 



254 


HOUSEKEEPING AND COOKERY 


for two hours. Cut up the onion in neat slices 
and fry in butter to a pale brown. Then mix 
slowly with the gravy from bones. Boil fifteen 
minutes, strain, then return to stewpan, flavor 
with catsup or any flavoring that may be pre¬ 
ferred. Thicken with butter and flour and just 
allow it to come to the boil. Serve very hot. 

Gravy for a Fowl (when there is no meat 
to make it from) —The feet, liver, gizzards and 
neck of the fowl, a little browned bread, a slice 
of onion, a sprig of parsley and thyme, some 
pepper and salt, 1 teaspoonful of mushroom 
catsup, a little flour and butter. 

Wash the feet nicely, and cut them and the 
neck small; simmer them with a little bread 
browned, a slice of onion, a sprig of parsley and 
thyme, some pepper and salt, and the liver and 
gizzards, in pint water, till half wasted. Take 
out the liver, bruise it, and strain the liquor to 
it. Then thicken it with flour and butter, and 
add 1 teaspoonful of mushroom catsup. 

Teal Gravy —Bones, any cold remnants of 
veal, 1% pints water, 1 onion, 1 saltspoonful 
minced lemon peel, a little salt, a blade of mace, 
a few drops of the juice of the lemon, butter and 
flour. 

Place all the ingredients (excepting the lemon 
juice and flour) into a stewpan, and allow them 
to simmer for 1 hour. Strain into a basin. Add 
a thickening of butter and flour mixed with a 
little water, also the lemon juice. Give one boil 
and serve very hot. Flavor with tomato sauce 
or catsup. 

Cheap Gravy for Fowls, Etc.— Boil the neck 
and feet of the fowl in )/£ pint water with any 
slight seasonings of spices or herbs, or salt and 
pepper only; stew very slowly for 1 hour. Just 
before serving, take the gravy from the dripping- 
pan, drain off the fat, and strain the liquor from 
the neck to it; pass the gravy again through a 
strainer, add salt and pepper, heat it, and serve 
very hot. 

Gravy for a Goose or Dock — Prepare in 
same way as for general use, with the addition 
of an onion and some sage. 

§ AUGBS. 

T HE appearance and preparation of sauces 
are of the highest importance. Brown sau¬ 
ces should not be as thick as white ones, and 
should possess a decided character, so that, both 
whether sweet or sharp, plain or savory, they 
would bear out their names. Care is also to be 
taken that they blend and harmonize with the 
various dishes they are to accompany. 

Wllite Sauce —One pint milk, 2 or 3 mush¬ 
rooms, 1 onion, 1 carrot, 1 bundle sweet herbs, 
whole pepper and salt to taste, a few cloves, a 
little mace, 1 oz. butter, and 1 gill cream. 

Put into 1 pint milk 2 or 3 mushrooms, 1 
onion and a carrot cut into pieces, 1 bundle of 
sweet herbs, whole pepper and salt to taste, a 
few cloves and a little mace; let the whole gently 


simmer for about an hour; put 1 ounce of buttei 
into a saucepan, and stir on the fire until it 
thickens. Finish by stirring in 1 gill cream. 

Horseradish Sauce —Two oz. horseradish, 6 
tablespoonfuls milk or cream, 3 dessertspoon¬ 
fuls vinegar, 1 teaspoonful sugar, % do. pepper. 

Grate the horseradish, mix it with salt, sugar 
and pepper. Add the cream or milk very gradu¬ 
ally, and heat the whole over the fire, stirring 
well all the time. If allowed to boil it will spoil. 
Serve with hot roast beef. 

Sauce for Wild Fowl — Half pint gravy, i 
small onion, 3 or 4 leaves basil, a piece of the 
thin rind of a lemon, 1 dessertspoonful lemon 
juice. 

Boil the gravy, onion and basil together for a 
few minutes, strain, and add the lemon juice. 
Seville orange juice may be useb instead of 
lemon. 

Standard Sauce for Fish — Maitre d ’ hotel 
butter is prepared by mixing together, cold, 1 
tablespoonful each of butter and finely chopped 
parsley; add 1 teaspoonful of lemon juice and a 
little pepper and salt. Work well together, and 
when ready to serve the fish, spread it generously 
with the butter and set the dish in the mouth of 
the oven for a minute or two. The parsley must 
be as fine as powder. 

Egg Sauce for Fish— Boil 2 eggs for 10 min¬ 
utes, and then lay them in cold water for 5 min¬ 
utes. Remove the shells, and mince them very 
fine. Beat % lb. butter, mix eggs and butter 
well together, make them hot, and serve with salt 
fish. 

Egg Sauce for Puddings —Beat yolk of 1 
egg with a little sugar and cream, stir till it 
boils, when add a few drops of flavoring to taste. 

Liver Sauce —Livers of any kind of poultry, 
butter, flour, minced shallots, gravy stock, a 
small pinch of sweet herbs, pepper, spices 
and salt, and juice of % lemon. 

Scald the livers of the poultry, rabbits or hares 
and mince them finely. Melt a piece of butter 
in a saucepan, add a little flour to it and a small 
quantity of minced shallots. Let the whole fry 
for a minute or two, then add gravy stock in suffi¬ 
cient quantity to make a sauce, and a small 
pinch of powdered sweet herbs, and pepper, 
spices and salt to taste. Put in the minced 
livers and let the sauce boil 20 minutes, and at 
the time of serving add a small piece of fresh 
butter and the juice of lemon. 

kennel Sauce — Fennel, 3 oz. butter, flour, 
pepper and salt, yolks of 2 eggs, juice of 1 lemon. 

Blanch a small quantity in boiling salted 
water, take it out, dry it in a cloth, and chop it 
finely; melt 3 oz. fresh butter, add rather more 
than a tablespoonful flour, mix well, and put in 
pepper and salt to taste, and about a pint hot 
water; stir on the fire till the sauce thickens, then 
stir in the yolks of 2 eggs beaten up with the 
juice of a lemon and strained. Add plenty of 
chopped fennel, and serve. 

Shrimp Sauce— Half pint shrimps, juice of V 2 
lemon, butter, a dust of cayenne. 


HOUSEKEEPING AND COOKERY 


255 


Take 34 pint shrimps, pick out all the meat 
from the tails, pound the rest in a mortar with 
the juice of 34 lemon and a piece of butter; pass 
the whole through a sieve. Make 1 pint melted 
butter, put the meat from the tails into it, add 
i a dust of cayenne, and when the sauce boils stir 
into it the shrimp butter that has come through 
the sieve, with or without a tablespoonful of 
cream. 

Mock Cream Sauce —Pour 34 pint boiling 
milk on 1 teaspoonful arrowroot, previously 
1 mixed in a small quantity of cold milk. Stir 
the mixture well, and, when moderately warm, 
add the white of 1 egg well beaten. Place the 
whole over the fire, and stir it till it nearly boils. 

Fruit Sauce— Half pint sugar, cinnamon, bay 
leaf, cloves, and any kind of fruit. 

Put 14 lb. sugar and 34 pint water over the 
fire to boil, skim and boil 5 minutes, add to this 
\ a piece of stick cinnamon about 2 inches long, 1 
bay leaf and 4 cloves; at the end of 5 minutes 
add 34 pint any kind of mashed fruit; for in¬ 
stance, apricots, stewed apples; in fact, any fruit 
that will go nicely with the pudding with which 
you expect to serve the sauce. Strain the whole 
through a sieve, flavor, and it is ready to serve. 

Cauliflower Sauce — Two small cauliflowers, 
134 oz. butter, 1 tablespoonful flour, pepper and 
salt, yolks of 2 eggs, juice of a lemon. 

Boil 2 small cauliflowers; when done, pick 

i them out into sprigs and arrange them, heads 
downward, in a pudding basin, which must have 
been made quite hot; press them in gently, then 
turn them out dexterously on a dish, and pour 
over them the following sauce, boiling hot: Melt 
134 oz - butter in a saucepan, mix with it a table¬ 
spoonful of flour, and then add 34 pint of boiling 
water; stir till it thickens; add salt and white 
pepper to taste; then take the saucepan off the 
fire, and stir in the yolks of 2 eggs beaten up 
with the juice of a lemon and strained. 

Dutch Sauce — Three tablespoonfuls vinegar, 
1 lb. butter, yolks of 2 eggs, pepper and salt. 

Put 3 tablespoonfuls vinegar in a saucepan, 
and reduce it on the fire to a third; add 34 lb.but¬ 
ter and the yolks of 2 eggs. Place the saucepan 
on a slow fire, stir the contents continuously, and 
as fast as the butter melts add more, until 1 lb. is 
used. If the sauce becomes too thick at any 
time during the process, add a tablespoonful of 
cold water and continue stirring. Then put in 
pepper and salt to taste, and take great care not 
to let the sauce boil. When it is made—that is, 
when all the butter is used and the sauce is of 
the proper thickness—put the saucepan contain¬ 
ing it into another filled with warm (not boiling) 
water until the time of serving. 

Sweet Sauce — One tablespoonful flour, sugar 
or molasses, 1 oz. butter, 1 tablespoonful lemon 
juice. 

Mix a tablespoonful of flour quite smooth in 
4 tablespoonfuls water, then stir into it 34 pint 
boiling water, sugar or molasses to taste; stir over 
the fire until the sauce boils, when, if allowed, an 
ounce of butter may be added, with a lablespoon- 


ful of lemon juice. When sweetened with sugar, a 
little nutmeg or ground cinnamon may be used 
instead of lemon juice, if preferred. A table¬ 
spoonful of raspberry jam or any fruit syrup 
may be used to flavor the sauce, and is generally 
much liked. 

Mayonnaise Dressing — Yolks of 2 hard- 
boiled eggs, mustard, vinegar, olive oil or butter. 

Take the yolks of 2 hard-boiled eggs and mash 
smooth with 34 teaspoonful mustard and 2 table¬ 
spoonfuls olive oil; then add slowly 34 teacup 
vinegar; if olive oil is not liked, melted butter 
may be used instead. 

Poor Man’s Sauce — A good-sized onion, but¬ 
ter, 34 pint common stock or water, vinegar, 
parsley, pepper and salt, flour. 

Mince a good-sized onion, not too finely, put 
it into a saucepan with a piece of butter equal 
to it in bulk. Fry till the onion assumes a light 
brown color, add 34 pint common stock or water 
and a small quantity of vinegar, pepper and 
salt to taste, and some minced parsley; then stir 
the sauce into another saucepan, in which a 
tablespoonful of flour and a small piece of 
butter have been mixed, over the fire. Let the 
sauce boil up, and it is ready. 

A Cheap Brown Sauce — One pint brown 
stock, 134 oz. flour, 2 oz. butter, 4 mushrooms, 
salt and pepper. 

Put the butter into a stewpan and put it on 
the fire to melt; wash the mushrooms in cold 
water, cut off the stalks and peel them; when the 
butter is melted stir in the flour and mix to a 
smooth paste; then add the stock and mush¬ 
rooms, and stir the sauce smoothly until it boils 
and thickens; then remove the stewpan to the 
back of the stove and let it simmer gently for 8 
or 10 minutes; season with pepper and salt; be 
careful to skim off the butter as it rises to the 
top of the sauce. Should the sauce be not 
brown enough, a teaspoonful of caramel might 
be stirred into it; strain and serve. 

Onion Sauce (Brow n) —Two oz. butter, ra¬ 
ther more than 34 pint of rich gravy, 6 large 
onions, pepper and salt. 

Put into your stewpan the onions, sliced, fry 
them of a light brown color, with 2 oz. of butter; 
keep them stirred well to prevent them turning 
black; as soon as they are of a nice color, pour 
over the gravy, and simmer gently until tender; 
skim off all fat, add seasoning and rub the whole 
through a sieve; then put in a saucepan, and 
when it boils, serve. 

Tomato Sauce — Ten lbs. ripe tomatoes, 1 
pint best brown vinegar, 2 oz. salt, 34 oz. cloves, 
1 oz. allspice, 34 white sugar, 1 oz. garlic, 34 
oz. black pepper, 34 oz - cayenne pepper. 

Wipe the tomatoes clean, and boil or bake till 
soft; then strain and rub through a sieve that 
will retain the seeds and skins. Boil the juice for 
an hour, then add the above ingredients (all the 
spices must be ground). Boil all together for 
a sufficient time, which may be known by the 
absence of any watery particle, and by the whole 
becoming a smooth mass; 5 hours will generally 






HOUSEKEEPING AND COOKERY 


o rp 

suffice. Bottle without straining into perfectly 
dry bottles, and cork securely when cold. The 
garlic must be peeled. The proportions of spice 
may be varied according to taste. 

Oyster Sauce — Oysters, butter, flour, milk, 
blade of mace, bay leaf, pepper and salt, cayenne, 
a few drops of lemon juice. 

Parboil the oysters in their own liquor, beard 
them, and reserve all the liquor. Melt a piece of 
butter in a saucepan, add a little flour, the oyster 
liquor, and enough milk to make as much sauce 
as is wanted. Put in a blade of mace and a bay 
leaf tied together, pepper and salt to taste, and 
the least bit of cayenne. Let the sauce boil, add 
the oysters, and as soon as they are quite hot re¬ 
move the mace and bay leaf, stir in a few drops 
of lemon juice, and serve. 

Worcester Sauce— Two tablespoonfuls Indian 
soy, 2 ditto walnut catsup, 1 dessertspoonful of 
salt, 1 teaspoonful cayenne pepper, 1 nutmeg 
(sliced thin), 1 doz. cloves, )4 oz. root ginger 
pounded, a little lemon peel, a small head of 
garlic divided into cloves, 1 pint vinegar, 3 oz. 
lump sugar. 

Dissolve the sugar in a little of the vinegar 
over the fire, add the other ingredients; put all 
into a wide-necked bottle. It should stand for 
a month before using, and is better if shaken 
every day. At the end of the month pour off 
clear into bottles. 

Chestnut Sauce —Remove the outer shell 
from some fine chestnuts, scald them in boiling 
water, and remove the inner skin. Stew them in 
good white stock till quite tender, drain, and 
while hot press them through a sieve. Put the 
pulp into a saucepan, add a small piece of butter, 
a little sugar, pepper and salt. Stir over the fire 
till quite hot, but do not let it boil, and serve. 

Mushroom Sauce —Remove the stalks and 
gritty part from % pint of mushrooms; wash, 
drain, and put them into )4 pint of well-flavored 
gravy, simmer them till quite tender, drain them, 
and keep them hot. Melt 1 oz. butter in a 
saucepan, add to it 1 oz. flour, stir over the 
fire till brown; pour in the gravy, stirring till it 
boils. Arrange the mushrooms in the center of 
the dish, the cutlets round them, and pour the 
sauce over. 

Chile Sauce —One bu. ripe tomatoes, 2 doz. 
large onions; chop very fine and boil 1 hour- 
then add 1 pint salt, 2)4 quarts vinegar, 5 red 
peppers chopped fine, 2 tablespoonfuls each of 
ground ginger and cinnamon, and 1 each of 
cloves and nutmeg. Boil steadily for about 2 
hours; bottle and seal tightly. 

Bread Sauce (for Poultry or Game)— Gib¬ 
lets, % lb. stale bread, 1 onion, 10 whole pep¬ 
pers, 1 blade mace, salt, 2 tablespoonfuls cream. 

Put the giblets into 1 pint water, add the 
onion, pepper, mace, salt. Allow it to simmer 
for 1 hour, then strain the liquor over the bread 
crumbs. Cover the stewpan and let it stand on 
the stove for 1 hour (do not allow it to boil) 
then beat the sauce up with a fork until it is nice 


and smooth. Allow it to boil 5 minutes, stirring 
well until it is thick, then add cream and serve 
hot. 

Caper Sauce —Two oz. butter, 1 tablespoonful 
flour, 1 pint stock, pepper and salt, Worcester 
sauce, capers. 

Put 2 oz. butter and 1 tablespoonful flour into 
a saucepan; stir the mixture on the fire until it 
acquires a brown color; add rather less than 1 
pint boiling stock, free from fat; season with 
pepper, salt and a little Worcester sauce. When 
the sauce boils throw in plenty of capers; let it 
boil once more, and it is ready. 

Sauce HolIu»daise —Take a scant % cup 
good butter. Beat the butter to a cream and 
add the yolks of 3 eggs, beating them into the 
butter with the juice of )4 lemon. Add 1 sliced 1 
onion, 6 peppercorns and 1 bay leaf. Set the 1 
bowl containing the sauce in a basin of boiling 
water and stir it continually for a few moments. 1 
Then add a little boiling stock with a little 1 
grated nutmeg and 1 teaspoonful of salt. Con- f 
tinue stirring it for about 5 minutes longer, 
when it should be of the consistency of a custard 
and perfectly smooth. Strain it through a sieve, S 
add 1 teaspoonful butter and serve. 

Mint Sauce— Chop 1 bunch fresh mint fine, }' 
mix with 1 tablespoonful sugar, a pinch of salt : 
and pepper, rub well together, and add % cup 
vinegar, with a squeeze of lemon juice. 

STOCKS. ■ 

9B|{ 

C ommon stock Take all the bones of joints, 
etc., that are available, carcasses and bones of 
poultry and game (not high), chop them all into 
convenient pieces and put them into a saucepan 
together with any scraps of meat, cooked or un¬ 
cooked, resulting from remnants, the trimming i 
of cutlets, etc. Add a couple of carrots, 1 onion, b 
1 bunch parsley, 1 bay leaf, a small sprig thyme, 1 
and 1 marjoram; salt to taste, a small quantity 
of white pepper and allspice mixed, and 2 or 3 
cloves. I ill the saucepan with cold water until 
it covers the contents by 1 inch, and set it on 
the fire to boil slowly for about 4 hours; strain 1 
ie liquor through a cloth into a basin and when 
cold, the cake of fat on the top being removed, 
the stock will be fit for use. •«!> 

Gravy Stock— Place a layer of slices of onion 
in a saucepan holding 1 gal., over this a layer of 
fat bacon, and over all about 2 lbs. shin of beef 
chopped in small pieces; 1 pint common stock, 
or even water, being poured on the whole, set the 
saucepan on the fire for 1 hour, until the liquor 
is almost evaporated—what is called reduced to 
a f^ aZS then add sufficient cold common 
stock or cold water to cover contents of the 
saucepan, and 2 or 3 carrots cut in slices, 1 leek, 

1 head celery (when in season), or some celery 
seed, 1 handful parsley, % clove garlic, 1 sprig 
marjoram and 1 of thyme, 1 bay leaf, 4 or 5 
cloves, white pepper and salt to taste. After 
boiling for about 3 hours strain off the liquor, 
and, being absolutely freed from fat, it is ready 
for use. 1 

r . N 


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257 


HOUSEKEEPING AND COOKERY 


in Veal Stock— Toss a couple of onions, sliced, 
r and 1 lb. lean veal cut in pieces in a saucepan 
with some butter until they assume a light color, 
j' then add 34 lb. ham chopped up small, and 
t moisten with 1 pint common stock cold and per¬ 
fectly free from fat. Let the liquor reduce 
q almost to a “glaze”—then add 2 quarts cold 
j common stock, 1 knuckle veal, or 2 calves’ feet, 
3 a couple of carrots, head of celery, parsley, bay 
j leaf, thyme, mace, pepper and salt, all in due 
j proportion. After boiling 2 or 3 hours, strain 
t free from fat. 

: VEGETABLES. 


a V 7EGETABLES should be carefully cleaned 
il V from insects, and nicely washed. Boil in 
plenty of water, and drain the moment 
it} they are done enough. If overboiled, they lose 
1 their beauty and crispness. To dress them with 
f meat is wrong, except carrots with boiled beef. 

To boil vegetables green, be sure the water 
T boils when you put them in. Make them boil 
very fast. Don’t cover, but watch them; and if 
D . the water has not slackened, you may be sure 
^ they are done when they begin to sink. Then 
r take them out immediately. Hard water, especi¬ 
ally if chalybeate, spoils the color. To boil 
green in hard water, put a teaspoonful of salt 
or wormwood into the water when it boils, 
before the vegetables are put in. 


! 


Vegetable Marrow (to Boil or Stew)— This 
i excellent vegetable maybe boiled as asparagus, 
a When boiled, divide it lengthwise into two, and 
serve it on toast accompanied by melted butter; 
or when nearly boiled, divide it as above, and 
stew gently in gravy. Care should be taken to 
choose young ones not exceeding 6 in. in length. 


Spinach — Wash and pick your spinach very 
carefully; drop into boiling water and cook 15 
minutes. Drain thoroughly through a colander, 
then chop quite fine. Return to the stove, add 1 
tablespoonful of butter, pepper and salt to taste; 
put in a vegetable dish and garnish with hard- 
boiled egg 8. 




To Stew Celery — Wash, cut into neat slices, 
removing the green parts. Plunge into sufficient 
boiling water to cover it, adding salt in the pro¬ 
portion of a dessertspoonful to 2 qts. of water. 
Stew until tender, serve in a dish with white 
sauce over. The celery may be stewed in stock 
if preferred. 


How to Serve Potatoes— A great deal of ignor¬ 
ance is often shown by excellent housekeepers in 
putting potatoes on the table. The usual prac¬ 
tice of bringing them up in a porcelain or deep 
dish, with a close-fitting cover, would utterly de¬ 
stroy the best potatoes in ten minutes, however 
carefully cooked. They should be placed in a 
wooden dish, or served in a porcelain dish with 
towels above and below to absorb the moisture. 


Potatoes (Stuffed) — Five medium-sized po¬ 
tatoes, 34 oz. butter, 1 tablespoonful grated 
cheese, pepper, salt, and yolk of 1 egg. 

Bake the potatoes in their skins, and when 
done cut off a small slice from one end, scood out 
the inside, and rub through a wire sieve. Add 
to it 34 an oz. butter, 1 tablespoonful grated 
cheese, pepper, salt, and the yolk of an egg. 
Mix well, refill the skins, fit on the slices which 
were cut off, and put into the oven again for 10 
minutes before serving. 

Lyonnaise Potatoes —Into a saucepan put a 
large lump of butter and a small onion finely 
chopped, and when the onion is fried to an am¬ 
ber color, throw in slices of cold boiled potatoes, 
which must be thoroughly stirred until they are 
turning brown; at this moment put in a spoon¬ 
ful of finely chopped parsley, and as soon as it 
is cooked, drain through a colander, so that the 
potatoes retain the moisture of the butter, and 
many particles of parsley. 

Potatoes (Sautees an Beurre) — Cut with a 
vegetable cutter into small balls about the size of 
a marble; put them in a stewpan with plenty of 
butter and a good sprinkling of salt; keep the 
saucepan covered, and shake it occasionally un¬ 
til they are quite done, which will be in about an 
hour. 

Savory Potatoes — Peel as many potatoes as 
you require. Put them in a pie-dish with a good- 
sized onion chopped fine, 34 teaspoonful of 
dried sage powdered, 2 oz. butter and 2 table¬ 
spoonfuls olive oil, and enough water to cover 
the bottom of the dish. Pepper and salt to 
taste, and bake in a slow oven. 

Saratoga Potatoes —Saratoga chips are pre¬ 
pared in thin, paper-like slices (a slaw-cutter is 
required for this), and crisped, but not burned, 
in hot fat. The secret of preparing them prop¬ 
erly lies in cutting them first in the thinnest 
slices possible, and soaking them for at least 1 
hour in cold salt water. The last process draws 
the starch out of the potato, and is positively 
necessary to success. Before frying, each piece 
must be thoroughly dried on a towel. When 
taken out of the fat they may be drained on a 
sieve a moment in a very hot oven or over the 
stove, then cooled quickly in a draft. 

Potatoes (Virginia Style)— Slice as for Sara¬ 
toga potatoes, but thicker, soak in cold water, 
drain, and fry in covered pan with 2 or 3 spoon¬ 
fuls of suet, turning brown before they are put 
in. Salt and pepper thickly while cooking at 
leisure. 

Potato Pancakes —Grate 8 large potatoes in a 
porcelain bowl, add 4 eggs, not beaten, 1 teacup 
flour, 34 CU P milk and 1 even teaspoonful bak¬ 
ing-powder; stir all lightly together, taking care 
not to beat the eggs up too much. Fry the same 
as ordinary pancakes, but longer, to cook thor¬ 
oughly. 

Potatoes (a la Creme) —Slice the potatoes as 
for frying and soak in cold water 34 hour. Par¬ 
boil in a frying-pan, pour the water off and let 
them stand on the fire uncovered till the steam 









258 


HOUSEKEEPING AND COOKERY 


is driven off; brown 1 spoonful of butter or fat 
and pour over them a minute after; then cover 
the potatoes with milk, in which they should 
boil till done. Salt and pepper while cooking 
and watch lest they burn. There should be just 
milk enough when done for a creamy gravy, 
thickened by the starch of the potatoes. 

Fried Potatoes —American fried potatoes are 
boiled first and sliced cold to fry. They need a 
large frying-pan, or are best cooked on a grid¬ 
dle which has surface enough to let each piece 
lie next to the fire. Slice them ^ inch thick so 
as not to break in turning. Salt and pepper, 
and when the large spoonful of fat is turning 
brown in the hot pan lay them in, brown quickly 
and turn with a broad griddle-cake turner. 

Potatoes of secondary quality are best pared 
and sliced raw and fried. The heat of boiling 
fat, which is stronger than that of boiling water, 
drives the water out of them. Small, deep kettles 
are sold for frying, and the lard is kept in them 
and used many times over. 

Potato Balls — Four large, mealy potatoes, 
cold; mash them in a pan with 2 tablespoonfuls 
of melted butter, a pinch of salt, a little pepper, 
1 tablespoonful of cream and the beaten yolk of 
1 egg; rub it together for about 5 minutes, or 
until very smooth; shape the mixture into balls 
about the size of a walnut or small rolls, dip 
them into an egg well beaten and then into the 
finest sifted bread crumbs; fry them in boiling 
lard. 

Potato Croquettes — Boil 1 dozen potatoes, 
strain and mash well; add 2 yolks of eggs, beat 
well and season. When cold, mould in the shape 
of long corks and dip each piece into beaten 
eggs; then roll in crumbs and fry a golden 
brown. 

Scalloped Potatoes — Cut 4 good-sized boiled 
or steamed potatoes into dice; put 2 tablespoon¬ 
fuls of butter in a frying-pan, and, when melted, 
add 2 tablespoonfuls of flour; mix until smooth; 
then add 1 pint of milk, and stir continually 
until it boils; add a teaspoonful of salt and 3 
dashes of black pepper; take from the fire. Put 
a layer of this sauce in the bottom of a baking- 
dish, then a layer of potatoes, then another layer 
of sauce, and so on until all is used, having the 
last layer sauce; sprinkle the top lightly with 
bread crumbs and put in the oven for 15 minutes 
to brown. Serve in the dish in which it was 
baked. 

Cabbage (a la Cauliflower) —Cut the cabbage 
fine as for slaw; put it into a stewpan, cover 
with water and keep closely covered; when 
tender, drain off the water, put in a small piece 
of butter with a little salt, % cup cream, or 1 cup 
milk. Leave on the stove a few minutes before 
serving. 

Farci (or Stuffed Cabbage) —Veal stuffing, 
slices of sausage meat, gravy. 

Cook the cabbage in salt and water sufficiently 
to open the leaves, and insert between them 
layers of ordinary veal stuffing and slices of 
sausage meat; then tie it securely round with 


thread to prevent the meat falling out. Replace 
in the stewpan and cook briskly at first, then 
simmer till completely tender. Serve in the 
same manner as ragout — that is to say, with a 
little gravy poured over the whole. 

Cabbage for Roast Meats— Take a medium- 
sized head of well-bleached cabbage and chop 
very fine. Put in a stew-kettle with just enough 
water to cook it tender, which will depend some¬ 
what upon the strength of the fire. Add salt to 
taste, and when it is cooked, if any water remains 
in the kettle, drain it off; then add a lump of 
butter the size of a small egg, a little white pep¬ 
per and enough milk to just about cover the 
cabbage. This is a very delicate way of prepar¬ 
ing this vegetable, and it goes nicely with roast 
meats. 


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i 


Stuffed Cucumbers — Boil large, firm cucum¬ 
bers until tender, scoop out the seeds and in 
their place put a filling made of fine bread 
crumbs, well-seasoned, and a little minced ham 
or veal. Fasten the cucumbers together with 
tapes and put in a baking-pan with a large cup¬ 
ful of water and a good-sized piece of butter; 
baste frequently and bake hour. A delicate 
and delicious dish. 


; 


Aux Pommes — One red cabbage, 3 or 4 mod¬ 
erate-sized apples, butter, salt, pepper, walnut, 
cloves, vinegar, red currant jelly, flour. 

Put a red cabbage into a saucepan, having 
previously washed it well; just cover it with 
water; peel, halve and core 3 or 4 moderate-sized 
apples and add them to the cabbage with a piece 
of butter about the size of a walnut, salt, pepper 
and 3 or 4 cloves. Cook very gently over a slow 
fire for 3 hours. When ready to be served, add 1 
dessertspoonful of vinegar, the same quantity of 
red currant jelly, and sufficient flour to thicken 
the sauce; pour over and send to table. 

Tomatoes (Baked)— Half dozen tomatoes, 
bread crumbs, pepper, salt and butter. 

Cut % dozen tomatoes in halves, remove the 
pips, and fill the insides with a mixture of bread 
crumbs, pepper and salt in due proportions; 
place a small piece of butter on each half tomato 
and lay them close together in a well-buttered 
tin; bake in a slow oven about tour and serve. 
They may be eaten hot or cold. 


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Tomatoes (Stuffed) —Tomatoes, shallot, but¬ 
ter, bread crumbs, ham, parsley, sweet herbs, 
pepper, salt and toast. 

Dip some tomatoes in hot water, peel them, 
cut them in halves and remove the pips; rub a 
baking-sheet with shallot, butter it well, and lay 
the tomatoes in it, filling each half with the fol¬ 
lowing composition: Two parts bread crumbs, 
1 part ham finely minced, and, according to 
taste, parsley and sweet herbs also finely minced, 
and pepper and salt. Put a small piece of butter 
on each half tomato, and bake them 15 minutes 
Have ready some round pieces of buttered toast 
on each of these put a half tomato, and serve. 

Tomatoes with Macaroni — Tomatoes, but 
ter, pepper, salt, bay leaf, thyme, stock or gravy 
macaroni. 


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housekeeping and cookery 


t Cut up a quantity of tomatoes and remove 
from each the pips and watery substance; put 
i them into a saucepan with a small piece of but¬ 
ter, pepper, salt, a bay leaf, and some thyme; 
add a few spoonfuls of either stock or gravy; 
i keep stirring on the fire until they are reduced 
c to a pulp, pass them through a hair sieve, and 
o dress the macaroni with this sauce and plenty of 
i Parmesan cheese freshly grated. 

Tomato Fritters — One quart stewed toma- 
, toes, 1 egg, soda, flour, lard. 

Use 1 quart stewed tomatoes, 1 egg, 1 small 
, t teaspoonful of soda; stir in flour enough to make 
g a batter like that for griddle cakes. Have some 
r lard very hot on the stove, drop the batter in, a 
spoonful at a time, and fry. 

J Tomatoes (Broiled)— Large, fresh tomatoes, 
1( butter, pepper, salt, sugar, an eggspoonful of 
^ made mustard. 

In buying tomatoes for broiling, be careful to 
> select large and fresh ones. Do not pare them. 
Slice in pieces about )4 inch thick and broil 
them for a few minutes upon a gridiron; while 
,, they are broiling, prepare some hot butter in a 
cup, seasoning with pepper, salt, an eggspoonful 
of made mustard and a little sugar; when the 
3 tomatoes are finished, dip each piece into this, 
al and then dish (the dish must be hot). If any of 
the seasoning remains, heat to the point of boil- 
a ing and pour over the dish; serve immediately. 
This is a very nice dish if cooked well. 

Onions (Boiled) — Skin them thoroughly, 
j Pot them to boil; when they have boiled a few 
minutes, pour off the water and add clean, cold 
1 water, and then set them to boil again. Pour 
this away and add more cold water, when they 
1 may boil till done. This will make them white 
1 and clear and very mild in flavor. After they 
are done, pour off all the water and dress with a 
little cream, salt and pepper to taste. 

Spanish Onions (a la Grecque)— Peel off the 
very outer skins and cut off the pointed ends; 
put the onions in a deep dish, and put a piece of 
butter and a little salt and pepper on the place 
where the point has been cut off, cover with a 
plate or dish, and let them bake for not less than 
3 hours. They will throw out a delicious gravy. 

Peas and Carrots— Take 5 or 6 good-sized 
t carrots, scrape, cut into small dice and soak for 
1 hour in cold water, then boil for 1% hours 
in three times enough water to cover them, 
with salt to season well. When thoroughly 
cooked, drain off the water and add 1 can of 
peas, well drained, and 1 cup of milk, and place 
on the stove again. Mix a heaping teaspoonful 
j flour with a good heaping teaspoonful butter, 
j and add when the milk boils up. Cook for a few 
moments, adding salt to taste, and a good shake 
of pepper. 

Onions (Stuffed) —Very large Spanish onions, 
cold fat pork or bacon, bread crumbs, pepper, 
salt, mace, cream, 1 egg, butter, juice of *4 
lemon, browned flour, milk. 

Wash and skin the onions. Lay in cold water 
1 hour. Parboil in boiling water )4 hour. Drain, 


and while hot extract their hearts, taking care 
not to break the outside layers. Chop the inside 
thus obtained very fine, with a little cold fat 
pork or bacon. Add bread crumbs, pepper, salt, 
mace, and wet with 1 or 2 spoonfuls cream or 
milk. Bind with 1 well-beaten egg, and work 
into a smooth paste. Stuff the onions with this; 
put into a dripping-pan with a very little hot 
water, and simmer in the oven for 1 hour, bast- 
ing often with butter melted. When done, take 
the onions up carefully, and arrange the open 
ends upwards in a vegetable dish. Add to the 
gravy in the dripping-pan the juice of 34 lemon, 
4 tablespoonfuls cream or milk, and a little 
browned flour wet with cold milk. Boil up once, 
and pour over the onions. 

Mushrooms —The cook should be well ac¬ 
quainted with the different sort of things called 
by this name by ignorant people, as the deaths 
of many persons have been caused by carelessly 
using the poisonous kinds. The eatable mush¬ 
rooms first appear very small and of a round 
form on a very small stalk. They grow very 
fast, and the upper part and stalk are white. As 
the size increases the under part gradually opens 
and shows a fringy fur of a very fine salmon 
color, which continues more or less till the mush¬ 
room has been picked, when it turns to a brown. 
The skin can be more easily peeled from the real 
mushroom than the poisonous kind. A good 
test is to sprinkle a little salt on the spongy part 
or gills of the sample to be tried; if they turn 
black they are wholesome, if yellow they are 
poisonous. Give the salt a little time to act be¬ 
fore you decide as to their quality. 

Mushrooms (Stewed) —Gather those that 
have red gills; cut off that part of the stem 
which grew in the earth; wash, and take the skin 
from the top; put them in a stewpan with some 
salt; stew them till tender; thicken with 1 spoon¬ 
ful butter and browned flour. 

Mushrooms (Broiled) — Prepare them as 
directed for stewing. Broil them on a griddle; 
and when done, sprinkle salt and pepper on the 
gills, and put a little butter on them. 

Mushrooms (Baked) —Pare the top and cut 

off part of the stalk, wipe them carefully with a 

piece of flannel or cloth, and a little fine salt. 

Then put them into a baking-dish and put a 

piece of butter an each mushroom. Sprinkle 

with pepper to taste and bake for 20 minutes or 

34 hour. When done serve on a hot dish with 

the gravy poured over the mushrooms. 

► 

Mushrooms (a la Creme) —Cut the mush¬ 
rooms in pieces, and toss them over a brisk fire 
in butter seasoned with salt, a very little nut¬ 
meg, and 1 bunch herbs. When they are done 
enough, and the butter nearly all wasted away, 
take out the herbs, add the yolk of 1 egg beaten 
up in some good cream; make very hot and 
serve. 

Parsnips — Boil, mash, season with butter, 
pepper and salt, make into little cakes: roll in 
flour and brown in hot lard. 





260 


HOUSEKEEPING AND COOKERY 


Parsnips (American Fashion) —Scrape and 
boil some parsnips, then cut each lengthwise in 
four, and fry them very brown, and dish in pairs. 

Parsnips (Buttered) —Boil the parsnips ten¬ 
der and scrape; slice lengthwise. Put 3 table¬ 
spoonfuls butter into a saucepan, with pepper, 
salt, and a little chopped parsley. When heated 
put in the parsnips. Shake and turn until mix¬ 
ture boils, then lay the parsnips in order upon a 
dish, and pour the butter over them and serve. 

Parsnips (Fricasseed) —Scrape them, boil in 
milk till they are soft; then cut them lengthwise 
into pieces 2 or 3 inches long, and simmer in a 
white sauce, made of 2 spoonfuls broth, 1 piece 
mace, 3^ cupful cream, a piece of butter, and 
some flour, pepper and salt. 

Cucumbers (to Dress) —Pare and cut the 
cucumbers into slices as thin as a wafer (it is 
better to commence at the thick end). Place in 
a glass dish; sprinkle with salt and pepper and 
pour over it 3lz teacupful vinegar and 3 table¬ 
spoonfuls salad oil. This is a nice accompani¬ 
ment to boiled salmon, and is useful in concoct¬ 
ing a salad. It is also an excellent garnish for 
lobster salad. 

Cucumbers (Stewed) —Three large cucum¬ 
bers, a little butter, 34 pint brown gravy, a little 
flour. 

Cut the cucumbers lengthwise, removing the 
seeds. Have the pieces a convenient size for 
the dish they are served in. Plunge them into 
boiling water with a little salt. Allow it to sim¬ 
mer for 5 minutes. Put the gravy into another 
saucepan, and when the cucumbers are done, re¬ 
move from the water and place in the gravy, and 
allow to boil until they are tender. If there 
should be a bitter taste, add 1 teaspoonful granu¬ 
lated sugar. Dish carefully, skim the sauce, and 
pour over the cucumbers. 

Cucumbers (Fried) —Pare cucumbers, cut in 
slices, press the slices upon a dry clean cloth; 
dredge with flour; have ready a pan of boiling 
oil or butter, put the slices into it, and keep 
turning them until they are brown; remove them 
from pan and lay upon a sieve to drain. Serve 
on a hot dish. 

Lima Beans —One qt. of Lima beans, wash 
and soak them over night in cold water; simmer 
over a slow fire 4 hours; then add salt, pepper, 
butter (the size of an egg), and 1 qt. of sweet 
milk; boil for 34 hour. 

Lima and Butter Beans — Shell and place in 
cold water, allowing them to remain in the water 
hour; then put into boiling water with a 
little salt and cook until tender; drain, and but¬ 
ter and pepper. 

French Beans —Top, tail and string the beans 
carefully; cut in pieces about an inch long; lay 
in cold salt water for a quarter of an hour; drain, 
plunge into saucepan of boiling water and boil 
until tender; drain in a colander; dish with 
lump of of butter stirred in. 

Turnips (Boiled) — Pare and cut in pieces; 
put them into boiling water well salted, and boil 


until tender; drain thoroughly and then mash * 
and add a piece of butter, pepper and salt to«' 
taste, and a small teaspoonful of sugar; stir till 
they are thoroughly mixed, and serve hot. 

Turnips (German Recipe) —Six large tur- i 
nips, 3 oz. butter, )4 pint weak stock, 1 table- r 
spoonful flour, pepper and salt. 

Heat the butter in a stewpan, pare and cut the (r 
turnips into pieces the size of dice and season r 
with pepper and salt; then place in the hot but- i, 
ter, toss over the fire for 5 minutes, add the stock , 
and simmer gently until the turnips are tender. X 
Brown the flour with a little butter; add this to r 
the turnips and simmer 5 minutes. Boiled mut- ( 
ton may be served with this dish. 

Turnips (a la Creme) — Small new turnips; Is 
peel and boil in salted water; drain thoroughly. : 
Melt 1 oz. butter in a saucepan, add to it a des- It 
sertspoonful of flour, pepper, salt, grated nut- al 
meg, and a small quantity of milk or cream; put ; 
in the turnips; simmer gently a few minutes, 1 ^ 
and serve. 

Turnips (a la Maitre) — Boil some small s 
new turnips as in the preceding recipe; drain [• 
them thoroughly, and melt some butter in the pi 
saucepan; put the turnips in, give them a toss j 
or two, add a little chopped parsley, pepper and jn 
salt, a sqeeeze of lemon juice, and serve. ? 

Carrots (to Boil) — Place upon the stove two t 
quarts of warm water with a tablespoonful of f" 
salt; bring to a boil; wash and scrape six young 
carrots, remove any black specks, cut in halves, ' 
plunge into the boiling water, and boil until ten- fc 
der; drain, and serve upon a hot dish. h 


!u 

r 

iii 


Mi 


Ibc; 


Carrots (Stewed) — Wash and scrape the car¬ 
rots; split the largest. Then whiten them in hot 
water, and drain them on a sieve; then boil them 
in weak broth, with salt; then put some butter 
in a saucepan, with a dessertspoonful of flour; 1 * 
stir it and brown it. Add the carrots to it, broth 
and pepper. Stir, and let all simmer together. 

Salsify (Boiled) — Scrape the roots, cut them 
in short lengths, and throw them into vinegar and F 
water as they are being done. Boil them till 
tender in salted water, drain them, toss them f, 
into a saucepan with a piece of butter, a little I 
lemon juice, and some minced parsley, add salt 
and serve. t 

Egg Plant (Baked) —Parboil 15 minutes. 
Then make a triangular cut in the top; remove 
the piece and take out the seeds. Let it lie for 
an hour in water, to which a tablespoonful of 
salt has been added. Make a stu ffin g of one cup 
of crumbs, two ounces of salt pork, and an onion 
chopped fine, 1 teaspoonful salt, 34 teaspoonful 
pepper and nutmeg mixed; wet with half a cup 
of boiling water or stock, and fill the egg plant, 
tying a string around it to keep the piece in 
place. Bake an hour, basting often with a spoon¬ 
ful of butter in a cup of water. 

Hotch-Potch — Put a pint of peas into a 
stewpan with a quart of water, and boil them 
until they will pulp through a sieve; then take 
the lean end of a loin of mutton, cut into small, 6t i 








HOUSEKEEPING AND COOKERY 


261 


< 

i pieces and put it into a stewpan with a gallon of 
t water, the carrots and turnips cut into small 
pieces, and a seasoning of pepper and salt; boil 
j it until all the vegetables are quite tender, put 
in the pulped peas and a head of celery (or let- 
| tuce) and one onion, sliced; let it boil 16 min- 
* utes and serve. 


t Green Corn (Stewed) — Having cut the corn 
a from the cob, put into boiling water and allow 
to stew 14 hour; remove nearly all the water and 
.* cover with milk, and allow to stew until tender; 
j before dishing, roll some pieces of butter in flour 
. and mix with the corn, adding a little pepper 
: and salt; give one boil and serve. 

Green Corn (Boiled) — Strip off all the outer 
husks, allowing the innermost to remain; remove 
tha silk and re cover the ear with the remaining 
’ husk, secure with a piece of thread, plunge into 
1 boiling salted water, and boil % hour. Cut off 
stalks and dish upon a napkin. 

Green Corn (Roasted) —Open the husks, 
remove the silk, close the husks closely, and 
roast in the ashes of a wood fire until tender; 
;j serve with butter, pepper and salt. This is fre- 

I quently eaten in camp. 

' Summer Squash —Pare the outer rind, re¬ 
move the seeds, quarter, and lay in ice water 10 
: minutes; put into boiling water, a little salt,and 
cook until tender; press all the water from them. 
Mash smooth, season with butter and pepper 
and serve not. 

Winter Squash — Proceed as above, allowing 
more time to cook; before putting into the boil¬ 
ing water, allow it to soak in cold water 3 hours. 


Cauliflower (Boiled) — Wash in 2 or 3 waters. 
Cut off the end of stalk and outer leaves, allow 
to lie in salt and water 5 minutes, plunge into 
boiling salted water, and boil 15 or 20 minutes; 
drain and serve hot. 

Cauliflower (Fried) — Pick out all the green 
leaves from a cauliflower, and cut off the stalk 
close; put it head downward in a saucepan full 
of boiling salted water; do not overboil it; drain 
it on a sieve, pick it out into small sprigs, and 
■ place in a deep dish with plenty of vinegar, 
whole pepper, salt, and a few cloves. When it 
has lain about an hour in this drain it, dip in 
batter, and fry in hot lard to a golden color. 

Cauliflower (Scalloped) — Choose a cauli¬ 
flower of medium size, boil it 20 minutes; put 
into a saucepan 1 oz. butter, % gill milk, and 1 
oz. bread crumbs; add cayenne and salt to taste, 
and stir till the bread has absorbed the milk and 
-butter. Beat an egg and add this to the sauce, 
but be sure that it does not simmer after the egg 
has been added. Butter a flat tin dish, take off 
the fine leaves of the cauliflower and place them 
all round on it, break up the flower carefully and 
lay in the center, making it as high as possible; 
pour the sauce over this, sprinkle a few bread¬ 
crumbs bn the top, and bake 10 minutes. 

Green Peas (to Keep) —Shell, and put them 
into a kettle of water when it boils; give them 
2 or 3 warmings only, and pour them in a col¬ 
ander; when the water drains off, turn them out 


on a table covered with cloth, and pour them on 
another cloth to dry perfectly; then bottle them 
in wide-mouthed bottles, leaving only room to 
pour clarified mutton-suet upon them an inch 
thick, and for the cork. Resin it down, and keep 
it in the cellar or in the earth. When they are to 
be used, boil them till tender, with a piece of 
butter, a spoonful of sugar, and a little mint. 

Green Peas (Stewed) — Put a quart of peas, 
a lettuce and an onion, both sliced, a piece of 
butter, pepper, salt, and no more water than 
hangs round the lettuce from washing; stew them 
2 hours very gently. When to be served, beat 
up an egg and stir it in, or a little flour and 
butter. Some think a teaspoonful of white 
powdered sugar is an improvement. 

Green Peas (a la Francaise) —Put the 
required quantity of peas necessary for your 
dish into a perfectly clean and bright stewpan, 
with some water and butter in the following pro¬ 
portions: For every pint of peas 1 gill water and 
1 oz. butter. When this is thoroughly amalgam¬ 
ated, add a little bouquet, tied together, of 
parsley, also salt, pepper, and another % oz. 
butter, then 8 or 9 small white onions, and a 
whole lettuce. Simmer the whole well for an 
hour, or more if the peas and other vegetables 
are not completely tender. The time, in fact, 
must be regulated according to the judgment of 
the cook. When done, take out the bunch of 
parsley, the lettuce, and the onions, which are 
very serviceable for hashes, stews or soups, even 
when used as above. The peas, when once cook- 
ing, must not be touched by a spoon or a fork, 
as it would bruise them and spoil the appearance 
of the entree, but well tossed constantly to pre¬ 
vent them sticking to the stewpan, always kept 
briskly simmering, but never boiling; otherwise 
they will harden. 

Baked Beans —Beans should be carefully 
looked over, thoroughly washed and put to soak 
over night in about twice their bulk of water. 
Put them in the kettle soon after breakfast the 
next morning, add about as much water as at 
first, place them where they will not burn, and 
let them cook slowly and without stirring until 
about ten o’clock. Then add half a pound of 
salt pork thoroughly washed and cut across the 
rind in small dice. Place the pork on the top of 
the beans and let it boil for an hour or more. 
Then lift the meat out, turn the beans and liquor 
into a baking-pan, press the water down until 
only the rind is out of the pork, and bake in a 
slow oven for several hours. 

Asparagus — After scraping the stalks to 
cleanse them, place them in a vessel of cold 
water. Tie them up neatly into bundles of about 
25 heads each, then place them in a saucepan of 
boiling water, sprinkling a handful of salt over 
it. When it is boiling remove any scum there 
may be; the stalks will be tender when they are 
done; they will take about twenty minutes or 
half an hour; be careful to take them up the 
minute they are done; have ready some toast, 
dip it in the liquor in which the asparagus was 
boiled; dish upon toast, and serve with a boat of 
melted butter. 







262 


HOUSEKEEPING AND COOKERY 


Asparagus in Ambush — Two bunches of 
asparagus, 8 stale biscuits (or rolls may be used), 
4 eggs, about 34 pint of milk, butter the size of 
an egg, flour, pepper and salt to taste. 

Take the green tops of the two bunches of aspa¬ 
ragus, boil them tender and mince finely. While 
they are boiling, take the biscuits or rolls, divide 
them, keeping the top half for a cover; place 
them all in the oven to crisp; make the milk 
hot, and then pour in the eggs, beaten; stir over 
the fire until it thickens, then add the butter 
rolled in flour, and lastly add the asparagus; 
spread the rolls with this mixture, put on the 
tops and serve hot. 

Asparagus and Eggs —Twenty-five or 30 
heads of asparagus, good rich butter, salt and 
pepper, 5 or 6 eggs. 

Boil the asparagus (after cutting them into 
pieces of about 34 an inch) for 15 minutes; take 
a cup of rich butter and put it into a saucepan; 
drain the asparagus, and put it with the butter; 
heat them to a boil, seasoning with pepper and 
salt, and then pour into a buttered baking-tin or 
dish; break five or six eggs neatly over the sur¬ 
face of this, sprinkle with pepper and salt, and 
put it in the oven until the eggs are set nicely. 
Serve hot. 

Asparagus Pudding —Green tops of 2 bunches 
of asparagus, 3 tablespoonfuls of prepared flour, 
4 or 5 well-beaten eggs, 2 dessertspoonfuls of 
melted butter, 1 teacup of milk, 1 pinch of soda, 
pepper and salt to taste. 

Boil the asparagus and when cool chop finely; 
take the eggs, butter, pepper and salt, and beat 
them up together, then put in the flour; stir the 
soda into the milk, and add gradually; lastly put 
in the asparagus. Put this into a buttered mould 
with a lid, or if it has no lid tie it down tightly 
with a floured cloth; boil for two hours. When 
done, turn out on a dish, and pour melted butter 
round it. 

Artichokes, with White Sauce — Wash them 
well, peel and shape them to a uniform size; 
throw them into boiling salted water, and let 
them boil fifteen to twenty minutes; drain them 
at once thoroughly; put them on a dish and serve 
with the following sauce poured over them: Mix 
over the fire 1)4 oz. butter with a tablespoonful 
of flour; add 34 pint of boiling water, white 
pepper and salt to taste; stir till the sauce 
thickens, then take the saucepan off the fire, and 
stir in the yolks of two eggs, beaten up with 
the juice of a lemon, and strained. 

Artichokes, with Cream — Prepare and par¬ 
boil them as in the preceding recipe; then put 
them into a saucepan with a due allowance of 
white sauce, and let them finish cooking in this, 
adding at the last a small quantity of cream and 
grated nutmeg. 

Artichokes, with Gravy — Prepare them as 
above, cutting them to the size of pigeon’s eggs. 
Parboil them for ten minutes, drain them and 
toss them in a saucepan with a piece of butter; 
then add a small quantity of good clear gravy 
and a dust of pepper. Let them simmer very 
gently till wanted. 


Artichokes (Mashed) — Salted water, a piece 
of butter, a little cream, white pepper, nutmeg 
and salt. 

Wash, peel and boil them in salted water; 
drain, and pass them through a hair sieve. 
Squeeze all the water out of the pulp; put it into 
a saucepan, and work it on the fire, with a piece 
of butter and a little cream, adding white pepper, 
nutmeg and salt if necessary. When quite hot 
and sufficiently dry, serve. 

Artichokes (Fried) —Wash, peel and parboil 
them whole for ten minutes, then cut them in 
strips the size of a little finger. Flour them care¬ 
fully, and fry in hot lard; or they may be dipped 
in batter and fried. Serve piled up on a napkin. 

Artichokes (Stewed) — Mince a couple of 
shallots and fry them in plenty of butter; putin 
the artichokes parboiled and cut into pieces, 
moisten with a little stock, season with pepper, 
salt, and a little lemon juice; lastly add some 
finely-chopped parsley, and let the whole stew 
gently till quite done. A small quantity of Par¬ 
mesan cheese may be added. 

Artichokes, au Gratin — Wash, peel and boil 
them whole; cut them in slices the thickness of a 
cent. Butter a dish previously rubbed with a 
shallot; arrange the slices on it, strew over them 
some baked bread-crumbs, seasoned with pepper, 
salt and a little powdered thyme, add a squeeze 
of lemon, put a few pieces of butter on the top, 
and bake for ten or fifteen minutes. 


4 


I 


I 


f: 


l 


In 




lr 


Pumpkin (Stewed) — Halve, remove the seed, 
pare and slice neatly. Soak for an hour in cold j 
water; then place in a saucepan of boiling water \. 
on the fire. Allow it to stew gently until it falls 
to pieces. Stir often. Then take it out, drain, | 
squeeze, and rub through a colander, then put it L 
back in the saucepan, adding two dessertspoon- , 
fuls of butter, pepper and salt to taste. Stir L 
quickly, and when nearly boiling dish, adding 
more pepper if required. 

Pumpkin (Baked) — Cut the pumpkin into 
quarters; remove seeds, cut into slices length- > 
wise about half an inch thick. Place in a baking- 
dish suitable for the purpose and arrange in 
layers about three slices deep. Put a very little 
water in the bottom of the dish and bake very I 


ict 


slowly until done (the water must have evapor-[. 
ated). It takes a long time to bake. Butter the j 
slices on both sides and dish. 


SALADS. 



A NY cold vegetable can be made into salad. 

I wonder that any one eats asparagus p 
hot, it is so good cold. Scrape it thor-, 
oughly, boil till soft (about thirty-five minutes), ^ 
lay away carefully till cold, then make French otf 
or mayonnaise dressing and pour over. 

In making tomato salad scald the tomatoes Jut 
first, then plunge in cold water, and the skins 
will come off easily. Set on the ice till cold,| 
slice with a sharp knife, set the slices back' 
upon each other so that each tomato shall re 
tain its shape. 








, 


housekeeping and cookery 


263 


Avoid breaking the lettuce leaves, and see 
that they are perfectly drained. Arrange the 
lettuce prettily in a glass dish, and set the veg¬ 
etable that accompanies it in the center. Never 
add the dressing till it comes to the table. 

Sliced bananas or oranges with lettuce and 
mayonnaise dressing are delicious. The former 
are, however, a trifle rich for any one whose 
digestion is only moderately reliable. 

In making cucumber salad, if the cucumbers 
1 are quite young, cut up one with the rind on. 
a! * The peculiar slight bitter taste is very welcome 
to the palate of an epicure. Cucumbers should 
always lie in very salt ice water for a while to 
make them crisp and should not be seasoned 
until the last minute. Flabby cucumbers are 
as mean as cold batter-cakes. 


b' 


P* 


b 


Lettuce Salad (1)— Take 4 or 5 heads of cab¬ 
bage lettuce, remove all outside leaves and cut 
off the stalks close; then cut each head apart into 
4 or 5 “quarters,” that is, cut through the stalk 
and then tear the rest. Put 4 tablespoonfuls 
olive oil into the salad bowl, with 2*4 table¬ 
spoonfuls tarragon vinegar, pepper and salt ac¬ 
cording to taste, and beat the mixture with a 
fork some minutes; then put in the lettuce and 
keep it turning over swiftly for 5 minutes, adding 
i a small pinch of mint, chopped as finely as pos¬ 
sible. 


5 Lettuce Salad (2)—Wash 2 heads lettuce, dry 
them thoroughly and break the leaves or cut 
them into convenient pieces. Put the yolks of 
tV 2 hard-boiled eggs into a basin with a teaspoon- 
a ful of French mustard, pepper and salt to taste, 
and a tablespoonful of oil; work the mixture 
r into a smooth paste, and add consecutively 3 
3* tablespoonfuls of oil,l of tarragon and 1 of plain 
lj vinegar; then a little chervil, garden cress and 
tarragon finely chopped. Stir the mixture well, 
jj and lastly add the lettuce; turn it or work it 
g well. Garnish the top with hard-boiled eggs. 

i Herring Salad — Heat through by turning on 
■ the stove 3 well-smoked herring, then tear off the 
V heads and pull the skin away; split, take out the 
i backbones, and cut up into small bits, or to shred 
them is better. Put in a salad bowl, add 1 small 
chopped onion, 2 hard-boiled chopped eggs, and 
1 boiled potato; cut fine with a teaspoonful of 
chopped parsley; season with a teaspoonful of 
salt, 1 of pepper, 3 tablespoonfuls vinegar and 2 
of oil. Mix well, and, if you have it, decorate 
with a boiled beet. 

Potato Salad -Slice 8 cold boiled potatoes; dis¬ 
pose between the slices 1 silver-skinned onion cut 
quite fine; beat together 3 parts oil and 1 part, 
more or less, according to the strength of it, tar¬ 
ragon vinegar, with pepper and salt to taste. 
Pour this over the potatoes, and strew over all a 
small quantity of any of the following: Powdered 
sweet herbs, mint, parsley, chervil, tarragon or 
capers, or a combination of them all, finely 
minced. 

Cold Slaw —To 1 quart cut cabbage, use *4 
cupful cream (either sweet or sour), 2 table¬ 


spoonfuls vinegar, 2 eggs, 1 teaspoonful salt, 1 
tablespoonful butter and a little pepper; put the 
vinegar on to boil, add the beaten eggs to the 
cream and butter, and stir these into the boiling 
vinegar till the butter is melted and the whole 
mass smooth and creamy; add the pepper and 
salt and pour, while hot, over the cabbage; when 
cold, it is ready for use. 

Lobster Salad —Clean thoroughly some let¬ 
tuce, endives and beetroots, cut them up and 
mix them with the following dressing: 4 table¬ 
spoonfuls oil, 2 tablespoonfuls vinegar, 1 tea¬ 
spoonful made mustard, the yolks of 2 eggs, 34 
teaspoonful anchovy sauce, and cayenne and 
salt. Pick out from the shells the flesh of 1 hen 
lobster, cut into well-shaped pieces, put 34 
the salad and garnish with the rest, also with the 
whites of 2 hard-boiled eggs chopped fine, and 
the yolks mixed with the coral and rubbed 
through a sieve. 

Sardine Salad — Allow 3 sardines for each 
person; bone and fillet these, carefully removing 
all the skin, and set them aside until required. 
Boil 2 eggs for 3 minutes; sheil them and break 
them up in your salad bowl with a spoon; mix 
with them a teaspoonful each French mustard 
and essence of anchovies, the strained oil from 
the tin of sardines with as much Lucca oil as 
will make 3 tablespoonfuls in all; add Chile, 
shallot, and good malt vinegar to taste (vinegar 
varies so much in acidity that it is difficult to 
specify the exact proportion). Cut up some 
nice crisp lettuce, and mix it well with the dress¬ 
ing, but only just before it is to be served. Put 
a little heap of mustard and cress in the center 
of the salad, with a whole red capsicum upon it. 
Arrange the sardines round, and outside these a 
border of mustard and cress, dotted here and 
there with thin slices of red capsicums. 

Cabbage Salad— Chop fine 1 firm head cab¬ 
bage, sprinkle lightly in a dish. Make the 
dressing as follows: Stir together 2 raw eggs, 1 
teaspoonful white pepper, 1 teaspoonful mustard, 
a little salt, 2 teaspoonfuls melted butter and 1 
cupful strong vinegar. Put this mixture in a 
small vessel set inside of another full of boiling 
water and stir 5 minutes; set aside to cool, then 
beat in 34 cup cream, pour over the cabbage and 
serve. 

Tomato Salad— Peel some good-sized toma¬ 
toes, not over-ripe, cut them in slices and remove 
the pips, lay them in a dish with oil and vinegar 
in the proportion of 2 to 1, sprinkle pepper and 
salt over them according to taste, a few leaves 
basil finely minced, and some onions very tinely 
sliced. They should lie in the sauce for a couple 
of hours before serving. 

Egg Salad —Boil 34 dozen eggs until hard, 
shell them and cut them into slices and pour 
over them, while hot, the following dressing: 
Put in a soup plate 34 teaspoonful salt and 34 
teaspoonful black pepper, add 3 tablespoonfnls 
olive oil and stir until the salt is dissolved. Stir 
in 1 tablespoonful tarragon vinegar, ] table¬ 
spoonful onion juice and 1 tablespoonful chop¬ 
ped parsley. Stand away in a cold place for 2 
hours, and serve. 







264 


HOUSEKEEPING AND COOKERY 


Chicken Salad — Draw, singe and boil the 
chicken. When done and perfectly cold remove 
the skin and cut the meat into dice. If you want 
it very nice, use only the white meat; save the 
dark for croquettes. After you have cut it set it 
away in a cold place until wanted. Wash and 
cut the white parts of celery into pieces about a 
half inch long, throw them into a bowl of cold 
water and also set them away until wanted. To 
every pint of chicken allow two-thirds of a pint 
of celery and a cup and a half of mayonnaise 
dressing. When ready to serve, dry the celery and 
mix with the chicken; dust lightly with salt, white 
pepper or cayenne, then mix with it the mayon¬ 
naise. Serve on a cold dish garnished with white 
celery tips. One cup of white cream may be 
added to every 34 pint of mayonnaise when ready 
to use it. It makes the dressing lighter, with less 
of the oily flavor. 

Celery Salad—Two heads of celery, 1 table¬ 
spoonful salad oil, % teacup vinegar, a tea¬ 
spoonful granulated sugar, pepper and salt to 
taste. 

Well wash the celery, removing any unsightly 
parts, lay in iced water until wanted; then cut 
into pieces about an inch in length. Season with 
remaining ingredients, mix well and serve in 
salad bowl. 

Bed Cabbage Salad —One small red cabbage, 

1 small dessertspoonful salt, 34 pint vinegar, 134 
dessertspoonfuls oil, a little cayenne pepper. 

Secure a nice fresh cabbage, remove the outer 
leaves and cut the cabbage into nice thin slices, 
then mix in the above ingredients and allow 
to stand for two days, when it will be fit for use. 
This salad will keep good for several days. 

Eev. Sidney Smith’s Recipe for Salad 
Dressing. 

“ Two boiled potatoes, strained through a 
kitchen sieve, 

Softness and smoothness to the salad give; 

Of mordant mustard take a single spoon — 
Distrust the condiment that bites too soon, 

Yet deem it not, thou man of taste, a fault 
To add a double quantity of salt; 

Four times the spoon with oil of Lucca crown, 
And twice with vinegar procured from town; 
True taste requires it, and your poet begs 
The pounded yellow of two well boiled eggs. 
Let onions’ atoms lurk within the bowl, 

And, scarce suspected, animate the whole; 

And, lastly, in the flavored compound toss 
A magic spoonful of anchovy sauce. 

Oh! great and glorious, and herbaceous treat, 
’Twould tempt the dying anchorite to eat; 
Back to the world he’d turn his weary soul, 
And plunge his fingers in the salad bowl.” 

Boiled Salad Dressing — Put 34 pint of 
milk in a double boiler, and when it boils stir in 

2 tablespoonfuls corn starch moistened with a 
little cold water. Stir until it boils and thickens, 
then add the yolks of 3 eggs, well beaten; stir a 
minute longer, take it from the fire and add a 
tablespoonful of butter, a teaspoonful of salt, 
and stir in by deg rees 2 tablespoonfuls of vinegar. 
Stand it aside to get cold, and it is ready to use. 


French Dressing —Half teaspoonful salt, the 
same of pepper, mixed with 1 tablespoonful 
vinegar or lemon juice; add 3 tablespoonfuls 
oil; heat together briskly and pour over the 
salad; before putting on the different plates toss 
and turn the salad so that it may mix well. 

Mayonnaise Dressing —The yolks of 2 well- 
beaten eggs, 1 teaspoonful each of sugar and 
salt, 34 teaspoonful pepper and 134 teaspoonfuls 
mustard; mix well. Heat to the boiling point 
1 cupful vinegar and a lump of butter the size 
of a pigeon’s egg; while this is heating beat to a 
stiff froth the whites of the 2 eggs and mix with 
the other ingredients, beating well; then add the 
boiling vinegar, a few drops at a time. Set on 
the fire 2 or 3 minutes, stirring constantly; beat 
a few minutes after removing it from the fire, 
and set away to cool. 


PIGKIeES 



E NAMELED kettles should always 

used in preference to those of brass or 
copper, as the verdigris produced by the 
vinegar on these metals is extremely poisonous. 
For some pickles use cold vinegar, as in boil¬ 
ing most of the strength is lost by evaporation. 
For French beans, broccoli, cauliflower, gher¬ 
kins, etc., it is better to heat the vinegar, for 
which the following process is recommended: 
Put the vinegar and spice in a jar, cover it 
tightly, let it simmer on the back of the stove. 
Shake occasionally. Pickles should never be 
put into glazed jars, as salt and vinegar pene¬ 
trate the glaze and produce a poison. 

Glass or stone jars are preferable to any 
other; a small piece of alum in each jar will 
make the pickles firm and crisp. One table¬ 
spoonful of sugar to each quart of vinegar will 
be found a very great improvement to all 
pickles. Always use the very best cider vine¬ 
gar. 


Pickled Onions —In the month of September, ' 
choose the small, white, round onions, take off 
the brown skin, have ready a very nice tin stew- 
pan of boiling water, throw in as many onions 
as will cover the top; as soon as they look clear 
on the outside, take them up as quick as possible 
with a slice, and lay them on a clean cloth, cover 
them close with another, and scald some more, 
and so on. Let them lie to be cold, then put 
them in a jar, or glass, or wide-mouthed bottles, ' 
and pour over them the best vinegar, just hot 
but not boiling. To each gallon of vinegar add 
1 oz. allspice and I oz. black pepper. When 
cold, cover them. Should the outer skin shrivel,! 
peel it off. They must look quite clear. 

Pickled Walnuts —Fifty walnuts (seasonable 
for pickling early in July). To each pint of vin¬ 
egar allow 1 oz. black pepper, 34 oz. allspice, and 
34 oz. bruised ginger. 

Prick the walnuts with a fork, and put them in 
a brine (composed of 1 lb. salt to each quart of 11 





HOUSEKEEPING AND COOKERY 


265 


• 

water). Let them remain in this 9 days, chang¬ 
ing the brine three times. Put them in the sun 
until they turn black; put them into jars, allow¬ 
ing sufficient room to cover them with vinegar; 
boil (or scald) vinegar and spices in the above 
proportions. Cover closely and keep dry. They 
can be used in 6 weeks. 

Jumbo Pickle —Chop fine a head of cabbage, 
sprinkle with salt; let it remain thus for 12 hours: 
then mix 1 onion finely minced with the cab¬ 
bage; drain through a colander; add a good 
quantity of pepper and celery seed. Put it in a 
jar and cover with vinegar. Ready for use in 3 
days. 

Red Cabbage — Slice into a colander, and 
sprinkle each layer with salt; let it drain 2 days, 
> then put it into a jar, and pour hot vinegar 
enough to cover, and put in a few slices of red 
beetroot. Observe to choose the purple red cab¬ 
bage. Those who like the flavor of spice will 
boil it with the vinegar. Cauliflower cut in 
branches, and thrown in after being salted, will 
look a beautiful red. 

Green Tomato Pickles — One peck green 
tomatoes; 1 dozen large white onions, sliced 
crosswise to fall into rings; 1 oz. whole pepper, 
1 oz. white mustard seed, 1 oz. cloves, 1 oz. all¬ 
spice. Put a layer of tomatoes and onions, then 
a good handful of salt, etc., till all are in a stone 
jar; then put a plate on top and weight down 
over night; in morning squeeze out with hand 
and put to boil in kettle, putting in layers with 
spice; add 1 gal. best malt vinegar, and boil 20 
minutes. Put in stone jar to keep. 

Damson and Cherry Pickles —To 5 pounds 
fruit put 3 pounds sugar, 1 qt. vinegar, 4 table¬ 
spoonfuls or 2 oz. cinnamon, 1 tablespoonful 
cloves, as much mace. Put the fruit in a jar. 
Boil the vinegar, sugar and spices, and pour 
them boiling hot on the fruit. Tie the spices 
loosely in muslin before boiling. 

Ripe Peaches Pickle — Pare them and drop 
them in vinegar that has been boiled, with 1 tea¬ 
cup sugar to 1 qt. vinegar, and 12 cloves, a 
teaspoon of whole allspice and three large 
sticks of cinnamon. Always tie spice in cheese 
cloth or muslin loosely before boiling. 

Picalilli —Small cucumbers, button onions, 
small bunches of cauliflower, carrots, ginger, 
grapes, strips of horse-radish, radishes, bean 
pods, cayenne pods, 4 qts. best vinegar, 4 table¬ 
spoonfuls salt, mustard and flour, 2 tablespoon¬ 
fuls ground ginger, pepper, allspice and turmeric. 

The brine for this pickle is made by putting a 
pint of rock salt into a pail of boiling water. 
Put the vegetables for pickling into the brine 
and cover tightly to prevent the steam escaping. 
Allow them to stand a night and a day. Change 
the brine a second time and allow them to remain 
the same length of time. The second brine may 
be used a second time if skimmed and scalded. 
Choose pickles from the brine of an equal size 
and of various colors. Great taste may be dis¬ 
played in the arrangement of the pickles when 
putting them in bottles. Bo 4 qts. of best vin¬ 
egar add the spices. Simmer these together (the 


mustard and turmeric must be blended together 
with a little vinegar before they are added to the 
liquor); when the liquor is on the point of boil¬ 
ing, pour into a vessel; cover tightly. When 
sufficiently cold pour into the bottles containing 
the pickle, and make air-tight. It will be ready 
for use in 5 or 6 months. 

Beets — Vinegar, beets, 2 oz. whole pepper, 2 
oz. allspice to every gallon of vinegar. 

Carefully remove all dirt from the beets. Let 
them simmer in boiling water for 1)^ hours, then 
take them out and leave to cool. Boil the 
remaining ingredients for 10 or 15 minutes 
and leave to cool. When cold pour it over the 
beets (which you have previously pared and cut 
into thin slices). Make air-tight and they will 
be ready for eating in a week or 10 days. 

EGGS. 

A BOUT one-third of the entire weight of an 
egg may be regarded as nitrogenous and 
nutritious matter; a greater proportion 
than that of meat, which is rated at only from 
25 to 28 per cent. The lightest way of cooking 
eggs is by poaching. The yolk of an egg alone 
is better for invalids and will be frequently rel¬ 
ished when the white would be rejected. When 
cream cannot be procured for coffee the yolk of 
a soft-boiled egg is a very good substitute. To 
prevent the juice of fruit pies from soaking into 
the bottom crust wash the crust over with beaten 
egg before putting in the fruit. When making 
frosting in warm weather, set the whites of the 
eggs on ice a short time before using. If the 
eggs you have to use for frosting are not quite 
as fresh as you could desire, a pinch of salt will 
make them beat stiffen The white of an egg, 
ap equal quantity of cold water and con¬ 
fectioners’ sugar sufficient to make the 
required consistency, make a nice frosting 
which, as it requires no beating, is very 
easily made. When beaten eggs are to be 
mixed with hot milk, as in making gravies or 
custards, dip the hot milk into the beaten eggs 
a spoonful at a time, stirring well each time 
until the eggs are well thinned, then add both 
together. This will prevent the eggs from 
curdling. 

The whites or yolks of eggs which are left 
after making cake, etc., will keep well for a day 
or two if set in a cool place—the yolks well 
beaten and the whites unbeaten. Whites or 
yolks of eggs may be used with whole eggs 
in any cake or other recipe calling for eggs, 
counting two yolks or two whites as one egg. 
When eggs are cheap and plentiful in summer, 
wash all those used in cooking before breaking, 
save the shells, and when a quantity are dry, 
crush them fine; beat half a dozen eggs well 
and stir them into the shells. Spread them 


266 


HOUSEKEEPING AND COOKERY 


where they will dry quickly, and when thor¬ 
oughly dry, put in a thin cotton bag and hang 
in a dry place. In the winter, when eggs are 
dear, a tablespoon ful of this mixture put in a 
cup, a little cold water poured over it and left 
to stand over night, or for half an hour or so in 
the morning before breakfast, will answer every 
purpose of a whole egg in settling coffee. 

It is a good plan in testing eggs to apply 
the tongue to the large end of the egg, and if 
perfectly fresh the egg will feel warm, or they 
can be held to the light and if perfectly clear 
will be good; or try them in water—the freshest 
will sink first. Always keep them in a cool 
place. 

Poached Eggs (on Toast)— If the eggs are 
not new-laid they will not poach well. Fill a 
shallow saucepan with water and salt, add a 
little vinegar, a few peppercorns, and some 
leaves of parsley. When the water is on the 
point of boiling (it should never be allowed to 
boil) break 2 or more eggs into it (according to 
the size of the pan); when done, take them out 
carefully, lay them on slices of hot buttered 
toast, and serve. 

Poached Eggs (on Ham Toast)— Make some 
buttered toast, cut in pieces of uniform shape, 
spread over them a small quantity of grated 
ham, put a poached egg on each piece of toast, 
and serve hot. 

Poached Eggs and Minced Chicken— Free 
some remnants of fowl from skin, etc., mince 
them with an equal quantity of ham or tongue, 
as well as a small quantity of truffles or mush¬ 
rooms, all finely minced; toss the whole in a 
saucepan with a good-sized piece of butter 
mixed with a pinch of flour, add white pepper, 
salt and powdered spices to taste, and moisten 
with a little white stock; lastly, stir in, off the 
fire, the yolk of 1 egg beaten up with the j uice 
of ^ lemon, and strained; serve within a border 
of bread sippets fried in butter, and dispose the 
poached eggs on the top. 

Stuffed Eggs—Cut some hard-boiled eggs in 
half, mince the yolks with a few olives and 
capers, some anchovies thoroughly washed, a few 
truffle trimmings, and a little tarragon, add some 
pepper, and fill each half egg with this mixture. 
Pour some liquefied butter over, and warm them 
in the oven. Then place each half-egg on a 
round sippet of bread fried in butter to a light 
yellow color, and serve. 

Buttered Eggs—Break 4 eggs into a basin, 
and beat them well; put 2 oz. butter and 2 table¬ 
spoonfuls cream into a saucepan; add a little 
grated tongue, pepper and salt to taste; when 
quite hot, add the eggs, stir till nearly set, then 
spread the mixture on pieces of buttered toast 
and serve. 

Fried Eggs —Melt a piece of butter in a 
small frying-pan, break 2 eggs in it carefully so 
as not to break the yolks; when nearly set, slip 
them out on a hot dish, pour the butter over them, 
sprinkle with salt and pepper, and serve. 


Fried Eggs with Tomatoes — Melt a small 
piece of butter in a saucepan, put to it a small 
quantity of French tomato sauce, add pepper 
and salt to taste, and when quite hot turn it 
out on a dish, disposing on it the eggs fried in 
butter. 


Scrambled Eggs — Beat up 4 eggs, with salt 
and pepper to taste; put 1 oz. butter into a 
saucepan; directly it is melted put in the eggs, 
and keep constantly stirring with a spoon until 
they are nearly set, adding at the last a little 
finely-minced parsley. 


Scrambled Eggs with Asparagus — Parboil 
some asparagus points, cut the size of peas, in 
salted water, drain them and toss them in a little 
butter till quite hot. Scramble some eggs as in 
the preceding recipe, and, when nearly set, add 
the asparagns points instead of the parsley. 

Scrambled Eggs with Tomatoes — Beat up 
4 eggs with a tablespoonful of French tomato 
sauce, or one large tomato, peeled, freed from 
pips, and chopped small, and proceed as above. 

Scrambled E^gs with Onions— Chop coarsely 
2 slices of Spanish onion; put them into a sauce¬ 
pan with plenty of butter, and when they are 
thoroughly cooked, without having taken any 
color, throw in 4 eggs beaten together with pep¬ 
per and salt to taste; keep on stirring till the eggs 
are nearly set, and then serve. 


Scrambled Eggs with Fish —Pick out the 
meat of any remnants of fish, such as salmon, 
turbot, cod, haddock or whiting, and with a 
silver fork break it up small; take 2 tablespoon- 
fuls of this and 4 eggs; beat the whole together 
with a little pepper and salt to taste, and a little 
parsley finely minced; then proceed as in first 
recipe. 


Scrambled Eggs with Ham — Beat up a 
tablespoonful of grated ham with 4 eggs, and 
pepper to taste; put them into a saucepan with 
a piece of butter, and stir till nearly set. 

Scrambled Eggs with Cheese— Put 4 eggs 
and 3 tablespoonfuls of Parmesan cheese into 
a basin with a sprinkling of pepper; beat all j 
together, and proceed as in the first recipe, 
omitting the parsley. 

Scrambled Eggs (on Toast) — Any of the 
foregoing may be served on slices of buttered 
toast, but if so served they must be even less set, 
at the time of serving, than when served plain; 
or neat bread sippets, fried in butter, may be 
served round them. 


Sippets (Fried) —Cut out of a loaf slices 
from 34 to % in. thick, shape them into triangles 
or arrowheads, all of a size; put some butter in 
a frying-pan, and when quite hot lay the sippets 
in it; turn them frequently, adding more butter 
as it is wanted, and taking care that they are all 
fried to the same golden color. A readier way, 
but producing not so nice a sippet, is to lay the 
pieces of bread in the frying-basket, and dip it 
m a saucepan full of boiling fat. They must 
afterwards be laid in front of the fire to drain. 





HOUSEKEEPING AND COOKERY 


267 


Omelet (Plain) — Beat up 3 or 4 eggs with 1 
dessertspoonful of parsley very finely minced, 
and pepper and salt to taste; put a piece of but¬ 
ter, the size of an egg, into a frying-pan; as soon 
as it is melted pour in the omelet mixture, and, 
holding the handle of the pan with one hand, 
stir the omelet with the other by means of a 
spoon. The moment it begins to set cease stir¬ 
ring, but keep on shaking the pan for a minute 
or so; then with the spoon double up the omelet 
and keep shaking the pan until the under side of 
the omelet has become of a golden color. Turn 
it out on a hot dish and serve. 

Omelet —One-half cupful sweet milk, 1 of fine 
bread crumbs, 2 eggs, whites and yolks beaten 
separately, )4 teaspoonful chopped sage or a 
whole one of parsley; pepper and salt to taste. 
Mix well, adding the white of egg last; melt a 
lump of butter in a large frying-pan, pour in 
your mixture, and, taking a silver knife, gently 
lift it away from the sides as the egg “ sets.” 
Then put in the oven until it browns on top, fold 
over and serve on a hot plate. 

Omelet — The following makes a delicious 
omelet for four persons: Break 5 eggs, putting 
the whites in one dish and the yolks in another. 
Beat the yolks to a froth, then add a saltspoon- 
ful of salt, a little pepper, a heaping tablespoon¬ 
ful of finely chopped parsley, and 5 tablespoon- 
fals of cream. Beat all together for a moment 
and then add the whites, previously beaten to a 
stiff froth. Mix gently together and pour imme¬ 
diately into a hot spider containing a level 
tablespoonful of melted butter. Cook rather 
slowly in order not to burn the bottom before 
the omelet is cooked through, and when nicely 
browned fold half over. Place on a warm plat¬ 
ter, and serve immediately. 

Omelet (Savory) — Beat up 3 or 4 eggs with 
24 shallot very finely minced, some parsley 
similarly treated, and a very small pinch of pow¬ 
dered sweet herbs; add pepper and salt to taste; 
then proceed as above. 

Omelet (Cheese) — Beat up 3 eggs with 1 or 
2 tablespoonfuls grated Parmesan cheese. Cook 
as above, and serve with some more grated 
cheese strewn over the omelet. 

Omelet (Tomato) — Equal parts of sliced 
onions and tomatoes peeled and freed from pips; 
chop them both coarsely. Fry the onions in 
butter. When cooked, without being colored, add 
the tomatoes, with pepper and salt, and keep 
stirring the mixture on the fire till it forms a 
sort of puree. Make a plain omelet, and insert 
this in the fold on dishing it. 

Omelet (Mushroom)— Parboil a small quan¬ 
tity of button mushrooms, slice them small, and 
stew them just long enough to cook them in a 
small quantity of either white or brown sauce 
(see Sauces ); then use as in preceding recipe. 

Omelet (Fisll) —Beat up 3 eggs with a quan¬ 
tity equal in bulk to 1 egg of the remnants of 
any cold fish (salmon or turbot) finely shredded 
with a fork, a pinch of minced parsley, pepper 
and salt to taste. 

Omelet (Oysters)— See “Oysters.” 


(3ATSUPS, Etc. 

Lemon Catsup — One doz. lemons, break¬ 
fast cupful white mustard seed, 1 eggcupful 
turmeric and white pepper, % eggcupful cloves 
and mace, % a small teacupful white sugar, 1 
saltspoonful cayenne, % a small teacupful horse¬ 
radish, 14 a small teacupful salt, 4 shallots. 

Finely grate the rind of lemons, pound the 
spices in a mortar, grate the horse-radish. 
Thoroughly blend these ingredients, then sprinkle 
the salt over all, extract the juice from the 
lemons and add to the mixture. Allow to stand 
in a cool place for 3 or 4 hours. Boil in an en¬ 
ameled kettle 30 minutes, pour into a stone jar, 
cover tightly. Stir every day for 14 days, then 
strain, bottle and seal. 

Tomato Catsup (1)—To 1 peck tomatoes allow 
1 tablespoonful salt, mace, black pepper, cloves 
powdered, and 1 of celery seed; a teaspoonful 
cayenne, y lb. tin of mustard. 

Make a small incision in each tomato, put into 
an enameled saucepan, and boil until perfectly 
soft, and the pulp dissolved; work through a 
colander, then through a hair sieve. Place upon 
the stove, adding the remaining ingredients (the 
celery seed must be confined in a muslin bag), 
and boil 6 hours. Stir occasionally for the first 
5 hours, and all the last hour. Pour into a stone 
jar; allow to stand from 12 to 14 hours in a cold 
place. When perfectly cool add a pint of strong 
vinegar, remove the celery seed, bottle, cork, and 
seal. Keep in a dry, dark place. 

Tomato Catsup (2)—Ripe tomatoes; to every 
lb. of juice add a pint of vinegar, a dessertspoon¬ 
ful sliced garlic, a small teaspoonful of salt and 
white pepper. 

Place a number of ripe tomatoes in a jar; 
cover and bake till tender. Strain and work 
through a sieve, and add the above ingredients. 
Pour into a stewpan and boil until the ingre¬ 
dients are perfectly soft. Work through the 
sieve a second time, and to every pound squeeze 
the juice of three lemons. Boil again until of 
the thickness of cream. Set aside to get cold. 
Bottle, cork and seal, and keep in a dry, dark 
place. 

Walnut Catsup — Wash the shells of walnuts, 
bruise them slightly, put them with salt in a 
stone jar for two or three weeks until they fer¬ 
ment, then boil them up, strain off the liquor, 
add to every 2 quarts 1 oz. each of allspice, 
ginger, black pepper, cloves and mace; boil the 
whole 1 hour; let it cool, bottle it, and tie a blad¬ 
der over the corks. 

French Mustard — One quart of brown mus¬ 
tard seed, 1 handful each of parsley, chervil, tar¬ 
ragon and burnet, 1 teaspoonful of celery seed, 
cloves, mace, garlic, salt to taste, enough vinegar 
to cover. 

Put the whole into a basin with enough vinegar 
to cover the mixture. Let it steep 24 hours, 
then pound it in a marble mortar. When thor¬ 
oughly pounded pass it through a fine sieve; add 
enough vinegar to make the mustard of the de¬ 
sired consistency, and put into jars for use. 


268 


HOUSEKEEPING AND COOKERY 


Mint Vinegar — A wide-mouthed bottle or 
bottles. Fill them (loosely) with nice, fresh mint 
leaves, then add good vinegar to fill the bottle or 
bottles; cork well. Allow to stand for two or 
three weeks, and at the expiration of this time 
strain into fresh bottles and cork securely. Use¬ 
ful when mint is not in season. 

Herbs (to Dry) —Gather the herbs for drying 
before they begin to flower. Free from dirt and 
dust and tie in bunches, having previously re¬ 
moved the roots. Dry in the oven or before the 
fire; in either case, dry quickly, as the flavor is 
better preserved by quick drying. Upon no con¬ 
sideration allow them to burn. Tie up in paper 
bags and hang in a dry place. N. B.—Take care 
to gather the herbs on a dry day. 

Herb Powder (for winter use)— Take 2 oz. 
each of winter savory, sweet marjoram, lemon, 
thyme, lemon peel and 4 oz. of parsley. 

Thoroughly dry the herbs and take off the 
leaves. Grind to a powder and pass through a 
sieve. Dry the lemon peel and pound as finely 
as possible, then mix all together thoroughly. 
Keep in glass bottles tightly corked. 

Parsley (to keep for winter use) —Take fresh 
bunches of parsley; plunge into boiling water 
slightly salted, boiling for 3 or 4 minutes. Re¬ 
move from the water, and drain dry very quickly 
before the fire, and put in bottles for use. Soak 
in tepid water 5 minutes when required for 
cooking. 

Garlic Vinegar —Steep an ounce of garlic in 
2 quarts of the best white vinegar; add a nutmeg 
scraped. This vinegar is much esteemed by the 
French. 

A Useful Catsup —One and one-half pints 
mushroom catsup, )4 pint walnut pickle, 2 
tablespoonfuls Chile vinegar, 2 shallots. 

Take 1)4 pints of freshly-made mushroom 
catsup, peel the shallots and add them to the 
catsup and allow it to simmer for 10 minutes, 
then add the pickle and vinegar and boil again 
for 10 minutes. Stand in a cool place, and when 
perfectly cold, bottle, and, having placed a small 
piece of shallot in each bottle, cork and set by 
for use. 


FORGEMEATS. 

W HETHER in the form of stuffing-balls 
or for patties, forcemeat makes a con¬ 
siderable part of good cooking, by the 
flavor it imparts to the dish it accompanies, and 
considerable care should be taken in preparing 
it. It is often the case, at many excellent tables 
where everything else is well done, to find very 
bad forcemeat or stuffing. 

Forcemeat (for Fowls) —Quarter lb. suet, 2 
oz. ham, the grated rind of )4 lemon, a dessert¬ 
spoonful of minced parsley, 1 tablespoonful of 
minced sweet herbs, cayenne, salt, grounded 
mace to taste, 7 oz. bread-crumbs, 2 eggs. 


Cut the ham into small, thin strips, chop the 
suet finely, also the lemon peel; add the season¬ 
ing, then the crumbs; thorougly blend, and after 
the eggs have been well beaten add to the other 
ingredients, and it is ready for use. If wished 
for balls, fry a golden brown in hot lard. 

Forcemeat (Balls for Soup)— Eight oz. 
bread-crumbs, sweet herbs, salt and pepper to 
taste, 5 eggs. 

Have the bread-crumbs finely grated, and the 
herbs pounded to a powder; sprinkle with pepper 
and salt; boil 2 eggs hard and mince finely. 
Mix all together and bind the whole with the re¬ 
maining eggs. Form into little balls, and drop 
into the soup about 5 or 6 minutes before 
serving. 

Oyster Forcemeat (for Roast or Boiled Tur¬ 
key)—Two teacupfuls bread-crumbs, )4 oz * 
minced suet, 1 tablespoonful savory herbs a 
sprinkle of nutmeg, salt and pepper to taste, 2 
eggs, 1/4 doz. oysters. 

Have the bread-crumbs and suet finely minced, 
add the herbs chopped as finely as possible; mix 
well. Having opened the oysters, beard and 
chop them (not very small) and add to the other 
ingredients; beat up the eggs, and with the hand 
work all together thoroughly; it is then ready 
for use. 

Sage and Onion Stuffing (for Pork, Ducks, 
Geese) —- Two teacups bread-crumbs, 4 large i 
onions, 12 sage leaves, butter the size of an egg, 
pepper and salt to taste, 1 egg. 

Peel and boil the onions for 5 or 6 minutes, 
dip the sage leaves in the same water (while 
boiling) for a minute or two, then chop finely ;-add 
seasoning, the bread-crumbs and butter; beat up 
the egg, and work all together. It is then ready 
for use. 

Quenelles —Moisten 1 cup of finely-crumbed 
bread with 3 tablespoonfuls of milk, add 2 table¬ 
spoonfuls of melted butter and as much finely- 
chopped meat (stewed veal or fowl, cold) as you 
wish, work in 1 well-beaten egg, and season all 
thoroughly with salt and pepper; flour your 
hands, and shape mass into round balls, rolling , 
them into flour when shaped. Bring to a boiling J 
heat in a saucepan 1 large cup well-seasoned 
gravy, drop in the balls, and boil fast for about 
5 minutes. The gravy can be thickened and ' 
poured over them, or they can be rolled in flour 
or cracker crumbs, and fried in lard or butter. 


BREAD AND (BAKES. 


O F all articles of food, bread is perhaps the 
most important; therefore it is necessary 
to be well acquainted with the quality of 
the ingredients and the art of making it. 
Flour ought to be a few weeks old before being 
used, and care must be taken to keep it per¬ 
fectly dry. It is of the utmost importance to 
purchase only the best quality of flour, for it is 
the truest economy. Patent flour should be 




l 


















HOUSEKEEPING AND COOKERY 


269 


more scantily measured than winter wheat, as it 
contains more gluten. Do not place the sponge 
or dough too near the fire, as some cooks are 
liable to do in cold weather, or the quality of 
bread will be endangered. The proper heat 
should be gentle and equal for fermentation. 
Care must also be taken to mix and knead 
(brisk and long kneading will fully repay for 
the trouble) when it has reached the point for 
either. Bread requires a brisk oven, and should 
take about 1 to 1^ hours to bake. The cook 
must be guided by experience as to the exact 
degree of heat. 

The secrect of biscuit-making is precision 
and dispatch. Laggards and lazy people are 
not successful biscuit-makers. The best cooks 
always say they simply throw their biscuits to¬ 
gether, and certainly they are not long about 
it. The cause of success is that biscuits begin 
to bake before the effervescent qualities of the 
powder or soda are exhausted. 

For good cake (as in bread) it is of great im¬ 
portance to use no ingredients but those of the 
finest quality. The flour must be dry and 
sifted. It will be found a good plan, after 
purchasing currants, to wash in three waters, 
pick and dry in a cloth. Then look them care¬ 
fully over, discarding any stone, stalk or grit. 
Lay before the fire or in the sun to dry. Put 
by in a jar, and they will always be ready for 
use. Eggs should be well whisked, the whites 
and yolks beaten separately and strained. But¬ 
ter must not be allowed to oil. Lemon peel 
should be cut thinly as possible. Sugar should 
be finely powdered. When soda is used it is a 
good plan to dissolve it in warm water. When 
all the ingredients are mixed, vigorous and 
patient beating will greatly add to the lightness 
of the cake. The heat of the oven is of great 
importance for cakes, especially those that are 
large. If the oven is not very quick, the batter 
will not rise. Should you fear scorching, put 
some paper over the cake. If the fire is not 
long enough lighted to have a body of heat, or 
if it has become slack, the cake will be heavy. 
To know when the cake is done, take a broom 
straw and pierce into the very center, draw it 
instantly out, and if the least stickiness adheres, 
put the cake back immediately and shut the 
oven. 

Fine sugar should be used in cake-making 
to give good texture. Cake pans with movable 
bottoms are more easily managed, for they may 
be placed on a teacup and the rim will fall off. 
The milk in cake-making should be added 
slowly. Butter the tins, then flour them. 

Yeast (1) — A double handful of hops, 34 doz. 
potatoes, 34 water, 1 or 34 cu pUfi ginger, 
small cup flour, a cup brown sugar, 34 cup salt, a 
cupful good yeast. 


Allow the hops and potatoes to boil together 
in 34 gallon of water till done; strain and 
mash the ginger, then add remaining ingre¬ 
dients, excepting the yeast. Let stand until cool, 
then add the yeast. Next day cork up tight in a 

jug- 

Yeast (2) — Two oz. hops, 1 gal. water, a 
handful salt, 1 lb. best flour, 3 lbs. potatoes. 

Boil the hops in a gallon of water for 34 
hour; strain it, and let it cool down to the heat 
of new milk; then put the salt and moist sugar; 
beat the flour with some of the liquor, and then 
mix all together. Two days after, add the pota¬ 
toes, boiled and then mashed, to stand for 24 
hours; then put into bottles, and it will be ready 
for use. Stir it frequently while making, and 
keep it warm. Before using, shake the bottle up 
well. It will keep in a cool place for two 
months. 

To Make Baking-Powder — Take 34 lb. of 
ground rice, 34 It), carbonate of soda, 2 oz. tar¬ 
taric acid. Mix them very thoroughly and 
smoothly. Allow 1 teaspoonful to 1 lb. of flour. 

Another Way—M ix well together 6 oz. car¬ 
bonate of soda, 4 oz. tartaric acid, 1 teaspoonful 
salt, and 1 teaspoonful powdered sugar. 

Home-Made Bread (1) — Four lbs. flour, 1 
tablespoonful solid brewers’ yeast, 134 pmt 8 
lukewarm milk and water, salt. 

Put the flour into a deep pan, sprinkle a little 
salt into it, hollow out the middle with a wooden 
spoon (taking care to leave the bottom of the 
pan well covered with flour). Next take the 
yeast, which has boen made solid by liberally 
mixing with cold water, and allowing it to settle 
24 hours. Then proceed to pour the yeast into 
the hole in the flour, and mix with it as much 
flour as is round about it until it is of the con¬ 
sistency of thick batter; be careful there are no 
lumps. Sift plenty of flour over the top, cover 
with a clean cloth, and set it where the air is 
warm and equal. Allow to stand an hour or a 
little longer, and if the yeast has broken through 
it is then ready to be made into dough. Pour 
into the sponge the remaining milk and water. 
Mix into it a3 much of the flour as you can with 
the spoon. Now take plenty of the flour, sprinkle 
on the top of the leaven, and proceed to knead 
briskly, and when perfectly free from the lumps 
and it does not adhere to the hands, it may be cov¬ 
ered with a cloth and left to rise a second time. 
When it begins to crack, which will be in about 
34 of an hour, it can be formed into loaves and 
baked. In forming the loaves divide in two and 
make up the shape and size required, and with 
a sharp knife make incisions in the top of each 
loaf. If baked in tins, take care to grease them 
before using. When baked stand on end to allow 
the steam to evaporate. The dough can be 
made without making a sponge (if desired) by 
mixing the yeast with the best part of the milk 
and water, and after a little salt has been added, 
proceed to work up the whole of the flour at 
once, and then act as above. The dough will 
soften in the rising, so it should be made firm at 
first. 


270 


HOUSEKEEPING AND COOKERY 


Home-Made Bread (2) —Put the flour into a 
large pan; mix in a dessertspoonful of salt; 
make a hole in the middle, and pour in the yeast 
(half a teacup of yeast to two quarts of flour), 
with about a pint of water or milk (which use 
warm in winter, and cold in summer), not mixing 
in all the flour; then put a blanket, or towel, over 
the pan, and let it stand to rise near the fire, in 
winter. This is “ putting bread in sponge.” 
When it has risen, mix all the flour with the 
sponge; knead it well, and let it stand 2 hours 
till quite light. Then mold the dough on a board 
till elastic, and put the loaves into greased or 
floured baking-tins; prick them two or three 
times through with a fork; let them rise again 
for a quarter of an hour, and bake them in a 
quick oven. 

White Bread — Sponge, a pan of buttermilk, 
or sour milk, flour, 1 teacupful of yeast. 

For the sponge take a pan of buttermilk or 
sour milk which has just turned thick. Put it 
on the stove and scald. When the curd is well 
separated from the whey strain or skim it out. 
Let the whey cool until it will not scald, then 
stir in the flour, beating thorougly. It should 
be about as thick as batter for griddle cake. 
Sweet milk, or even water, may be used as a wet¬ 
ting for the sponge, if good sour milk or butter¬ 
milk cannot be had. But fresh buttermilk is, 
perhaps, the best of all. When the sponge is 
about milkwarm, beat in a teacupful of yeast. 
One teacupful of the yeast is enough for three 
ordinary white loaves, one loaf of brown bread 
and a tin of rolls. The sponge should be made 
at night. Let it stand until morning. Unless 
the weather is very cold, it is not necessary to 
put it near the fire. In the morning, when the 
sponge is light, take out enough for your loaf of 
brown bread. Mix the remainder with flour, 
taking care not to put in too much, as that will 
make the bread dry and hard. Knead an 
hour. The whiteness and delicacy of the bread 
will be much increased by thorough kneading. 
Put the dough away to rise again. When it is 
light, if you wish to make rolls, save enough of 
the dough for that purpose. Make the remain¬ 
der into loaves. Set them away to rise. When 
light, bake. 

Fine Wheat Bread— For 4 loaves: 1 pint wa¬ 
ter, 1 cake compressed yeast, 1 tablespoonful 
salt, 1 tablespoonful sugar. 

Mix hard or sitff, as for baking, at first. Set 
it to rise; when it has risen, knead it again; let 
rise again. If mixed in the morning — which is 
the best when using compressed yeast — after 
the second rising, put it in the pans, and it will 
be ready to bake in the afternoon. Be sure and 
knead it when it first rises, and then let it rise 
again. 

Plain Bread —Half lb. white flour, 1 tea¬ 
spoonful baking-powder, a pinch of salt, % pint 
milk and water. 

The simplest way of making bread in small 
quantities is as follows: Take lb. of white 
flour, and, while in a dry state, mix in thor¬ 
oughly a small teaspoonful baking-powder and a 


pinch of salt. Then add about a quarter of a 
pint of milk and water, or water alone; knead it 
as quickly as possible, and put immediately into 
a very hot oven; the whole secret of making 
light bread after this fashion lies in attention to 
these last rules. If the oven is well heated, it 
will rise almost directly, and it should be baked 
until the outside is quite crisp and hard. I gener¬ 
ally knead mine into the desired shape, but they 
can be baked in tins if preferred. For brown 
bread, I use three parts of brown and one of white 
flour, and a little extra baking-powder; also add¬ 
ing a little more water, if necessary, to mix it. 

Rice and Wheat Bread — One lb. rice, 2 
quarts water, 4 lbs. flour, 4 large spoonfuls yeast, 
salt. 

Simmer 1 lb. rice in 2 quarts water till it be¬ 
comes perfectly soft; when it is of a* proper 
warmth, mix it extremely well with 4 lbs. flour, 
and yeast and salt as for other bread; of yeast 
about 4 large spoonfuls; knead it extremely well; 
then set it to rise before the fire. Some of the 
flour should be reserved to make up the loaves. 

If the rice should require more water, it must be 
added, as some rice swells more than others. 

French Bread — One-fourth pk. fine flour, 
yolks of 3 and whites of 2 eggs, salt, pt. good 
yeast, pt. milk. 

With pk. fine flour mix the yolks of 3 and 
whites of 2 eggs, beaten and strained, a little 
salt, pt. of good yeast, that is not bitter, and 
as much milk, made a little warm, as will work 
into a thin, light dough; stir it about, but don’t 
knead it; have ready 3 wooden quart dishes,divide 
the dough among them, set to rise, then turn 
them out into the oven, which must be quick. 
Rasp when done. 

Sago Scones — Take a teacupful of sago and 
soak in cold water, put it on with 1 qt. sweet 
milk, let it boil till quite dissolved, stirring oc¬ 
casionally; add a little salt, then pour out on 
the baking-board and let it lie till cold. Mix up 
with flour, taking care not to make it too stiff; 
roll out quite thin, cut to the size wanted, and 
bake. j 

Brown Bread — One pt. corn meal, 1 pt. rye I 
flour, 1 tablespoonful brown sugar, 1 teaspoonful 
salt, 2 of baking-powder, 1 tablespoonful lard, % 
pt. milk. 

Sift together the above ingredients, excepting 
the lard and milk; rub into the mixture the lard 
and add the milk. Mix into a batter-like cake 
and bake 1 hour. Protect it with brown paper 
if it should brown too fast at first. 

Boston Brown Bread —One and one-half 
cups yellow cornmeal, 1 cup rye flour, 1 cup 
Graham flour, 1 cup New Orleans molasses, 2 full 
teaspoonfuls baking-powder and a little salt. 

Mix all to a consistency of a thick batter with 
either milk or water, pour into a buttered mold 
or tin pail, and steam in boiling water 4 hours. 

Rye Bread— Two cups Indian meal, scalding 
water, a small cup of white bread sponge, sugar, 
salt, a teaspoonful of soda, rye. 



HOUSEKEEPING AND COOKERY 


271 


Make the Indian meal into a thick batter 
with scalding water; when cool add the white 
I bread sponge, a 'little sugar and salt, and 
J the soda, dissolved. In this stir as much rye 
as is possible with a spoon; let it rise until 
it is very light; then work in with your hand 
as much rye as you can, but do not knead 
it, as that will make it hard; put it in but- 
1 tered bread tins, and let it rise for about 15 min¬ 
utes; then bake it for 134 hours, cooling the oven 
gradually for the last 20 minutes. 

Corn Bread —Take 2 cups flour, 1 cup corn- 
meal, 34 CU P sugar, 1 egg, 2 tablespoons butter, 
134 cups sweet milk, 3 teaspoons baking-powder; 
quick oven. 

Corn Bread Steamed — Three cups cornmeal, 
boiling water, 1 cup flour, 2 cups sour milk, 1 
cup molasses, 1 teaspoonful soda, a little salt. 

Scald 2 cups cornmeal with boiling water, add 
another cup of meal and remaining ingredients. 
Mix thoroughly, and steam 3 hours. 

Bread Omelet —A teacupful bread-crumbs, 1 
teacupful sweet milk, 6 eggs, pepper, salt, a 
small lump of butter. 

Let the milk come to the boiling point, pour 
it over the crumbs and let it stand a few min¬ 
utes; take the eggs, beat them well and pour into 
the bread mixture; season with salt and pepper 
and a small lump of butter; when thoroughly 
mixed, butter a hot skillet and pour the mixture 
in, letting it fry slowly; when one side is browned 
nicely, cut it in squares and turn. Serve at once. 

Barley Scones —Take 1 quart sweet milk and 
put it on in a pan with a little salt. When it 
boils, stir in barley-meal until it is as thick as 
porridge, pour out on the baking-board and let 
it stand till cold. Knead up with barley-meal to 
a nice soft dough, roll out and cut to the size 
wanted, and bake. 

Rusks —One pint new milk, 2 tablespoonfuls 
yeast, flour, 2 tablespoonfuls butter, 1 cupful 
sugar, 2 eggs, 2 saltspoonfuls salt. 

Rusks require a longer time for rising than 
ordinary rolls or biscuits. Prepare a sponge of 
the yeast, milk and flour (sufficient to make a 
thin batter) and allow it to rise all night. Next 
morning add eggs, butter and sugar (which must 
have been mixed well together), salt and flour 
enough to produce a soft dough. Shape into 
neat balls of equal size, place in a pan and allow 
to rise until very light. Flavor according to 
taste. Bake in a quick, steady oven till of a 
pretty brown color, glaze with the yolk of an 
egg and sprinkle with powdered white sugar. 

Butter Rolls —One quart flour, 34 teaspoon¬ 
ful salt, 2 teaspoonfuls baking-powder, 1 egg, 1 
pint milk, 1 tablespoonful lard. 

Sift the flour, salt and baking powder together, 
rub in the lard cold, then add the egg and milk; 
mix as soft as possible. Roll it out 34 i n °h in 
thickness and cut with a plain, round biscuit 
cutter. Dip them in melted butter, fold 34 
each piece over the remainder and bake in a 
quick oven for 15 minutes. 


Yienna Rolls —One quart milk, 34 teaspoon¬ 
ful salt, 3 teaspoonfuls baking-powder, 1 table¬ 
spoonful lard, 1 pint milk. 

Mix into a dough easily to be handled without 
sticking to the hands; turn on the board and 
roll out to the thickness of 34 inch, cut it out 
with a large cake cutter, spread very lightly with 
butter, fold one-half over the other and lay them 
in a greased pan without touching. Wash them 
over with a little milk, and bake in a hot oven. 

French Rolls — Two eggs, 34 pint milk, 1 
tablespoonful yeast, 1 oz. butter. 

Beat 2 eggs and mix with them 34 pint milk 
and a tablespoonful yeast; knead well and let 
stand till morning; then work in 1 oz. butter; 
mold into small rolls, and bake at once. 

Cinnamon Rolls — Save a piece of dough, 
about enough to make a loaf, out of your bread 
before you make it out for baking. To this 
dough add 1 egg, 1 tablespoonful butter, 34 cup¬ 
ful milk, 1 cupful sugar and 1 tablespoonful 
cinnamon. Work thoroughly, make into rolls 
and set to rise. When almost done draw to the 
oven-door, spread lightly with butter and cover 
with a mixture made of 3 tablespoonfuls butter 
and 1 tablespoonful cinnamon. Good hot or cold. 

Parkin —One and three-fourths lbs. flour, 34 
lb. oatmeal, 4 oz. butter, 2 lbs. molasses, a tea¬ 
cupful milk, 6 teaspoonfuls baking-powder, 1 
dessertspoonful ground ginger. 

Mix the dry ingredients well together, warm 
the molasses with milk (do not make it hot) and 
mix the whole. Bake in a well-buttered tin for 

1 hour. Cut into squares before taking out of 
the tin. It should be 134 inches thick. 

Breakfast Rolls —Two quarts flour, 1 table¬ 
spoonful sugar, 1 tablespoonful butter, 34 cupful 
yeast, 1 pint scalded milk, or water if milk is 
scarce, and a little salt. 

Set to rise until light; then knead until hard 
and set to rise, and when wanted make in rolls; 
place a piece of butter between the folds, and 
bake in a slow oven. 

Graham Biscuits —One quart water or milk, 
butter the size of an egg, 3 tablespoonfuls sugar, 

2 tablespoonfuls baker’s yeast, and a pinch of 
salt; enough white flour to use up the water, 
making it the consistency of batter cakes, and 
as much Graham flour as can be stirred in with 
a spoon. 

Set it away till morning; in the morning grease 
pan, flour hands; take a lump of dough the size 
of a large egg; roll lightly between the palms; 
let them rise 20 minutes and bake in a tolerably 
hot oven. 

Sally Lunn —Two lbs. flour, 34 lb. butter, 3 
eggs, 1 pint milk, 34 giU yeast, salt according to 
taste. 

Cut up the butter in the flour, and with your 
hands rub it well together; beat the eggs; add 
them gradually to the flour alternately with the 
milk; stir in the yeast and salt. Bake it in an 
earthen mold, or iron pan, 1 hour. 

Breakfast Mullins— Three eggs, 1 breakfast- 
cupful milk, 1 tablespoonful butter melted, 1 



272 


HOUSEKEEPING AND COOKERY 



tablespoonful sugar, a pinch of salt, 2 heaped 
teaspoonfuls baking-powder. 

Whisk the eggs and mix with the milk; put 
the melted butter into a basin with the above 
ingredients, mixing in flour enough to make a 
batter. Bake in round tins, and when almost 
done wash the top of each with a feather dipped 
in milk. 

Graham Muffins —One quart Graham flour, 2 
teaspoonfuls baking-powder, a piece of butter 
the size of a walnut, 1 egg, 1 tablespoonful sugar, 
24 teaspoonful salt, milk enough to make a bat¬ 
ter as thick as for griddle cakes. 

Bake in muffin-rings, about 20 minutes, in a 
quick oven. 

Rice Muffins —Two cups cold boiled rice, 1 
pint flour, 1 teaspoonful salt, 1 tablespoonful 
sugar, 2 teaspoonfuls baking-powder, 24 pint 
milk, 3 eggs. 

Mix into a smooth and rather firm batter, and 
bake as above. 

Oatmeal Muffins — One cup oatmeal, 124 
pints flour, 1 teaspoonful salt, 2 teaspoonfuls 
baking-powder, 1 pint milk, 1 tablespoonful lard, 
2 eggs. 

Mix smoothly into a batter rather thinner 
than for cup cakes. Fill the muffin-rings % full 
and bake in a hot oven. 

Crumpets. —Two eggs, 1 teaspoonful each of 
salt and sugar, 4 teaspoonfuls baking-powder, 
1 qt. milk, 3 pts. flour. 

Mix into a stiff batter and bake in greased 
muffin rings on a hot greased griddle. 

Waffles —Two eggs, 1 pt. milk, 24 oz. butter, 
24 gill yeast, salt to taste, and flour enough to 
form a thick batter. 

Warm the milk and butter together; beat the 
eggs, and add them by turns with the flour; stir 
in the yeast and salt. When they are light, heat 
your waffle-irons and butter them, pour in some 
of the batter, and brown them on both sides; 
butter them, and serve them with or without 
sugar and cinnamon. 

Waffles (without Yeast)— Three eggs, l pt. 
milk, 1 teaspoonful butter, as much flour as will 
make a batter. 

Beat the yolks and whites separately; melt the 
butter, and while lukewarm stir it into the milk; 
whisk the yolks very light, add to them the milk 
and flour alternately; beat it well; lastly stir in 
the whites, which should be whisked very dry. 
The batter should not be beaten after the whites 
are in. Grease your waffle-irons after having 
heated them; fill them nearly full of the batter, 
close them, and place them over the fire; turn 
the irons so as to bake the waffle on both sides. 
When done, take it out and butter it. These 
must be baked the moment they are mixed. 

Rice Waffles —One gill rice, 3 gills flour, salt 
to taste, 1 oz. butter, 3 eggs, as much milk as 
will make it a thick batter. 

Boil the rice in very little water until it is soft; 
drain it and mash it fine. Then add the butter 
to the rice whilst it is warm; whisk the eggs very 
light, the yolks and whites separately. Add the 


yolks to the rice, and as much milk as will form 
a batter. Beat the whole very hard, then stir 
the whites of the eggs gently into the mixture. 
Grease your waffle-irons, and bake them. If the 
batter should be too thin, add a little more 
flour. 

Italian Bread —Mix 1 pt. each of milk and 
water and bring to a boil, add 1 teaspoon salt, 
and sprinkle in gradually 1 pt. meal and 2 table¬ 
spoonfuls of flour. Cook 2 hours. Pour to the 
depths of 24 inch in shallow pans to cool; when 
cold cut in round cakes; put in overlapping rows 
in pan; pour melted butter over, then grated 
cheese; brown in oven. 

Crackers —One pt. flour, 1 dessertspoon but¬ 
ter, a pinch of salt and milk enough to make a 
stiff dough. Beat well, stick and bake. 

Beaten Biscuit — One qt. flour, 2)4 oz. lard, 1 
teacup milk, 1 teaspoon salt. Mix the greater 
part of the flour with the other ingredients and 
beat 15 minutes, adding the rest of the flour by 
degrees. They require a steady heat, but not 
too hot an oven. They should bake 24 hour, 
otherwise they will be heavy and dark in the 
middle. 


Puff Biscuit — One and one-half pts. flour, 
3 teaspoonfuls baking-powder and 1 teaspoonful 
salt, 1 tablespoonful lard, 124 cups milk. Chop 
the lard through the flour; sift in salt and add 
the milk. Roll out quickly, touching as little 
as possible. Cut in rather large circles; spread 
one-half of the circle with butter, then fold the 
other over it; bake 15 minutes. If you choose, 
you can sprinkle sugar on the top. 


Pop-Overs —Make of equal proportions (say 
2 cups) milk and flour, 2 eggs, a little salt butter 
the size of an egg. 

Mix the salt in the flour; mix well, melt the 
butter and add to other ingredients; the last 
thing, grease and half fill the tins; bake quickly. 


Crullers —Take 2 cups sugar, 1 cup sweet 
milk, 3 eggs and 1 tablespoonful butter; beat all 
together, then add a good pinch of salt, 1 tea¬ 
spoon level full of grated nutmeg, 1 heaping full 
of cinnamon and the grated rind of a lemon. 
Now mix thoroughly together 3 cupfuls flour and 
2 heaping teaspoonfuls baking-powder; sift into 
the bowl containing the other ingredients and 
mix them. Add enough more flour to give them 
the proper consistency for rolling out. Fry in 
hot lard, which must be exactly hot enough to 
insure success. If too hot they are burned; if 
not hot enough, as is so often the case, your 
crullers slowly take up the lard and come out 
greasy and indigestible. 

Musk Cakes —One qt. milk, pound butter, 
flour enough to make a dough, salt according to 
taste, Indian meal sufficient to thicken the milk, 
24 pint of yeast. 

Boil the milk, and stir into it as much Indian 
meal, mixed with cold milk, as will make a mush 
as thick as batter; add the butter and salt while 
the mush is hot; as soon as it becomes lukewarm 
stir in the yeast and as much flour as will form a 
dough; cover it and stand it to rise. When 


f 


H 


it 

I 














s i » - i f-ja ...J K-a 


HOUSEKEEPING AND COOKERY 


273 


' light, make it out into biscuits, put them in but- 
‘ tered pans, and as soon as they rise again, bake 
:t them in a hot oven. 

Buckwheat Cakes— One pint buck wheat flour, 
: 1 qt. water, salt according to taste, 1 gill home¬ 
made yeast. 

Mix the water (which should be lukewarm if 
the weather is cold) with the meal; add the salt 
It and yeast; beat it well; when light, bake them 
: on a griddle. Grease the griddle; pour on a 
e little of the batter; spread it so as to form a 
'«■ cake about the size of a breakfast-plate; the 
» cakes should be very smooth at the edges. When 
they are done on one side, turn them; when 
5 brown on both sides, put some butter on the 
plate, put the cake on it, butter the top, bake 
another and put on it, butter hot, and send them 
i to the table. Buckwheat cakes are much better 
if they are sent to the table with only 1 or 2 on 
the plate. 

Rye Batter Cakes —One pint of rye meal, 
milk, salt according to taste, 1 gill home-made 
yeast. 

Add enough lukewarm milk to the rye to make 
a thin batter, with salt; beat it well, then add the 
yeast; when they are light, bake them on a grid¬ 
dle, as buckwheat cakes. 

Plain Currant Cake— Take % lb. flour, 2 
teaspoonfuls baking-powder, \ lb. butter, % lb. 
sugar, 6 oz. currants, milk. 

Rub the butter into the flour, add the other in¬ 
gredients, and mix with milk into a moist dough. 
Bake in a well greased tin for about 40 minutes. 

Icing for Cakes —Beat up the whites of 3 eggs 
with % lb. of powdered while sugar till light; 
pour it over the cake, smoothing it with a knife. 
Set the cake in a warm place till the sugar be¬ 
comes hard. 

Sponge Jelly Cake —Three eggs, 4 oz. sugar, 
1 cup flour, 1 dessertspoonful baking-powder, 3 
tablespoonfuls boiling water. 

Mix the baking-powder with the flour, and 
beat each of the eggs separately. Then mix all 
the ingredients together, and bake in jelly tins 
in a brisk oven. When cool, chocolate frosting 
put between the cakes makes them very delici¬ 
ous, or jelly if preferred. 

Jelly Rolls —Three eggs, ^ cupful butter, 1)^ 
teaspoonfuls baking-powder, % of a cup of pul¬ 
verized sugar, 1 cupful flour, a little salt. 

Bake in shallow pans—a dripping-pan well 
buttered is good for this purpose; put in the 
dough till it is about inch thick; take it care¬ 
fully from the tins when baked and lay on a 
cloth; spread jelly over it evenly with a knife; 
roll while hot; if this is not done the cake will 
crumble. 

Sponge Jelly Cake (Rolled) —Five eggs, 1 
cup sugar, 1 cup flour, 1 teaspoonful baking- 
powder. 

Beat the yolks and sugar to a cream, add the 
whites, beaten to a stiff froth; then the flour, in 
which the baking-powder has been mixed. Bake 
iu a dripping-pan. When done, turn out on a 
cloth, spread jelly on the bottom of the cake, 
and roll from the side. 


Johnny Cake —One pt. corn meal, 1 teacupful 
sugar, 1 pt. milk, 2 eggs, 1 teaspoonful butter, 
salt to taste, 1 teaspoonful dissolved saleratus. 

Mix the butter and sugar with the meal; boil 
half the milk. Add the dissolved saleratus and 
the eggs, after they have been well beaten, to 
the remaining half of the cold milk. Pour the 
boiling milk over the meal and let it cool. Then 
add the cold milk and saleratus. Bake in a shal¬ 
low pan. 

Icing for Cakes (1) —Four eggs, 1 lb. finely 
powdered white sugar, vanilla, strawberry, lemon, 
or any other flavoring. 

Beat well the whites of the eggs, adding the 
sugar to stiffen in smail quantities; continue 
until you have beaten the eggs to a stiff froth; 
it will take about an hour if well beaten all 
the time; if not stiff enough then, add more 
sugar; spread carefully on the cake with a 
broad-bladed knife; to color icing yellow put 
the grated peel of a lemon (or orange) into a 
piece of muslin, strain a little juice through it 
and press hard into the other ingredients. Straw¬ 
berry juice or cranberry syrup colors a pretty 
pink color. 

Icing for Cakes (2)—The whites of 2 eggs, 
^ lb. castor sugar, and the juice of a lemon or 
a few drops of orange-flower water. 

Beat the mixture until it hangs upon the fork 
in flakes, then spread over the cake, dipping the 
knife in cold water occasionally; stand it before 
the fire, and keep turning the cake constantly, 
or the sugar will catch and turn brown. As soon 
as it begins to harden it may be removed. The 
icing must not be.put on until the cake itself is 
cold; otherwise it will not set. A few drops of 
cochineal will color it if desired. 

Lemon Icing —Squeeze the juice of 2 lemons 
into a basin with x / 2 lb. °f powdered white sugar, 
and beat it for a short time. If wanted pink, 
add '•ochineal. 

Eggless Icing —Take 1 cupful confectioner's 
sugar and 2 tablespoonfuls water; beat thor¬ 
oughly and spread on your cake, which should 
be ice-cold. The icing will whiten when it has 
stood a little while. You may color it with pink 
sugar or chocolate if you like. 

Excellent Frosting — Boil together 1 cup 
granulated sugar and 4 tablespoonfuls hot water 
until it threads from the spoon, stirring often. 
Beat the white of 1 egg until firm; when the 
sugar is ready set it from the stove long enough 
to stop boiling, then pour onto the egg slowly, 
but continually, beating rapidly; continue to 
beat until of the right consistency to spread 
on the cake, and flavor while beating. It hardens 
very quickly after it is ready to put on the cake, 
so it is best to have the white of another egg 
ready to add a little if it gets too hard to 
spread smoothly. Boil the sugar the same as 
for candy; when right for candy it is right for 
frosting; if at last it hardens very rapidly it has 
been boiled too hard, but a little white of egg 
will rectify it. Or if not boiled enough (that is, 
if it remains too thin after beaten until cold) 









274 


HOUSEKEEPING AND COOKERY 


put in pulverized sugar, adding a little and 
beating hard; then, if not just right, a little 
more, and beat again until thick enough. 

The one thing is to have the sugar boiled just 
right; if you hit that point you will not have a 
bit of trouble; if not, it will require “doctor¬ 
ing.” A good deal depends upon stirring the 
sugar into the white of the egg at first; if too 
fast or too slow it will cook the egg in lumps. If 
you should not get it just right at first do not be 
discouraged; when once you get it perfect you 
will never make it any other way. This quantity 
is for one cake. 

Almond Icing — Put in a brass or copper pan 
4 lbs. moist sugar, with 1 pint of water. Boil 8 
minutes, draw off the fire, and mix 2 lbs. ground 
sweet almonds, stirring till thick, then pour over 
the cake and dry slowly. 

Chocolate Icing —One-quarter cake chocolate, 
34 cup sweet milk, 2 dessertspoonfuls corn starch, 
1 teaspoonful vanilla. 

Mix together the chocolate, milk and starch; 
boil for 2 minutes, flavor with the vanilla, and 
sweeten with powdered white sugar to taste. 

Plain Fruit Cake —One lb. flour, 34 lb. drip¬ 
ping, 2 teaspoonfuls baking-powder, a little all¬ 
spice and salt, 34 lb. currants, 34 lb. white sugar, 
and 34 pk milk. 

Mix into the flour the baking powder and salt, 
then with the hands rub the dripping in the 
flour until it resembles bread-crumbs. Add the 
currants, allspice and sugar. Take care that the 
ingredients are well mixed; pour in the milk and 
mix with a wooden spoon. Grease a quartern 
tin and pour the mixture into it; bake 1 hour. 
To insure the cake being done stick a piece of 
broom straw into it. This answers the same 
purpose as a knife and is better, as the knife is 
apt to make the cake heavy. Turn the cake on 
end to allow the steam to evaporate. 

Plain Fruit Cake (2) —One lb. flour, 34 lb- 
raisins, 4 oz. dripping, 4 oz. white sugar, 1 tea¬ 
cup milk, 1 egg, 2 teaspoonfuls baking-powder, a 
little salt, 1 oz. lemon peel. 

Add to the flour the baking-powder and salt; 
rub the dripping into the flour with your hands. 
Take care it is well incorporated. Stone the 
raisins, grate the lemon rind, and with the sugar 
add to the other ingredients. Y7ell whisk the 
egg, and mix in the milk, adding to the mixture; 
thoroughly mix. Grease a cake tin and bake 1 
hour. Proceed to test as above. 

Economical Fruit Cake— Five oz. butter, 2 
lbs. flour, 34 lb- sugar, 1 lb. currants, 1 gill yeast, 
enough milk to make a thick batter, 1 table¬ 
spoonful of powdered cinnamon. 

Mix the flour, leaving out 34 lb-, with the but¬ 
ter cut in small pieces, the sugar, cinnamon and 
fruit; add milk enough to form a thick batter, 
and lastly stir in the yeast. Mix it over night, 
and set it away to rise; in the morning stir in 
the remainder of the flour, and let it rise; when 
light, mould it out very lightly; butter your pan, 
and bake it in an oven about as hot as for 
bread. 


Plum Cake —One lb. each of butter, sugar and 
flour, 10 eggs, 1 lb. raisins, 34 lb. each of cur- | 
rants and sliced citron, 1 teaspoonful of ground a 
cloves, 1 of mace, 1 nutmeg, the juice and grated 
peel of 1 lemon, 34 coffeecup of molasses. 

Beat the butter till it is soft and creamy, then 1 
add the sugar. Beat the whites and the yolks of 11 
the eggs separately; stir the yolks in with the ! :lf 
butter and sugar; stir the flour in gradually 2 
(having first mixed 1 heaping teaspoonful of 
cream of tartar with it). When the flour is about f 
half worked in, put in 34 teaspoonful soda dis- f ! 
solved in as little water as is possible to use; r 
then add the whites of the eggs, and lastly the r 
fruit, which is well covered with the rest of the 
flour. Bake in a large tin, with a buttered paper 1 
on the sides as well as on the bottom; it will need fn 
to bake slowly for 5 hours. Then do not attempt is 
to lift it from the tin until it is perfectly cold. 
This cake should be made several days before it p 
is used. p 


Delicious Coffee Cake — Sift 134 pints of flour 
wiih 2 teaspoonfuls of baking-powder. Cut in bits 
a heaping tablespoonful of butter and mix it 
through the flour. Stir in a cupful of syrup, and 
mix it with cold coffee to the consistency of soft 
dough. Work into the dough a teaspoonful of 
ground cloves, one of cinnamon and one of all¬ 
spice, also half a pound of seeded raisins, and half 
a pound of currants well floured. Bake in oblong 
pans in moderate oven for an hour. This cake 
should stand about two days before cutting. 

Johnny Cake — One pint of flour, 1 pint of 
corn meal (yellow is best), 1 pint of sweet milk, 
2 large tablespoonfuls of molasses, a teaspoonful 
of salt, 2 well-beaten eggs, and 2 tablespoonfuls 
of melted butter. Beat thoroughly, and when 
ready to bake add two heaping teaspoonfuls of 
baking-powder. Have your pans well greased 
and warm, and bake in quick oven about twenty- 
five minutes. 


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Cheese Sticks — Mix well 34 CU P °f butter 
into 1 cup of flour, add 1 teaspoonful each of 
salt and sugar; mix with enough water to make 
a soft dough and roll out very thin. Have ready 
34 cup of grated cheese, sprinkle a little on the 
dough with a very little cayenne pepper and roll 
out again; do this until the cheese is all used up, 
then cut it into strips, lay in greased paus and 
bake in quick oven. 

Aunt Patty’s Egg Bread — Two cups white 
Indian meal, 1 cup cold boiled rice, 3 eggs well 
beaten, 1 tablespoonful melted butter, 3 cups 
sweet milk, 1 teaspoonful salt, and pinch of soda. 
Stir the beaten eggs into the milk, add meal, salt, 
butter, last of all the riea. Bent well a few 


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butter, last of all the rice. Beat well a few 
minutes, and bake in shallow pan. 

Seed Cake —Ten oz. flour, 2 oz. sugar, 2 tea¬ 
spoonfuls baking-powder, and 1 teaspoonful 
caraway seeds, 1 egg, 3 oz. butter, a little salt, 

* • * Mgp 1 


and 34 glass milk. 

Mix the baking-powder and salt in the flour, 
rub in the butter also (with the hands). Add the 
sugar and caraway seeds, taking care to thor¬ 
oughly blend them. Well whisk the egg and add 
the milk to it; add to the other ingredients and 




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HOUSEKEEPING AND COOKERY 


275 


beat well for about 10 minutes. Grease a bak¬ 
ing-tin and pour the mixture in. It will take 
about 1 hour to bake. 

Cookies —Take 4 cupfuls flour, 2 cupfuls sugar, 
34 cupful butter, 34 nutmeg, 3 eggs, 1 teaspoon¬ 
ful soda, 2 teaspoonfuls cream of tartar, suffi¬ 
cient milk to make dough soft enough to drop 
j on a tin. 

Mix the flour, butter, sugar and spices together, 
add the eggs, dissolve the soda and tartar in the 
milk, and mix the whole well together. Drop 
dessertspoonfuls on a greased baking-sheet and 
bake in a good oven. 

Rice Cake —Two handfuls rice, a little less 
1 than a quart of milk, sugar to taste, rind of lemon 
cut in 1 piece, a small stick of cinnamon, 4 eggs, 
a small quantity of candied citron. 

Pick and wash in 2 or 3 waters the rice and 
put it to cook in the milk, sweeten to taste, add 
the lemon rind and cinnamon. Let the rice 
simmer gently until it is tender and has ab¬ 
sorbed all the milk. Turn it into a basin to 
cool, and remove the lemon rind and cinnamon. 
Then stir into it the yolks of 4 and the white of 
1 egg. Add a little candied citron cut in small 
pieces. Butter and bread-crumb a plain cake- 
mould, put the mixture into it and bake in a 
quick oven 34 hour. 

Rice Cakes —Eight oz. rice flour, 4 oz. white 
sugar, 4 oz. butter, 3 eggs. 

Work the butter to a creamy substance, add 
the sugar and flour, and mix in the well-whisked 
eggs. Roll upon pastry-board and shape into 
cakes with a cake-cutter. Bake in a slow oven. 

Indian Loaf Cake —One lb. Indian meal, 34 
lb. butter, 2 eggs, 34 lb. sugar, 34 lb. raisins, 34 
lb. currants. 

Cut up the butter in the Indian meal; pour 
over it as much boiling milk as will make a thick 
batter; beat the eggs very light; when the batter 
is cool pour them into it. Seed the raisins; 
wash, pick and dry the currants; mix them with 
the raisins, and dredge as much wheat flour on 
them as will adhere to them. Stir the fruit into 
the batter, and add the sugar. Bake it in a 
moderate oven 2 hours. 

Queen Cakes—One lb. dried flour, 1 lb. sifted 
sugar, 1 lb. washed currants, 1 lb. butter, 8 eggs. 

Mix the flour, sugar and currants; wash the 
butter in rosewater, beat it well, then mix with 
it the eggs, yolks and whites beaten separately, 
and put in the dry ingredients by degrees; beat 
the whole for 1 hour; butter little tins and put 
the mixture in, only filling half full, and bake; sift 
a little fine sugar over just as you put into the 
oven. 

Ginger Cup Cake — Two cupfuls butter, 2 
cupfuls sugar, 1 cupful molasses, 1 cupful cream, 
3 eggs, 1 tablespoonful dissolved saleratus, 4 
heaping cupfuls flour, 34 cupful ginger. 

Beat the butter and sugar to a cream; whisk 
the eggs light, and add to it; then stir in the 
other ingredients. Butter a pan or earthen 
mould, and pour in the mixture. Bake in a 
moderate oven, or it may be baked in queen-cake 
pans. 


Ginger Nuts —Half lb. butter, 34' lb. sugar, 1 
pint molasses, 2 oz. ginger, 2 tablespoonfuls cin¬ 
namon, as much flour as will form a dough, 34 
oz. ground cloves and allspice mixed. 

Stir the butter and sugar together; add the 
spice, ginger, molasses, and flour enough to form 
a dough. Knead it well, make it out in small 
cakes, bake them on tins in a very moderate 
oven. Wash them over with molasses and water 
before they are put in to bake. 

Ginger Bread —Half lb. moist sugar, 2 oz. 
ground ginger, 1 lb. flour, 34 lb. butter, 34 lb- 
molasses. 

Put the butter and molasses into a jar near the 
fire; when the butter is melted mix it with the 
flour while warm, and spread the mixture thinly 
on buttered tins, mark it in squares before bak¬ 
ing, and as soon as baked enough separate it at 
the marks before it has time to harden. Time 
to bake, 15 minutes. 

Honeycomb Ginger Bread— Half lb. flour, 
34 lb. coarsest brown sugar, 34 lb- butter, 1 des¬ 
sertspoonful allspice, 2 dessertspoonfuls ground 
ginger, the peel of 34 lemon, grated, and the whole 
of the juice; mix all these ingredients together, 
adding about 34 lb* molasses so as to make a 
paste sufficiently thin to spread upon sheet tins. 

Beat well, butter the tins, and spread the paste 
very thinly over them, bake it in a rather slow 
oven, and watch it till it is done; withdraw the 
tins, cut it in squares with a knife to the usual 
size of wafer biscuits (about 4 inches square), 
and roll each piece round the fingers as it is 
raised from the tin. 

Drop Ginger Cakes —Put in a bowl 1 cupful 
brown sugar, 1 cupful molasses, 1 cupful butter, 
then pour over them 1 cupful boiling water, stir 
well; add 1 egg, well beaten, 2 teaspoonfuls soda, 
2 tablespoonfuls each of ginger and cinnamon, 
34 teaspoonful ground cloves, 5 cupfuls flour. 
Stir all together and drop with a spoon on but¬ 
tered tins; bake in a quick oven, taking care not 
to burn them. 

Yorkshire Tea Cakes — Six handfuls flour, 1 
egg, 1 oz. yeast, a piece of lard about the size of 
2 eggs, a little salt, and about a pint of new milk. 

Mix the yeast with a little sugar, flour and 
water. Rub the lard into the flour, and when 
the yeast has risen stir it in with a little warm 
milk. Leave it to rise before the fire, then stir 
it all together with the rest of the milk warmed, 
and add to the egg beaten up. Knead it well 
together and leave it to rise before the fire, but 
not too near; cover it with a cloth. When risen 
enough, knead it into cakes, let them stand before 
the fire until they rise, and bake in a moderate 
oven. 

Currant tea cakes are made by adding currants 
and a little brown sugar to the dough. 

Metropolitan Cake— Light part: 2 cups sugar, 
% cup butter, 1 cup sweet milk, 234 CU P S flour, 
whites of 5 eggs, 3 teaspoonfuls baking-powder. 
Dark part: )4 cup molasses, 34 cup flour, 1 cup 
raisins, 1 teaspoonful cinnamon, 34 teaspoonful 
cloves, 2 large spoonfuls of the light part, 



276 


HOUSEKEEPING AND COOKERY 


Bake the light part in 2 cakes. Bake the 
dark part in 1 cake and place between the 2 
light cakes with jelly or frosting. 

Almond Biscuits — One-quarter lb. almonds, 
34 lb. flour, y lb. sugar, 34 lb. butter, a very 
small egg. 

Blanch and mince the almonds, add them to 
the flour and sugar, moisten with the egg, and 
mix with the butter, previously melted. Roll out 
rather thin, cut with a biscuit cutter, and bake for 
34 hour. 

Y irginia Silver Cake — Three-fourths lb. 
butter; 1 lb. white sugar (loaf sugar pounded 
and sifted is the best here), % lb. flour, 34 lb. 
corn starch, whites of 18 eggs, 1 teaspoonful 
cream tartar. Cream the butter, then sift the 
flour, corn starch and cream tartar gradually 
into the butter; add last of all the beaten whites; 
flavor with almond. This cake requires much 
watching in baking, and a slow oven. 

Sponge Cake —Five eggs, 34 lh. loaf sugar, 
the grated rind and juice of one lemon, 34 lb. 
flour. 

Separate the yolks from the whites. Beat the 
yolks and sugar together until they are very 
light; then add the whites, after they have been 
whisked to a dry froth; alternately with the flour 
stir in the lemon, put the mixture in small pans, 
sift sugar over them and bake. 

Hickory Nut Cake —One and one-half cup¬ 
fuls sugar, 34 cupful butter, a scant 34 cupful 
sweet milk, 2 cupfuls flour, 3 eggs, 2 teaspoonfuls 
cream tartar, 1 of soda or 3 teaspoonfuls baking- 
powder. 

Bake in layers. Filling for same: 1 cupful sweet 
cream or milk; let it come to a boil; then stir in 
1 tablespoonful of corn starch which has prev¬ 
iously been wet with cold milk; sweeten to taste; 
let it just boil up; remove from the fire, and stir 
in 1 pint of pulverized hickory nut meats. Flavor 
to taste, and when partially cool spread between 
each 2 layers. 

Strawberry Shortcake — Butter, flour, straw¬ 
berries, sugar, whipped cream. 

Make a rich, short crust with butter and flour, 
allowing 1 ounce more of flour than butter; bake 
in flat tins of equal size (the pastry when baked 
should be about an inch thick); open the short¬ 
cake, butter it well, and cover )4 with a layer 
of strawberries previously mixed with sugar; 
have alternate layers of berries and pastry, 
finishing with the former, over which place a 
layer of whipped cream. 

Shortcake (Spanish) — Three eggs, 34 cup 
butter, 1 cup sugar, % cup sweet milk, a little 
cinnamon, 2 cups flour and 1 teaspoonful baking- 
powder. 

Stir the flour in, do not knead it; the eggs, 
butter and sugar should be beaten together till 
very light; bake in a shallow tin; when it is done 
spread a thin frosting over the top; make this of 
the white of 1 egg, a little pulverized sugar and 
a teaspoonful of cinnamon; set it in the oven to 
brown, 


Blackberry Shortcake — Two qts. flour, 3 
tablespoonfuls butter, 2 of lard, 234 CU P S butter¬ 
milk or thick sour milk, yolks of 2 eggs, a tea¬ 
spoonful of soda and salt. 

Mix the salt in the flour, then work in the 
shortening; beat the yolks of the eggs; dissolve 
the soda in a little hot water and add to the above 
proportion of milk; add these to the first mix¬ 
ture; quickly make into a paste, roll out half 
an inch thick, having upper and under crust. 
Lay the paste in a well greased baking-tin, cover 
thickly with berries, sprinkle with sugar, cover 
with the top crust. Bake about half an hour; 
cut into squares and eat (splitting these open) 
with sugar and butter. 

Short-Cake (Scotch) — Four oz. white sugar, 
34 lb* slightly salted butter, 1 lb. flour. 

Mix the flour and butter with the hands; then 
add the sugar, and work all into a smooth ball; 
then roll out until it is an inch thick; prick over* 
with a fork and pinch round the edges, and 
bake for 34 hour in an oven with a moderate 
fire, in a round or square pan, according to 
taste. 

Chocolate Cake — Half lb. butter, yolks of 12 
eggs, 34 lb. white sugar, same of ground almonds, 

34 lb. chocolate, 2 tablespoonfuls cinnamon, 34 
teaspoonful pounded cloves. 

Melt the butter and stir it until it froths, beat 
the yolks of the eggs and stir into the butter; 
add the sugar and pounded almonds, grated 
chocolate, cinnamon and pounded cloves, beat 
well for 15 minutes; then beat the whites of the 
eggs to a froth, and add these to the above 
mixture; butter the mould, and bake the above 
in a moderate oven for 134 hours. 

Almond Macaroons — Blanch and skin 8 oz. 
of Jordan almonds and 1 oz. of bitter ones; dry 
them on a sieve, and pound them in a smooth 
paste in a mortar, adding occasionally a very 
little water, to prevent them from getting oily; 
add to them 5 oz. pulverized sugar, 1 teaspoon¬ 
ful rice flour, and the whites of 3 eggs beaten in 
a stiff froth; put this on paper in drops the size 
of walnuts, bake in a slow oven until they are of 
a light color and firmly set; take them from the 
paper by wetting the under side of it. 

Cocoaimt Macaroons — Stir together the 
whites of 2 eggs beaten to 1 lb. of desiccated 
cocoanut and 1 cupful powdered sugar. Work till 
it becomes a soft paste and drop in spoonfuls 
on a buttered tin. Bake in a slow oven. 

Silver Cake — Three-fourths lb. sugar, 341b. I 
flour, )4 lb. butter, whites of 8 eggs, 1 heaped 
teaspoonful essence of bitter almonds. 

Cream the butter and sugar; whisk the eggs 
to a stiff froth and add; lastly the flour and 
flavoring. Flavor icing of this cake with rose¬ 
water. 

Cocoanut Cake — Six oz. butter, 1 lb. sugar, 

1 lb. flour, 1 large cupful milk, 1 teaspoonful 
soda, 2 of cream-of-tartar. 

Rub the butter into the flour; add the sugar 
and cream-of-tartar; well whisk the eggs; dissolve 
the soda in a little warm water, adding these to 










HOUSEKEEPING AND COOKERY 


27? 


q 


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11 


other ingredients. Bake in layers as for jelly 
cake. Icing to place between the layers: 8 oz. 
white sugar, whites of two eggs. Well whisk the 
eggs and sugar, add the grated cocoanut and 
place between the layers. 

Scotch Snow Cake —Seven oz. white sugar, 
1 lb. arrowroot, % lb. butter, whites of 7 eggs, 
any flavoring that is preferred. 

Beat the butter until like cream, and while 
beating add gradually the arrowroot and sugar. 
When the whites of the eggs are beaten to a stiff 
froth, mix with the other ingredients and beat 
for a quarter of an hour. Flavor to taste, pour 
into buttered mould and bake for 1% hours. 

White Bride Cake —Put l lb. of butter 
into a basin and beat it with your hand till it 
comes to a fine cream; add lbs. pulverized 
sugar, and beat together until it is fine and white: 
then add 1 lb. sifted flour, give it a stir, and then 
add the whites of 14 eggs; continue to beat it 
and add another pound of flour and 14 more 
whites; beat well; mix all together, paper your 
dish around the sides and bottom, put in your 
batter and bake in a moderate oven. 

Shrewsbury Cake —One lb. sugar, pounded 
is|i cinnamon, a little grated nutmeg, 3 lbs. flour, a 
little rosewater, 3 eggs, melted butter. 

Sift the sugar, cinnamon and nutmeg into the 
flour (which must be of the finest kind); add the 
rosewater to the eggs and mix with the flour, 
etc.; then pour in enough melted butter to make 
it a good thickness and roll out. Mould well, 
roll thinly, and cut into such shapes as you like. 

Marble Spice Cake —Three-quarters of a 
’ pound of flour, well dried; 1 lb. white sugar, % 
butter, whites of 14 eggs, 1 tablespoonful cream 
tartar mixed with flour. 

When the cake is mixed, take out about a 
, teacupful of batter and stir into it 1 teaspoon- 

nace, 1 of cloves, 2 of 
Fill your mould about 
an inch deep with the white batter, and drop into 
, this, in several places, a spoonful of the dark 
. mixture; then put in another layer of white, and 
add the dark as before; repeat this until your 
batter is used up. This makes one large cake. 

Corn-Starch Cake — Four eggs, whites only; 

1 cup butter, % cup corn-starch, cup sweet 
milk, 1 cup flour, 2 teaspoonfuls baking-powder, 
lemon or rosewater flavoring. 

Cream the butter and sugar thoroughly either 
with the hand or a silver spoon; mix the corn¬ 
starch with the milk and add; then add the eggs, 
beaten stiff, next the sifted flour, into which the 
baking-powder has been stirred. Put into well 
greased mould and bake. 

Cracknels — One qt. flour, nutmeg, 4 eggs, 

4 spoonfuls rosewater, 1 lb. butter. 

Mix the flour, the nutmeg, grated, the yolks of 
the eggs, beaten, and the rosewater, into a stiff 
paste with cold water; then roll in the butter and 
make into cracknel shape; put them into a kettle 
of boiling water, and boil them till they swim; 
then take them out, and put them into cold 
water; when hardened, lay them out to dry and 
bake cn tin plates. 


It r 




,,, ful of cinnamon, 1 of 
spice and 1 of nutmeg. 


Lemon Biscuits— One lb. flour, % lb. white 
sugar, lb. fresh butter, 1 oz. lemon peel, 1 
tablespoonful lemon juice, 3 eggs. 

Add the butter to the flour and rub finely with 
the hands; mince the lemon peel and stir it and 
the sugar into the former mixture; well whisk 
the eggs and lemon juice, and thoroughly mix 
the whole. Drop from a spoon to a greased 
baking-tin about 2 inches apart. Bake for 20 
minutes. 

Cocoanut Biscuits — Six oz. cocoanut grated, 
9 oz. white sugar, 3 eggs. 

Whisk the eggs for about 12 minutes, then 
sprinkle in the sugar gradually, lastly the cocoa- 
nut; form with your hands into little pyramids; 
place upon white paper, and the paper on tins. 
Bake in a cool oven until slightly brown. 

Rice Biscuits — One-half lb. ground rice, 5 oz. 
white sugar, 4 oz. butter, 2 eggs. 

Well beat the butter; stir in gradually the 
ground rice and sugar; well whisk the eggs and 
add to the other ingredients. Roll out on the 
paste board and cut into shapes with paste cut¬ 
ter. Place upon greased tin and bake a quarter 
of an hour in a slow oven. 

Delicious Rolls — One and one-half pints new 
milk, 1 cupful hop yeast, % teaspoonful salt, and 
flour for forming dough, which must be covered 
and left to rise over night. In the morning add 
the whites of 2 well-beaten eggs, % cupful butter 
and flour, and knead the dough briskly for 10 
minutes; roll to the thickness of % an inch, cut 
in 4-inch squares, brush the tops with sweet 
milk and fold them over cornerwise; place them 
close together in buttered pans. Set in a warm 
place until light, when bake in a quick oven. 

Graham Gems — Two tablespoonfuls sugar, 
1 tablespoonful butter, well-stirred together; add 
1 coffeecupful sweet milk, graham to make a 
stiff batter, then 1 well-beaten egg, saltspoonful 
of salt and 2 teaspoonfuls good baking-powder. 
This makes a dozen gems. Bake 15 or 20 min¬ 
utes. 

PASTRY 

A GOOD hand at pastry will use less butter 
and produce lighter crust than others. 
Salt butter is very good, and if well 
washed makes a good, flaky crust. If the 
weather is warm the butter should be placed in 
ice water to keep it as firm as possible; when 
lard is used take care that it is perfectly sweet. 

In making pastry, as in other arts, “ practice 
will make perfect;” it should be touched as 
lightly as possible, made in a cool place, and 
with hands perfectly cool; if possible, use a 
marble slab instead of pastry board; if the latter 
is used, it is better to procure it made of hard 
wood. 

It is important to use great expedition in the 
preparation of pastry, and care must be taken 








278 


HOUSEKEEPING AND COOKERY 


not to allow it to stand long before baking, or 
it will become flat and heavy. A brisk oven 
will be required for puff pastry; a good plan to 
test the proper heat is to put a small piece of 
the paste in before baking the whole. Be sure 
that the oven is as near perfection as possible; 
for an oven in which the heat is not evenly dis¬ 
tributed can never produce a well-baked pie or 
tart; where there is an unequal degree of heat 
the pastry rises on the hottest side in the shape 
of a large bubble and sinks into a heavy, indi¬ 
gestible lump on the coolest. Raised pie crust 
should have a good soaking heat, and glazed 
pastry rather a slack heat. When suet is used 
it must be perfectly free from skin and minced 
as finely as possible; beef suet is considered the 
best. 

All moulds, pie-dishes, patty-pans, and vessels 
of all descriptions used for baking or boiling 
must be well buttered. 

The outside of a boiled pudding often tastes 
disagreeably, which arises from the cloth not 
being nicely washed and kept in a dry place. 
It should be dipped in boiling water, squeezed 
dry, and floured when to be used. If bread, it 
should be tied loosely; if batter, tightly over. 
The water should be boiling briskly when the 
pudding is put in. Batter pudding should be 
strained through a coarse sieve when all is 
mixed. In others the eggs separately. A pan 
of cold water should be ready, and the pudding 
dipped in as soon as it comes out of the pot, 
and then it will not adhere to the cloth. 

Snow is an excellent substitute for eggs 
either in puddings or pancakes. Two large 
spoonfuls will supjDly the place of one egg, and 
the article it is used in will be equally good. 
This is a useful piece of information, especially 
as snow often falls at the season when eggs are 
the dearest. 

Apple Pudding (Boiled) — Suet or butter 
crust, apples, sugar to taste, a little minced 
lemon peel, 2 tablespoonfuls lemon juice. 

Butter a pudding mould, line with the paste, 
pare, core and cut the apples into small pieces. 
Fill the basin and add the sugar, finely minced 
lemon peel and juice. Cover with the crust, press 
the edges firmly, cover with a floured cloth. Tie 
securely and plunge into boiling water. Allow 
to boil 2 hours. Remove from basin and send 
to table quickly. 

Apple Charlotte — Soak % box gelatine 2 
hours in 2 small cups of cold water. Pare and 
steam 8 medium-sized apples; when they are 
tender press through the colander and add 3 cups 
of sugar and the juice of 1 large lemon. Mix 
the gelatine with the hot apples and stir until 
they are cold, then set on ice to harden. Serve 
very cold with whipped cream. This is an old 
English dainty. 


Currant Dumpling — One lb. flour, 5 oz. beef 
suet, 7 oz. currants, 1 glass of water. 

Mince the suet finely, mix with the flour and 
currants, which of course have been washed, 
picked and dried; mix with the above proportion 
of water or milk, divide into dumplings about 
the size of an orange; tie in cloths, plunge into 
boiling water, and boil from 1 to 1)^ hours. 
Serve with butter and white sugar. 

Lemon Dumplings — Ten oz. fine bread¬ 
crumbs, 1 large tablespoonful flour, % lb. finely 
chopped beef suet, the grated rinds of 2 small 
lemons, 4 oz. powdered sugar, 3 large eggs 
beaten and strained, and last of all the juice of , 
the 2 lemons also strained. 

Mix the ingredients well, divide into four 
dumplings, tie them in well-floured cloths, and 
let them boil an hour. 

Apple Pudding (Baked) — Ten apples, 4 oz.» 
brown sugar, 3 oz. butter, 4 eggs, 2)^ breakfast 
cups of bread-crumbs. 

Pare and cut into quarters the apples, remov¬ 
ing the cores. Boil them to a pulp. Well whisk 
the eggs and pub them and the butter into the 
apple pulp. Stir the mixture for 5 minutes. 
Grease a pie dish and place a sprinkling of 
bread-crumbs, then of apple, and proceed in this 
manner until all are used. Bake for % of an 
hour. The top layer must be of bread-crumbs. 

Batter Pudding — One and one-half cupfuls 
flour, 1 teaspoonful baking-powder, teaspoon 
salt, 1 tablespoon butter, 2 eggs, 1 pint milk. 

Steam 1 hour and serve with sauce. Adding a 
cupful of raisins, or any other desirable fruit, 
either fresh or dried, to the above pudding, 
makes a most delicious dish. 

Bread Pudding — Bread and boiling milk, 
allowing % a pint to 1 lb. soaked bread, 2 beaten 
eggs, a little nutmeg, sugar. 

Soak the bread in cold water, then squeeze it 
very dry, take out any lumps, and add the milk, 
beat up the eggs, sweeten to taste, add nutmeg, \ 
and bake the pudding slowly until firm. If . 
desired, a few sultanas may be added to the 
pudding; or, if the bread is light, such as the 
crusts of French rolls, it may be soaked in as 
much cold milk as it will absorb, and when it is 
perfectly soft have sugar, eggs and flavoring 
added to it. 

Caramel Pudding — A handful of white sugar, 
pint water, yolks of 8 eggs, 1 pint milk. 

Boil the sugar and water until of a deep brown 
color, warm a small basin, pour the syrup in and 
keep turning the basin in your hand until the 
inside is completely coated with the syrup, i 
which, by that time, will have set. Take the i 
yolks of the eggs and mix gradually and effect- j 
ually with the milk. Pour this mixture into the 
prepared mold. Lay a piece of paper on the 
top. Set it in a saucepan full of cold water, ■ 
taking care that the water does not come over 1 
the top of the mould, put on the cover, and let it ' 
boil gently by the side of the fire for 1 hour. 
Remove the saucepan to a cool place, and when i 
the water is quite cold take out the mould, and 
turn out the pudding very carefully. 



HOUSEKEEPING AND COOKERY 


279 


Creamed Sponge Cake — Cut the top from a 
stale sponge cake loaf in 1 piece, 34 an inch 
c thick. Dig and scrape the crumbs from inside 
of loaf and upper slice, leaving enough to keep 
o the outside firm. Spread a thick layer of fruit 
jelly on the inside. Heat a cup of milk to a 
it boil, stir in a tablespoonful of cornstarch wet 
with cold milk, and the cake crumbs rubbed fine. 
Stir until thick, take from the fire, beat in 2 
whipped eggs and 2 tablespoonfuls of sugar. 

1 Make all into smooth batter; set in boiling water 
on the range and stir for 5 minutes after the 
1J mixture is really hot enough. Turn into a bowl, 
’I flavor with almond or vanilla, and let it get cold. 
1 Fill the cake with it, fit on the top, wash all over 
with whipped white of egg; sift powdered sugar 
evenly over it until no more will adhere to the 
' surface, and let it harden. 

Martha’s Pudding — One-half pint milk, 1 
laurel leaf, a piece of cinnamon, 1 cupful bread¬ 
crumbs, 3 eggs, nutmeg and lemon-peel, 1 tea¬ 
spoonful orange-flower water. 

Put the laurel leaf and cinnamon into the milk 
and boil, then pour over the bread-crumbs, add 
the eggs well beaten, the nutmeg, lemon-peel 
and flower-water. Sweeten to taste, butter a 
basin, stick currants or split raisins in rows upon 
it. Stir all the ingredients well together and 
! pour into the basin. Cover with a cloth and 
boil 134 hours. 

Chocolate Pudding —One quart milk, 14 even 
tablespoonfuls grated bread-crumbs, 12 table¬ 
spoonfuls grated chocolate, 6 eggs, 1 tablespoon- 
- ful vanilla, sugar to make very sweet. 

Separate the yolks and whites of 4 eggs; beat 
1 up the 4 yolks and 2 whole eggs together very 
light with sugar. Put the milk on the range, 
and when it comes to a perfect boil pour it over 
» the bread and chocolate; add the beaten eggs, 
sugar and vanilla; be sure it is sweet enough; 
pour into a buttered dish; bake 1 hour in a 
moderate oven. When cold, and just before it 
is served, have the 4 whites beaten with a little 
powdered sugar, and flavor with vanilla and use 
as a meringue. 

Currant Pudding (Boiled) — Fourteen oz. 
flour, 7 oz. suet, 7 oz. currants, a little milk. 

Have the currants washed and dried, mixed 
with the finely minced suet and flour. Moisten 
the whole with sufficient milk to form a stiff 
batter. Place in a floured cloth and plunge into 
boiling water. Boil 4 hours and serve with butter 
and sugar. 

Gingerbread Pudding —Two oz. lard or 
butter, 2 tablespoonfuls brown sugar, 2 ditto 
golden syrup, 1 egg, 1 teacupful milk, 1 tea¬ 
spoonful ground ginger, 8 oz. flour 1 teaspoon¬ 
ful baking-powder. 

Work the butter and sugar together, then add 
the egg beaten well, the ginger, syrup and milk, 
and then the flour and baking-powder. Steam 4 
hours. 

Ginger Pudding — Nine oz. flour, 5 oz. suet, 
5 oz. sugar, 1 large tablespoonful grated ginger. 

Chop the suet finely, add to the flour, sugar 
and inger; mix well. Butter a mould and put 


the ingredients in perfectly dry. Cover securely 
with a cloth and boil 3 hours. To be eaten with 
sweet sauce. 

Cherry Pudding — One pint flour, 1 cup milk, 
butter the size of an egg, 2 eggs, 34 cup sugar, 2 
teaspoonfuls baking-powder, a little salt and a 
pint of cherries which have been stoned. Boil 1 
hour. If one has not a regular boiler, the batter 
may be turned into a 5-pound lard pail, or any 
tin pail holding about 2 quarts. Cover tightly, 
and place in a large kettle of boiling water, which 
should also be covered. Never let the pudding 
stop boiling for a second until it is removed. 

Orange Pudding —The rind of 1 Seville 
orange, 6 oz. fresh butter, 6 oz. white sugar, 6 
eggs, 1 apple, puff paste. 

Grate the rind and mix with the butter and 
sugar, adding by degrees the eggs well beaten; 
scrape a raw apple and mix with the rest; line 
the bottom and sides of a dish with paste, pour 
in the orange mixture, and lay it over crossbars 
of paste. It will take half an hour to bake. 

Lemon Pudding — Two eggs, 2 cupfuls 
sugar, 4 tablespoonfuls corn-starch, 2 lemons, 
butter. 

Beat the yolks of the eggs light, add the sugar; 
dissolve the corn-starch in a little cold water, stir 
into it 2 teacupfuls of boiling water; put in the 
juice of the lemons, with some of the grated 
peel. Mix all together with a teaspoonful of 
butter. Bake about 15 minutes. When done 
spread over the top the beaten whites of the eggs, 
and brown. 

Fairy Pudding — Over 34 box gelatine pour 
1 cup of cold water and let it soak 1 hour. Let 
1 pint of rich milk come to a boil and add to it 3 
well-beaten eggs and 34 CU P °f sugar; when it 
thickens, stir in the gelatine and in 2 minutes 
take from the fire and flavor with almond 
extract. Line a mould with stale cake, pour in 
the mixture and set away on ice. Whip 1 pint 
of cream and pile on the top; serve very cold. 

Marmalade Pudding — Two oz. lard or but¬ 
ter, 2 tablespoonfuls brown sugar, 4 oz. marma¬ 
lade, 1 egg, 1 teacup milk, 8 oz. flour, 1 teaspoon¬ 
ful baking-powder. 

Well mix the butter and sugar, then add the 
eggs well beaten, the marmalade and milk, then 
the flour and baking-powder. Steam 4 hours. 

Boiled Batter Pudding — Three-fourths lb. 
flour, 3 eggs, a pinch of salt, a pint of milk. 

Put the flour and salt in a basin and break the 
eggs in it and mix well. Then add the milk 
gradually, stirring well to make the batter 
smooth. Beat it with a wooden spoon for a few 
minutes, put it into a well-buttered basin, tie 
over with a well-floured cloth and boil for 1)4 
hours. 

Holiday Pudding — A plain sponge cake, 
strawberry jam, icing, a rich custard, some pre¬ 
served ginger. 

Make the sponge cake in a round mold; take 
out the inside of the cake with a cutter, not too 
near the edge; put in a layer of strawberry jam, 
not too thickly spread. Cut the inside of the 







530 


HOUSEKEEPING AND COOKERY 


cake you have taken out in slices, spread some 
jam between each slice (different sorts of jam 
may be used, but strawberry does very nicely), 
and replace the cake. Ice it nicely over; put it 
into a very slow oven to try the icing. Then 
make the custard and pour into it small pieces of 
preserved ginger. Pour into the cake and serve 
hot. 

Cabinet Pudding — One and one-half pints 
new milk, white sugar, 1 lemon, cinnamon, mace, 
cloves, 5 eggs and the yolks of 4, butter, 4 or 5 
sponge cakes. 

Boil the milk with enough white sugar to 
sweeten it, the peel of a fresh lemon cut thinly, 
the cinnamon, mace and cloves. Boil these 
ingredients as for a custard. Beat up the eggs. 
Pour the boiling milk, etc., on to these, stirring 
continually, then strain the whole through a hair 
sieve and leave to cool. Take a good-sized pud¬ 
ding mould, butter it well and line it with sponge 
cake cut into thin slices. Pour the custard into 
the mould and tie it close. It will take 1)4 hours 
to boil. It is an improvement, after buttering 
the mould and before placing the sponge cakes, to 
arrange some stoned raisins, slices of candied 
peel and nutmeg. Serve hot with sauce. 

Fig Pudding — One lb. flour, 2 oz. bread 
crumbs, 2 oz. finely-chopped suet, 2 oz. sugar, 1 
egg, )4 lb. figs cut in slices. 

Flavor with nutmeg; mix all with milk and 
boil 2 hours. 

Steamed Pudding —One cupful suet chopped 
fine, 1 cupful molasses, 1 cupful currants washed 
and dried, 1 cupful sour milk, 1 teaspoonful 
soda, a little salt, flour. 

Mix well, using flour enough to make a stiff 
dough; pour into a mold and steam 4 hours. 

Oxford Dumplings —Two oz. grated bread, 4 
oz. currants, 4 oz. suet chopped fine, 1 largo 
spoonful flour, 1 oz. pounded sugar, 3 eggs, 
grated lemon peel and a little spice. 

Mix with the yolks of the eggs well beaten 
and a little milk. Divide into 5 dumplings )4 
inch thick, and fry a nice brown in plenty of 
lard. Serve with white sauce and sifted sugar on 
them. 

Fruit Pudding —Crust: One-fourth oz. suet 
to 6 oz. flour; pinch of salt, and water enough to 
make a thick paste; fruit and sugar. 

Make the crust of suet, flour, salt and water; 
roll it out thin before putting into a buttered 
basin, then add the fruit mixed with the sugar, 
except in the case of apples, which are some¬ 
times hardened by boiling with sugar; put on a 
lid of paste, and boil the pudding 1)4 hours. 
Care should be taken to roll the crust thin, in 
order to get as much fruit as possible into the 
pudding. It is a good plan to stew a little fruit, 
and serve it with the pudding, as it should be 
given to children in large proportion to the crust. 

Strawberry Saracen— Toast very thin slices 
of stale bread and line the bottom and sides of 
a China dish with them, after buttering gener¬ 
ously. Trim the bread to fit the dish neatly. 
Fill the space with strawberries packed and 
heaped as full as the dish will hold; sift plenty 


of sugar all through and over them, and set the 
dish in a moderate oven for about half an hour, 
It will be found that the berries melt a great 
deal, so they must be plentiful. Serve very cold 
with rich, thick cream. This is one of the most 
delicious desserts imaginable, notwithstanding 
thac there are people who consider it almost a 
crime to cook strawberries in any way. 

Mince Pies— The sooner the Christmas mince 
meat is prepared and set away to ripen so much 
better will the pies made of it be. Take 3 lbs. 
lean beef from the round and boil it in enough 
water to cover it. When very tender, set it away 
till cold, and then chop very fine, carefully re¬ 
moving any piece of gristle or fat. Next weigh 
out 5 lbs. Greening apples; after peeling and 
coring them, chop fine and add to the meat. 
Chop fine 1 lb. kidney suet and 2 lbs. seeded 
raisins and add to the above with 2 lbs. clean 
currants, % lb. citrons, finely shredded, and .4 
oz. each of candied orange and lemon peel (or 
the grated rind of 2 oranges and 2 lemons), and 
the pulp of 2 oranges and 2 lemons chopped and 
freed from seeds and tough bits. To these in¬ 
gredients add enough sugar to sweeten to taste, 
also 2 even tablespoonfuls cinnamon, 1 table¬ 
spoonful mace, 1 tablespoonful alspice and 1 
tablespoonful cloves, together with a grated nut¬ 
meg and a good teaspoonful salt. Now add 
enough sweet cider to secure the right consist¬ 
ency—3 pints or two quarts. Any fruit juice is 
an improvement, especially the juice from spiced 
pears or peaches. Some liberally disposed house¬ 
wives contribute a jar of preserved strawberries, 
or raspberries, or cherries, to their pot of mince, 
which is a rare improvement. When all has been 
thoroughly mixed, place the stone pot contain¬ 
ing the mince meat on the back of the range to 
warm slowly through, gradually moving it for¬ 
ward till it boils; then push it back to simmer 
for a few moments, after which it should be set 
away to cool. Keep in a cool place till wanted, 
and in making the pies sprinkle in about a 
dozen seeded raisins to each one. 

Plum Pudding— Two lbs. beef suet, 1)4 lbs. 
bread crumbs, 1)4 lbs. flour, 2 lbs. raisins, 2)4 lbs. 
currants, )4 lb. mixed peel, 1)4 lbs. foots sugar, 
14 eggs, a little nutmeg, ginger, allspice (pow¬ 
dered), a large pinch of salt, )4 pint milk. 

Chop the suet as finely as possible, and any 
stale piece of bread can be used for grating, 
allowing the above quantity; mix with the suet 
and flour. Stone the raisins, and have the cur¬ 
rants perfectly washed and dried, the peel cut 
into thin slices and added to the suet, bread and 
flour, mixing well for some minutes; then add 
the sugar and continue working with the hands 
for 5 minutes. Put the eggs into a bowl (break¬ 
ing each into a cup first to ascertain that it is 
fresh and to remove the speck), add to them 
grated nutmeg, powdered ginger and powdered 
allspice, according to taste, and a large pinch of 
salt; then stir in )4 pint milk; beat all up to¬ 
gether, and pour it gradually into another bowl, 
working the whole mixture with the hand for 
some time. If the mixture be too stiff, add 
more milk, and continue to work it with a 


HOUSEKEEPING AND COOKERY 


281 


wooden spoon for at least 34 hour. Scald 2 pud¬ 
ding cloths, spread each in a bowl and dredge 
them well with flour. Divide the composition in 
2 equal parts, put each in its cloth and tie it up 
tightly. To boil the pudding, place 2 inverted 
plates in saucepans filled with water, and when 
the water boils fast put each pudding into its 
saucepan. Let them boil 6 hours, keeping the 
saucepan full by adding more water as it is re¬ 
quired, and taking care that it never ceases 
boiling. Then take the puddings out and hang 
them up till the next day, when the cloth of each 
pudding should be tightened and tied afresh, 
and 3 hours’ boiling, as in the first instance, will 
make them ready for table. 

Baked Custard —Five eggs, 5 tablespoonfuls 
sugar, 1 quart milk, 2 teaspoonfuls almond or 
other flavoring extract. Beat the whites and 
yolks of the eggs separately, to the yolks add 
the sugar, then, a little at a time, the milk, 
next the flavoring, and lastly the whites of the 
eggs, stir well together and bake in thick cups 
set in a pan of water in rather quick oven until 
firm—this usually takes about 30 minutes. 

A Teetotaler’s Christmas Pudding —Pick 
and stone 2 lbs. good Valentias; pick, wash and 
dry 1 lb. currants; chop 2 lbs. beef suet; have 
ready 34 lb. brown sugar, 6 oz. candied peel, cut 
thin, 234 lbs. flour, 6 eggs, a quart or more of 
milk, 1 oz. mixed spice, and a tablespoonful salt. 

Put the flour into a large pan, add the plums, 
currants, suet, sugar, peel, spice and salt, and 
mix them well together while dry. Beat the eggs 
well in a large basin, and add a portion of the 
milk, stirring it at the same time. Make a well 
in the middle of the flour and pour in the milk 
and eggs. Keep stirring till all the ingredients 
are thoroughly mixed. Add more milk, if neces¬ 
sary, and stir up again; the batter should be 
rather stiff. Have a good stout cloth ready; 
wet and flour it well, lay it over a pan, pour in 
the batter, and tie it firmly up. When the water 
in the copper or large kettle boils, put the pud¬ 
ding in and let it boil gently for 5 or 6 hours. 
Turn it carefully out of the cloth. Serve with 
or without sauce. 

Butch Boiled Pudding —Mix well together 1 
cupful suet, 1 cupful milk, 1 cupful molasses, 1 
tablespoonful ginger, 1 teaspoonful ground 
cloves, 34 nutmeg; add flour to make a stiff bat¬ 
ter, and 1 teaspoonful baking-powder, and last 
of all mix in the batter 1% cupfuls of any kind of 
fruit well floured. Wet a cloth-bag an old nap¬ 
kin makes a good bag—and sprinkle conscien¬ 
tiously with flour; then pour in the batter and 
tie up the neck of the bag very tightly, leaving 
a generous room for the pudding to swell, for it 
is as expansive as gossip. Have a kettle of boil¬ 
ing water and dump in the bag. You must turn 
the bag every 10 minutes for the first hour, then 
boil it for two hours longer, and if you have not 
let the supply of water run too low, or forgot to 
turn it, or scalded yourself in the manipulations 
and thus left too much of the pudding above 
water in your haste, or pricked the bag with 
your turning fork, or done anything else ruinous, 


you will have a pudding not nearly so indigesti¬ 
ble as you might suppose. 

Puff Puddings — One pint flour, 2 teaspoon¬ 
fuls baking-powder and a teaspoonful salt, enough 
milk to make a soft batter, and 1 pint of any 
kind of ripe berries. Make your batter, grease 
cups thoroughly, and into each one put a table¬ 
spoonful of the batter and one of the berries, 
covering them with more batter. Set the cups 
in a steamer and steam 20 minutes. Make the 
sauce as follows: Mix 1 cup sugar and 34 CU P 
butter; to this add 2 eggs; beat well and add 1 
cup milk and one of the berries. Set inside of a 
vessel of boiling water until ready to use, stirring 
often. 

Rolv Poly Jam Pudding — Suet crust and 10 
oz. of any kind of jam. 

Having made a nice suet crust, roll to the 
thickness of about 34 inch. Place the jam in 
the center and spread equally over the paste, 
allowing a margin of about 34 inch for the pud¬ 
ding to join. Roll up lightly, join the ends 
securely, place upon a floured cloth, and secure 
with tape, allowing a little for the pudding to 
swell. Plunge into boiling water and boil 2 hours. 

Red Currant Pudding —Some red currants 
and raspberries, sugar, slices of bread. 

Stew the red currants and raspberries with 
sugar till thoroughly done, pour off all the juice, 
and put the fruit while hot into a pudding basin 
lined with bread made to fit exactly; fill the basin 
up with fruit, and cover it with a slice of bread 
made to fit exactly; let it stand till quite cold 
with a plate on it. Boil up the juice which was 
poured off with a little more sugar, and let that 
get cold. When served the pudding must be 
turned out on a dish and the juice poured all 
over it so as to color the bread thoroughly. It 
can be served with custard or cream. 

Raspberry Pudding —One pint bread-crumbs, 
1 quart milk, 2 cupfuls sugar, 1 lemon, butter, a 
cupful of preserved raspberries, 4 eggs. 

Mix the bread-crumbs, milk, 2 cupfuls sugar, 
the peel of the lemon grated, the yolks of the 
eggs, and a small piece of butter, and bake. 
When done spread over the top a capful of pre¬ 
served raspberries; put over that a meringue 
made with the whites of the eggs, a cupful of 
sugar and the juice of the lemon. Return it to 
the oven to color; let it partly cool and serve it 
with rich cream. 

Sweet Potato Pudding —Two cups mashed 
sweet potato (the potato must first be boiled), 
a cup of sugar, a small cup of butter, 3 eggs, 34 
teaspoonful soda dissolved in a little hot water, 
a teaspoonful lemon extract, and 34 teaspoonful 
grated nutmeg. 

Beat the eggs until they are very light, rub the 
butter and sugar to a cream, and mix all with 
the potato; cover a deep plate or shallow pud¬ 
ding dish with a thick crust; then put in the 
mixture and bake slowly for % of an hour. 

Rice and Raisin Pudding —Five eggs, 1 cup 
rice, 1 cup sugar, butter the size of an egg, 2 
handfuls of raisins. 


282 


housekeeping and cookery 


Simmer the rice in a quart of milk until tender; 
remove from the stove to cool. Well whisk the 
yolks of the eggs and add to the rice, also the 
rest of the milk, sugar, and butter; then well 
beat the whites of the eggs, stone the raisins, and 
add to the other ingredients. Grate nutmeg on 
the top and bake 1 hour. 

Raspberry Bavarian Cream — Cover 34 box 
gelatine with 34 cupful cold water and let soak 
34 hour; set over boiling water and stir until 
dissolved; add 6 tablespoonfuls sugar and a pint 
of raspberry juice; strain into a tin pan. Set on 
ice and stir until thick; add a pint of whipped 
cream. Mix thoroughly, pour in a mold, and 
stand aside to harden. 

Arrowroot Blanc Mange —Moisten 2 des¬ 
sertspoonfuls of best arrowroot with water, rub 
to a smooth paste and throw it into 1 cupful of 
boiling milk; stir steadily and boil until it 
thickens. Serve cold, sweetened and flavored 
to taste. 

Baked Lemon Pudding — Three oz. crumbs, 
3 oz. sugar, 3 oz. butter, the grated rind and juice 
of a lemon, % pint milk, 3 eggs, some good paste. 

Mix the dry ingredients, pour over them the 
milk, made hot. When cold, add the eggs and 
lemon juice. Line a greased dish with thin paste, 
putting a double strip round the edge; pour the 
mixture into it, and bake in a moderate oven. 

Rice and Apple Pudding — A cupful of rice, 
6 apples, a little chopped lemon peel, 2 cloves, 
sugar. 

Boil the rice for 10 minutes; drain it through 
a hair sieve until quite dry. Put a cloth into a 
pudding basin and lay the rice round it like a 
crust. Cut the apples into quarters, and lay them 
in the middle of the rice with a little chopped 
lemon peel, cloves and some sugar. Cover the 
fruit with rice, tie up tight, and boil for an hour. 
Serve with melted butter, sweetened and poured 
over it. 

Cream Tapioca Pudding — Three tablespoon¬ 
fuls tapioca, 4 eggs, 3 tablespoonfuls sugar, 3 
tablespoonfuls prepared cocoanut, 1 quart milk. 

Soak the tapioca in water over night, put it in 
the milk and boil % of an hour. Beat the yolks 
of the eggs into a cup of sugar, add the cocoa- 
nut, stir in and boil 10 minutes longer; pour into 
a pudding dish; beat the whites of the eggs to a 
stiff froth, stir in 3 tablespoonfuls of sugar; put 
this over the top and sprinkle with cocoanut, and 
brown 6 minutes. 

French Tapioca— Two oz. fine tapioca, 34 
pint milk, 1 well-beaten egg, sugar and flavoring. 

Take the tapioca de la couronne, and boil it in 
34 pint water until it begins to,melt, then add 
the milk by degrees, and boil until the tapioca 
becomes very thick; add the egg, sugar and 
flavoring to taste, and bake gently for % of 
an hour. This preparation of tapioca is superior 
to any other, is nourishing, and suitable for del¬ 
icate children. 

Yelvet Pudding —Five eggs, 134 cupfuls 
sugar, 4 tablespoonfuls corn starch, 3 pints milk. 

Dissolve the corn starch in a little cold milk, 


and add 1 cupful of sugar and the yoiks of the 
eggs beaten. Boil 3 pints of milk and add the 
other ingredients while boiling; remove from 
the fire when it becomes quite thick; flavor with 
vanilla and pour into a baking-dish; beat the 
whites of the eggs to a stiff froth, add 34 CU P 
sugar, turn over the pudding, and place it in the 
oven and let brown slightly. 

Sauce for Yelvet Pudding — Yolks of 2 eggs, 

1 cupful sugar, 1 tablespoonful butter, 1 cup milk. 

Well beat the yolks, sugar and butter; add tc 

the milk (boiling), and set on the stove till it 
comes to boiling heat; flavor with vanilla. 

Florentine Pudding — 1 quart milk, 3 table¬ 
spoonfuls corn starch dissolved in a little cold 
milk, 3 eggs, 34 teacupful sugar; flavoring, lemon 
or vanilla, or, according to taste, white sugar. 

Put the milk in a saucepan and allow it to boil. 
Add to the corn starch (mixed in the milk) the 
yolks of the 3 eggs beaten, the sugar and flavor¬ 
ing; stir in the scalding milk, continue stirring 
until the mixture is of the consistency of cus¬ 
tard. Pour into baking-tin; beat the whites of 
the eggs in a teacup of pulverized sugar and 
when the pudding is cooked spread on the top; 
place in the oven to brown. Can be eaten with 
cream, but is very nice without. 

Sweet Macaroni — One-quarter lb. best mac¬ 
aroni, 2 quarts water, a pinch of salt, 1 teacup¬ 
ful milk, 34 lb. white sugar, flavoring. 

Break up the macaroni into small lengths, and 
boil in the water (adding the salt) until perfectly 
tender; drain away the water, add to the maca¬ 
roni, in a stewpan, the milk and sugar, and keep 
shaking over the fire until the milk is absorbed. 
Add any flavoring and serve with or without 
stewed fruit. 

Gingerbread Pudding— One-quarter lb. suet, 

2 oz. ground ginger, 34 lb. sugar, 2 tablespoonfuls 
molasses, 1 teaspoonful baking-powder, 1 lb. 
flour, about 34 pint milk. 

Mix the dry ingredients, dissolve the molasses 
in the milk, beat all well together, and boil in a 
well-floured cloth for 3 hours. 

Oatmeal Pudding —Two oz. fine Scotch oat¬ 
meal, 34 pint cold milk, 1 pint boiling milk, sugar 
to taste, 2 oz. bread crumbs, 1 oz. shred suet, 1 
or 2 beaten eggs, lemon flavoring or grated nut¬ 
meg. 

Mix with the oatmeal, first, the cold milk, and 
then add the boiling milk; sweeten and stir over 
the fire for 10 minutes, then add the bread 
crumbs; stir until the mixture is stiff, then add 
the suet and eggs; add flavoring. Put the pud¬ 
ding in a buttered dish and bake slowly for an 
hour. 

Apple Snowballs —One-half lb. rice, 5 or 6 
large apples, a little butter and sugar. 

Wash the rice, put it into plenty of water, and 
boil quickly for 10 minutes, drain it and let it 
cool. Pare the apples, take out the core with a 
vegetable cutter, and fill the hole with a small 
piece of butter and some sugar. Enclose each 
apple in rice, tie in separate cloths, and boil for 
1 hour. Serve with sweet sauce. 


HOUSEKEEPING AND COOKERY 


283 


Sunday Pudding 1 — One-quarter lb. bread¬ 
crumbs, 24 pint milk, sugar and flavoring to 
taste, 2 eggs, strawberry jam. 

Boil the bread-crumbs in the milk, sweeten and 
flavor, and when the bread is thick stir in the yolks 
| of the eggs. Put the pudding into a buttered tart 
dish, bake slowly for % of an hour. Then spread 
over the top a layer of strawberry jam, and on 
this the whites of the eggs beaten with a teaspoon¬ 
ful of sifted sugar to a strong froth. Dip a knife 
in boiling water, and with it smooth over the 
whites; put the pudding again into a moderate 
oven until the top is a light golden brown. Serve 
immediately. 

Yorkshire Pudding — One egg, a pinch of 
salt, milk, 4 tablespoonfuls flour. 

Beat the egg and salt with a fork for a few min¬ 
utes. Add to this 4 tablespoonfuls of milk and 
the flour; beat (with a spoon) very well, while in 
a batter, for 10 minutes. Then add the milk till 
it attains almost the consistency of cream. Take 
care to have the dripping hot in the pudding tin. 
Pour the batter into the tin to the thickness of 
about a quarter of an inch, then bake under the 
roasting joint. The above will make a pudding 
of moderate size, perhaps one dozen squares. 
The great secret of a pudding being light is to 
mix it 2 hours before cooking it. 

Malvern Pudding —Some thin slices of dry 
bread, fresh fruit, sugar, custard. 

Line a basin with the slices of bread. Boil 
some fresh, juicy fruit with sugar, in the propor¬ 
tion of 24 lb. to 1 lb. of fruit. Pour into the 
lined basin, and cover with slices of bread. Put 
a saucer on the top with a heavy weight on it. 
Turn out next day and pour custard round it. 

Orange Custard — The juice of 12 oranges, 
the yolks of 12 eggs, 1 pint of cream, sugar to 
taste. 

Sweeten the juice, and stir it over a slow fire 
until the sugar dissolves, taking off the scum as it 
rises. When nearly cold stir in the yolks, well 
beaten, and the cream. Stir again over the fire 
until it thickens. Be careful not to boil it, or it 
will curdle. 

Apple Solid — Take 3 lbs. sliced apples, 124 
lbs. lump sugar, the juice and grated rind of 2 
lemons. 

Dip the lumps of sugar in water, and boil with 
the apples and lemon until stiff. Put into a 
mould, and, when cold, turn out. May be served 
with custard poured round. 

Apple Snow — Take 4 apples, 3 dessert¬ 
spoonfuls of sugar, the grated rind of a lemon, 
the whites of 3 eggs. 

Peel, core and stew the apples, mix with them 
the sugar and lemon rind. Beat the whites of 
eggs to a stiff froth, mix with the apples, and 
beat the whole until quite white. Pile on a glass 
dish. 

Preserve Sandwiches — One-half lb. sifted 
sugar, 24 lb. butter, 2 eggs, 2 oz. ground rice; 
work them well together, then add 7 oz. flour. 

Spread half this mixture upon buttered paper 
in a shallow tin, then a layer of preserve, and 
cover with the other half of the paste. Bake 


in a quick oven, and when cold and ready for 
use cut it into pieces like sandwiches, and sprinkle 
sugar over. 

Graham Pudding — Two cups Graham flour, 
2 eggs, 1 quart milk, butter the size of an egg, 
salt to taste. 

Put a pint of milk into a buttered stewpan, and 
allow to heat slowly. Mix the rest of the milk in 
the flour, and beat lightly with the butter, eggs 
and salt. Then pour the hot milk upon it, mix 
well, return to the fire surrounded by boiling 
water, and stir constantly for 24 hour; grate 
nutmeg upon it. Serve in uncovered dish, and 
eat with butter and sugar. 

Cottage Pie — Two lbs. potatoes, scraps of 
cold meat, 1 onion, 124 oz * butter, pepper and 
salt to taste, 24 glass milk. 

Boil and mash potatoes (or, if there are any 
cold ones at hand, they will do as well); put the 
milk and butter on the fire to boil, and when 
boiling pour upon the mashed potatoes and 
mix to a paste; place the meat in a pie dish 
with a little fat in layers, mince the onion and 
sprinkle each layer with it, also pepper and salt; 
half fill the dish with water or gravy and cover 
with the potatoes, smoothing neatly and markiug 
with a fork into a pattern; bake 24 hour. 

Boiled Bread Pudding — One-half lb. bread¬ 
crumbs, 2 oz. powdered loaf sugar, 1 pint milk, 

2 oz. currants, 1 oz. candied peel cut very small, 

3 eggs. 

Mix the crumbs and sugar; make the milk hot, 
and pour it over them. When nearly cold add 
the other ingredients, and boil in a mould for 2 
hours, or steam 3 hours. Serve with lemon sauce. 

Eel Pie — Eels, salt, pepper and nutmeg, puff 
paste, 1 onion, a few cloves, a little stock, 1 egg, 
butter, flour and lemon juice. 

Skin and wash some eels, remove the heads 
and tails; cut up the fish into pieces about three 
inches long, season them with salt, pepper and 
nutmeg. Border a pie dish with puff paste, put 
in the eels with a chopped onion, and a few cloves; 
add a little clear stock; cover with puff paste, 
brush over the crust with the yolk of an egg, 
and bake. Make a sauce with the trimmings of 
the eels, some white stock seasoned with salt and 
pepper; thicken it with butter and flour, add some 
lemon juice, strain, and pour it quite hot through 
a funnel into the pie. 

Pigeon Pie —Pigeons, pepper and salt, a piece 
of butter, a bunch of parsley, a beefsteak, 2 hard- 
boiled eggs, 1 cup water, a few pieces of ham, 
crust. 

Rub the pigeons with pepper and salt, inside 
and out; in the former put a piece of butter, and, 
if approved, some parsley chopped with the 
livers, and a little of the seasoning; lay the 
steak at the bottom of the dish, and the birds 
on it; between every two a hard egg. Put the 
water in the dish, and if you have any ham in 
the house, lay a piece on each pigeon; it is a 
great improvement to the flavor. Observe, when 
the ham is cut for gravy or pies, to take the under 
part rather than the prime. Season the gizzards, 
and the two joints of the wings, and put them in 




284 


HOUSEKEEPING AND COOKERY 


the center of the pie, and over them, in a hole 
made in the crust, three feet nicely cleaned, to 
show what pie it is. 

Chicken Pie — Two young fowls; seasoning: 
white pepper, salt, a little mace and nutmeg, all 
of the finest powder, and cayenne. Some fresh 
ham cut in slices, or gammon of bacon, some 
forcemeat balls, and hard eggs. Gravy from 
knuckle of veal or a piece of scrag, shank boDe 
of mutton, herbs, onion, mace, and white 
pepper. 

Cut up the fowls; add the seasoning. Put the 
chicken, slices of ham, or gammon of bacon, 
forcemeat balls and hard eggs by turn in layers. 
If it be baked in a dish put a little water, but 
none if in a raised crust. By the time it returns 
from the oven have ready a gravy made of the 
veal or scrag, shank bones of mutton and season¬ 
ing. If to be eaten hot you may add truffles, 
morels, mushrooms, etc., but not if to be eaten 
cold. If it is made in a dish put as much gravy 
as will fill it; but in raised crust the gravy must 
be nicely strained, and then put in cold as jelly. 
To make the jelly clear, you may give it a boil 
with the whites of two eggs, after taking away 
the meat, and then run it through a fine lawn 
sieve. 

Giblet Pie — Some goose or duck giblets, 
water, onion, black pepper, a bunch of sweet 
herbs, a large teacupful of cream, sliced potatoes, 
plain crust, salt. 

Line the edge of a pie dish with a plain crust. 
Stew the giblets in a small quantity of water 
with the seasoning till nearly done. Let them 
grow cold, and, if not enough to fill the dish, lay 
a beef, veal or two or three mutton steaks at the 
bottom. Add the giblets that the liquor was 
boiled in. Lay slices of cold potatoes on the 
top and cover with the crust; bake for 1^ hours 
in a brisk oven. 

Lemon Pie (1) — Crust, 1 lemon, 1^ cups 
white sugar, 1 cup water, a piece of butter the 
size of an egg, 1 tablespoonful flour, 1 egg. 

Make your crust as usual; cover your pie-tins 
(I use my jelly-cake tins) and bake exactly as for 
tart crusts. If you make more than you need, 
never mind, they will keep. While they are 
baking, if they rise in the center, take a fork and 
open the crust to let the air out. Now make the 
filling as follows: For one pie take a nice lemon 
and grate off the outside, taking care to get only 
the yellow; the white is bitter. Squeeze out all 
the juice; add white sugar, water and butter. 
Put in a basin on the stove. When it boils stir 
in the flour, and the yolk of one egg, beaten 
smooth with a little water. When it boils thick 
take off the stove and let it cool. Fill your pie 
crust with this. Beat the white of an egg stiff, 
add a heaping tablespoonful of sugar; pour over 
the top of the pie. Brown carefully in the oven. 

Lemon Pie (2) — One cup sugar, 1 table¬ 
spoonful butter, 1 egg, 1 lemon, juice and rind, 

1 teacupful boiling water and 1 tablespoonful 
corn-starch. 

Dissolve the corn-starch in a little cold water, 
then stir it into the boiling water; cream the 


butter and sugar, then pour over them the hot 
mixture; cool, add the lemon juice, rind and 
beaten egg; bake with or without upper crust. 

Peach Pie —Puff or short crust, peaches, 
sugar. 

Line a dish with a nice crust, skin the peaches, 
remove the stones, and put the fruit into the 
dish, with a little sugar and water. Cover with 
crust and bake a golden brown. 

Rhubarb Pie — Rhubarb, a little lemon peel, 
sugar, water, short crust. 

Use a deep pie dish, wipe the stalks with a 
clean, damp cloth, cut into pieces about an inch 
in length, mince the lemon peel, line the edge of 
the dish with the crust, then fill the dish with 
rhubarb, sugar and lemon, adding a cup of 
water. Cover with crust, making a hole in the 
middle. Bake about % of an hour. 

Gooseberry Pie — Top and tail the berries,, 
line the edge of a deep dish with short crust. 
Put the berries into it with at least 6 ounces of 
moist sugar and a little water. Cover with upper 
crust and bake from % to % of an hour. 

Damson Pie — Damsons, ^ lb. moist sugar, 
crust. 

Line the edge of a deep dish with crust, place 
a small cup in the middle, fill the dish with the 
fruit, sprinkling the sugar over; cover with crust 
and bake about % of an hour. If puff paste is 
used, just before it is done remove from the oven 
and brush over with the white of an egg, beaten 
to a froth. Sift a little white sugar over and 
return to the oven till finished. 

Cocoanut Pie — One cup grated cocoanut, ^ 
pint milk, 2 crackers, 3 eggs, butter, salt, rind of 

lemon, sugar if desired, puff crust. 

Make a nice puff crust, line a dish and bake; 
when done, set aside to cool; soak the coeoanut 
in the milk, pound the crackers well, whisk the 
eggs, and grate the rind of the half lemon. Mix 
all together, adding a little salt, sugar and 
butter. When well mixed place in the pie dish, 
and put in the oven to slightly brown. 

Pumpkin Pie (1) —Onfe pint well-stewed and 
strained pumpkin, 1 quart scalding hot rich milk, 
ll A eups sugar, 4 eggs, 1 teaspoonful salt, 1 
tablespoonful ginger and 1 of ground cinnamon. 

Bake in pie-plate lined with good paste; do 
not let mixture stand after it is put together, but 
bake at once. 

1 umpkin Pie (2)—One quart stewed pump¬ 
kin pressed through a sieve, 9 eggs, whites and 
yolks beaten separately, 2 quarts milk, 1 tea¬ 
spoonful mace, 1 of cinnamon and 1 of nutmeg, 
1% cups sugar. 

Beat all together and bake with one crust. 

Pumpkin Pie (3)—A pumpkin, 1 good cupful 
molasses; to a whole pumpkin allow 3 pints rich 
milk, 4 eggs, some salt, a little cinnamon, brown 
sugar to taste, crust. 

Prepare the pumpkin by cutting into small 
pieces; stew rapidly until it is soft and the water 
is stewed out, then let it remain on the stove to 
simmer all day. When well cooked, add the 
molasses, and cook all down until dry; then sift 


HOUSEKEEPING AND COOKERY 


285 


through a colander; it will nearly all go through 
if properly cooked; then add the milk, spices 
and eggs. Too much spice destroys the flavor of 

I the pumpkin. Sweeten to taste, then bake in a 
crust the same as for custard. Let it cook until 
of a dark brown color. This is a very wholesome 
dish. 

French Pancakes — Five eggs, nearly a pint 
of cream, 1 oz. butter. 

Beat the cream till it is stiff, and the yolks and 
whites separately and add to the cream, and beat 
1] the mixture for 5 minutes; butter the pan and 
u fry quickly; sugar and roll, and place on a hot 
j dish in the oven. Serve very hot. 

i: Rice Pancakes — One-half lb. rice, 1 pint 
1 cream, 8 eggs, a little salt and nutmeg, 34 lb. but¬ 
ter, flour. 

Boil the rice to a jelly in a small quantity of 
-water; when cold, mix it with the cream, well- 
jjj whisk the eggs and add also with a little salt aud 
ij nutmeg. Then stir in the butter, just warmed, 
pj and add, slowly stirring all the time, as much 
flour as will make the batter thick enough. Fry 
, in as little lard as possible. 

Irish Pancakes — Eight eggs, 1 pint cream, 
o, nutmeg and sugar to taste, 3 oz. butter, 34 pint 
HI flour. 

Beat 8 yolks and 4 whites of eggs, strain them 
into the cream, put in grated nutmeg and sugar 
to taste; set 3 oz. fresh butter on the fire, stir it, 
and as it warms pour it to the cream, which 
J should be warm when the eggs are put to it; 
then mix smooth almost 34 pint flour. Fry the 
pancakes very thin, the first with a piece of but¬ 
ter, but not the others. Serve several on one an¬ 
other. 

Apple Pie — Puff paste, apples, sugar (brown 
will do), a small quantity of finely minced lemon 
:j peel, and lemon juice. 

Prepare the paste (see recipe Puff Paste), 
spread a narrow strip round the edge of your 
baking-dish, and put in the fruit, which you have 
previously peeled, cored and cut into convenient 
slices. Sweeten according to taste and add the 
, flavoring; cover with a pie crust, making a small 
hole in the middle, and place in the oven to bake. 
When nearly done, ice the crust with the white of 
an egg beaten to a froth and spread lightly over 
it. Sprinkle with white sugar and replace in the 
oven until done. 

Orange and Apple Pie — Puff paste, oranges, 
apples, sugar. 

Cover a tin pie-plate with puff pastry and 
place a layer of sliced oranges, with the pips re¬ 
moved, on it, and scatter sugar over them; then 
put a layer of sliced apples, with sugar, and 
cover with slices of oranges and sugar. Put an 
upper crust of nice pastry over the pie, and bake 
it for 34 hour, or until the apples are perfectly 
soft. Take the pie from the tin plate while it is 
warm, put into a china plate and scatter sugar 
over the top. 

To Ice or Glaze Pastry —The whites of 3 
eggs, 4 oz. sugar. 

Place the whites upon a plate (beaten with a 
knife to a stiff froth); just before the pastry is 


done, remove from the oven; brush with the 
beaten egg and sprinkle the white sugar upon it. 
Return to the oven to set. 

Glaze —The yolks of 3 eggs, a small piece of 
warm butter, white sugar. 

Beat the yolks and butter together, and, with a 
pastry brush, brush the pastry just before it is 
finishe’d baking; sift white sugar upon it and re¬ 
turn to the oven to dry. 

Light Paste for Tarts —One egg, % lb. flour, 
34 lb* butter. 

Beat the white of an egg to a strong froth, 
then mix it with as much water as will make the 
flour into a very stiff paste; roll it very thin, then 
lay the third part of half a pound of butter upon 
it in little pieces; dredge with some flour left out 
at first and roll up tight. Roll it out again, and 
put the same proportion of butter, and so pro¬ 
ceed till all be worked up. 

Strawberry Tart —One lb. sifted flour, yolks 
of 2 eggs, 1 gill ice water, % lb. fresh butter, 1 
tablospoonful sifted sugar, strawberries. 

Rub the butter into the flour and sugar, add 
the yolks of eggs, and mix well with a knife; then 
add just enough ice water to make a paste that 
will roll out. It must be a firm paste, rather dry. 
Be careful that the flour is dry and the butter 
cold. Roll out the paste about one-third of an 
inch thick; line with it a pie-dish at least 1 inch 
deep with straight sides; trim the edges neatly, 
and bake the empty crust in a quick oven for 10 
to 12 minutes. When the tart is to be served, 
fill it neatly with strawberries, pour some of the 
syrup over and serve with a pitcher of cream. 
The strawberries should not be allowed to stand 
long in the crust, or its crispness will be 
destroyed. The crust should be firm, brittle and 
crisp, not flaky. 

Sponge Cake —Three cups granulated flour, 
7 eggs beaten separately, 1 cup lukewarm water, 

1 lemon, juice and grated rind, 3 cups flour and 

2 teaspoonfuls baking-powder. 

Put the yolks of the eggs in your cake bowl 
and beat them very light with a silver fork; then 
add your sugar a little at a time, beating 
thoroughly; next add the lemon, then alternately 
the water and the flour, into which the baking- 
powder has been sifted; lastly add the whites of 
the eggs beaten very stiff and merely stirred in 
lightly, not beaten. Bake in a moderate oven, 
and do not move the pan once put in. 

Puff Paste — One lb. flour, % lb. butter, 1 
egg, with water. 

Mix the flour with a lump of butter the size of 
an egg to a very stiff paste with cold water; 
divide the butter into six equal parts, roll the 
paste and spread on one part of the butter, 
dredging it with flour; repeat until all the but¬ 
ter is rolled in. 

Short Crust — Half lb. flour, 3 oz. butter, 2 
oz. white sugar, a pinch of salt, yolks of 3 eggs. 

Rub into the butter the flour and the powdered 
loaf sugar; beat up the yolks of the eggs, the 
salt, and enough milk or water to make the flour 
into a paste; work the paste lightly, and roll 




286 


HOUSEKEEPING AND COOKERY 


it out thin. If not wanted sweet, the sugar may¬ 
be left out. 

Suet Crust for Meat Puddings— Eight oz. 
flour, 5 oz. beef suet, a little salt. 

Remove all skin from the suet, chop finely, 
and mix with the flour, adding a little salt mix; 
well, add by degrees a little cold water and 
make into a paste; flour the paste board and 
place the paste upon it, roll out to the thickness 
of 34 inch. It is then ready for use. 

Potato Paste — Pound boiled potatoes very 
fine, and add, while warm, a sufficiency of butter 
to make the mash hold together, or you may mix 
it with an egg; then, before it gets cold, flour the 
board pretty well to prevent it from sticking, and 
roll it to the thickness wanted. If it has become 
quite cold before it be put on the dish, it will be 
apt to crack. 

Cocoanut Potato Pie —Three eggs, one large 
potato, 34 cup cocoanut, 1 pint milk, 1 table¬ 
spoonful butter, sugar to taste, and a little salt. 

Boil and mash the potato and add the sugar, 
butter and salt, then the beaten egg s, and lastly 
the milk, in which part of the cocoanut has been 
soaked. Reserve the white of an egg for frost¬ 
ing; add to it the rest of the cocoanut and spread 
a litte red sugar over the top. 

Cream Fritters — Three tablespoonfuls po¬ 
tato flour, 1 pint new milk, 2 whole eggs, yolks 
of 4 eggs, a pat of very fresh butter, powdered 
white sugar to taste, a few drops essence of 
almonds, bread-crumbs. 

Make a smooth paste with the flour and a 
part of the milk; then gradually add the remain¬ 
der of the milk, the eggs and yolks, the butter, 
white sugar to taste, and essence of almonds. 
Put the mixture into a saucepan on the fire, stir¬ 
ring all the while till it is quite thick. Spread 
out on a slab until of thickness of 34 an inch. 
When quite cold cut into lozenges; egg and 
bread-crumb them, or dip in the butter; fry a 
nice color in lard and serve sprinkled with white 
sugar. 

Cheese Fritters— About a pint of water, a 
piece of butter the size of an egg, the least piece 
of cayenne, plenty of black pepper, 34 lb. ground 
Parmesan cheese, yolks of 2 or 3 eggs, and whites 
of 2 beaten to a froth, salt, flour. 

Put the water into a saucepan with the butter, 
cayenne and black pepper. When the water boils 
throw gradually into it suflicient flour to form a 
thick paste; then take it off the fire and work 
into it the Parmesan cheese, and then the yolks 
and whites of the eggs. Let the paste rest for a 
couple of hours, and proceed to fry by dropping 
pieces of it the size of a walnut into plenty of 
hot lard. Serve sprinkled with very fine salt. 

Puffs for Dessert — One pint milk and cream, 
the whites of 4 eggs beaten to a stiff froth, 1 heap¬ 
ing cup sifted flour, 1 scant cup powdered sugar; 
add a little grated lemon peel and a little salt. 

Beat these all together till very light, bake in 
gem pans, sift pulverized sugar over them and 
eat with sauce flavored with lemon. 


Plain Puffs — Yolks of 6 eggs, 1 pint sweet 
milk, a large pinch of salt, whites of 6 eggs, 
flour. 

Beat the yolks of the eggs till very light, stir 
in the milk, salt, and the whites beaten to a stiff 
froth, and flour enough to make a batter about 
as thick as a boiled custard. Bake in small tins 
in a quick oven. 

Banana Fritters — Sift 3 cups flour and 134 
teaspoonfuls baking-powder; to this add the 
yolks of 2 eggs, a little salt, 34 CU P sugar and 
enough milk to make a moderate batter; whip 
the whites of the eggs and then add a tablespoon¬ 
ful of melted butter. Slice 34 dozen bananas 
and stir into the batter; fry at once in plenty of 
boiling lard, and drain on coarse brown paper 
before serving. 

Spanish Puffs — A teacupful water, a table¬ 
spoonful white sugar, a pinch of salt, 2 oz. but¬ 
ter, flour, yolks of 4 eggs. 

Put the water into a saucepan with the sugar, 
salt and butter; while it is boiling add sufficient 
flour for it to leave the saucepan; stir one by one 
the yolks of the four eggs; drop in a teaspoonful ; 
at a time into boiling lard; fry them a light 
brown. 

Cream Puffs — One pint water, 34 lb. butter, 
% lb. sifted flour, 10 eggs, 1 small teaspoon soda. 
Mock cream: 1 cup sugar, 4 eggs, 1 cup flour, 1 
quart milk, flavoring. 

Boil the water, rub the flour with the butter; 
stir into the water while boiling. When it thick¬ 
ens like starch remove from the fire. When cool 
stir into it the well-beaten eggs and the soda. 
Drop the mixture onto the buttered tins with a f 
large spoon. Bake till a light brown, in a quick 1 
oven. When done, open one side and fill with 
mock cream made as follows in the above pro¬ 
portions: Beat eggs to a froth; stir in the sugar, 
then flour; stir them into the milk while boiling; 
stir till it thickens, then remove from the fire 
and flavor with lemon or vanilla. It should not ! 
be put into the puffs until cold. 

Orange Puffs— Rind and juice of 4 oranges, ^ 
2 lbs. sifted sugar, butter. 

Grate the rind of the oranges, add the sugar, 
pound together and make into a stiff paste with 
the butter and juice of the fruit; roll it, cut into 
shapes and bake in a cool oven. Served piled 
up on a dish with sifted sugar over. 

Orange Fritters —Six large oranges peeled 
and sliced, two well-beaten eggs, 2 tablespoon- t 
fuls of sugar, and enough flour to make a batter [ 
about as stiff as if for flannel cakes; dip the 
oranges into the batter, being sure that they are 
well covered by it, then fry in plenty of boiling 
lard; drain on coarse brown paper, sift powdered 
sugar over the fritters and serve. 

Apple Fritters —Sift together 1 cupful flour, 

2 tablespoonfuls sugar, 1 teaspoonful baking- ; 
powder and 1 saltspoonful salt. Beat 1 egg very 
light, and add 34 cupful milk; pour this grad¬ 
ually into the dry mixture, beating well; add 2 
apples cut fine. Drop by spoonfuls into hot fat 
and fry; drain and sprinkle with powdered 









HOUSEKEEPING AND COOKERY 


287 


sugar. Pastry flour should be used for fritters, 
as breaci flour contains too much gluten. Bread 
flour should be used only when yeast is added. 
The apples should be cut fine or chopped; the 
■ fritters are also very good if the apples are cut 
in thick slices, dipped in the batter, and then 
fried. 

Charlotte Russe —Soak 34 box gelatine in 34 
cup cold milk 1 hour; when dissolved, set up in 
hot water, using gelatine lukewarm; into 1 pint 

I whipped cream add 34 cup pulverized sugar, a 
little salt and the beaten whites of 2 eggs, and 
flavor with vanilla; then add gelatine and strain 
while pouring in; stir until gelatine is well 
mixed with the cream, and, when nearly stiff 
enough to drop, turn into mould lined with lady 
fingers or narrow slices of sponge cake, first dip¬ 
ping the cake into white of egg. 

Apple Jelly —One lb. apples, 1 lemon, )4 lb. 
lump sugar, 1 oz. gelatine, 34 pint water and a 
little cochineal. 

Peel and core the apples, put them in a stew- 
pan with the sugar, water, grated rind and juice 

I of the lemon; stew till tender, rub through a 
sieve, then stir in the gelatine, previously melted 
in a gill of boiling water. Color part of the 
apples with cochineal, and pour into a mould 
with alternate layers of colored and plain apple. 
May be served with or without whipped cream. 

Apple Turnovers — One lb. flour, 5 oz. drip¬ 
ping or butter, small teaspoonful baking-powder, 
4 apples (allowing 1 for each turnover), 4 tea¬ 
spoonfuls brown sugar. 

Pare, core and slice the apples. Mix the bak¬ 
ing-powder into the flour, then add the dripping 
or butter, mixing well together. Moisten with 
cold water and stir to a paste. Roll out; cut 
, into circles about 7 inches in diameter. Put 
* the apple on one of the rounds and sprinkle with 
■ sugar. Moisten the edges of the paste and shape 
in the form of a turnover. 

SliOW Cream —One-half oz. gelatine, 1 tumbler 
: water, the juice of 1 lemon, 34 lb* l° a f sugar, and 
2 eggs. 

Soak the gelatine in half the water for 1 hour, 
and fill up with the other half boiling ; add to it 
* the lemon juice and sugar. Whisk the whites of 
the eggs well; put them to the other ingredients, 
and whisk the whole for 34 °f an hour. Put into 
a mould to set. With the yolks of the eggs and 
nearly 34 pint of milk, make a custard, sweet¬ 
ened and flavored with lemon. Pour it round 
the cream when turned out. 

Lemon Sponge — One oz. gelatine, 1 pint 
water, the juice of 3 lemons, the thin rind of 
2, % lb. lump sugar, and whites of 2 eggs. 

Boil all, except the eggs, together for 10 min¬ 
utes, and let it stand until cold and beginning to 
set. Beat the whites well, add them to it, and 
whisk the whole until it becomes a stiff froth. 
May be put into a mould or piled in glass dishes. 

Chocolate Blanc Mange —One qt. of rich 
fresh milk or cream, 3 oz. chocolate, 34 lb. white 
sugar, 1 2-oz. box of gelatine dissolved in 34 pint 
water. 


Boil milk, chocolate and sugar together a few 
minutes, after first dissolving the chocolate and 
rubbing it smooth in a little of the milk. Then 
add the gelatine and 10 drops of vanilla. Stir 
well and remove from the fire in about 5 minutes. 
When lukewarm pour through a strainer into 
moulds that have been previously dipped into 
a bath of cold water. 

Russian Cream — Jelly. — To 1 package Cox’s 
gelatine add 1 pint cold water. When dissolved 
add 1 pint hot water, 2 cups sugar, juice of 6 
lemons. Stir slowly until well dissolved, then 
strain into moulds. 

Cream. — Cover 1 package gelatine with cold 
water. When dissolved add 1 cup new milk, 1 
cup sugar; heat to boiling point, stirring fre¬ 
quently, then set away to cool. Whip 1 quart of 
thick cream until light, beat the whites of 6 eggs, 
and add both to the mixture; when cool flavor 
with vanilla. Place the jelly in the bottom of 
the moulds, and when stiff and cold add the 
cream; turn out of mould and serve in slices. 

Flummery — Three large handfuls of small 
white oatmeal, 1 large spoonful of white sugar, 
2 large spoonfuls of orange-flower water. 

Put 3 large handfuls of very small white oat¬ 
meal to steep a day and night in cold water; 
then pour it off clear, and add as much more 
water, and let it stand the same time. Strain it 
through a fine hair-sieve, and boil it till it be as 
thick as hasty-pudding, stirring it well all the 
time. When first strained, put to it the white 
sugar and flower water. Pour it into shallow 
dishes, and serve to eat with milk or cream and 
sugar. 

Isinglass Blanc Mange — One oz. isinglass, 
1 qt. water, whites of 4 eggs, 2 spoonfuls rice 
water, sugar to taste, 2 oz. sweet and 1 oz. bitter 
almonds. 

Boil the isinglass in the water till it is reduced 
to a pint; then add the whites of the eggs with 
the rice water to prevent the eggs poaching, and 
sugar to taste; run through the jelly-bag; then 
add the almonds; give them a scald in the jelly, 
and pour them through a hair-sieve; put in a 
china bowl; the next day turn it out, and stick 
it all over with almonds, blanche^ and cut length¬ 
wise. Garnish with green leaves or flowers. 

Orange Fool — Juice of 3 Seville oranges, 9 
well-beaten eggs, 34 pint cream, a little nutmeg 
and cinnamon, white sugar to taste. 

Mix the orange juice with the eggs, cream and 
spices. Sweeten to taste. The orange juice must 
be carefully strained. Set the whole over a slow 
fire, and stir it until it becomes about the thick¬ 
ness of melted butter; it must on no account be 
allowed to boil; then pour into a dish for eating 
cold. 

(Joosel)erry Fool — One quart gooseberries, 
water, sugar, 1 quart cream. 

Pick 1 quart of quite young gooseberries, and 
put them into a jar with a very little water and 
plenty of sugar; put the jar in a saucepan of 
boiling water till the fruit be quite tender, 






288 


HOUSEKEEPING AND COOKERY 


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then beat it through a colander, and add grad¬ 
ually 1 quart of cream with sufficient sugar to 
sweeten. 

Stewed Apples and Rice— Some good bak¬ 
ing apples, syrup, 1 lb. sugar to 1 pint water, 
lemon peel, jam, some well-boiled rice. 

Peel the apples, take out the cores with a scoop 
so as not to injure the shape of the apples, put 
them in a deep baking-dish, and pour over them 
a syrup made by boiling sugar in the above pro¬ 
portion; put a little piece of shred lemon peel 
inside each apple, and let them bake very 
slowly until soft, but not in the least broken. 
If the syrup is thin, boil it until it is thick 
enough; take out the lemon peel, and put a 
little jam inside each apple, and between each 
a little heap of well-boiled rice; pour the syrup 
gently over the apples, and let it cover the rice. 
This dish may be served either hot or cold. 

Spiced Apples — Four lbs. apples (weigh them 
after they are peeled), 2 lbs. sugar, % oz. cinna¬ 
mon in the stick, oz. cloves, and 1 pt. vinegar. 

Let the vinegar, spices and sugar come to a 
boil; then put in the whole apples, and cook 
them until they are so tender that a broom-splint 
will pierce them easily. These will keep for a long 
time in a jar. Put a clean cloth over the top of 
the jar before putting the cover on. 

Apple Charlotte —Some good cooking apples, 
sugar (1 lb. apple pulp to % lb. sugar), lemon 
flavoring, fried bread. 

Bake good cooking apples slowly until done; 
scrape out all the pulp with a teaspoon, put it 
in a stewpan in the above proportion; stir it 
until the sugar is dissolved and the pulp stiff. 
Take care it does not burn. Add a little lemon 
flavoring, and place the apple in the center of a 
dish, arranging thickly and tastefully around it 
neatly cut pieces of the carefully fried bread. If 
it is desired to make this dish very nice, each 
piece of fried bread may be dipped in apricot 
jam. Rhubarb charlotte may be made in the 
same manner. The rhubarb must be boiled and 
stirred until a good deal of the watery portion 
has evaporated, and then sugar, % lb. to 1 lb. of 
fruit, being added, it should be allowed to boil 
until it is thick. 

DESSERT. 

Oranges— Oranges may be prepared for table 
in the following manner: Cut gently through the 
peel only, from the point of the orange at the 
top to dent made at the bottom, dividing the 
outside of orange into cloves or sections, seven 
or eight in number. Loosen the peel carefully, 
and take each section off, leaving it attached only 
at the bottom. Scrape the white off the orange 
itself, and turn in each section double to the bot¬ 
tom of the orange, so that the whole looks like a 
dahlia or some other flower. 

Almonds and Raisins— Serve on a glass dish, 
the raisins piled high in the center. Blanch the 
almonds and strew over them. 


Frosted Currants — Froth the white of an 
egg or eggs, dipping the bunches into the mix¬ 
ture. Drain until nearly dry, then roll in white 
sugar. Lay upon white paper to dry. 

Impromptu Dessert — Cover the bottom of a j 
large glass dish with sliced orange; strew over it c 
powdered sugar, then a thick layer of cocoanut. 
Alternate orange and cocoanut till the dish is 
full, heaping the cocoanut on the top. 

Dessert of Apples —One lb. sugar, 1 lb. finely f 
flavored ripe sour apples, 1 pint rich cream, 2 | 
e gg s * l /2 CU P sugar. 

Make a rich syrup of the sugar; add the apples •< 
nicely pared and cored. Stew till soft, then mix 
smoothly with the syrup and pour all into a mould. 
Stir into the cream (or if there is none at hand, 
new milk must answer) the eggs well beaten; 
also the sugar, and let it just boil up in a farina 
kettle; then set aside to cool. When cold take 
the apples from the mould and pour this cream 
custard around it and serve. If spice or flavor¬ 
ing is agreeable, nutmeg, vanilla or rose water 
can be used. 

Dish of Figs —One cup sugar, % cup water, 

teaspoonful cream of tartar. 

Let the sugar and water boil until it is a pale 
brown color; shake gently the basin in which it 
is boiling, to prevent it burning, but do not 
stir it at all until just before you take it from 
the fire; then stir in the cream of tartar. Wash 
and cut open some figs; spread them on a plat¬ 
ter, then pour the sugar over them. Take care 
to have each fig covered; set them in a cool place 
till the sugar has time to harden. 

A Dish of Nuts —Arrange them piled high in 
the center of a dish; a few leaves around the edge 
of the dish Mill greatly improve the appearance. 

In dishing filberts serve them with the outer 
skin on. If walnuts, wipe with a damp cloth 
before serving. 


HOME-MADE CANDIES. 



EN, women and children—not to mention 
dogs and horses—like sugar, and the 
taste is entirely defensible. These 
white crystals, this frost of honey, feed the 
ever-burning flame of the body, supplying 
animal heat, which is life, and rousing the 
nervous energies like phosphates, or better 
than phosphates in some cases. I have had 
brain-fag so entire that it seemed as if I never 
could write or had written a line, relieved by 
taking a syrupy small glass of eau sucree, when 
shortly ideas gathered and took shape and the 
blank brain resumed its work. I can’t help 
fancying that the sweets craved so ardently 
by children have much to do with furnishing 


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bugar contributes both animal heat and nervous 
force, and seems to be a transformation of the 
elements of heat, as the diamond is transformed 
carbon. 











289 


HOUSEKEEPING AND COOKERY 


In the terrible retreat from Moscow, the few 
of Napoleon’s army who secreted a few pounds 
of sugar to eat were enabled to support the in¬ 
tense cold. In tropic countries Europeans 
learned to drink eau sucree before long walks 
as a preventive of sunstroke and paralysis, aDd 
the French Algerian troops carry sugar on their 
marches to enable them to withstand the desert 
heat. Persons with spinal inflammation and 
paralytic tendencies often have a craving for 
sweets, which is nature reaching instinctively 
pl for help, and indulgence in such cases is fol- 
111 lowed by improvement. 

As much pure sugar or sweets as can be eaten 
without producing acidity is not only safe but 
beneficial for any one who craves it. Disturb- 
ta ance seldom follows in any ordinary case when 
the sweets are perfectly jmre and are taken at 
proper times, not nibbled constantly between 
at meals. 

Confectionery is one of the perquisites of 
' 3b! childhood, and as choice French candies are 
beyond the capacity of many a mother’s purse, 
y and cheap ones are often made unwholesome, if 
r ; not positively dangerous, by adulteration, home- 
? r0 made candies have become very popular, many 
,'a: delicious and attractive varieties being as easily 
plaj made as any other toothsome dainties. As a pre- 
sac ventive of “ graining,” glucose (grape sugar or 
la syrup) is much used in the manufacture of 
candy. But as it is not always convenient to 
\ procure, and often imparts a bitter flavor, the 
recipes here given are for the use of cream of 
“ tartar instead. 

A preparation called “fondant”—made by 
removing boiled syrup from the fire just before 
it will harden—is the foundation of nearly all 
^ French candies, and when once the art of mak- 
iC ing this is mastered a large variety of candies 
are easily made. 


A 


Fondant — To 1 lb. sugar add pint cold 
water and % teaspoonful cream of tartar, and 
boil rapidly for 10 minutes without stirring. 
Dip the fingers into ice water, drop a little of 
the syrup into cold water, then roll it between 
the fingers, and if it forms a soft, creamy ball 
that doesn’t adhere it is done. If not hard enough 
boil a little longer, and if too hard add a little 
water, boil up and test again. Set aside in the 
kettle to become lukewarm, then stir the mass 
with a ladle until it is white and dry at the edge. 
It should then be taken out and kneaded, exactly 
as one would knead bread dough, until it is creamy 
and soft. By covering with a damp cloth and 
keeping in a cool place it will keep well for 
several days, and several times this amount may 
be made at one time. In making several pounds 
it is better to divide the mass before kneading, 
and each part may be flavored differently. 

Chocolate Creams— Dust the moulding-board 
with as little flour as possible and roll a piece of 


fondant into a cylindrical shape. Cut it into reg¬ 
ular-shaped pieces, roll between the palms of the 
hands until round, lay on paraffine paper and let 
harden until the next day. Melt a cake of choco¬ 
late in a rather deep vessel that has been set in 
a pan of hot water; add a piece of paraffine half 
as large as a walnut, the same amount of butter, 
and >4 teaspoonful vanilla. Roll the cream in 
this, by using a steel fork or crochet needle, 
and place again on paraffine paper. 

Nut Rolls —Take equal parts of walnut, but¬ 
ternut, or whatever variety of nut meats you 
prefer, and fondant, mix well, and form into a 
roll. Cover this with plain fondant, roll in gran¬ 
ulated sugar and let harden until next day, then 
slice crosswise. 

Molasses Nut Balls and Bars —Boil 2 cup¬ 
fuls brown sugar, 1 of New Orleans molasses, 
and % cup water until it will snap when tested 
in cold water. Take from the stove, add 2 cup¬ 
fuls chopped walnut meats, stir until nearly cold, 
and then roll into balls between the palms of the 
hand; wrap in paraffine paper. 

For walnut or peanut bars boil together a cup¬ 
ful of New Orleans molasses, 1 of brown sugar, 
and half a cup of water. When it stands the 
test of water add a tablespoonful each of butter 
and vinegar. When it boils up remove from the 
fire, add 3 teacupfuls peanut or walnut meats, 
pour into buttered shallow pans, smooth the 
top, and when nearly cold cut in bars or squares 
with a buttered knife. 

Cocoanut bars are made in the same way, 
using fresh cocoanut that has been dried out 2 
hours after being grated, or shredded cocoanut. 

Crystallizing Syrup — Any variety of bon¬ 
bons made with fondant may be crystallized to 
make another attractive variety by the following 
process: Boil 1% lbs. sugar and % pint water 
until it forms a thread that will snap easily. 
Remove from the fire, and when nearly cold 
sprinkle a tablespoonful of water on the top 
to dissolve the film. Have the candies in a shal¬ 
low pan, pour the syrup carefully over, touching 
each part; cover with a daintv cloth, resting on 
the syrup to prevent the formation of a crust. 
After standing 6 hours, with a hat pin remove 
the candies, place on paraffine paper, spread a 
damp cloth over, and leave until dry. 

Jelly Rolls —-Roll out evenly a piece of plain 
fondant, spread with any variety of fruit jelly or 
marmalade preferred, and when hard cut into 
slices and crystallize as above. 

Chocolate Caramels —Half lb. Baker’s choco¬ 
late, 3 lbs. sugar, half granulated and half 
brown, the latter not too moist, lb. butter, 1 
small cup milk. 

Mix the ingredients and boil until it hardens 
in cold water, which should be about 20 minutes. 
Stir all the time if you wish the caramels to bo 
“ crumbly.” 

Cocoanut Bon-bons — To the white of one 
egg and an equal quantity of water add enough 
pulverized sugar and grated cocoanut to enable 






290 


HOUSEKEEPING AND COOKERY 


you to make into balls; lay the balls on greased 
plates. Take two cups of sugar and one of water 
and boil until it creams, then add one teaspoon¬ 
ful of vanilla or rose water; set the dish contain¬ 
ing this mixture on another containing boiling 
water, so it will not get too hard; then roll the 
balls in it as you would chocolate creams, and 
lay on greased plates to harden. 

Almond Taffy — Boil together )4 pint wa¬ 
ter and 1 lb. brown sugar for 10 minutes. 
Blanch and slice through the middle 134 oz. 
almonds; stir them in the syrup with 2 oz. of 
butter. Let the mixture boil hard for 10 min¬ 
utes. Pour on a well-buttered dish to the thick¬ 
ness of 34 inch. 

Everton Taffy—Put a pound of brown sugar 
in a buttered pan, together with 3 tablespoonfuls 
of water. Let it boil until it becomes a smooth, 
thick syrup. Add 34 pound of butter, stirring 
well. Let this boil )4 hour; add lemon fla¬ 
voring. 

Butterscotch —Use 3 cupfuls of New Orleans 
molasses, 2 cupfuls granulated sugar, % cupful 
butter, and a very little water. Cook quickly 
about 20 minutes. Try a little in cold water, to 
see when it becomes crisp. Just before taking 
up add 34 teaspoonful baking-soda well mashed 
and smooth. Pour into buttered tins and cut 
as soon as it becomes perfectly cool. 

Sugar Candy —Put in a shallow pan 3 cupfuls 
granulated sugar, 34 cupful water, )4 cupful 
vinegar, and at the last, 34 tablespoonful butter, 
with 34 teaspoonful cooking-soda, dissolved in 
hot water. Cook quickly, without stirring, for 1 
hour, or until it crisps in cold water. Pull while 
quite hot with buttered finger tips, and continue 
pulling until the candy is white. Chop into 
small pieces. 

Candied Fruit — Boil 1 cupful granulated 
sugar, 4 tablespoonfuls water, 2 tablespoonfuls 
vinegar and 34 spoonful soda. Avoid stirring. 
When the mixture is boiled to a syrup, dip into 
it cherries, grapes, pine-apple, oranges, pears, 
etc. When well dipped place the fruit on paraf¬ 
fine paper and put in a warm place to dry. 
Chestnuts and filberts thus candied are delicious. 

Hoarliound Candy — Hoarhound candy is a 
favorite cough remedy. To 1 quart of water add 
a small handful of hoarhound herb, and boil 34 
hour. Strain, pressing all the liquid from the 
herbs. Add 3 lbs. of brown sugar, and boil to 
the “ hard crack.” Put in a piece of butter as 
large as a walnut. When the butter is dissolved, 
pour the mass on a greased platter or marble 
slab. When almost cold, square off with a knife. 

Molasses Taffy —Boil together 2 cupfuls of 
brown sugar, 1 of New Orleans molasses, 34 cup¬ 
ful of water, and 2 tablespoonfuls of vinegar; 
when crisp, add a tablespoonful of butter, stir 1 
minute, then remove from the fire, add 34 tea- 
spoonful soda; when nearly cold pull until a 
beautiful golden color. 


French Almond Rock — Put 1 lb. of loaf- 
sugar and a teacupful of water into a saucepan, ' 
stir it until the sugar is melted, take off the scum * 
that comes to the top, and when boiled for 34 
hour add 1 tablespoonful vinegar or lemon juice, j 
Stir in sliced almonds to taste, pour out on a j 
well-buttered tin and cut into slices. 


Lemon Candy — Into a bright tinned kettle 
put 334 lbs. of sugar, 1)4 pints of water, and a 
full tablespoonful of cream of tartar. Place over 
a hot fire and stir until the lumps disappear. 
Boil briskly until the candy is hard and brittle 
when a little is thrown into cold water. Take 
the candy from the fire and pour it on a large 
platter, greased with a little butter. When cooled 
sufficiently to be handled, add a teaspoonful of 
finely powdered tartaric acid, and the "same 
quantity of extract of lemon, and work them into 
the mass. The acid should be fine and free from 
lumps. The mass must be worked enough to 
distribute the acid and lemon extract evenly, but 
no more, as too much handling destroys its 
transparency. It may now be formed into sticks 
or drops, or spread out fiat on tins in thin 
sheets. 


Molasses Candy — Dissolve 1 cupful of sugar 
in 34 cupful of vinegar, mix with 1 quart of 
molasses, and boil, stirring often, until it hardens 
when dropped from a spoon into cold water; 
then stir in a piece of butter the size of an egg 
and 1 teaspoonful of saleratus, the latter dis¬ 
solved in hot water. Flavor to your taste, give 
a hard final stir, and pour into buttered dishes. 
As it cools, cut into squares for “taffy,”or, while 
soft enough to handle, pull white into sticks, 
using only the buttered tips of vour fingers for 
that purpose. 

“Old-Fashioned” Molasses Candy — Into a 
kettle holding 4 times the amount of molasses to 
be used, pour a convenient quantity of good 
New Orleans molasses. Boil over a slow fire half 
an hour, stirring all the time, and taking off the 
kettle if there is any danger of the contents 
running over. Do not let the candy burn. When 
a little dropped in cold'water becomes quickly 
hard and brittle, add a teaspoonful of carbonate 
of soda, free from lumps, to every 2 quarts, stir 
quickly to mix, and pour on greased platters to 
cool. When sufficiently cool, pull back, and 
forth, the hands being rubbed with butter to 
prevent the candy from sticking to them, until 
the candy is of a bright yellowish brown color. 
If you wish, flavor with vanilla or lemon. 

Cocoanut Kisses — Beat together the whites 
of 2 eggs with as much granulated sugar as they 
will take up, making a rather stiff batter. Add a 
piece of butter the size of an English walnut and 
half a teaspoonful of vanilla or lemon extract. 
When beaten perfectly smooth, add grated cocoa- 
nut, which should be fresh and carefully pre¬ 
pared. Stir in the cocoanut, beating for some 
minutes. Then drop the prepared confection 
upon buttered tins and place them in a current 
of air to dry. Many confectioners put them at 
once in the oven; but they sometimes spread out 


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291 


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if the heat is applied too soon. They may 
remain in the oven until slightly brown, or may 
merely be allowed to heat through and dry. 

Mrs. Senator Cullom’s Candy— Mix to¬ 
gether the whites of 2 eggs, an equal quantity of 
cold water, and enough confectioners’ sugar to 
make a stiff dough. It will require about 2 lbs. 
To prepare fruits and nuts, take seeds out of 
dates and fill with the cream; blanch almonds 
and cover with cream. Candied cherries are 
nice, taking little balls of the cream and putting 
a cherry on each. English walnuts are used in 
the same way as cherries. 

Marshmallows — Dissolve 1 lb. clear white 
gum-arabic in 1 quart water; strain, add 1 lb. 
refined sugar, place on fire. Stir continually 
until sugar is dissolved and the mixture becomes 
of the consistency of honey. Next add gradually 
the beaten whites of 8 eggs; stir the mixture all 
the time until it thickens and does not adhere to 
the finger, pour into a tin slightly dusted with 
starch, and when cool divide with a sharp knife. 


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Peppermint Drops —The peppermint and 
wintergreen drops which follow the ice cream 
course to prevent possible disturbance from 
chilling with the frozen dainties are made of 
pure sugar with half the quantity of arrowroot 
used for the cream drops, and essence of winter- 
green or mint to taste, rolled on a marble slab 
and cut out in disks the size of a quarter dollar. 
Confectionery is a pretty art for ladies and a 
very convenient one where there are children 
with the traditional sweet tooth. And what adds 
more repute to a hostess’ table than that it is 
furnished with temptii% fresh bonbons of her 
own making ? 


nt 


Harmless Colorings for Candies— Vegetable 
colorings are always to be used, the juice of 
blood beet for deepest red, cranberry juice ting- 
P mg a delicate pink, and cochineal—the sole ex¬ 
ception—giving a lovely rose. In coloring yel¬ 
low, carrot juice or a very little yolk of egg 
answers better than gamboge. Spinach furnishes 
the best green, and is prepared by cutting fresh 
spinach into alcohol and using a few drops to 
0I 1 color with. A quarter oz. cochineal will color 
confectionery for a lifetime, and should be kept 
in a bottle closely corked. One bug is used at a 
time, pounding it and pouring on 2 or 3 tea¬ 
spoonfuls of boiling water, after which the liquid 
is bottled and will keep three months, only a 
c drop or two being needed for any common 
quantity of confectionery or frosting. Blue is 
rarely used, and the drop of indigo needed will 
not hurt any one. The petals of yellow roses, 
infused in boiling water, yield a delicate dye 
which is charming with old-fashioned rosewater 
desserts. 


-ICE CREAM, ICES, Etc. 

s 

iC Frozen Custard — One quart rich milk, 1 
if large cup sugar, 1 teaspoonful salt, yolks of G 
i! eggs, iy z teaspoonfuls almond flavoring, 1 cup 
k cream. 


Let the milk come to a boil; beat the sugar, 
salt and eggs together, and add the milk, a few 
drops at a time; return to the double boiler and 
cook 5 minutes, stirring all the time, get away 
to get cold, and freeze. 

Grape Sherbet — One quart grape juice, ob¬ 
tained by boiling the grapes half an hour and 
straining through a jelly bag, juice of 8 good- 
sized oranges, 1% cups sugar. 

Mix the orange and grape juice, strain and 
pour into your freezer. Freeze for 5 minutes, 
pour out and add the whites of 2 well-beaten 
eggs; return to the freezer and freeze for 20 min¬ 
utes. Remove the dasher and pack away for an 
hour, then serve. 

Peacll Ice Cream —Two quarts ripe peaches, 
1 cup sugar, mix well and set away in a covered 
dish. Take one pint of milk and one of cream; 
let them come to a boil, mix together 1 cup 
sugar, 2 scant tablespoonfuls flour and a tea¬ 
spoonful salt, beat the eggs well, mix all; then 
add the boiling milk and cream. Return to your 
kettle and boil gently 20 minutes, stirring often 
to prevent sticking. When quite cold stir in the 
peaches, which must be mashed fine, and freeze. 

Lemon Water Ice — Half a box of gelatine, 
dissolved in 1 pint cold water. Take the juice 
of 8 lemons and mix with lbs. white sugar, 
then pour 1 quart of hot water on the sugar and 
lemons; pour 1% pints of boiling water over 
the gelatine, and when it is quite dissolved add 
to the rest of the ingredients. Strain and set 
away to cool; when cold whip 15 minutes, and 
freeze. 

Caramel Ice Cream — Burnt sugar ice cream 
is a favorite dish in Virginia, and it is often called 
caramel cream on account of its peculiar color, 
though it requires neither chocolate nor vanilla. 
It is made by pouring boiled custard, a little at a 
time, over a frying-pan in which brown sugar 
has been burned until it is a dark brown color. 
Keep on adding the custard, stirring all the time 
until the whole is smooth and the pan is full, 
then pour the contents back into the main bowl 
of custard, which should be the color of strong 
coffee when it is all mixed. The art in making 
this cream is in burning the sugar until it is 
exactly right. If this is properly prepared you 
have only to freeze it like any other custard. For 
1 gallon it requires 1 gallon of milk, 2 cups of 
white sugar, the yolks of 16 eggs, and 2 cups of 
brown sugar well burned. 

Chocolate Ice Cream — Six tablespoonfuls 
grated chocolate, 2 breakfast cups cream, 1 of 
fresh milk, 34 lb- sugar. 

Stir the chocolate into the milk, mixing well, 
add remaining ingredients and freeze. 

Fruit Cream — One and one-quarter lbs. of 
any kind of preserved fruit, 1 quart cream, juice 
of 2 lemons, sugar to taste. 

Take the whole of the ingredients, and work 
through a sieve. Then freeze in a freezing-can, 
and work until it is frozen. Then turn out and 
serve. 





292 


HOUSEKEEPING AND COOKERY 


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Ice Cream — One quart milk, 2 eggs, % lb. 
sugar, 2 tablespoonfuls corn-starch or arrowroot, 
1 qt. cream. 

Scald the milk, yolks of eggs, sugar, and corn¬ 
starch or arrowroot, until it is of the consistency 
of custard. Then allow to cool. When cool add 
the cream whipped, and the whites of the eggs 
whisked to a stiff froth. Sweeten to taste, flavor, 
and freeze in the usual way. 

Yanilia Ice Cream — Beat the yolks of 8 eggs 
with % of a pound of sugar until very light. Put 
134 pints of rich milk on the fire to scald, highly 
flavored with vanilla. When the milk is scalded, 
stir it into the egg as soon as it is cool enough 
not to curdle. Now stir the mixture constantly 
until it has slightly thickened. Do not let it 
remain too long and curdle, or it will be spoiled. 
When taken off the fire again, mix in box of 
gelatine which has been soaked 34 hour in 2 
tablespoonfuls of lukewarm water near the fire. 
The heat of the custard will be sufficient to dis¬ 
solve it if it is not already dissolved. Cool the 
custard well before putting it into the freezer, 
however; stir it almost constantly until it begins 
to set; then stir in lightly a pint of cream, 
whipped. Stir it for 2 or 3 minutes longer, put 
it into a mould, and return it to a second relay of 
ice and salt. 

Strawberry Water Ice— -Boil 1 pint of water 
and 3 teacupfuls of granulated sugar for about 
10 minutes, skimming carefully. Remove from 
the fire and allow it to grow cold, then add 2 
pints of strawberry juice. Many people think 
the flavor is improved by adding a little currant 
juice. Beat the mixture well together and freeze. 
Red raspberry ice made in the same way is also 
excellent. 

Orange Water Ice — Rub sugar on the peel 
of 2 oranges and 1 lemon. Squeeze and strain 
the juice of the lemon and 6 oranges. Dissolve 
the flavored sugar with a little hot water, and 
mix with 34 pint of syrup. If too sweet, add a 
little water. Strain into the freezing-pot, and 
finish as lemon water ice. 

Crystal Palace Cream—A rich custard, 34 
oz. gelatine dissolved in a little boiling water, 2 
sponge cakes, 2 macaroons, 2 tablespoonfuls 
milk. 

Make the custard, dissolve the gelatine, and 
when it is nearly cold pour into the custard, 
which must also be cool; soak the cakes and 
macaroons in the milk (or, if preferred, any fruit 
syrup, which must be rich and sweet. Put the 
cakes into a mould and gently pour the cream 
over them; let it stand till cold. A few glace 
cherries may be added. 

Lemon Cream —One pint of thick cream, 
yolks of 2 eggs, 4 oz. fine sugar, rind of 1 lemon 
cut thinly, juice of the lemon. 

Well beat the yolks and add to the cream, 
sugar and rind of the lemon; boil, and then stir 
it till almost cold; put the juice of a lemon into 
a dish and pour the cream upon it, stirring until 
quite cold. 


Lemon Cream, Solid — Half a pint of cream, 
the juice of 3 lemons and the rind of 2, % lb. 
loaf-sugar in small lumps. 

Rub the sugar on the lemons, and lay them at 
the bottom of the dish, pour the lemon-juice 


over, make the cream a little warm; then, stand¬ 


ing on a chair and with the dish on the ground, 
pour the cream on so as to froth it. 

Lemon Cream (without cream) —Four lem 
ons, 12 tablespoonfuls water, 7 oz. powdered white 
sugar, yolks of 9 eggs. 

Peel the lemons very thinly into the above 
proportion of wafer, then squeeze the juice 
into the sugar. Beat the yolks thoroughly and 
add the peel and juice together, beating for some 
time. Then strain into your saucepan, set over 
a gentle fire and stir one way till thick and scald¬ 
ing hot. Do not let it boil or it will curdle. Setve 
in jelly glasses. 

Cherry Cream — Take 2 qts. cherries, heaping 
quarts, and bruise them without removing the 
pits, throw over them % cupful sugar and let jf 
them stand in a cool place for 2 hours. Then 
strain. Sweeten the juice after straining, beat a 
pint of cream, gradually add the juice and the 
beaten whites of 2 eggs, continually whisking 
it till no more froth arises. The secret of suc¬ 
cess is to have cream and eggs all thoroughly 
chilled on ice, and in adding the juice a little at 
a time to prevent curdling. 


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Nesselrode Pudding 1 — Make a custard with 
1 pint milk, 8 tablespoonfuls sifted sugar, and 
yolks of 7 eggs (or use 34 pint milk and 34 pint 
cream); let the milk come to the boil, then mix it 
with the other ingredients; after stirring for some 
time put the mixture in a pan over the fire and 
go on stirring till it thickens, but it must not 
boil, or it will curdle; strain and flavor it with 
vanilla or any other flavor. Divide the custard 
in two separate basins; flavor and color the one to 
taste, partly freeze it, and add a small tumblerful 
of whipped cream, slightly sweetened with pow¬ 
dered sugar. Meantime brown, in 34 oz * fr es h 
butter, 4 oz. blanched almonds and 1 oz. sifted 
sugar; pound this quite smooth, mix with the 
other half of the custard, strain and freeze. 
Mold the two ices in layers and freeze for 2 hours. 


16I 


11 


Tutti Frutti — When a rich cream is partly 
frozen, candied cherries, English currants, 
chopped raisins, or any other candied fruits, 
chopped rather fine, are added; add about the 
same quantity of fruit as there is of ice-cream. 
Mould and imbed in ice and salt. Serve with 
whipped cream. 


Strawberry Ice Cream —Sprinkle sugar over 
the strawberries, mash them well and rub them 
through a sieve. To a pint, of the juice add a 
pint of good cream. Make it very sweet. Freeze 
it in the usual way, and, when beginning to set, 
stir in lightly 1 pint cream, whipped, and lastly 
a handful of whole strawberries, sweetened. Put 
it into a mould which is imbedded in ice. Or, 
when fresh strawberries can not be obtained, 
there is no more delicious cream than that made 
with the French bottled strawberries. Mix the 









293 


HOUSEKEEPING AND COOKERY 


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juice in the bottle with the cream, and add the 
whipped cream and the whole strawberries when 
the juice, etc., have partly set in the freezer. 

Pineapple Ice Cream —Make a plain vanilla 
ice cream and when partially frozen stir in 34 
can grated pineapple. Mix well and complete 
the freezing. The remainder of the pineapple 
may be converted into a most delicious trifle. 

Pineapple Trifle —Line a pretty dish with 
stale sponge cake and spread upon it the grated 
pineapple. Whip 1 pint sweet cream, sweeten 
and flavor with vanilla; stir in 1-5 box Nelson’s 
gelatine which has been previously soaked in 34 
cup cold water, then dissolved by adding 34 cup¬ 
ful boiling water. Pour this over the cake and 
set on ice to stiffen. 


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Grape Sherbet — Lay a square of cheese-cloth 
over a bowl; put in a pound of ripe grapes; 
mash very thoroughly with a wooden masher; 
squeeze out all the juice; add an equal amount 
of cold water, the juice of 1 lemon, and sugar 
enough to make it very sweet. Freeze as usual. 

Currant Ice —Boil 1 quart of water and a 
pound of sugar until reduced to a pint, skim it, 
take it off the fire, add a pint of currant juice; 
when partly frozen, stir in the whites of 4 eggs. 
Mould, and freeze again. A good ice for fever 
patients. 


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Lemon Sherhet — Soak 1 teaspoonful gela¬ 
tine in 34 cup cold water, and dissolve with 34 
cup boiling water. Add the juice of 6 lemons, 1 
pint sugar, and 334 cups water. Strain and 
freeze. If the lemons have become dry by being 
kept in the house, let them soak in cold water 
for a little time. A good way is to pour boiling 
water over the fruit, and then drop into cold 
water. This would destroy any insects which 
might be in the peel. Lemons may be kept in 
sour milk with good result. The gelatine is not 
used for nutriment, but to give a better consist¬ 
ency to the sherbet. If it is not convenient to 
use a freezer, the sherbet may be frozen in a 
pail. Put the lemon mixture in the pail and 
pack into a pail of ice and rock salt, using half 
salt and half finely-cracked ice in alternate 
layers. When it becomes hardened, scrape the 
sherbet from the side of the pail, and beat with a 
Dover egg-beater. Pack down again, and keep 
closely covered until ready to serve. If the 
sherbet is to be frozen in an ice cream freezer, 
use two-thirds of ice and one-third of rock salt, 
in alternate layers. Turn the crank very slowly, 
as the slower it is turned the faster the cream is 
frozen and the smoother it is. If the crank is 
turned rapidly, the liquid is stirred about so that 
it does not come in contact with the sides of the 
can long enough to freeze. 


Poaches and Cream Frozen —Peel and 
J. quarter the fresh peaches; mix them with sugar 
c. and cream to taste. Arrange some of the quarters 
ti of the peaches tastefully in the bottom of a 
t basin, then fill, and freeze the mass solid, without 
[; stirring. Turn it out to serve. 


Iced Pudding One and one-half pints of 
custard, composed of the yolks of 4 eggs, 4 table¬ 
spoonfuls of sugar, a flavoring of vanilla, 8 oz. 
fruits, consisting of equal parts of dried cherries, 
pine-apple, dried pears, or apricots, all cut into 
very small pieces. These fruits may be selected, 
or perhaps it would be more convenient to pur¬ 
chase 34 lb* of the French preserved dried fruits; 
or add 1 oz. candied citron sliced, 2 oz. currants, 
2 oz. stoned and chopped raisins, and 34 pint 
cream whipped. Freeze the custard in the usual 
manner, then mix in the fruits and whipped 
cream. Put into a mould, and place it on ice 
and salt. Serve whipped cream around it. 

Frozen Custard with Fruit —Two pints 
milk, same of cream, 6 eggs, 3 teacups sugar, 1 
pint berries, or peaches cut up small. 

Let the milk nearly boil; beat the yolks of the 
eggs with the sugar and add the milk by degrees. 
Whip the whites of the eggs to a froth and add 
to the mixture; put all in a saucepan, stirring 
until it is a nice thick and smooth custard. When 
perfectly cold whisk in the cream and freeze. If 
the custard is allowed to freeze itself, stir in the 
fruit after the second beating. 

Custard — One and a half quarts rich milk, 1 
cup sugar, 34 box gelatine, 4 eggs, vanilla to 
taste. 

Dissolve the gelatine in the milk; add the 
yolks and sugar; let it come to a boil, then 
remove from the fire. When cool, add whites of 
eggs, etc. Pour into mould. To be eaten with 
cream, if preferred. 

Chocolate Custard — One quart milk, yolks 
of 6 eggs, 6 tablespoonfuls sugar, 34 cup grated 
vanilla chocolate. 

Boil the ingredients until thick enough, stirring 
all the time. When nearly cold flavor with 
vanilla. Pour into cups, and put the whites of 
the eggs beaten with some powdered sugar on 
top. 


PRESERVES. 

F RUIT for preserving must be gathered in 
dry weather, and should be carefully 
selected, discarding all bruised fruit, and 
purchasing only that of the largest and finest 
quality. Use only the best white sugar. There 
is no economy in using common sugar, because 
it causes a greater amount of scum, which must 
of course be taken off. In making syrups the 
sugar must be pounded and dissolved in the 
syrup before setting on the fire; no syrups or 
jellies should be boiled too high. Fruits must 
not be put into a thick syrup at first. Fruits 
preserved whole or sliced may be boiled in a 
syrup made of two pounds of sugar to every 
pound of water, the quantity of syrup differing 
in some cases, but the general rule is one and a 
half the substance of fruit. The following has 
been found very good: To clarify six pounds of 









294 


HOUSEKEEPING AND COOKERY 


sugar, put into a preserving-pan, and pour into 
it five pints of cold spring water; in another 
pint beat lightly up the white of one small egg, 
but do not froth it very much; add it to the 
sugar, and give it a stir to mix it well with the 
whole. Set the pan over a gentle fire when the 
sugar is nearly dissolved, and let the scum rise 
without being disturbed; when the syrup has 
boiled five minutes take it from the fire, let it 
stand a couple of minutes, and then skim it 
very clean; let it boil again, then throw in half 
a cup of cold water, which will bring the 
remainder of the scum to the surface; skim it 
until it is perfectly clear, strain it through a 
thin cloth, and it will be ready for use, or for 
further boiling. 

All unripe fruit must be rendered quite tender 
by gentle scalding, before it is put into syrup, 
or it will not imbibe the sugar; and the syrup 
must be thin when it is first added to it, and be 
thickened afterwards by frequent boiling, or 
with additional sugar; or the fruit will shrivel 
instead of becoming plump and clear. A pound 
of sugar boiled for ten minutes in one pint of 
water will make a very light syrup; but it will 
gradually thicken if rapidly boiled in an 
uncovered pan. Two pounds of sugar to the 
pint of water will become thick with a little 
more than half an hour’s boiling, or with three 
or four separate boilings of eight or ten minutes 
each; if too much reduced it will candy instead 
of remaining liquid. 

In making jams many cooks, after allowing 
the proper proportion of sugar, put the fruit 
into the preserving-pan without removing the 
stones or skins until after boiling, as the flavor 
is thought to be finer by adopting this method. 
Glass bottles are preferable to any other, as they 
allow inspection to detect incipient fermenta¬ 
tion, which may be stayed by re-boiling. 
Copper or brass preserving-pans are the best 
kind to use, but they require a great deal of 
care to keep clean; the enameled are very nice 
and easily kept in order. Jams should be kej)t 
in a dry, cool place, and if properly made will 
only require a small round of writing-paper 
oiled, and laid on to fit, and tied down securely 
with a second paper brushed over with the white 
of egg to exclude the air. 

Plum Jam — Allow % lb. of white sugar to 1 
lb. of fruit. It is difficult to give the exact quan¬ 
tity of sugar to be used in plum jam; in fact, it 
entirely depends upon the quality of the plums 
used; therefore your own judgment will be neces¬ 
sary. After weighing the plums halve them and 
remove the stones; then place on a large dish 
and sprinkle with the sugar; leave them thus for 
24 hours; then put into a preserving-pan and 
let them simmer gently on the back of the stove 
for about 25 or 30 minutes, then boil very 
quickly for 34 hour, skimming carefully, and 


stirring with a wooden spoon to prevent the jam 
sticking. It greatly improves the jam to put i 
some kernels from the plum stones into it. 

To Preserve Fruit in Syrup — To every lb. j 
of fruit allow 1 lb. of lump sugar, 34 tumbler of . 
cold water. Boil the water and sugar together t 
until it thickens slightly, which will take about 

hour if the sugar be good. Take off the scum !, 
as it rises. Add the fruit and boil for 34 hour „ 
(rather longer if stone fruit), stirring very i 
slightly, or the fruit will break. Take off the 2 
scum as it rises, but if both sugar and fruit be 
good there will be very little. Put into jars and 
tie over. 

N. B.—To keep well, fruit must be perfectly 
sound and dry when gathered. 

Currant Jam — Three-quarters of a lb. of 
white sugar to every pound of fruit. 

Let the fruit be very ripe, remove from the 
stalks with a silver fork; dissolve the sugar over 
the fire, then put in the currants aud boil for )4 
hour, stirring and skimming all the time. Put , 
into jars and cover air-tight. 

Raspberry Jam — Allow 1 lb. white sugar to 
1 lb. fruit, and )4 CU P red currant juice. 

Directly this fruit is purchased preserve it; if 
allowed to stand the jam and the flavor will not 
be so good; place in preserving-pan and allow tc 
boil for )4 hour. Be particular to skim well, as 
this will make the jam nice and clear. When 
done, place in pots and cover in the usual 
manner. 

Gooseberry Jam — Some fine full-grown, 
unripe gooseberries, their weight in sugar; to 1 
pint of liquor allow 1 lb. of sugar. 

Cut, and pick out the seeds of the goose¬ 
berries; put them into a pan of water, green, and 
put them into a sieve to drain; beat them in a 
marble mortar, with their weight in sugar. Boil 
a quart of them to a mash in a quart of water; 
squeeze, and add to the liquor sugar in the above j fr 
proportions; then boil and skim it, put in your 
green gooseberries, and having boiled them till i rr 
very thick, clear, and of a nice green, put them |k 
into bottles. a . 

Damson Jam — Equal quantities of fruit and 
jelly. 

Choose the fruit without blemish; remove the 
stones from the fruit, and put it and the sugar 
into your preserving-pan; stir slowly until the 
sugar is melted, and remove all scum. After the It 
jam has begun to simmer, allow it to boil for an 
hour. It is necessary to stir diligently, or the : tt 
jam will burn. When done, pot in the usual hi 
way. 

Tomato Preserves —Select small, green 
tomatoes, wipe carefully and prick the skins in jm 
several places. To 34 peck of these take 4 lbs. 1, 
sugar, juice of 6 large lemons, and 2 oz. green h 
ginger root and 1 of mace; put on the rest of L 
the ingredients and let them boil 34 hour, skim- n 
ming carefully; then put on the tomatoes and let | 
them cook gently. When the tomatoes are clear lit 
and can be pierced with a straw take them up 
and lay carefully on plates to cool, allowing the i 
syrup to simmer on the back of the stove. Put 





HOUSEKEEPING AND COOKERY 


295 


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the tomatoes into jars, pour over the syrup and 
seal. Small yellow tomatoes may be preserved 
in the same way. 

Tomato Jelly —One peck yellow tomatoes 
cut into pieces and boiled until soft; strain 
through a jelly bag; put on the fire and boil 20 
minutes; to every cup of juice measure one of 
sugar; set the sugar in the oven, being careful 
that it is only heated through, not scorched. At 
the end of the 20 minutes add the sugar and the 
juice of a dozen lemons which has been strained 
through your jelly bag; boil 15 minutes more, 
then pour into your jelly glasses. Have the 
glasses just washed in hot water and wiped dry, 
and put a teaspoon in each one as you are ready 
to fill it. This will prevent the hot liquid from 
breaking the glasses. 

Quince Marmalade — Four lbs. peeled and 
thinly sliced quinces in 2 quarts acidulated water, 
2 lbs. peeled, cored and sliced apples, 3 lbs. 
sugar. 

Place the fruit on the fire to boil until soft; 
then add the sugar, and stir the marmalade with 
a clean wooden spoon over a brisk fire until re¬ 
duced to a rather thick paste—running rather 
slowly off the spoon when lifted out of the pan; 
the marmalade must then be immediately re¬ 
moved from the fire and poured into pots. 

Green Grape Jam— To 1 lb. grapes allow % 
lb. sugar. 

Pick the grapes carefully and reject any that 
are injured; wash them. Put the grapes into a 
preserving-pan, then a layer of sugar, then a 
layer of grapes. Boil on a moderate fire, stirring 
it all the time to prevent its burning, and as the 
grape stones rise take them out with a spoon, so 
that by the time the fruit is sufficiently boiled— 
about 1 hour—the stones will all have been taken 
out. Put into jars and cover in the usual way. 

Blackberry Jam — To every lb. of picked 
fruit allow 1 lb. loaf sugar and 34 lb. apples 
peeled and cored and cut quite small. Boil the 
fruit for 10 minutes, add the sugar, boil, stir and 
remove all scum. It will take from % to % of 
an hour. 

Strawberry Jam — To l lb. fruit allow % lb. 
or 1 lb. sugar; to 4 lbs. strawberries add 1 pint 
red currant juice. 

Put the currant juice and strawberries on to 
boil for 30 minutes, and stir carefully all the 
time; then put in the sugar and boil up very 
quickly for 20 or 25 minutes, removing any scum 
that arises; put into your jars, covering air¬ 
tight. If a pound of sugar is used there will be 
more jelly. 

Apple Marmalade — Pare, core and quarter 
some apples; put into a preserving-pan with suf¬ 
ficient water to prevent burning. Boil till it is 
a pulp. Take an equal weight of sugar in large 
lumps, dip in water and boil till it is a thick 
syrup; put it to the pulp, and simmer on a quick 
fire quarter of an hour. Grate in lemon-peel be¬ 
fore it is boiled. 

Apple Cheese — Dissolve 1 lb. sugar in 34 pint 
water; add 1*4 lbs. apples cut in quarters, and 


the rind of 1 lemon grated. Boil 3 hours; 10 
minutes before that time add the juice of the 
lemon; stir all the time after the lemon is added, 
and boil quickly. 

To Preserve Raspberries — To l lb. fruit, 
quite ripe, add 1 lb. finely-sifted sugar. Make 
the sugar as hot as possible without scorching, 
put it to the fruit, and stir till every particle of 
sugar is dissolved; put it in jars, and tiedown 
with bladder. It will keep for a year, and looks 
just like fresh raspberries crushed with sugar. 

Quince Jam — To 1 lb. quinces allow % lb. 
sugar. 

Peel and quarter the quinces, leaving the seeds 
in, as they readily impart their mucilage to the 
water and thus thicken the syrup. Put the fruit 
and sugar into a preserving-pan, and 34 teacup¬ 
ful water to moisten the bottom of the pan; stir 
the fruit and sugar frequently, and when it boils 
keep it boiling rapidly until the fruit is soft and 
of a clear red color. It will take about an hour, 
reckoning from the first boiling-up. Put into 
jam pots, and cover when cold. 

Apple Jam —Allow to every pound of pared 
and cored fruit % lb. white sugar, the rind of 
1 lemon, and juice of 34 lemon. 

Having peeled and cored the apples, weigh 
them, and slice them very thin. Place in a 
stone jar and surround with boiling water; 
allow them to boil until tender; when tender 
place in a preserving-pan, add the sugar, grated 
lemon and juice. Boil slowly 34 hour from the 
time it begins to simmer, remove the scum, and 
put into jars and cover in the usual manner. 

Green Fig* Preserves — Equal quantity of 
fruit and syrup, peel of 1 large lemon, a little 
ginger. 

Lay the figs in cold water for 24 hours, then 
simmer them till tender; put them again into 
cold water, and let them remain for two days, 
changing the water each day. If not quite soft, 
simmer again, and replace in cold water until 
next day. Take their weight in loaf sugar, and 
with % of it make a syrup, in which simmer 
the figs for 10 minutes. In 2 days take the 
third of the sugar, pound fine, and pour the 
syrup from the figs on it. Make a rich syrup 
with the peel of the lemon and a little raw 
ginger, and boil the figs in it, then mix all together 
and put into large jam pots. The figs may 
be cut in half, if preferred, after they have sim¬ 
mered until soft. 

Preserved Pumpkins — Equal proportions 
of sugar and pumpkins, 1 gill lemon juice. 

Cut the pumpkin in two, peel and remove the 
seed, cut in pieces about the size of a 50 cent 
piece; after weighing place in a deep vessel in 
layers, first sprinkling a layer of sugar, then of 
pumpkin, and so on, until it is finished; now add 
the lemon juice and set aside for 3 days; now 
for every 3 lbs. of sugar add 34 a pint water 
and boil until tender. Pour into a pan, setting 
aside for 6 days, pour off the syrup and boil till 
thick; skim and add the pumpkin while boiling; 
bottle in the usual manner. 






296 


HOUSEKEEPING AND COOKERY 


(Juinces Preserved Whole — Some ripe 
quinces; to every pint of water allow 3 lbs. 
white sugar. 

Pare the quinces and put them into the pre¬ 
serving pan,three-fourths covered with cold water 
(if they should float while the water is being 
poured on them, press them down with a plate 
until you have gauged the exact height of the 
water); take out the quinces, measure the water 
and add the sugar. Let this boil rapidly in the 
preserving-pan for 6 minutes, and then put in 
quinces. The syrup should not cover them at 
first, but when they are half cooked it will then 
amply cover the fruit. Boil the quinces rapidly, 
until soft enough for a knitting-needle to 
pierce them easily, which should be in an hour and 
a half, reckoning from the first boiling-up. Take 
the quinces out carefully, so as not to break them, 
and lay them on dishes to cool. Run the syrup 
through a jelly bag, or a piece of new flannel, 
put in a gravy strainer; this frees it of all odd 
little bits that may boil from the outside of the 
quinces, and makes it clearer. Put the syrup 
back in the preserving-pan, and boil it rapidly 
untilit will jelly when dropped on a plate; put 
the quinces into the boiling syrup, and let them 
simmer gently for 10 minutes. Place each 
quince carefully in wide-necked jars, pour the 
hot syrup over them, and when cold cover in the 
usual way. 

Preserved Oranges —Any number of oranges, 
with rather more than their weight in sugar; 
allow rather more than % pint of water to each 
lb. sugar. 

Slightly grate and score the oranges round and 
round with a knife, b ut not very deeply. Put them 
into cold water for 3 days, changing the water 
twice each day. Tie them up in a cloth and boil 
them until they are quite soft, that is, soft 
enough to be penetrated by the head of a pin. 
While they are boiling place the sugar on the fire 
with the Crater; let it boil for a few minutes, then 
strain it through muslin. Put the oranges into 
the syrup and boil till it jellies and is of a yellow 
color. Try the syrup by putting some to cool; 
it should not be too stiff. The syrup need not 
cover the oranges completely, but they must be 
turned so that each part gets thoroughly done. 
Place the oranges in pots, cover with syrup, and 
tie down with paraffine papers. This is an ex¬ 
cellent way of preserving oranges or shaddocks 
whole. Only they should be looked at now and 
then, and boiled up again in fresh syrup, if 
what they are in has become too hard, which, 
however, if they have been properly done, will not 
be the case. They form a nice dish for dessert, or 
for serving, filled with whipped cream or cus¬ 
tard, either cold or gently warmed through in the 
syrup in a stewpan. 

To Cover Preserves — Cut a round of thin 
paper the size of your jar, brush it over with 
white of egg, and place on the preserve egg down¬ 
wards. See that it lies flat so as to keep out the 
air. Cut a round of white cooking-paper rather 
larger than your jar. Snip round the edge. 
Brush well over with white of egg, place on 
your jar, and stick down the edges round the 


jar with a dry cloth. Let your jam be cold 
before done, and let the paper on the top dry 
well before putting away. 

Apple Marmalade — Some good cooking ap¬ 
ples, % lb. fruit, teacupful water to 6 lbs. su¬ 
gar, a few cloves, cinnamon or lemon peel for 
flavor. 

Peel, core and thinly slice the apples (apples 
that cook to a smooth pulp easily); put the sugar 
in a preserving-pan (a tin or iron saucepan will 
turn them black) with the water; let it gradually 
melt, and boil it for 10 minutes; then put in the 
sliced apple, and a few cloves, cinnamon or 
lemon peel to flavor, if liked. Boil rapidly for 
an hour, skim well, and put in jam pots; it 
should be quite a smooth pulp, clear, and a bright 
amber color. Will keep good for 12 months. 


Grape Marmalade —Take 10 lbs. of nice ripe 
grapes and wash them carefully; squeeze the 
pulps into one dish and throw the skins into 
another, put the pulps through a colander to 
remove seeds, then put pulps and skins together 
with % lb. sugar to 1 lb. of fruit and cook 
thoroughly until jellied. 

Sweet Tomato Pickle— Three and % lbs. 
tomatoes, 1% lbs. sugar, % oz. each of cinnamon, 
mace and cloves mixed, 1 pint vinegar. 

Peel and slice the tomatoes, sticking into them 
the cloves; put all together into a stewpan and 
stew an hour. When done pack in glass jars, 
and pour the syrup over boiling hot. 


Sweet Peach Pickle — To 4 lbs. peaches 
allow 2 lbs. white sugar, % oz. each of mace, cin¬ 
namon and cloves mixed, and 1 pint of the best 
white vinegar. 

Pour scalding water over the peaches and re¬ 
move the skins with a butter knife; drop into 
cold water; stick four cloves in each peach. Lay 
the peaches in preserving-pan with the sugar 
sprinkled over them; bring gradually to the boil, 
add vinegar and spice, boil 5 or 6 minutes. Re¬ 
move the peaches and place in bottles. Boil the 
syrup thick and pour over boiling hot. 

How to Ice Fruit —Any desirable fruit may 
be iced by dipping first in the beaten white of 
an egg, then in pulverized sugar. Do this until 
the icing is sufficiently thick. Peaches should be 
pared and cut in halves, and sweet, juicy pears 
are treated in the same way. Cherries, strawber¬ 
ries and other small fruits are iced with the stems 
on, only the largest being chosen. Pineapples 
should be cut into thin slices and these again 
divided into quarters. Oranges and lemons 
should be carefully pared, and all the white skin 
removed. Lemons are cut into horizontal slices, 
and oranges are divided into quarters. 

Suited Peanuts —Bay one quart of unroasted 
peanuts, break the shells carefully to prevent 
crashing; then drop the nuts into very hot water 
and rub gently until the red skin is off. Dry 
carefully, lay on flat tin plates and pour melted 
butter over them—a couple of teaspoonfuls will 
suffice; then set in rather quick oven until a nice 
brown; then take up and sprinkle liberally with 
salt, tossing them so that both sides will receive 
a coat. 



housekeeping and cookery 


297 




(Banned fruits, §tc. 

To Call Peaches — First prepare the syrup. 
For canned fruits, 1 quart granulated sugar to 2 
quarts water is the proper proportion; to be in¬ 
creased or lessened, according to the quantity of 
fruit to be canned, but always twice as much 
water as sugar. Use porcelain kettle, and, if 
possible, take care that it is kept solely for can¬ 
ning and preserving — nothing else. Have an- 
;! other porcelain kettle by the side of the first, for 
boiling water (about 3 quarts). Put the peaches, 

1 a few at a time, into a wire basket, such as is 
1 used to cook asparagus, etc. See that it is per- 
! fectly clean and free from rust. Dip them, when 
in the basin, into a pail of boiling water for a 
moment, and transfer immediately into a pail 
of cold water. The skin will then at once peel 
off easily, if not allowed to harden by waiting, 
ij This, besides being a neat and expeditious way of 
peeling peaches, also saves the best part of the 
j i fruit, which is so badly wasted in the usual mode 
| of paring fruit. As soon as peeled, halve and 
drop the peaches into boiling water, and let 
them simmer —not boil hard — till a silver fork 
can be passed through them easily. Then lift 
each half out separately with a wire spoon and 
fill the can made ready for use; pour in all the 
boiling syrup which the jar will hold; leave it a 
moment for the fruit to shrink while filling the 
next jar; then add as much more boiling syrup 
as the jar will hold, and cover and screw down 
tightly immediately. Continue in this way, pre¬ 
paring and sealing one jar at a time, until all is 
done. If any syrup is left over, add to it the 
water in which the peaches were simmered, and 
a little more sugar; boil it down till it “ ropes” 
from the spoon and you have a nice jelly, or, by 
adding some peaches or other fruit, a good dish 
of marmalade. Peaches or other fruit, good, 
but not quite nice enough for canning, can be 
used in this way very economically. Peaches to 
be peeled as directed above should not be too 
green or too ripe, else, in the first place, the skin 
■ cannot be peeled off, or, if too ripe, the fruit 
will fall to pieces. 

Another Way —After peeling and halving as 
above directed, lay a clean towel or cloth in the 
bottom of a steamer over a kettle of boiling 
water and put the fruit on it, half filling the 
steamer. Cover tightly and let it steam while 
making the syrup. When this is ready, and the 
fruit steamed till a silver fork will pass through 
easily, dip each piece gently into the boiling 
syrup; then as gently place in the hot jar, and 
so continue till all have been thus scalded and 
put in the jar. Then fill full with syrup, cover 
and seal immediately. While filling, be sure and 
keep the jars hot. 

Poors— The skin will not peel off so easily as 
that of peaches by dipping them in boiling 
water, but it will loosen or soften enough to be 
tanen off with less waste of the frmt than if 
pared without scalding. Prepare the syrup and 
proceed as for peaches. They will require longer 
cooking; but as soon as a silver fork will pass 


through easily, they are done. Longer cooking 
destroys the flavor. 

Pineapples —Pare very carefully with a silver 
knife, as steel injures all fruit. With the sharp 
point of the knife dig out as neatly and with as 
little waste as possible all the “ eyes ” and black 
specks, then cut out each of the sections in 
which the “eyes” were, in solid pieces clear 
down to the core. By doing this all the real fruit 
is saved, leaving the core a hard, round, woody 
substance, but containing considerable juice. 
Take this core and wring it with the hands as one 
wrings a cloth, till all the juice is extracted, then 
throw it away. Put the juice thus saved into the 
syrup; let it boil up 5 minutes, skim till clear, 
then add fruit. Boil as short a time as possible, 
and have the flesh tender. The pineapple loses 
flavor by over-cooking more rapidly than any 
other fruit. Fill into well-heated jars, add all 
the syrup the jar will hold; cover and screw down 
as soon as possible. 

Plums — Plums should be wiped with a soft 
cloth or dusted, never washed. Have the syrup 
all ready, prick each plum with a‘ silver fork to 
prevent the skin from bursting, and put them 
into the syrup. Boil from 8 to 10 minutes, judg¬ 
ing by the size of the fruit. Dip carefully into 
the hot jars, fill full, and screw on the cover 
immediately. Cherries may be put up in the 
same way. 

Strawberries (Canned) — Allow to each 1 lb. 
of fruit % lb. of sugar. 

Put berries and sugar into a large, flat dish and 
allow to stand about 3 hours, then draw off the 
juice and put into preserving-pan and allow to 
come to a boil, removing the scum as it rises; 
then put in the berries, and let them come to a 
boil. Put into warm bottles and seal quickly. 

Cherries (Canned) — To every 1 lb. of fruit 

lb* of sugar, 3 gills of water. 

Put the sugar and water on the fire tcitieat, and 
as soon as it comes to a boil put in the cherries 
and allo.w them to scald for hour; put into 
bottles boiling hot and seal. A few of the ker¬ 
nels put in to scald with the fruit impart a fine 
flavor. Note — Be sure to skim well. 

Preserved Crab Apples — Select large, fine 
crab apples, prick the skins in several places; 
put into your preserving-kettle % lb. of sugar to 
each pound of fruit and a cupful of water; let 
the syrup boil 20 minutes, skimming off the 
scum which rises to the top; then put in your 
fruit and cook gently until the apples can be 
pierced with a straw; then take them out and 
lay on plates; boil the juice hour longer; then 
put the fruit in jars, fill up with juice and seal. 

Fruit Jellies —The fruit should be placed in 
a jar, and the jar set in a stewpan of warm 
water, covered and allowed to boil until the fruit 
is broken; take a strong jelly bag and press a 
little of the fruit at a time, turning out each time 
the skins; allow 2 lbs. of sugar to 1 quart of 
juice, set on the stove to boil again. Many good 
cooks heat the sugar by placing in the oven and 
stirring nowand then to prevent burning. When 










298 


HOUSEKEEPING AND COOKERY 


the juice begins to boil (watch that it does not 
boil over 25 minutes), then add the heated sugar; 
stir well and just bring to a boil, remove directly 
from the stove, dip the vessels to contain it in 
hot water, and set them upon a dish cloth wrung 
out of warm water, pouring the boiling liquid 
into them; cover in the usual manner. 

Rhubarb Jelly — Soak 2 oz. gelatine in a pint 
of water with 54 lb. best lump-sugar; well wash 
and slice about 254 lbs. of rhubarb of a nice 
bright color, put it into a stewpan to boil with a 
quart of water, leave it to get thoroughly stewed, 
but not long enough to let the juice get thick; 
strain the latter, and add 154 pints of it to the 
dissolved gelatine, with the whites and shells of 
3 eggs. Whisk it all quickly on the fire, pass it 
through the jelly-bag, and pour it into a mould 
and leave it to set. 

Orange and Tapioca Jelly —Soak 6 table¬ 
spoonfuls of tapioca for 3 hours in 2 cupfuls of 
salted water; set in hot water and boil, adding 4 
teaspoonfuls of sugar and a little boiling water if 
too thick. When like custard, add the juice of 1 
orange. Cover the bottom of the mould with 
sliced oranges, and when the jelly is cool pour it 
over the fruit. 

Quince Jelly — Ripe quinces, allowing 1 pint 
of water to each pound of fruit, % lb. of sugar 
to each pound of juice. 

Prepare the quinces and put them in water 
in the above proportions; simmer gently till the 
juice becomes colored, but only very pale; strain 
the juice through a jelly bag, but do not press 
the fruit; allow it to drain itself. Put the strained 
juice in a preserving-pan and boil 20 minutes; 
then stir in the sugar in the above proportions 
and stir over the fire for 20 minutes, taking off 
the scum, and pour into glasses to set. It should 
be rich in flavor, but pale and beautifully trans¬ 
parent. Long boiling injures the color. 

Raspberry Jelly —Ripe, carefully picked 
raspberries; allow % lb. of pounded sugar to 
every pound of fruit. 

Boil the raspberries for 10 minutes, strain and 
weigh the juice and add the sugar in the above 
proportions and boil for 15 or 20 minutes. Skim 
and stir well. 

Cherry Jelly — Maydukes or Kentish cherries 
(allowing % pint of water to 1 lb. of fruit). 

Boil the cherries in the water, strain the juice 
and proceed as for raspberry jelly. 

Red Currant Jelly — Red currants; % lb. of 
sugar to 1 lb. of juice. 

Pick the fruit and simmer it in water for about 
an hour, or until the juice flows freely; strain, 
boil up the juice, add the sugar, and boil again, 
skimming and stirring well for 15 minutes. Put 
into small pots, and when cold and firm cover it. 

Black Currant Jelly —Make in the same 
way, but use a larger proportion of sugar. 

White Currant Jelly —Pick the fruit care- 
fully, weigh it, and put into the preserving-pan 
equal quantities of fruit and sugar. Boil quickly 


for 10 minutes, and strain the juice into the 
pots; when cold and stiff cover them. 

Blackberry Jelly — Make as directed for red 
currant, but use only 10 oz. of sugar to each 
pound of juice. The addition of a little lemon 
juice is an improvement. 

Barberry Jelly—Barberries, a little water, 
% lb. of sugar to every pound of juice. 

Take ripe barberries, carefully reject any 
spotted or decayed ones, wash, drain them and 
strip off the stalks. Boil with a very little water 
till quite tender, press out and strain the juice, 
boil up the juice, add the sugar, and boil for 10 
minutes, skimming and stirring as above. 

Green Gooseberry Jelly — Carefully picked 
gooseberries, allowing to each pound of fruit % 
pint of water; to every pound of juice allow 1 
lb. of white sifted sugar. 

Boil the fruit in the water, reduce to a pulp— 
it will take 54 hour—strain through a jelly bag, 
weigh the sugar in the above proportions; boil 
up the juice quickly and add the sugar; boil till 
reduced to a jelly (about 20 minutes), skim and 
stir well; pour into pots. 

Red Gooseberry Jelly — Make it in the same 
way as the green, but % lb. of sugar will be suf¬ 
ficient for each pound of juice. In straining the 
juice be careful not to press the fruit. The 
surplus fruit, with the addition of some currant 
juice, can be made into common jam. 

Mixed Fruit Jelly — Fruit, strawberries, cur¬ 
rants, cherries, etc.; % lb. of sugar to each 
pound of juice. 

Take ripe fruit, strip off the stalks and remove 
the stones from the cherries, boil all together for 
54 hour, strain the juice. Boil up the juice, add 
the sugar in the above proportions, stirring well 
till quite dissolved, boil again for 15 or 20 I 
minutes till it jellies, stirring frequently, and 
carefully removing all scum as it rises. 

Quince Jelly — Ripe quinces; to every pound 
of quince allow 1 lb. of crushed sugar. 

Peel, cut up and core the quinces. Put them 
in sufficient cold water to cover them, and stew 
gently till soft, but not red. Strain the juice 
without pressure, boil the juice for 20 minutes, 
add the sugar and boil again till it jellies—about i 
34 hour—stir and skim well all the time. Strain 
it again through a napkin, or twice-folded mus¬ 
lin, pour into pots or moulds, and when cold 
cover it. The remainder of the fruit can be 
made into marmalade with % lb. sugar and 54 
lb. juicy apples to every pound of quinces, or it 
can be made into compotes or tarts. 

Quince and Apple Jelly —Equal quantities 
of quinces and apples; to every pound of juice 
allow % lb. white sugar. 

Stew the fruit separately till tender (the 
quinces will take longer), strain the juice, mix it 
and add the sugar. Proceed as in quince jelly. 

Apple Jelly — Some sound apples; allow ^ 
lb. sugar to each pound of juice. 

Peel, core and quarter the apples, and throw 
them into cold water as they are done; boil them 





HOUSEKEEPING AND COOKERY 


299 


till tender, then strain the juice from them 
through a fine sieve, and afterwards through a 
jelly bag—if necessary pass it through twice, 
as the juice should be quite clear; boil up the 
juice, add the sugar, stir till melted, and boil for 
another 10 minutes; add the strained juice of a 
lemon to every 134 lbs. of juice just before it is 
finished. 

Apple Jelly (2) — One lb. moist sugar, 1 lb. 
apples, 1 lemon — the juice of the lemon to be 
used and the rind added, cut very fine. 

Boil the whole until it becomes a perfect jelly; 
let it stand in a mould till quite firm and cold, 
turn it out and stick it with almonds; set custard 
round. If for dessert, use a small plain mould. 

Orange Jelly — Put 1 package of gelatine to 
soak in 1 pint of cold water; when it is dissolved 
add 2 pints of boiling water and juice of 34 
dozen oranges and 2 lemons, as well as 1 pound 
of sugar; when all is dissolved, strain through a 
jelly bag and set away to harden. Cider or other 
fruit juice may be substituted for the oranges 
and lemons. 

SagO Jelly — Two lbs. picked red currants, 1 
pint cold water, 34 lb. white sugar, a cupful of 
sago. 

Put the currants into the water and boil till 
soft, pass them through a sieve; put the juice to 
boil again with the sugar; when quite boiling 
add the sago, previously soaked in cold water; 
boil 20 minutes until quite transparent, put into 
a mould, and when cold turn out. Serve with 
or without custard around it. 

Currant Sponge — lover 34 box of gelatine 
with cold water and let soak 34 hour; pour over 
a pint of boiling water, add 34 pint sugar and 
stir over the fire for 5 minutes. Pour in 34 pint 
of red currant juice, strain into a tin pan, set on 
ice until the mixture begins to thicken, beat to a 
froth, add the well-beaten whites of 4 eggs, mix, 
and pour into a mould to harden. Serve with 
whipped cream. 

DAIRY DISHES. 

G REAT attention and cleanliness are re¬ 
quired in the management of a dairy. 
The cows should be regularly milked at 
an early hour, and their udders perfectly 
emptied. 

The quantity of milk depends on many 
causes; as the goodness, breed and health of 
the cow, the pasture, the length of time from 
calving, the having plenty of clean water in the 
field she feeds in, etc. A change of pasture 
will tend to increase it. 

When a calf is to be reared, it should be 
removed from the cow in ten days at the 
farthest. It should be removed in the morning 
and no food given to it till the following morn¬ 
ing, when, being extremely hungry, it will 
drink readily; feed it regularly morning and 


evening, and let the milk which is given to it 
be just warm; skimmed milk will be quite good 
enough. 

The milk when brought in should always be 
strained into the pans. The cans containing 
the recently drawn milk should be placed in 
water about 56° F., which should rise a little 
above the level of the milk; the animal heat is 
thus reduced to between 56° and 58° F., and 
the milk will keep sweet for thirty-six hours 
even in the hottest weather. This temperature 
allows the cream to rise with greater facility 
and with less admixture of other constituents 
than can be obtained in any other way. Some 
butter-makers allow the milk to stand for thirty- 
six hours; others say that twenty-four hours is 
sufficient for all the cream to rise. After the 
cream has risen it is to be removed by skimming, 
and after standing a suitable time is placed in 
the churn. The kind of churn generally pre¬ 
ferred bv the best butter-makers is the common 
dash churn, made of white oak. Much depends 
upon the manner in which the operation is per¬ 
formed, even with the same churn. The motion 
should be steady and regular, not too quick 
nor too slow. The time occupied in churning 
12 or 15 gallons of cream should be from 40 to 
60 minutes. When removed from the churn, it 
should be thoroughly washed in cold water, 
using a ladle and not the hands. It should 
then be salted with about one-twentieth of its 
weight of the purest and finest salt, which 
should be thoroughly incorporated with it, by 
means of a butter-worker, or ladle, the hands 
being never allowed to touch the butter. Twelve 
hours afterwards another working should be 
performed and the butter packed in strong and 
perfectly tight white oak firkins. When filled 
they should be headed up and a strong brine 
poured in at the top. It should then be placed 
in a cool, well-ventilated cellar. 

Dr. Ure gives the following directions for 
curing butter, known as the Irish method: 
“Take one part of sugar, one part of nitre, and 
two of the best Spanish great salt, and rub them 
together into a fine powder. This composition 
is to be mixed thoroughly with the butter as 
soon as it is completely freed from the milk, in 
the proportion of 1 ounce to 16; and the butter 
thus prepared is to be pressed tight into the 
vessel prepared to receive it, so as to leave no 
vacuities. This butter does not taste well till 
it has stood at least a fortnight; it then has a 
rich, marrowy flavor that no other butter ever 
acquires.” 

Preserving Butter— Two lbs. of common 
salt, 1 lb. loaf-sugar, and 1 lb. saltpetre. Beat 
the whole well together, then to 14 lbs. of butter 
put 1 lb. of this mixture, work it well, and when 
cold and firm put it into glazed earthen vessels 


300 


HOUSEKEEPING AND COOKERY 


that will hold 14 lbs. each. Batter thus preserved 
becomes better by being kept, but it must be 
kept from the air, and securely covered down. If 
intended for winter use, add another ounce of 
the mixture to every pound of butter, and on the 
top of the pans lay enough salt to cover them 
with brine. 

Clouted Cream —In order to obtain this, the 
milk is suffered to stand in a vessel for 24 hours. 
It is then placed over a stove, or slow fire, and 
very gradually heated to an almost simmering 
state, below the boiling point. When this is 
accomplished (the first bubble having appeared), 
the milk is removed from the fire, and allowed to 
stand for 24 hours more. At the end of this time 
the cream will have arisen to the surface in a 
thick or clouted state, and is removed. In this 
state it is eaten as a luxury; but it is often con¬ 
verted into butter, which is done by stirring it 
briskly with the hand or a stick. The butter 
thus made, although more in quantity, is not 
equal in quality to that procured from the cream 
which has risen slowly and spontaneously; and 
in the largest and best dairies in the Yale of 
Honiton the cream is never clouted, except when 
intended for the table in that state. 

Rennet — Take out the stomach of a calf just 
killed, and scour it well with salt and water, both 
inside and out; let it drain, and then sew it up 
with two large handfuls of salt in it, or keep it 
in the salt wet, and soak a piece in fresh water 
as it is required. 

Maitre d’Hotel Butter — Two oz. fresh but¬ 
ter, juice of 1 lemon, white sugar and salt to 
taste, parsley blanched, freed from moisture and 
finely minced. 

Put the butter in a basin with the other ingre¬ 
dients, incorporate the whole effectually and 
quickly, and put it by in a cool place until 
wanted. 

Butter (to serve as a little dish)— Roll but¬ 
ter in different forms, either like a pine, making 
the marks with a teaspoon, or in crimping roll¬ 
ers, work it through a colander, or scoop with a 
teaspoon, and mix it with grated beef tongue 
or anchovies. Make a wreath of curled parsley 
to garnish. 

Curled Butter — Procure a strong cloth, and 
secure it by two of its corners to a nail or hook 
in the wall; knot the remaining two corners, 
leaving a small space. Then place your butter 
into the cloth; twist firmly over your serving 
dish, and the butter will force its way between 
the knots in little curls or strings. Garnish with 
parsley and send to table. 

Daisy Butter — Two tablespoonfuls white 
sugar, yolks of 2 hard-boiled eggs, 2 tablespoon¬ 
fuls orange-flower water, 3^ lb. fresh butter. 

Pound the yolks with the orange-flower water 
(in a mortar) to a smooth paste, then mix in the 
sugar and butter. Now place in a clean cloth, 
and force the mixture through ^ wringing. 
The butter will fall upon the dish in pieces ac¬ 
cording to the size of the holes in the cloth. 


Melted Butter — Five oz. butter, 1 table¬ 
spoonful flour, 2 tablespoonfuls water, salt to 
taste. 

Put all the ingredients into a stew-pan, and 
stir one way over the fire until all the ingredients 
are well mixed. Allow it just to boil, and it is 
ready to serve. 

Cheese (to make) — Warm the milk till equal 
to new; but observe it must not be too hot; now 
add a sufficiency of rennet to turn it, and cover 
it over; let it remain till well turned, then strike 
the curd well down with the skimming-dish, and 
let it separate, observing to keep it still covered. 
Put the vat over the tub, and fill it with curd, 
which must be squeezed close with the hand, and 
more is to be added as it sinks, and at length 
left about three inches above the edge of the 
vat. Before the vat is in this manner filled, the 
cheese cloth must be laid at the bottom of it, 
and, when full, drawn smoothly over on all sides. 
The curd should be salted in the tub after the 
whey is out. When everything is prepared as 
above directed, put a board under and over the 
vat, then place it in the press; let it remain 2 
hours, then turn it out, put on a fresh cheese 
cloth, and press it again 10 hours; then salt it 
all over, and turn it again into the vat; then 
press it again 24 hours. The vat should have 
several small holes in the bottom to let the whev 
run off. 

Cheese (to preserve sound)— Wash in warm 
whey, when you have any, wipe it once a month, 
and keep it on a rack. If you want to ripen it, 
a damp cellar will bring it forward. When a 
whole cheese is cut, the larger quantity should 
be spread with butter inside, and the outside 
wiped to preserve it. To keep those in daily use 
moist, let a clean cloth be wrung out from cold 
water, and wrapped round them when carried 
from table. Dry cheese may be used to advantage 
to grate for serving with macaroni, 

Cream Cheese — Put 5 quarts of strippings, 
that is, the last of the milk, into a pan with 2 
spoonfuls of rennet. When the curd is come, 
strike it down two or three times with the skim¬ 
ming-dish just to break it. Let it stand 2 hours, 
then spread a cheese-cloth on a sieve, put the 
curd on it, and let the whey drain; break the 
curd a little with your hand, and put it into a 
vat with a 2-lb. weight upon it. Let it stand 12 
hours, take out, and bind a fillet round. Turn 
every day till dry, from one board to another; 
cover them with nettles, or clean dockleaves, and 
put between two pewter plates to ripen. If the 
weather be warm, it will be ready in 3 weeks. 

Sage Cheese — Bruise some young red sage 
and spinach leaves, press out the juice, and mix 
it with the curd; then proceed as with other 
cheese. 

Cheese Straws — Six oz. flour, 4 oz. butter, 3 
oz. grated Parmesan cheese, a little cream, salt, 
white pepper and cayenne. 

. Ro11 it; out thin; cut into narrow strips, bake 
in a moderate oven, and serve piled high and very 
hot and crisp. J 





HOUSEKEEPING AND COOKERY 


301 


Roast Clieese — Three oz. Cheshire cheese, 
yolks of 3 eggs, 4 oz. grated bread-crumbs, 3 oz. 
butter, a dessertspoonful of mustard, salt and 
pepper. 

Grate the cheese, add the yolks, bread-crumbs 
and butter; beat the whole well in a mortar and 
add the mustard, salt and pepper. Make some 
toast cut into neat slices and spread the paste 
thickly on. Cover with a dish and place in the 
oven till hot through, then uncover and let the 
cheese color a light brown. Serve immediately. 

Ramequins — Beat 2 eggs, whites and yolks 
separately; to the yolks of the eggs add 2 table- 
spoonfuls flour, 2 oz. melted butter and 2 oz. 
cheese, grated; to this add the stiff whites of the 
eggs. Mix well and bake in buttered gem-pans, 
in quick oven, about 15 minutes. Eat hot. 

Cheese Dish —Quarter lb. good, fresh cheese, 
1 cup sweet milk, 34 teaspoonful dry mustard, a 
little pepper and salt, 1 tablespoonful butter. 

Cut the cheese into thin slices, put it into a 
“spider” or saucepan, and pour over it the milk; 
mix in the other ingredients. Stir this mixture 
all the time while over the fire. Turn the con¬ 
tents into a hot dish and serve immediately. 

Cheese Toast — Some rich cheese, pepper to 
taste, a beaten egg, with sufficient milk to make 
it of the consistency of cream. 

Grate the cheese and mix with the other in¬ 
gredients; warm the mixture on the fire, and 
when quite hot pour it over some slices of hot 
buttered toast. Serve immediately. 


BEVERAGES 

T HE making of tea depends upon the brand. 
Always scald the pot just as you make 
the tea. A general rule is: “One teaspoon¬ 
ful for each person and one for the pot.” Pour 
on a little boiling water to wet the tea. A 
minute or two later add a cup or two of boiling 
water. Allow to stand and add what boiling 
water is necessary for the amount of tea de¬ 
sired. This develops the strength of the tea 
and keeps it hot. Ceylon tea must not wait 
more than five minutes, as after that it takes on 
an unpleasant taste. Make a little, and often. 

To make good coffee is the simplest and yet 
one of the most important things that pertain 
to cooking, but comparatively few know how to 
do it. For a family of five or six, take J cup 
good ground coffee and mix with it the white 
of 1 egg and a little water; put it in the coffee¬ 
pot, and add to that about a pint of cold water. 
When it comes to a boil, set it on the back of 
the stove and add boiling water sufficient for 
use. This, with cream and sugar, makes most 
delicious coffee. 

Remember in making coffee: 

That the same flavor will not suit every taste, 


but that every one may be suited to a nicety by 
properly blending two or more kinds. 

That equal parts of Mocha, Java and Rio 
will be relished by a good many people. 

That a mild coffee can be made dangerously 
strong and still retain the mildness of flavor. 

That the enjoyment of a beverage and slavish 
devotion thereto are quite different things. 

That the flavor is improved if the liquid is 
turned from the dregs as soon as the proper 
strength has been obtained. 

That where the percolation method is used 
the coffee should be ground very fine or the 
strength will not be extracted. 

That if the ground coffee is put into the water 
and boiled, it should be rather coarse; otherwise 
it will invariably be muddy. 

That a good coffee will always command a 
fair price, but that all high-priced coffees are 
not necessarily of high quality. 

That, in serving, the cups and cream should 
be warm; the cream should be put in the cup 
before the coffee is poured in, but it is imma¬ 
terial when the sugar is added. 

That a level teaspoonful of the ground coffee 
to each cup is the standing allowance, from 
which deviation can be made in either direction, 
according to the strength desired. 

Cocoa —Two tablespoonfuls cocoa, 1 breakfast 
cupful boiling milk and water. 

Put sufficient cold milk in to form the cocoa 
into a smooth paste. Now add equal propor¬ 
tions of boiling milk and boiling water, mixing 
well. Great care must be taken that the milk 
does not burn, or it will impart a disagreeable 
flavor. 

Chocolate —Allow 2 sticks of chocolate to 1 
pint of new milk. After the chocolate is scraped, 
either let it soak an hour or so, with a table¬ 
spoonful of milk to soften it, or boil it a few 
moments in 2 or 3 tablespoonfuls water; then, in 
either case, mash into a smooth paste. When 
the milk, sweetened to taste, is boiling, stir in 
the chocolate paste, adding a little of the boiling 
milk to it first to dilute it evenly. Let it boil 
half a minute, stir it well and serve immediately. 

Ginger Beer — One and one fourth lbs. loaf 
sugar, 1 lemon, 2 oz. best white ginger, 1 gallon 
boiling water, 1 tablespoonful German yeast, 
and y 2 oz. cream of tartar. 

Peel the lemon; cut the inside in pieces. 
Crush the ginger, add the sugar and cream of 
tartar; pour over all the boiling water; stir well 
until the 6ugar is melted. Let it stand 24 hours 
to be quite cold, then stir in the yeast, which 
ought to be previously dissolved. Stir, and strain 
through a coarse cloth; then bottle, taking care 
the corks are secured. Keep in a cool place in 
hot weather. 

Oatmeal Drink— (Dr. Parkes)—“ The propor¬ 
tions are 34 lb. oatmeal to 2 or 3 quarts water, 


302 


HOUSEKEEPING AND COOKERY 


according to the heat of the day and the work 
and thirst; it should be well boiled, and then 1 
or 134 oz. brown sugar added. If you find it 
thicker than you like, add 3 quarts water. Be¬ 
fore drinking it shake up the oatmeal well 
through the liquid. In summer drink this cold; 
in winter, hot. You will find it not only quenches 
thirst, but will give you more strength and en¬ 
durance than any other drink. If you cannot 
boil it, you can take a little oatmeal mixed with 
cold water and sugar, but this is not so good; 
always boil it if you can. If at any time you 
have to make a very long day, as in harvest, and 
cannot stop for meals, increase the oatmeal to 
34 lb., or even % lb., and the water to 3 quarts if 
you are likely to be very thirsty. If you cannot 
get oatmeal, wheat flour will do, but not quite so 
well.” 

Those who try this recipe will find that they 
can get through more work than when using 
beer, and that they will be stronger and healthier 
at the end of the harvest. Cold tea and skim 
milk are also found to be better than beer, but 
not equal to the oatmeal drink. 

Lemonade (1) —Six large lemons and 1 lb. 
loaf sugar. 

Rub the sugar over the rinds to get out the 
flavor, then squeeze out all the juice on the 
sugar; cut what remains of the lemons into 
slices, and pour on them a quart of boiling 
water; when this has cooled, strain it onto the 
juice and sugar, and add as much more water 
(cold) as will make it palatable. 

Lemonade (2)—One oz. tartaric acid, 1 lb. loaf 
sugar, 1 pint boiling water, and 20 or 30 drops 
essence of lemon. 

To be kept in a bottle and mixed with cold 
water, as desired. 

Lemon Syrup —Boil until clear 1 pint lemon 
juice, strained, and 3«lbs. loaf sugar, stirring 
constantly, and add 34 pint water to prevent its 
being too thick. The juice of a dozen lemons 
will give about a pint. 

To Keep Lemon Juice —Buy the fruit when 
cheap, when not quite ripe; cut off the peels, and 
roll the fruit in your hand, so as to make them 
part with the juice readily. Squeeze the juice 
into a china basin, strain through a muslin which 
will not allow the least pulp to pass. Have ready 
34; and 34-° z * phials (quite dry), fill with the 
juice so as to allow 34 teaspoonful sweet oil in 
each. Cork tightly, and set them upright in a 
cool place. When wanted for use, wind some 
clean cotton round a skewer, and, dipping it in, 
the oil will be attracted. The juice will be quite 
clear; the rinds can be dried for grating. 

Peppermint Cordial —One lb. loaf sugar, 1 
pint boiling water. 

Simmer 10 minutes, then stir in 1 tablespoon¬ 
ful honey; when nearly cold, add 30 drops essence 
of peppermint. Bottle for use. Four table¬ 
spoonfuls to a tumbler of cold or hot water 
makes a delicious drink. Essence of ginger can 
be used in the same way. 


Raspberry Syrup —Fill a %-gaU on fruit-jar 
with ripe red raspberries, pour over them good 
cider vinegar; cover tightly, and set away in a 
cool, dark place for a week. Put on the fire and 
let come to a scalding point, strain through a 
jelly bag; to the juice add pint for pint of 
sugar. Boil gently about 20 minutes, skimming 
constantly. Bottle, seal, and keep in a cool 
place. Add a wineglassful to a glass of iced 
water. It is excellent. 

Ginger Pop — Allow 4 quarts warm water, 1 
oz. white ginger root, 2 lemons, 1 lb. white sugar, 
34 tablespoon cream tartar, and 34 CU P soft 
yeast. Cut the ginger root fine and boil in a 
little of the water; grate in the yellow rind only 
of the lemons, and put in the pulp and juice; 
when nearly cold, add the yeast. Put all in a 
stone jar in a warm place 24 hours, then bottle 
for use. 

Currant Vinegar —Two quarts black cur¬ 
rants, 1 pint best vinegar, 134 white sugar. 

Well bruise the currants and place into a basir. 
with the vinegar; let it stand 3 or 4 days, and 
then strain into an earthen jar; add the sugar, 
set the jar in a saucepan of cold water and boil 
for an hour. When cold, bottle; it is the better 
for keeping. 

Raspberry Vinegar —To 4 quarts red rasp¬ 
berries put enough vinegar to cover, 1 lb. sugar 
to every pint of juice. 

Let the raspberries and vinegar stand for 24 
hours; scald and strain; add sugar, boil 20 min¬ 
utes, skim well, and when cold bottle. 

Koumiss — Put 1 gill buttermilk into a quart 
of new, rich milk, and add 4 lumps white sugar; 
see that the sugar is dissolved. Put in a covered 
vessel, in a warm place, for 10 hours; it will then 
be thick. Pour from one pitcher to another, so 
that it may become uniformly thick, then bottle 
and set away in a warm place. It will be good 
in 24 hours in summer and 36 in winter. The 
bottles must not only be tightly corked, but the 
corks tied down. Shake the bottles well before 
opening. This is an excellent drink for people 
with weak digestion, and is also good for chil¬ 
dren. 

Temperance Cup — Pare the yellow rind very 
thinly from twelve lemons; squeeze the juice 
oyer it iman earthen bowl, and let it stand over 
night, if possible. Pare and slice thinly a very 
ripe pineapple, and let it lie over night in 34 lb. 
powdered sugar. If all these ingredients cannot 
be prepared the day before they are used, they 
must be done very early in the morning, because 
the juices of the fruit need to be incorporated 
with the sugar at least 12 hours before the bev¬ 
erage is used. After all the ingredients have 
been properly prepared, as above, strain off the 
juice, carefully pressing all of it out of the fruit; 
mix it with 2 lbs. powdered sugar and 3 quarts 
ice water, and stir it until the sugar is dissolved. 
Then strain it again through a muslin or bolting- 
cloth sieve, and put it on the ice or in a very cold 
place until it is wanted for use. 


4 


HOUSEKEEPING AND COOKERY 


303 


SICK-ROOM COOKERY 

W ITHIN the last few years great changes 
have occurred in the ideas entertained 
by the medical profession as to what is 
proper food for invalids. As a rule, patients 
are allowed to eat about what is desired, care 
being taken of course not to overload the 
stomach. There are cases, however, where there 
is little wish for food, and where the thought¬ 
ful nurse must look for something which is 
daintily appetizing as well as nourishing, and 
at the same time easy of digestion. To meet 
this want the recipes below are given. 

Never set before the sick a large quantity of 
food; tempt with a very small portion delicately 
cooked and tastefully served. If not eaten 
directly, remove from the sick-room without 
delay, as no food should be allowed to stand 
there. Do not give the same food often, as 
variety is charming. Never keep the sick wait¬ 
ing; always have something in readiness — a 
little jelly, beef-tea, stewed fruit, gruel, etc. It 
will be found more tempting to serve any of 
these in glasses. If much milk is used, keep it 
on ice. Let all invalid cookery be simple; be 
careful to remove every particle of fat from broth 
or beef-tea before serving. 

Beef-Tea —Take 1 lb. lean beef, 1 pint water, 
and 34 salts poonful salt. 

Cut the meat into very small pieces, carefully 
removing the fat. Put into a stone jar with 
the salt and water; cover with the lid, and tie over 
a piece of • thick brown paper. Put it into a 
moderate oven, simmer slowly for 4 hours, and 
strain. 

Beef-Tea Custard —This may be served alone, 
either hot or cold, or a few small pieces can be 
put in a cup of beef-tea, which is thus transferred 
into a kind of soupe royale. Beat up an egg in 
a cup, add a small pinch of salt, and enough strong 
beef-tea to half fill the cnp; butter a tiny mould 
and pour in the mixture. Steam it for 20 min¬ 
utes, and turn it out in a shape. 

Mutton Broth — Cut in small pieces 1 lb. of 
lean mutton or lamb, and boil it, unsalted, in 1 
quart cold water, keeping it closely covered 
until it falls to pieces. Strain it and add 1 table¬ 
spoonful of rice or barley, soaked in a little warm 
water. Simmer for 34 hour, stirring often, then 
add 4 tablespoonfuls milk, salt and pepper, 
and a little chopped parsley, if liked. Simmer 
again 5 minutes, taking care that it does not 
burn. Chicken broth may be prepared in the 
same way. Crack the bones well before putting 
them into the water. 

Voal Broth — One and 34 lbs. veal, 1 doz. 
sweet almonds, 1 qt. water, a little salt, 1 pt. boil¬ 
ing water. 

Remove all the fat from the veal, and simmer 
gently in the water till it is reduced to a pint; 


blanch and pound the almonds till they are a 
smooth paste, then pour over them the boiling 
water very slowly, stirring it all the time till it is 
as smooth as milk; strain both the almond and 
veal liquors through a fine sieve and mix well 
together; add the salt, and boil up again. 

Chicken Broth —An old fowl, 3 pints water, 
a pinch of salt, a blade of mace, 6 or 8 pepper¬ 
corns, a very small chopped onion, a few sprigs 
sweet herbs. 

Cut up the fowl and put it, bones as well, in a 
saucepan with the water, salt, mace, peppercorns, 
onion and sweet herbs; let it simmer very gently 
till the meat is very tender, which will take about 
3 hours, skimming well during the time. Strain 
carefully and set aside to cool. 

Egg Broth —An egg, 34 pint good unflavored 
veal or mutton broth quite hot, salt, toast. 

Beat the egg well in a broth basin; when 
frothy add the broth, salt to taste, and serve with 
toast. 

Beef Broth —One lb. good lean beef, 2 quarts 
cold water, 34 teacup tapioca, a small piece of 
parsley, an onion, if liked, pepper and salt. 

Soak the tapioca 1 hour, cut in small pieces 
the beef, put in a stew pan the above proportion 
of water, boil slowly (keeping well covered) 134 
hours, then add the tapioca, and boil 34 hour 
longer. Some add with the tapioca a small 
piece of parsley and a slice or two of onion. 
Strain before serving, seasoning slightly with 
pepper and salt. It is more strengthening to 
add, just before serving, a soft poached egg. 
Rice may be used instead of tapioca, straining 
the broth, and adding 1 or 2 tablespoonfuls of 
rice (soaked for a short time), and then boiling 
34 hour. 

Scotch Brotli — The liquor in which a leg 
of mutton, piece of beef or old fowl has been 
boiled, barley, vegetables chopped small, a cup 
of rough oatmeal mixed in cold water, salt and 
pepper to taste. 

Add to the liquor some barley and vegetables, 
chopped small, in sufficient quantity to make 
the broth quite thick. The necessary vegetables 
are carrots, turnips, onions and cabbage, but 
any others may be added; old (not parched) peas 
and celery are good additions. When the 
vegetables are boiled tender add the oatmeal to 
the broth, salt and pepper to taste. This very 
plain preparation is genuine Scotch broth as 
served in Scotland; with any coloring or herbs, 
etc., added, it is not real Scotch broth. It is ex¬ 
tremely palatable and wholesome in its plain 
form. 

Brotli (Beef, Mutton and Teal) — Two lbs. 
lean beef, 1 lb. scrag of veal, 1 lb. scrag of mut¬ 
ton, some sweet herbs, 10 peppercorns, 5 quarts 
water, 1 onion. 

Put the meat, sweet herbs and peppercorns 
into a nice tin saucepan, with the water, and 
simmer till reduced to 3 quarts. Remove the fat 
when cold. Add the onion, if approved. 


304 


HOUSEKEEPING AND COOKERY 


Mutton Cutlets (Delicate) — Two or 3 small 
cutlets from the best end of a neck or loin of 
mutton, 1 cupful of water or broth, a little salt, 
and a few peppercorns. 

Trim the cutlets very nicely, cut off all the fat, 
place them in a flat dish with enough water or 
broth to cover them, add the salt and pepper¬ 
corns and allow them to stew gently for 2 hours, 
carefully skimming off every particle of fat 
which may rise to the top during the process. 
At the end of this time, provided the cutlets have 
not been allowed to boil fast, they will be found 
extremely tender. Turn them when half done. 

Rabbit (Stewed) —Two nice young rabbits, 
1 quart of milk, 1 tablespoonful of flour, a blade 
of mace, salt and pepper. 

Mix into a smooth paste the flour with % glass 
of milk, then add the rest of the milk; cut the 
rabbits up into convenient pieces; place in a 
stewpan with the other ingredients and simmer 
gently until perfectly tender. 

Meat Jelly (1) — Beef, isinglass, 1 teacupful 
of water, salt to taste. 

Cut some beef into very small pieces and 
carefully remove all the fat. Put it in an 
earthen jar with alternate layers of the best 
isinglass (it is more digestible than gelatine) 
until the jar is full. Then add a teacupful 
of water with a little salt, cover it down closely, 
and cook it all day in a very slow oven. In the 
morning scald a jelly mould and strain the liquor 
into it. It will be quite clear, except at the 
bottom, where will be the brown sediment such 
as is in all beef tea, and it will turn out in a 
shape. It is, of course, intended to be eaten 
cold, and is very useful in cases where hot food 
is forbidden, or as a variety from the usual diet. 

Meat Jelly (2)—A calf’s foot, 1% lbs. neck of 
veal or beef, a slice or two of lean ham, 1 small 
onion, a bunch of parsley, a teaspoonful of salt, 
a little spice, 3 quarts of water. 

Simmer slowly 5 or 6 hours, and strain. The 
above makes a strong but not highly flavored 
jelly. More ham or any bones of unboiled meat, 
game or poultry will improve it. The liquor in 
which chicken or veal has been boiled should, 
when at hand, be used instead of water. Meat 
jellies keep better when no vegetables are stewed 
in them. 

Baked Hominy —To a cupful of cold boiled 
hominy (small kind) allow 2 cups of milk, a 
heaping teaspoonful of white sugar, a little salt, 
and 3 eggs. 

Beat the eggs very light, yolks and whites 
separately. Work the yolks into the hominy, 
alternately with the butter. When thoroughly 
mixed, put in the sugar and salt, and go on 
beating while you soften the batter gradually 
with milk. Be careful to leave no lumps in the 
batter. Lastly, stir in the whites and bake in a 
buttered pudding dish until light, firm and deli¬ 
cately browned. It may be used as a dessert. 

Strengthening Blanc-Mango—One pint 
milk, % oz. isinglass, rind of % small lemon, 2 
oz. sugar, yolks of 3 fresh eggs. 


Dissolve the isinglass in the water, strain 
through muslin, put it again on the fire with the 
rind of the half lemon cut very thin, and the 
sugar; let it simmer gently until well flavored, 
then take out the lemon peel, and stir the milk 
to the beaten yolks of the eggs; pour the mix¬ 
ture back into the saucepan, and hold it over the 
fire, keeping it stirred until it begins to thicken; 
put it into a deep basin and keep it moved with I 
a spoon until it is nearly cold, then pour it into 
the moulds, which have been laid in water, and 
set it in a cool place till firm. 

Milk Punch — One-half pint new milk and 1 

new-laid egg. 

Set the milk in a clean saucepan over a mod¬ 
erate fire; while it is heating beat the egg to a 
froth in a basin or a large cup. When the milk 
begins to bubble, skim off the froth as it forms, 
and pour it into the whipped egg, quickly beat¬ 
ing the milk in; repeat until the egg is well mixed 
(without curdling) with about half the now boiled 
milk. Pour the remainder from the saucepan 
into the mixture in basin, and quickly pour the 
whole back into the pan, then again into the 
basin, and so on until it is all frothy and well 
mixed. This cooks the eggs sufficiently. Add a 
pinch of salt, a lump or more of loaf-sugar, a few 
gratings of nutmeg or ginger according to taste, 
and serve in a tumbler, to be taken while hot. ( 
For cases of spasmodic pain from flatulency, or 
other cause, where brandy is often recommended, 
this is much safer to use. 

Pure Stimulants — See Medicine and Hygiene, 

p. 200. 

A I ever Drink (1) — A little tea sage, 2 sprigs 
of balm, a very small quantity of wood sorrel, a 
small lemon, 3 pints of boiling water. 

Put the sage, balm and wood sorrel into a stone 
jug, having previously washed and dried them, 
peel thin the lemon, and clear from the white; 
slice and put a piece of the peel in; then pour 
on the water, sweeten and cover. 

A Fever Drink (2) — One oz. pearl barley, 3 
pints water, 1 oz. sweet almonds, a piece of 
lemon peel, a little syrup of lemons and capil- 
laire. 

Wash well the barley; sift it twice, then add 
the water, sweet almonds beaten fine, and the 
lemon peel; boil till you have a smooth liquor, 
then add the syrup. 

Apple Water—Some well flavored apples, 3 
or 4 cloves, a strip of lemon peel, boiling water* 

Slice the apples into a large jug (they need be 
neither peeled nor cored). Add the cloves and 
lemon peel, and pour boiling water over. Let it 
stand a day. It will be drinkable in 12 hours or 
less. 

Currant W atcr — One quart red currants, *4 
pint raspberries, 2 quarts water; syrup—1 quart 
of water, about % lb. of sugar. 

Put the fruit with the water over a very slow 
fire to draw the juice, for *4 hour. They must 
not boil. Strain through a hard sieve and add 
syrup. Other fruits may be used in the same 
way. 










305 


housekeeping and cookery 


Sag’O Jelly — Boil a teacupful of sago in 4 
pints of water until quite thick; when cold add a 
pint of raspberry juice pressed from fresh fruit, 
or half the quantity of raspberry syrup; add 
! enough white sugar to sweeten to the taste, and 
boil fast for 5 minutes. Pour into the mould. 
Use a little cream with the jelly. 

I* lax-Seed Lemonade — Into a covered vessel 
pour 1 quart of boiling water upon 4 tablespoon¬ 
fuls of flax-seed. Steep it for 3 hours, and then 
add the juice of 2 lemons and sweeten to the 
taste. If too thick, add cold water. Good for 
colds. 

Uread Panada — Toast to a light brown sev- 
j eral slices of stale baker’s bread. Pile them in 
; a bowl with sugar and a litte salt sprinkled 
between them. Cover with boiling water; cover 
j tightly and set into a pan of boiling water, 
letting it simmer gently until the contents of the 
bowl are like jelly. Eat while warm, with a 
little powdered sugar and nutmeg. 

> SUppery-Elm Bark Tea-Break the bark 
into bits, pour boiling water over it, cover it 
closely and let it stand until cold. Put sugar 
and ice in for summer diseases, or add lemon 
: juice for colds. 

Rice Milk — Two tablespoonfuls rice, 1 pint 
milk, 1 tablespoonful ground rice (if wanted 
thick, 2 will be required), a little cold milk. 

Put the rice into the pint of milk; boil it until 
done, stirring to prevent it burning. Put the 
ground rice with a little cold milk, mix smooth, 
and stir it in; boil for about 15 minutes. 

Thick Milk may be made in the same way as 
“rice milk,” only substituting flour for rice, 
thickening and sweetening to taste. Five min¬ 
utes’ boiling will do. 

Chamomile Tea— One oz. dried chamomile 
flowers, oz - dried orange peel, 1 quart boiling 
water. 

Put the chamomile into a jug with the orange 
peel. Pour over it the boiling water, and stand 
in the back of the stove, just close enough to the 
fire to keep it simmering till the strength of the 
peel and flower is drawn out; then strain off for 
use. 

Dandelion Tea — Six or 8 dandelion roots, 
according to size, 1 pint boiling water. 

Pull up the dandelion roots and cut off the 
leaves; wash the roots well and scrape off a little 
of the skin. Cut them up into small pieces and 
pour the boiling water on them. Let stand all 
night; then strain through muslin. It should be 
(juite clear and the color of brown sherry. About 
4 glassful should be taken at a time. This 
decoction should be made only in small quanti¬ 
ties, as it will keep fresh only two or three days. 

Jelly Water — stir a tablespoonful of currant 
or other jelly into 34 pint water; keep it cold 
and give as occasion requires. Excellent in 
fevers. 

roast Water — Toast a large slice of wheat 
nead so that it is a deep brown all over, but not 
slackened or burnt. Lay in a covered earthen¬ 
ware vessel, cover it with boiling water, and let 


it steep until cold. Strain it and add a little 
lemon juice, unless forbidden by the physician. 

FOR CHILDREN. 

For Diarrhoea — If the child has symptoms 
of diarrhoea or summer complaint, take the caul 
of mutton or lamb, and simmer in a pint of wa¬ 
ter, dusting in a little flour and a little salt. This 
soup is nutritious, and allays the irritation of the 
bowels. 

Arrowroot, made quite thin, with a teaspoon¬ 
ful of sweet cream, is nutritious and harmless. 
Do not make the food for infants too rich. 

Milk Porridge — Take 1 spoonful of Indian 
meal, and 1 of white flour; wet to a paste with 
cold water; put the paste into 2 cups of boiling 
water, and boil 20 minu.es; add 2 cups of milk 
and a pinch of salt, and cook 10 minutes more, 
stirring often. Eat with sugar and milk stirred 
in while hot. 

For Teething — Tie a teacup of flour closely 
in a cloth, and boil for 1 hour. When cold, grate 
fine — enough to thicken a pint of half milk 
and half water the consistence of porridge. Add 
a litte salt. 

Barley Water — Pick over and wash 3 table¬ 
spoonfuls of pearl barley; soak it )4 hour in 
a very little lukewarm water, and stir, without 
draining, into 2 cupfuls of boiling water, salted 
a very little. Simmer 1 hour, stirring often. 
Strain, and add 2 teaspoonfuls white sugar. When 
milk disagrees with infants, barley water can 
often be used. 

Digestion of Various Foods. 

Easy of Digestion. — Arrowroot, asparagus, 
cauliflower, baked apples, oranges, grapes, 
strawberries, peaches. 

Moderately Digestible. —Apples, raspberries, 
bread, puddings, rhubarb, chocolate, coffee, 
porter. 

Hard to Digest. — Nuts, pears, plums, cher¬ 
ries, cucumbers, onions, carrots, parsnips. 

TIME KEQUIBED FOE DIGESTION. 

nr=. Min. 


Apples, sweet. i ;;o 

“ sour. 2 00 

Beans, pod, boiled. 2 30 

Beef, fresh, rare, roasted. 3 00 

“ “ dried. 3 30 

“ “ fried. 4 00 

Beets, boiled. 3 45 

Bread, wheat, fresh. 3 30 

“ corn. 3 15 

Butter (melted),. 3 30 

Cabbage, with vinegar, raw. 2 00 

“ boiled. 4 80 

Cheese (old, strong). 3 30 

Codfish. 2 00 

Custard, baked. 2 45 

Duck, domestic, roasted. 4 00 

“ wild, “ . 4 30 

Eggs, fresh, hard boiled. 3 30 

“ “ soft. 3 00 
























HOUSEKEEPING AND COOKERY 




30 a 


Eggs, fresh, fried . 


Hrs. 
.. . . 3 

Min. 

30 

Goose, roast . 


... . 2 

00 

Lamb, fresh, boiled . 


.... 2 

30 

Laver, beef, boiled .. 


... . 2 

00 

Milk, boiled . . 



00 

“ raw. 


.... 2 

15 

Mutton, roast. 


... . 3 

15 

M broiled. 


.... 3 

00 

“ boiled . 


. . . . 3 

00 

Oysters, raw . 


....2 

55 

“ roast . 


. ... 3 

15 

“ stewed . 


. ... 3 

30 

Parsnips, boiled . 


. ... 2 

30 

Pork, fat and lean, roast .... 


.... h 

15 

“ “ “ boiled ... 


.. .. 3 

15 

“ “ “ raw . 


.... 3 

00 

Potatoes, boiled . 


. ... 3 

30 

“ baked . 


. ... 2 

30 

Rice, boiled . 


.... 1 

00 

Sago, “ . 


. . . . 1 

45 

.Salmon, salted, boiled . 


.... 4: 

00 

Soup, beef, vegetable . 


.... 4: 

00 

“ chicken . 


.. . . 3 

00 

“ oyster. 


... . 3 

30 

Tapioca, boiled. 


.... 2 

00 

Tripe, soused, boiled . 


.... 1 

00 

Trout, fresh, boiled or fried . 


.... 1 

30 

Turkey, domestic, roast . 


.... 2 

00 

“ wild, roast . 


.... 2 

18 

Turnips, boiled . 


. . . . 3 

30 

Yeal, fresh, broiled . 


. . . . 4 

00 

“ fresh, fried . 


.. . . 4 

30 

Venison steak, broiled . 


... . 1 

35 

Fat, Water and Muscle Properties of Food. 

100 PARTS. 

Water. 

Muscle. 

Fat. 

Cucumbers . 

.. 97.0 

1.5 

1.0 

Turnips . 

.. 94.4 

1.1 

4.0 

Cabbage . 

.. 90.0 

4.0 

5.0 

Milk, cows’. 

. . 86.0 

5.0 

8.0 

Apples. 

.. 84.0 

5.0 

10.0 

Eggs, yolk of. . 

.. 79.0 

15.0 

27.0 

Potatoes. 


1.4 

22.5 

Veal. 

.. 68.5 

10.1 

1.65 

Eggs, white of. 

.. 53.0 

17.0 

.0 

Lamb. 

.. 50.5 

11.0 

35.0 

Beef... 

.. 50.0 

15.0 

30.0 

Chicken. 

.. 46.0 

18.0 

32.0 

Mutton. 

. . 44.0 

12.5 

40.0 

Pork . 

.. 38.5 

10.0 

50.0 

Beans . 

.. 14.8 

24.0 

57.7 

Buckwheat. 

.. 14.2 

8.6 

75.4 

Barley. 

. . 14.0 

15.0 

68.8 

Corn. 

.. 14.0 

12.0 

73.0 

Peas. 

.. 14.0 

23.4 

60.0 

Wheat. 

.. 14.0 

14.6 

69.4 

Oats. 

.. 13.6 

17.0 

66.4 

Rioe. 

.. 13.5 

6.5 

79.5 

Cheese. 

.. 10.0 

65.0 

19.0 

Butter. 



100.0 


Percentage of Nutrition. 

Raw encumbers, 2; raw melons, 3; boiled 
turnips, milk, 7; cabbage, 7|; currants, 10; 
whipped eggs, 13; beets, 14; apples, 16; 
peaches, 20; boiled codfish, 21; broiled venison, 
22; potatoes, 22J~; fried veal, 24; roast pork, 


24; roast poultry, 26; raw beef, 26; raw grapes, 
27; raw plums, 29; broiled mutton, 30; oat¬ 
meal jDorridge, 75; rye bread, 79; boiled beans. 
87; boiled rice, 88; barley bread, 88; wheat 
bread, 90; baked corn bread, 91; boiled barley, 
92; butter, 93; boiled peas, 93; raw oils, 94. 

Relative Yalue of Food (Beef par). 

Oysters, 22; milk, 24; lobsters, 50; cream, 
56; codfish, 68; eggs, 72; turbot, 84; mutton, 
87; venison, 89; veal, 92; fowl, 94; herring, 100; 
beef, 100; duck, 104; salmon, 108; pork, 116; J 
batter, 124; cheese, 155. 

Percentage of Carbon in Food. 

Cabbage, 3; beer, 4; carrots, 5; milk, 7; pars¬ 
nips, 8; fish, 9; potatoes, 12; eggs, 16; beef, 27; j 
bread, 27; cheese, 36; peas, 36; rice, 38; corn, 38; 
biscuit, 42; oatmeal, 42; sugar, 42; flour, 46; 
bacon, 54; cocoa, 69; butter, 79. 

Foot-Tons of Energy per Ounce of Food. 

Cabbage, 16; carrots, 20; milk, 24; ale, 30; 
potatoes, 38; porter, 42; beef, 55; egg, 57; 
ham, 65; bread, 83; egg (yolk), 127; sugar, 
130; rice, 145; flour, 148; arrowroot, 151; oat¬ 
meal, 152; cheese, 168; butter, 281. 



Loss of Meat in Cooking. 



100 lbs. raw beef. 

. —67 lbs. 

roast. 

100 

u u 

. — 74 

4< 

boiled. 

400 

“ raw mutton ... 

. =75 

44 

roast. 

100 

“ raw fowl. 

. =80 

u 

roast. 

100 

u a 

. — 87 

44 

boiled. 

100 

“ raw fish. 

. - 94 

44 

boiled. 


The Percentage of Starch 
In common grains is as follows, according to 
Prof. Yeomans: Rice flour, 84 to 85; Indian 
meal, 77 to 80; oatmeal, 70 to 80; wheat flour ,| 
39 to 77; barley flour, 67 to 70; rye flour, 50 
to 61; buckwheat, 52; peas and beans, 42 to 
43; potatoes, (75 percent, water), 13 to 15. 

The Degrees of Sugar 

In various fruits are: Peach, 1.6; raspberry, 
4.0; strawberry, 5.7; currant, 6.1; gooseberry, 
7.2; apple, 7.9; mulberry, 9.2; pear, 9.4; cherry, 
10.8; grape, 14.9. 

Measures for Housekeepers. 


Wheat flour. 

. 1 lb. is. 

... 1 quart. 

Indian meal. 

. 1 lb. 2 oz. is.... 

... 1 quart. 

Butter (soft). 

. 1 lb. is. 

.... 1 quart. 

Granulated sugar.. 

. 1 lb. is. 

... 1 quart. 

Powdered sugar.... 

. 1 lb. 1 oz, is_ 


Best brown sugar.. 

.1 lb. 2 oz.is. . . 

... 1 quart. 

Eggs. 

10 eggs are. 

... 1 lb. 

Flour. 

8 quarts are... 

... 1 peck. 

Flour. 

4 pecks are.... 

_1 bush. 


Liquids. — Thirty-two large tablespoonful 
make a pint; 8 large tablespoonfuIs, 1 gill 
Four gills make 1 pint; 2 pints, 1 quart; 4 
quarts, 1 gallon. An ordinary-sized tumble] 
holds half a pint; a wine-glass, half a gill 
Thirty-five drops are equal to one teaspoonful 


























































































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DUCKS, GEESE AND TURKEYS. v / How to Tell the Age of a Horse. 


322 


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I 


323 


VALUABLE REFERENCE AND LABOR-SAVING TABLES 


BOARD AND PLANK MEASUREMENT AT SIGHT. 


„ Thtatahteriv*. the square feet and inches in boards or planks from 3 to 25 inches wide, and 4 
20 feet long. It a board be longer than 20 feet, or wider than 25 inches, unite two of the numbers. 


LENGTH, - 


WIDTH. 

3 in. 

4 in. 

5 in. 

6 in. 

7 m. 

8 in ...... 

9 in. 

10 in. 

11 in. 

12 in. 

13 in......, 

14 in. 

15 in. 

16 in. 

17 in. 

18 in. 

19 in. 

20 in. 

21 in. 

22 in. 

23 in. 

24 in. 

25 in --- 


4 

ft. 

5 

ft. 

6 

ft. 

7 

ft. 

8 

ft. 

ft. 

in. 

ft. 

in. 

ft. 

in. 

ft. 

in. 

ft. 

in. 

1 

.00 

1 

.03 

1. 

.06 

1 

.09 

2 

.00 

1 

.04 

1 

.08 

2. 

.00 

2 

.04 

2 

.08 

1 

.08 

2 

.01 

2. 

.06 

2 

.11 

3 

.04 

2 

.00 

2. 

.06 

3. 

.00 

3. 

.06 

4 

.00 

2. 

.04 

2. 

.11 

3. 

.06 

4. 

.01 

4. 

.08 

2. 

.03 

3. 

.04 

4. 

.06 

4. 

.08 

5. 

.04 

3. 

.00 

3. 

.09 

A 

.00 

5. 

.03 

6. 

.00 

3. 

.04 

4. 

.02 

3. 

.06 

5. 

.10 

6. 

.08 

3. 

.08 

4. 

.07 

5. 

.00 

6. 

.05 

7. 

.04 

4. 

.00 

5. 

.00 

6. 

.00 

7. 

.00 

8. 

.00 

4. 

.04 

5. 

.05 

6. 

.00 

7. 

.07 

8. 

.08 

4. 

.08 

5. 

. li/ 

7. 

.06 

8. 

.02 

9. 

.04 

5. 

.00 

6. 

.03 

7. 

.00 

8. 

.09 

10. 

.00 

5. 

.04 

6. 

.08 

8. 

.00 

9. 

.04 

10. 

.08 

5. 

.08 

7. 

.01 

8. 

.06 

9. 

.11 

11. 

.04 

6. 

.00 

7. 

.06 

9. 

.00 

10. 

.06 

12. 

.00 

6. 

.04 

7. 

.11 

9. 

.06 

11. 

.01 

12. 

.08 

6. 

.08 

8. 

.04 

10. 

.00 

11. 

.08 

13. 

.04 

7. 

.00 

8. 

.09 

10. 

.06 

12. 

.03 

14. 

.00 

7. 

.04 

9. 

.02 

11. 

00 

12. 

.10 

14. 

.08 

7. 

.08 

9. 

.07 

11. 

06 

13. 

.05 

15. 

.04 

8. 

00 

10. 

.00 

12. 

00 

14. 

.00 

To. 

.00 

8. 

04 

10. 

05 

12. 

06 

14 

07 

16. 

08 


9 ft. 


ft. in. 


2. 

3. 

3. 

4. 

5. 

6. 
6. 

7. 

8. 
9. 
9. 
10 . 
11 . 
12 . 
12 . 

13. 

14. 

15. 

15. 

16. 


18. 

18. 


.03 

.00 

.69 

.06 

.03 

.00 

.09 

.06 

.03 

.00 

.09 

.06 

.03 

.00 

.09 

.06 

.03 

.00 

.09 

.06 

.03 

.00 

.09 


10 ft. 


ft. in. 


2. 

3. 

4. 

5. 

5. 

6. 

7. 

8. 
9. 
10 . 
10 . 
11 . 
12 . 

13. 

14. 

15. 

15. 

16. 

17. 

18. 

19. 

20 . 
20 . 


.06 

.04 

.02 

.00 

.10 

.08 

.06 

.04 

.02 

.00 

.10 

.08 

.03 

.04 

.02 

.00 

.10 

.08 

.06 

04 

02 

00 

10 


lift. 


ft. i 


in. 


2. 

3. 

4. 

5. 

6. 

7. 

8. 
9. 

10 . 

11 . 

11 . 

12 . 

13. 

14. 

15. 

16 .. 

17.. 

18.. 

19.. 
2').. 

21 .. 
22 .. 
22 .. 


.09 

.08 

.07 

.06 

.05 

.04 

.03 

.02 

.01 

.00 

,11 

.10 

.09 

08 


12 ft. 


ft. in. 


3. 

4. 

5. 

6. 

7. 

8. 
9. 
10 . 
11. 
12 . 

13. 

14. 

15. 

. 16. 
07 17 
0618 


.05 

04 

03 

02 

01 

00 

11 


19 

20. 

21. 

22. 

23. 

24. 

25. 


.00 

.00 

.00 

.00 

.00 

.00 

.00, 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 


13 ft. 114 ft. 115 ft. 


ft. in. ft. in. ft. in. 


3. 

4. 

5. 

6. 

7. 

8. 
9. 

10. 

11. 

13. 

14. 

15. 

16. 

17. 

18. 

19. 

20. 
21. 
22. 

23. 

24. 
26. 
27. 


.03 

.04 

.05 

.06 

.07 

.08 

.09 

.10 

.11 

.00 

.01 

.02 

.63 

.04 

.05 

.06 

.07 

.08 

.09 

,10 

.11 

.00 

01 


3. 

4. 

5. 

7. 

8. 
9. 

10. 

11. 

12. 

14. 

15. 

16. 

17. 

18. 
19. 
21. 
22. 

23. 

24. 

25. 

26. 
28. 
29. 


.06 
.08 
.10 
.00 
.02 
.04 
.06 
.08 
.10 
.00 
02 
041 


.06 

.08 

.10 

.00 

.02 

.04 

.06 

.08 

.10 

.00 

.02 


3 

5 

6, 

7. 

8. 
10. 
11. 
12. 
13. 

15. 

16. 
17. 


18 

20 

21 

22. 

23. 

25. 

26. 

27. 

28. 

30. 

31. 


.09 
.00 
.03 
.06 
.09 
.00 
.03 
.66 13. 
.09 14. 
.00 16. 
.03 17. 
.06,18. 


16 

ft. 

17 

ft. 

.18 

ft. 

19 

ft. 

20 f 

ft. 

in. 

ft. 

in. 

ft. 

in. 

ft. 

in. 

ft i 

4. 

.00 

4. 

.03 

4. 

.06 

4. 

.09 

5.. 

5. 

.04 

5. 

.07 

6. 

.00 

6. 

.04 

6.. 

6. 

.08 

7. 

.01 

7. 

.03 

7. 

.11 

8.. 

8. 

.ou 

8. 

.06 

9. 

.00 

9. 

.06 

10.. 

9. 

.04 

9. 

.11 

10. 

.06 

11. 

.01 

11.. 

10. 

.03 

11. 

.04 

12. 

.00 

12. 

.08 

13.. 

15.. 

12. 

.00 

12. 

.09 

13. 

.06 

14. 

.03 


04i 14..02 


.09 

.00 

.03 

.06 

.09 

.00 

.03 

.06 

.09 

.00 

.03 


20. 

21. 

22. 

24. 

25. 

26. 
28. 

29. 

30. 

32. 

33. 


.08 

.00 

.04 

.08 

.00 

.04 

.08 

.00 

.04 

.08 

.00 

.04 

.08 

.00 

04 


15. 

17. 

18. 
19. 
21 . 
22 . 

24. 

25. 

26. 
28. 

29., 

31., 

32., 

34., 

35., 


07 

.00 

.05 

.10 

.03 

,08 

01 

,06 

11 

04 

09 

02 

07 

00 

05 


15.. 00 

16.. 06 
18..00 

19.. 06 

21 .. 00 
22..06 

24.. 00 

25.. 06 

27.. 00 

28.. 06 

30.. 00 

31.. 06 

33.. 60 

34.. 06 

36.. 00 

37.. 06 


15.. 10 

17.. 05 

19. 

20 . 

22 . 

23. 

25.. 04 

26.. 11 
.06 
.01 
.08 


16. 

18. 


. 00 , 20 . 
.07)21. 
.02 23. 
.0925. 


26. 

28. 

30. 

31. 

33. 


30. 

31. 

33. .0335 

34. 

36. 

38. 


°>9. 


.10 

.05 

.00 

.07 


36. 

38. 

40. 

41. 


and'w" haveTth^product^^feet and ^6 inches.^^ “ d the reSU “ WiU be 2 34- Divide this by , 


-I— 


•-1- 0 


BANKERS’ TIME TABLE 

To Ti,.d the Number of Bays Between Any Two Bates ot the Same Year, or Ttv 

Consult the following table. The numbers in black letter at head of the columns represent the montOc-— i T o 

etc. In leap years, add one to the correspond i n? nnmWc months. '.January, 2, 


o Com- 

February 


21 

22 

23 

24 

25 

26 

27 

28 

29 

30 

31 


1 

2 

3 

4 

5 

(i 

7 

8 

9 

10 

11 

12 


1 

32 

60 

91 

121 

152 

182 

213 

244 

274 

307 

335 

j 

2 5 

33 

61 

92 

122 

153 

183 

2 E 

245 

275 

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Electricity Up to Date 


H « 



IN THEORY AND IN PRACTICE 


T HE on© who comes to the study of modern 
electricity—of the science which we are 
bringing with full hands to the twentieth 
century — should, as a first stej3, divest himself 
as far as possible of the impressions and the 
prejudices left upon his mind by the school¬ 
books of even so late a ]Jeriod as a decade ago. 

What electricity is, science is not yet pre¬ 
pared to say. If w T e could imagine this world 
and all that it contains — all that we can see 
and touch and weigh — afloat in an ocean of 
ether, in which all matter is a-soak, theu one 
class of disturbances in this ether ocean fill out 
the definitions which we give electricity. It is 
not a thing; it is not matter; it is not a fluid. 
It is a force that touches and sways, that 
shatters and builds matter, but it is not matter. 
When a wind blows over a field of grain, setting 
the stalks waving in the flowing current, we 
have a vague simulacrum of the action of 
electricity upon the atoms of the solid 
cojyper or steel conductor whose behavior 
science watches with such interest. Elec¬ 
tricity is a movement in ether which 
affects the atomic relations of matter, 
and thus its whole mass; but we can 
only examine it and j udge it, not in it¬ 
self, but in its results upon the grosser 
things we can examine and judge. 

Leaving electricity, with its close kin, 
light and heat, as a problem for the 
future to solve, let us see how this modern 
mystery is produced. 

The ancient Greeks observed that if amber, 
which they called elektron , w T ere rubbed with a 
cloth, it possessed the curious property of 
attracting light articles, chaff and feathers. 
Hero man had his haud upon the secret titanic 
forces of nature, but it was twenty-two hundred 
years before any one seriously began the study 
of the phenomena. Dr. Gilbert, in A.D. 1600, 
commenced the investigation which has ended 
in the Atlantic cable, the telephone, the electric 


light, the dynamo. He laid the foundations of 
static electricity, and out of the system of 
experimental research inaugurated by him came 
speedily the friction machines, the Leyden jars, 
the electrophorus, and the most unfortunate 
“two-fluid theory,” which delayed electrical 
discovery fifty years. 

If you rub a piece 
of sealing-wax with a 
silk handkerchief, you 
get electricity, and 
this, broadened and 
widened, was the sub¬ 
ject of the science for 
two centuries. Static 
electricity it was 
called. Later Galvani — and, immediately after 
him, Volta — produced continuous or current 
electricity. 



THE ELECTROPHORUS. 




355 


FRICTIONAL ELECTRICAL MACHINE. 

The voltaic pile, almost at once 
improved into the voltaic cell, develops 
electricity by the chemical action of 
zinc and copper in dilute acid. The 
cell is simply, as we know now, a 
fire-place where zinc is burned. Elec¬ 
tricity moves from the copper to the 
zinc along any conducting contact between 
them. The zinc dissolves in the acid, and 
forces a passage of electricity through the fluid 
to the copper. Thus there is a motion of 
electricity from the copper to the zinc outside 


THE CELL. 


















































356 


ELECTRICITY UP TO DATE. 


the cell, and from the zinc to the copper within 
it, when a complete circuit is made and chemical 
action is going on. Out of the battery cell 
came the telegraph and the whole range of 
electrolytic work. 

If you move a wire through a magnetic field, 
cutting across the imaginary lines of force, you 
produce electricity in the wire. Take any 
magnet and any bit of conducting metal and 
move one of them in the neighborhood of the 
others, and electricity is developed in the con¬ 
ductor. Take a specially prepared powerful 
electro-magnet, and spin between its poles a 
bundle of wires, and you have the dynamo. 



THE DYNAMO. 


Here, then, are the three chief sources of 
electricity: (1) Friction, (2) chemical action, 
(3) movement in a magnetic field. Induction 
is a subject which will be treated more properly 
later. The other principal sources of electrical 
disturbances are: (1) Percussion. A blow of 
one substance upon another always produces 
electrification. (2) Vibration. A rod of metal 
coated with sulphur produces electricity while 
vibrating. (3) Tearing, breaking and crush¬ 
ing a substance electrifies it. Sugar crushed 
in the dark emits a flash. (4) Crystallization 
and solidification. Sulphur newly crystallized 
is highly electrical; so is chocolate, arsenic, etc. 
(5) Combustion. All bodies while burning 
will affect the electroscope. (G) Evaporation. 


This is the chief cause of atmospheric elec¬ 
tricity. (7) Pressure. Colespar squeezed irij 
the hand is electrified. (8) Heat. Warming 
tourmaline and many other minerals makes ^ 
them electric. ( 9) Animal. The torpedo, the 
gymnotus and the silurus can produce elec-1 
tricity at will. All common muscular contrac- j 
tions and nerve excitations produce feeble dis- J 
charges. (10) Vegetable. Several plants produce f 
electricity. (11) Contact. Dissimilar metals, 
upon touching each other, are electrified. This 
list might be greatly increased, but it suffices to 
say, broadly, that any act which produces a 
change in the relations of arrangements between 
themselves of the atoms of matter is accom- 1 
panied by electrical phenomena. And the 
reader must remember that, no matter from what : 
source electricity comes, it is the one same f 
force. f 

The early investigators who rubbed sealing p 
wax on rabbit’s fur and watched the action of 
pith balls when the wax was presented to them ii ' 
saw the balls attracted and repelled. They saw ' 
the balls behave oppositely when glass was sub- ^ ; 
stituted for sealing wax, and they concluded that f 
there were two fluids instead of one, which ex- I 
isted in exacty equal quantities in all bodies un- jl 
til the balance was disturbed by friction. Frank- f 
lin modified this theory by supposing that upon ;h 
friction the electric fluid broke up and distrib- 1 
uted itself unequally between the rubber and the 



n 


It 


ts 


it' 


i 


thing rubbed. The body which was supposed 
to have the excess was said to be charged with ft 
positive electricity; the other was called negative, h 
We know now that we do not know and cannot it 
tell which of the two bodies has more and which t 








































































































































ELECTRICITY UP TO DATE 


357 


ess electricity, and, further than this, we know 
a nat electricity is not a fluid, in any material 
intense, whatever else it may be. Proceeding, 
however, upon this theory and its modifications, 
io the early electricians filled bodies with electricity 
as one would fill cups with water. They thought 
of it, and handled it, and built up a misleading 
system of mathematics upon it, as a fluid, and 
this unfortunate beginning has left its deep mark 
on the science. 

Any body can be charged with electricity. If 
this charge remains upon its surface we have be¬ 
fore us the science of static electricity. If the 
electricity flows through the substance of the 
body we have the phenomena of current elec¬ 
tricity. Matter may be roughly divided into 
lr substances which conduct electricity easily, and 
1 those which oppose a great resistance to the pas¬ 
sage of the force. For instance, the resistance 
of glass is more than a billion times that of sil¬ 
ver. All of the j)henomena of static electricity 
could be produced with silver instead of glass, 
were it not that the charge flows off to earth at 
once, before it could be investigated. 

Inasmuch as space is limited, and it is the 
purpose to put the reader as nearly au fait 
as possible with modern electricity, we will 
abridge unsparingly, and omit relentlessly, all 
of those discussions, experiments and apparatus 
that do not tend directly to the lucid explanation 
of the new marvels which science has given to 
the world. The reader will accordingly take it 
for granted that electricity may be produced in 
any of the ways set forth above— and, perhaps, 
in many others of which we do not dream as yet. 
That, having come into existence, having touched 
the plane of the matter as we know it, it follows 
certain well defined laws, and gives rise to cer¬ 
tain phenomena, which make it highly jmobable 
that within less than a century hence the world’s 
work, its light and its heating, will be torn by 
men out of the ether vibrations and poured di¬ 
rectly from this awful energy into our life. 


Measuring the Force. 

You can take the two wires from an ordinary 
Daniell cell which is producing a constant cur¬ 
rent of about one volt, in your hands, thus com¬ 
pleting the circuit, and, unless you are a person 


of an abnormally sensitive constitution, you 
will feel absolutely nothing. A current strong 
enough to ring a bell violently can have a man 
as part of the circuit without his suspecting the 
fact. We are dealing here with a force so deli¬ 
cate and so immense that its table of measure¬ 
ments ranges from the shifting of a phantom 
ray of light upon a cobweb-supported mirror, 
to distances in which 180,000 statute miles 
make the unit. The first electroscope was the 
pith ball; this gave place to the straw-needle, 
this to the gold-leaf electroscope, this to the 
torsion balance, which first began to open the 
eyes of science to the wonder of the new age. 
Coulomb proved with the torsion balance that 
the force exerted between two electrified bodies 
varied inversely as the square of the distance 
between them, when the distance varied, and 
thus the path was finally cleared to the defini¬ 
tion of a unit of electricity. It is that quantity 
which , when placed at a distance of one centi¬ 
metre in ail" from a similar and equal quantity , 
repels it with the force of one dyne. A dyne is 
the unit of force. It is the push which, acting 
for one second upon a mass of one gramme, 
gives it a velocity of one centimetre per second. 

There are three terms in common use in 
modern electricity which few people take the 
trouble to understand: The volt , the ampere , 
and the ohm. 

The volt, which is equal to 100,000,000 elec¬ 
trical units, is about the electro-motive force 
produced by one Daniell cell. 

The ohm is the resistance represented in 
theory by a velocity equal to one earth quad¬ 
rant per second (10,000,000 metres—about 
6,000 miles). The legal ohm is the resist¬ 
ance of a column of mercury one millimetre 
in cross-section and 106 centimetres in height. 

The ampere measures current. It is the unit 
furnished by the potential of one volt through 
one ohm. 

Imagine a large pipe, in the end of which a 
windmill has been fitted, and fancy that the 
vanes are moving so as to drive air into the 
pipe. Now the pressure with which this air 
moves forward is the volt. The resistance which 
the pipe makes to the passage of the air is the 
ohm, and the amount of air, the size of the cur- 







358 


ELECTRICITY UP TO DATE 


rent, which, of course, depends on the force with 
which the air is moved forward, and the friction 
and resistance of the pipe, is the ampere. It is 
misleading to try to find a similarity to electric 
movements or measurements in the manner in 
which water seeks its level in a pipe system, be¬ 
cause most people find it hard to get away from 
the idea of weight, and there is no weight. A 
battery cell, or a friction machine, or a dynamo, 
gathers electricity out of the ether and crowds 
it, and packs it, and stuffs it, in so many volts, 
upon the end of a conductor. This conductor, 
if it is of silver, will have a specific resistance 
of 1,609, and if it is of annealed selenium, of 
60,000,000,000,000. It depends wholly upon 
the material of which the conductor consists, 
just as though our pipe in the illustration 
were filled with marbles, or sawdust, or 
wool. The resistance is measured in ohms. A 
mile of ordinary telegraph wire is about thirteen 
times as hard for the current to pass through as 
one yard of mercury; and the amount of cur¬ 
rent which has worked its way through during 
a given time is told off in amperes. 

If you imagine a woman combing her hair, 
the force she applies to the comb is like the 
voltage, the tangle of the hair and its reluctance 
to the passage of the comb could be stated as. 
the ohm. - The result of the force against the 
reluctance could be fancied as the ampere. 

The electrical units, as determined by the 
Congress of Electricians, which met under 
the Presidency of Prof. Helmholtz during the 
World’s Fair in Chicago in 1893, are as follows: 

“ Tbe several governments represented in this 
Congress are recommended to formally adopt as 
legal units of electrical measure the following: 

“Unit of Resistance. The international 
ohm, equal to 10 9 units of resistance of the 
C. G. S. scale. It is represented by the resist¬ 
ance offered to an unvarying electric current by 
a column of mercury at the temperature of melt¬ 
ing ice, 14.4521 grammes in mass, of a constant 
cross-sectional area, and of the length of 106.3 
centimeters. 

“Unit of Cueeent. The international ampere, 
equal to one-tenth of the C. G. S. unit of cur¬ 
rent. It is represented by the unvarying current 
which, when passed through a solution of nitrate 


of silver in water, deposits silver at the rate of 
0.001118 of a gramme per second. 

“ Unit of Electbo-motive Foece. The in- j 
ternational volt, which is the force that, steadily t 
apjilied to a conductor whose resistance is one ' 
international ohm, will produce a current of one 
international ampere, equal to f£°£ of the electro¬ 
motive force between the electrodes of the cell 
known as Clark’s cell, at a temperature of 15 
degrees C. 

“ Unit of Quantity. The international cou¬ 
lomb, equal to a current of one international 
ampere in one second. 

“ Unit of Capacity. The capacity of a con¬ 
ductor charged to a potential of one international 
volt, by one international coulomb of electricity. 

“Unit of Woek. The joule, which is 10 7 
C. G. S. units of work, being the energy ex¬ 
pended in one second by an international ohm. 

“ Unit of Powee. The international watt, 
equal to 10 7 C. G. S. units of power, equal to 
work done by one joule jier second. 

“ Unit of Induction. The henry, which is 
the induction in the circuit when the electro¬ 
motive force induced in this circuit is one inter¬ 
national volt, while the inducing current varies 
at the rate of one anrpere per second.” 

It was resolved that no international unit of 
light be adopted at the Congress. 

Magnetism. 

The reader must now again turn back almost 


into the night of time, to pick up the second 
part of modern electricity. Before history be¬ 
gan to be written the shepherds in Magnesia, 
in Asia Manor, had noticed that certain curious 
heavy black stones had the property of attract- 
ing to them bits of iron and steel. With a great 
many of the other earlier phenomena of nature 
the wise men of those and the succeeding ages 
classed the work of the magnet as magic, and let 
it go at that. About the tenth century it was 
discovered that a lodestone hung on a thread, or 
floating on a bit of wood in water, always pointed 
noith and south, and thus the marine magnet 
came into general use. The lodestone itself for 
a long time resisted research. It was a common 
ore of iron, its chemical composition being Te 3 
O 4 . It is found, besides Asia Minor, in Sweden, 


>^ r 





>ti 

)le 


i 






ELECTRICITY UP TO DATE 


359 


id 


^pain, Arkansas, and tlie Isle of Elba, and is at 
Ats best when discovered in the shape of regular 
octohedron crystals. 

Dr. Gilbert, in 1600, published his De Mag¬ 
neto , which was the beginning of our modern 
c science. He discovered that the attractive power 
resided chiefly in the ends, and that the middle 
' of a magnet did not attract iron filings so 
strongly as the poles. 

It was found that the quality of being a mag- 
' net was transmissible; that by rubbing a needle 
or a nail on a lodestone, the virtue, as they used 
to call it, passed into the thing rubbed, and that 
it then for some time acted just as the original 
lodestone. 

Once begun, the study was earnestly pushed, 
and the behavior of magnetic needles was closely 
f watched. It was found that their poles were 
opposite in their nature, and that like poles 
repelled each other, while unlike ones attracted. 
Here, too, for a time there was a two-fluid theory, 
in which north-seeking magnetism was distin¬ 
guished as something distinct from south-seek¬ 
ing magnetism. 

There were many similarities and many con¬ 
tradictions between early magnetism and early 
electricity. Both attracted light articles. Mag¬ 
netism would not work across a screen of iron, 
but it would across a screen of glass. Electricity 
acted exactly contrary. Indeed, though the con¬ 
nection between the two was suspected, it was 
10 
31 


31 


MAKING A MAGNET. 


not until this century had opened that we were 
able to pick up the strings which bind the two 
classes of phenomena together. 

Besides iron, nickel, cobalt, chromium, cerium 
and manganese are magnetic, and a feeble mag¬ 


netism is perceived in other bodies and gases; 
and a number of bodies are diamagnetic, as it 
is called, and are repelled by magnets, such as 
bismuth, antimony, phosphorus and copper. 
The earth, as a whole, is a magnet, and so are 




each of the planets; in fact, we can gather the 
whole subject of terrestrial magnetism well in 
hand by understanding once and for all that 
our earth is merely an armature spinning in the 
field of magnetic force of the sun, and that that 
fact explains its electric conduct. 

Magnetism is induced in bodies that are 
touched to a magnet, but to make one properly 
the bar to be magnetized should be laid dow T n 
horizontally; two bar magnets are then placed 
dow T n upon it, their opposite poles being to¬ 
gether. They are then drawn asunder from the 
middle of the bar towards its ends, and back, 
several times. The bar is then turned over, and 
the operation repeated, taking care to leave off 
at the middle. The process is more effectual if 
the ends of the bar are meantime supported on 
the poles of other bar magnets, the poles being 
of the same names as those of the two magnets 
above them used for stroking the steel bar. 

The process of making electro-mag¬ 
nets will be explained later, and these, 
of course, are much stronger than either 
the lode-stone or rubbed magnets. 

The lifting power of a magnet depends 
both upon the form of the magnet and 
on its magnetic strength. A horse-shoe 
magnet will lift a load three or four times 
as great as a bar magnet of the same 
weight will lift. The lifting power is 
greater if the area of contact between the 
poles and the armature is increased. 
Also the lifting power of a magnet grows 
in a very curious and unexplained way by 
gradually increasing the load on its armature 
day by day until it bears a load which at the 
outset it could not have done. Nevertheless, if 
the- load is so increased that the armature is 
































360 


ELECTRICITY UP TO DATE 


torn off, the power of the magnet falls at once to 
its original value. The attraction between a 
powerful electro-magnet and its armature may 
amount to 200 lbs. per square inch, or 14,000 
grammes per square centimetre. Small mag¬ 
nets lift a greater load in proportion to their 
own weight than large ones. A good steel 
horse-shoe magnet, weighing itself one pound, 
ought to lift twenty pounds’ weight. Sir Isaac 
Newton is said to have possessed a little lode- 
stone, mounted in a signet ring, which would 
lift a piece of iron 200 times its own weight. 

Magnetic Field. 

In any ordinary magnet, as stated above, the 
greatest magnetism is found at the poles, which 
are very near, but 


not quite at the 
end of the magnet. 

The space all 
around the magnet 
is filled and satur¬ 
ated with the pull 
or attraction of the 
force, which runs 
along certain well- 
marked lines and 
curves, each start¬ 
ing from one pole 
and making its way 
to the other. The 
distribution of these 
lines can be easily 
shown by dusting 
iron filings on a piece of paper and then 
bringing a horse-shoe magnet up underneath. 
The filings arrange themselves as shown in the 
cut. 

When the armature is on, or when by any 
arrangement the magnetic circuit is closed, 
these lines of force cannot be detected, because 
they pass from pole to pole within the arma¬ 
ture. But when the circuit is open, the lines 
are always reaching out, something like the an¬ 
tennae of an insect, into the free space about 
them. The field is the more intense the nearer 
we come to the magnet, and fades rapidly as we 
recede from it. It is out of this field, this area 
of disturbed conditions of the ether that lies 



near magnet poles, that we have drawn the 
great electric advance of the century. 

Still, magnetism is a secret to us. We do not 
know what has happened to an iron bar when it 
is magnetized. Its volume remains as before, 
but its length increases by one 720,000th of 
itself. That is the only outward and material 
sign of its changed condition. A faint metallic 
“clink” can by some peojfie be heard within a 
bar at the moment of electric magnetization, as 
though the atoms were beating uj^on each other 
in unison. A jar of water, muddied with mag¬ 
netic oxide and magnetized, becomes clearer as 
the particles seem to arrange themselves end on. 
A piece of iron quickly magnetized and demag¬ 
netized grows hot 
as though from 
external friction. 
A ray of polarized 
light passing 
through substances 
in a magnetic field 
has the direction 
of its vibrations 
changed. 

All these various 
phenomena point 
to a theory of mag¬ 
netism very differ¬ 
ent from the old 
notion of fluids. 
It appears that 
every particle of 
a magnet is itself a magnet, and that the 
magnet only becomes a magnet, as a whole, by 
the particles being so turned as to point one 
way. This conclusion is supported by the ob- 



MAGNETS AND THEIR POLES. 

servation that if a glass tube full of iron filing 
is magnetized, the filings can be seen to s 
themselves endways, and that, when thus on. 























ELECTRICITY UP TO DATE 


361 


e set, they act as a magnet until shaken up. It 
appears to be harder to turn the individual 
j molecules of solid steel, but, when once so set, 
they remain end-on unless violently struck or 
heated. It follows from this theory that when 
all the particles were turned end-on, the limits 
of possible magnetization would have been at¬ 
tained. Some careful experiments of Beetz on 
iron deposited by electrolysis entirely confirm 
this conclusion, and add weight to the theory. 
The optical phenomena led Clerk Maxwell to 
the further conclusion that these longitudinally- 
set molecules are rotating round their long axes, 
and that in the “ether” of space there is also a 
vortical motion along the lines of magnetic in¬ 
duction; this motion, if occurring in a perfect 
medium (as the “ether” may be considered), 
producing tensions along the lines and press¬ 
ures at right angles to them, would afford a 
satisfactory explanation of the magnetic attrac¬ 
tions and repulsions which apparently act across 
empty space. Hughes has lately shown that 
the magnetism of iron and steel is intimately 
connected with the molecular rigidity of the 
material. His researches with the “ induction 
balance ” and “ magnetic balance ” tend to 
prove that each molecule of a magnetic metal 
has an absolutely constant inherent magnetic 
polarity; and that when a piece of iron or steel 
is apparently neutral, its molecules are inter¬ 
nally arranged so as to satisfy each other’s 
polarity, forming closed magnetic circuits 
amongst themselves. Thus magnetism would 
mean to cause the molecules of a body to as¬ 
sume a new and symmetrical “ end-on ” posi- 
tion. 

Current Electricity. 

It has been already mentioned how electricity 
flows away from a charged body through any 
conducting substance, such as a wire or a wetted 
string. If, by any arrangement, electricity 
could be supplied to the body just as fast as it 
flowed away, a continuous current would be 
produced. Such a current always flows through 
a conducting wire, if the ends are kept at dif¬ 
ferent electric potentials. In like maimer, a cur¬ 
rent of heat flows through a rod of metal if the 
ends are kept at different temperatures, the flow 


being always from the high temperature to the 
lower. It is convenient to regard electricity as 
flowing from positive to negative; oA, in other 



words, the direction of an electric current is from 
the high potential to the low. It is obvious that 
such a flow tends to bring both to one level of 
potential. The “ current ” has sometimes been 
regarded as a double transfer of positive elec¬ 
tricity in one direction, and of negative elec¬ 
tricity in the opposite direction. The only evi¬ 
dence to support this very unnecessary suppo¬ 
sition is the fact that, in the decomposition of 
liquids by the current, some of the elements are 
liberated at the point where the potential is 
highest, others at the point where it is lowest. 

The whole purpose of the battery cell is to 
provide electricity for one end of the wire as 
rapidly as it flows off from the other, and the 
chemical actions and reactions between the 
different bodies placed in the cell set the 
electricity in motion. Copper and zinc have 
already been spoken about, platinized silver has 
been substituted for the copper, and much 
better than either are plates or columns of hard 
carbon with zinc. Iron can be used. Then the 
same result is got again from two-fluid cells like 
Daniell’s, in which dilute sulphuric acid, work¬ 
ing upon the zinc, and blue vitriol in water, 
working upon the copper, set up a steady 
electro-motive push. Grove’s and Bunsen s 
batteries are modifications of the Daniell, and 
the Leclanche and Niaudet batteries may be 
taken as the final types of this idea. 

For working electric bells and telephones, 
and also to a limited extent in telegraphy, a 
zinc-carbon cell is employed, invented by 
Leclanchfi, in which the exciting liquid is not 
dilute acid, but a solution of salammoniac. In 
this the zinc dissolves, forming a double chloride 
of zinc and ammonia, while ammonia gas and 
hydrogen are liberated at the carbon pole. To 



























362 


ELECTRICITY UP TO DATE 


prevent polarization the carbon plate is packed 
inside a porous pot along with fragments of 
carbon and powdered binoxide of manganese, a 
substance which slowly yields up oxygen and 
destroys the hydrogen bubbles. If used to 
give a continuous current for many minutes 
together, the power of the cell falls off owing to 
the accumulation of the hydrogen bubble; but 
if left to itself for a time the cell recovers itself, 
the binoxide gradually destroying the polariza¬ 
tion. As the cell is in other respects perfectly 
constant, and does not require renewing for 
months or years, it is well adapted for domestic 
purposes. Three Leclanche cells are shown 
joined in series in the accompanying illustra¬ 
tion. In more recent forms the binoxide of 



manganese is applied in a conglomerate attached 
to the face of the carbon, thus avoiding the 
necessity of using a porous inner cell. 

Mons. Niaudet has also constructed a zinc- 
carbon cell in which the zinc is placed in a 
solution of common salt (chloride of sodium), 
and the carbon is surrounded by the so-called 
chloride-of-lime (or bleaching-powder), which 
readily gives uj3 chlorine and oxygen, both of 
which substances will destroy the hydrogen 
bubbles and prevent polarization. This cell 
has a higher electro-motive power and a less 
resistance than the Leclanche. De Lalande 
and Chaperon propose a cell in which oxide of 
copper is used as a solid depolarizer in a solu¬ 
tion of caustic potash. 

It is possible to measure very exactly the 
strength of current. The electro-motive force 
of each of the ordinary cells ranges from three- 
quarters of a legal volt up to two and a quarter- 
volts. The strength of current is the quantity 
of electricity which flows past any point in the 
circuit in one second of time — a definition 
which makes clear Ohm’s law: “The strength 



of the current varies directly as the electro 
motive force, and inversely as the resistance of 
the circuit.” 

Magnetic Action of Current 
Electricity. 

Eomagnosi of Trente, in 1802, deflected a 
magnetic needle by holding a voltaic pile near 
it, but nothing followed the experiment. In 
1819 Oerstedt of Copenhagen showed that a 
magnet will try to set itself at right angles to a 
wire carrying an electric current. He also saw 
that the needle turned to the left or the right 
according as the wire was held above or below 
it. The next step was to so bend the wire that 
it would pass both above and below the needle 
carrying the current forward and back. 

A little consideration will show that if a cur¬ 
rent be carried below a needle in one direction, 
and then back in the opposite direction above 
the needle by bending the 
wire round, as in the en¬ 
graving, the forces exerted 
on the needle by both por¬ 
tions of the current will be 
in the same direction. For 
let a be the N.-seeking, and _____ 

b the S.-seeking, pole of the suspended needle, 
then the tendency of the current in the lower 
part of the wire will be to turn the needle so 
that a comes toward the observer, while b re¬ 
treats; while the current flowing above, which 
also deflects the N.-seeking pole to its left, will 
equally urge a toward the observer, and b from 
him. The needle will not stand out completely 
at right angles to the direction of the wire con¬ 
ductor, but will take an oblique position. The 
directive forces of the earth’s magnetism are 
tending to make the needle point north and 
south. The electric current is acting on the 
needle, tending to make it set itself west-and- 
east. The resultant force will be in an oblique 
direction between these, and will depend upon 
the relative strength of the two conflicting 
forces. If the current is very strong the 
needle will turn widely round; but could only 
turn completely to a right angle if the current 
were infinitely strong. If, however, the current 
is feeble in comparison with the directive mag- 
























































ELECTRICITY UP TO DATE 


363 


netic force, the needle will turn very little. Of 
course we have the machinery or foundation for 
the galvanoscope. 

Electro-Magnetics. 

The next step naturally was to coil the cur¬ 
rent-conveying wire about the magnet, and 
when this was done the whole science of mod¬ 
ern electricity was born. When a current of 
electricity takes a coiled form 
magnetism is born. Wrap a wire 
around a bit of iron and force 
electricity through the circuit, 
and a powerful electro-magnet 
results. Wrap a coil of wire 

magnetism, about an empty open space and 
all of the phenomena of a strong magnetic field 
are developed immediately upon the passage of 
the force. If a piece of steel has been used as 
the core of the coil it remains a magnet long after 
being brought to that condition; soft iron, how¬ 
ever, loses its magnetism almost immediately 
upon the ending of the circuit. 

The more turns are made about the core, up to 
a certain limit, the more powerful will be the 
resulting magnet; the bigger and the more con¬ 
ductive the wire used for wrapping, the more 
powerful will be the magnet. So that, by care¬ 
ful preparation, a magnet may be made which 
will support 200 to 226 pounds to the square 
inch of surface. Out of the powerful field fol¬ 
lowing the creation of such a magnet continuous 
electricity may be drawn by a moving armature 
of insulated wires. It must be remembered, too, 
that after the magnet is first made by a current 
from a battery it can be kept up by a very small 
part of the electricity produced in its own field. 

Now, any motion on the part of a conductor, 
no matter what its material may be, in a mag¬ 
netic field produces or induces electricity. And 
nny passage of electricity produces or induces 
a magnetic field. If an ordinary magnet is 
pushed down into a coil of wire, a current 
flows in the wire. When the magnet is pulled 
out of the coil a current flows again in an op¬ 
posite direction. If into a large coil is plunged 
a smaller coil in which a current is llowing, an 
opposite current flows in the outer coil. In a 


word, there is no production of electricity any¬ 
where or in any way which is not immediately 
the cause of the production of other and, as it 
were, balancing electricity. Even in the whirl¬ 
ing armatures of dynamos, and in the bodies of 
magnets, reverse currents are always pushing, 
sometimes to the destruction of the usefulness 
of the machine. 

The induction coil is one of the means of 
taking advantage of this fact. Around a piece 
of soft iron a rather thick 
wire, well insulated, should 
be wrapped; a great many 
turns of a smaller wire, also 
well insulated, should be tak¬ 
en about the first wrapping, THE induction coil. 
and in a reverse direction. Now when a current 
passes through the primary there is at once born 
in the secondary coil a reverse current. With 
an automatic interrupter, which makes and 
breaks the current, very often powerful sec¬ 
ondary currents are induced. In Spottis- 
woode’s coil, which gives a spark of forty-two 
inches, the primary is a short wrapping of thick 
wire, and the secondary consists of 280 miles 
of wire, wound in 340,000 turns. The primary 
may be outside or inside the secondary. A very 
strong induction coil can be made at home by 
wrapping about a wire spool from a telegraph 
sounder a couple of yards of thick copper wire. 
With an instrument like this bright sparks can 
be got from one cell of battery. 

In 1867 the suggestion was made simultane¬ 
ously, but independently, by Siemens and by 
Wheatstone, that a coil rotating between the 
poles of an electro-magnet might from the 
feeble residual magnetism induce a small cur¬ 
rent, which, when transmitted through the coils 
of the electro-magnet, might exalt its magnet¬ 
ism, and so prepare it to induce still stronger 
currents. Magneto - electric machines con¬ 
structed on this principle, the coils of their 
field-magnets being placed in circuit with the 
coils of the rotating armature, so as to be trav¬ 
ersed by the whole or by a portion of the induced 
currents, are known as dynamo-electric machines 
or generators, to distinguish them from the gen¬ 
erators in which permanent steel magnets are 
employed. In either case the current is due to 




























364 


ELECTRICITY UP TO DATE 


magneto-electric induction; and in either case, 
also, the energy of the currents so induced is 
derived from the dynamical power of the steam 
engine or other motor, which performs the work 
of moving the rotating coils of wire in the mag¬ 
netic field. Of the many modern machines on 
this principle the most famous are those of 
Siemens, Gramme, Brush and Edison. They 
differ chiefly in the means adopted for obtaining 
practical continuity in the current. In all of them 
the electro-motive force generated is proportional 
to the number of turns of wire in the rotat¬ 
ing armature, and (within certain limits) to 
the speed of revolution. When currents of 
small electro-motive force, but of considerable 
strength, are required, as for electroplating, the 
rotating armatures of a generator must be made 
with small internal resistance, and, therefore, of 
a few turns of stout wire or ribbon of sheet cop¬ 
per. For producing currents of high electro¬ 
motive force for the purpose of electric lighting, 
the armature must be driven very fast, and must 
consist of many turns of wire, or, where very 
small resistance is necessary (as in a system of 
lamps arranged in parallel arc), of rods of cop¬ 
per suitably connected. The dynamos of 1893 
are but improvements on this central idea. 


ing the “ push ” P, the circuit is completed, 
and a current flows along the line and 
round the coils of the electro-magnet, which 
forthwith attracts a small piece of soft iron 
attached to the lever, which terminates in the 
hammer H. The lever is itself included in the 
circuit, the current entering it above and quit¬ 
ting it at C by a contact-breaker, consisting of 
a spring tipped with platinum resting against 
the platinum tip of a screw, from which a return 
wire passes back to the zinc-pole of the battery. 
As soon as the lever is attracted forward the 
circuit is broken at C by the spring moving 
away from contact with the screw; hence the 
current stops, and the electro-magnet ceases to 
attract the armature. The lever and hammer 
therefore fall back, again establishing contact 
at O, whereupon the hammer is once more 
attracted forward, and so on. The push P is 
shown in section on the right. It usually con¬ 
sists of a cylindrical knob of ivory or porcelain 
capable of moving loosely through a hole in a 
circular support of porcelain or wood, and 
which, when pressed, forces a platinum-tipped 
spring against a metal pin, and so makes 
electrical contact between the two j3arts of the 
interrupted circuit. 


Electric Bells. 

The common form of Electric Bell , or Trem¬ 
bler, consists of an electro-magnet, which moves 
a hammer back¬ 
ward and forward 
by alternately 
attracting and re¬ 
leasing it, so that 
it beats against a 
bell. The arrange¬ 
ments of the instru¬ 
ment are shown in 
the illustration, in 
which E is the 
electro-magnet and 
H the hammer. A 
battery, consisting 
of one or two Le- 
clanche cells placed 

at some convenient point of the circuit, pro¬ 
vides a current when required. By toucli- 



Electnc Clocks. 

Clocks may be either driven or controlled by 
electric currents. Bain, Hipp, and others, have 

devised electric 
clocks of the first 
kind, in which the 
ordinary motive 
power of a weight 
or spring is aban¬ 
doned, the clock 
being driven by its 
pendulum, the 
“ bob ” of which is 
an electro-magnet 
alternately attract¬ 
ed from side to 
side. The difficulty 
of maintaining a 
perfectly constant 
battery current has prevented such clocks from 
coming into use. 









































































ELECTRICITY UP TO DATE 


365 


Electrically controlled clocks, governed by a 
standard central clock, have proved a more 
fruitful invention. In these the standard time¬ 
keeper is constructed so as to complete a circuit 
periodically once every minute or half min¬ 
ute. The transmitted currents set in movement 
the hands of a system of dials placed at distant 
points, by causing an electro-magnet placed 
behind each dial to attract an armature, which, 
acting upon a ratchet wheel by a pawl, causes 
it to move forward through one tooth at each 
specified interval, and so carries the hands round 
at the same rate as those of the standard clocks. 

The Telephone. 


In 1876 Graham Bell invented the magneto¬ 
telephone. In this instrument the speaker talks 
to an elastic plate of thin sheet-iron, which 
vibrates and transmits its every movement elec¬ 
trically to a similar plate in a similar telephone 
at a distant station, causing it to vibrate in an 
identical manner, and therefore to emit identical 
sounds. The transmission of the vibrations 
depends upon the principles of magneto-electric 

induction. The 
cut herewith 
shows Bell’s 
Telephone in its 
latest form, and 
its internal parts 
in section. The 
disc D is placed 
behind a conical 
mouthpiece, to 
which the speak¬ 
er places his 
mouth or the 
hearer his ear. 

Behind the disc is a magnet AA running the 
length of the instrument; and upon its front 
pole, which nearly touches the disc, is fixed a 
a small bobbin, on which is wound a coil C of 
fine insulated wire, the ends of the coil being 
connected with the terminal screws FF. One 
such instrument is used to transmit, and one to 
receive the sounds, the two telephones being 
connected in simple circuit. No battery is 
needed, for the transmitting instrument itself 
generates the induced currents as follows: The 



BELL’S TELEPHONE. 


magnet AA induces a certain number of lines • 
of-force through the coil O. Many of these 
pass into the iron disc. When the iron disc 
in vibrating moves towards the magnet-pole, 
more lines-of-force meet it; when it recedes, 
fewer lines-of-force meet it. Its motion to and 
fro will therefore alter the number of lines-of- 
force which pass through the hollow of the 
coil C, and will therefore generate in the wire 
of the coils currents whose strength is pro¬ 
portional to the rate of change in the number 
of the lines-of-force which pass through the 
coil. Bell’s telephone, when used as a trans¬ 
mitter, may therefore be regarded as a sort of 
magneto-electric generator, 
which, by vibrating to and 
fro, pumps currents in alter¬ 
nate directions into the wire. 

At the distant end the cur¬ 
rents as they arrive flow 
round the coilseither in one 
direction or the other, and 
therefore either add momen¬ 
tarily to or take from the 
strength of the magnet. 

When the current in the 
coils is in such a direction 

. . . THE TELEPHONE. 

as to reinforce the magnet, 
the magnet attracts the iron disc in front 
of it more strongly than before. If the 
current is in the opposite direction the disc is 
less attracted and flies back. Hence, whatever 
movement is imparted to the disc of the trans¬ 
mitting telephone, the disc of the distant 
receiving telephone is forced to repeat, and it 
therefore throws the air into similar vibrations, 
and so reproduces the sound. 

The Study of Electricity. 

The student will have noticed the constant 
dependence put in this review of the subject 
upon the work of Prof. Sylvanus Thompson, 
who is easily the first and best teacher of the 
science living to-day. Every book which he has 
written should be in the collection of the elec¬ 
trician, and, having these, with some good 
electrical paper, he will soon be and keep 
abreast of progress. 









































































366 


ELECTRICITY UP TO DATE. 


Much dependence should, of course, be put 
in actual apparatus and work, and all that is 
needed may be had very cheaply. A few bat¬ 
tery cells, say three, a coil of wire, and a knack 
for putting things together should give any man 
an electrical laboratory. He can set bells to his 


doors, arrange burglar alarms, and make many e 
handy and useful appliance for domestic pur¬ 
poses, out of a total expenditure that need not 
exceed $5; nor can there be more instructive oi 
more interesting work. 


DIRECTIONS FOR SETTING UP AND MAINTAINING BATTERIES. 


In all except the blue vitriol batteries i 

In the selection of a battery for any purpose, 
due consideration should be given to the rela¬ 
tion between the work to be performed and the 
quantity and electro-motive force of the current 
required. This is a most essential point, upon 
which, in a great degree, depend the results 
obtained. The following table of batteries is 
arranged to show the class of work for which 
they are best suited: 

1. For all open circuit work, such as call- 
bells, gas lighting, annunciators, etc., use Disque 
Leclanche, carbon cylinder or dry. 

2. For closed circuit work, such as telegraph 
lines, use the Crowfoot Gravity. 

3. For laboratory and experimental work, re¬ 
quiring powerful current for a few hours, use 
LaClede, carbon cylinder or dry. 

Crowfoot Gravity Battery. —Open out the 
copper, spread it out so as to present all of its 
surface to the action of the solution, place it at 
the bottom of the jar, run the insulated wire out 
of the top of the jar for connecting up. 

Suspend the zinc above the copper by hang¬ 
ing the hooked neck on the rim of the glass. 
The neck of the zinc is provided with a connect¬ 
ing clamp to receive the wire from the copper 
of the next cell. 

Pour clean, soft water into the jar until it 
covers the zinc, then drop in six or eight 
ounces of copper sulphate, or blue vitriol, in 
small crystals. 

To hasten the action of the battery, dissolve 
two or three ounces of zinc sulphate (or white 
vitriol) in as many ounces of water, and gently 
pour it on top of the copper solution. 

For ordinary purposes, connect the zinc of 
one cell to the copper of the next, and so on; 
finally connect the two electrodes of the series 
and let them so remain for a couple of hours, 
until the separation of the two solutions, which 
will be known by the blue observed in the bot¬ 
tom of copper solution; this blue line should 
be maintained midway between the zinc and the 
copper; when the “blue line” is too low, drop 
in a few crystals of copper sulphate; if it is too 
high, connect the battery in short circuit as be¬ 
fore described until it goes down, or reach down 
with syringe and draw out some of the copper 
solution and add zinc solution and fresh water. 


le zincs should be kept well amalgamated. 

As long as the battery remains in action there 
is an increase in quantity of zinc sulphate solu¬ 
tion in the upper part of the jar. 

The specific gravity of this solution should 
be maintained at 25 degrees; when the hydrom¬ 
eter indicates a lower degree there is too little 
zinc sulphate solution; when a higher degree 
than 25, there is too much zinc sulphate, and a 
portion of it must be taken out, and that re¬ 
maining must be diluted with pure water. 

A hydrometer is essential to properly main¬ 
tain a large battery. 

When zinc oxide forms on the surface of the 
zinc it must be taken out and washed in clean 
water with a brush. 

Leclanche Battery. — Put six ounces of 
sal-ammoniac into the jar and pour one-third 
full of water, and stir. Put in the porous cell j 
and till jar with water to neck. Pour a few ' 
spoonfuls of water into the holes in the porous 
cell, put in the zinc and connect up the battery. 
The inside rim of the jar should be coated with 
beeswax or paraffine to prevent salts from over¬ 
running. 

The battery should be kept in a dry place and 
does not require any attention to maintain, ex¬ 
cept to add a little water occasionally, to supplv 
loss by evaporation. r J 

Dry Batteries are usually charged and ready 
for work. When they become exhausted the 
cheapest and best method of renewing is to 
return the old cell to the maker, who should 
replace the same with a new battery at a nom¬ 
inal cost. When buying dry batteries procure 
one that can be exchanged. 

Carbon Cylinder ( Sal-Ammoniac Battery ). 
—Put about five ounces sal-ammoniac in a jar! , 
fill jar about one-half full of water and stir. 
When the sal-ammoniac is dissolved insert the 
carbon cylinder and zinc. Should the battery 
become exhausted by short circuiting or contin¬ 
uous work, remove the dry cylinder and wash the 
surface with warm water. Allow the cylinder to 
thoroughly dry, when it can be replaced in jar 
with new charge of sal-ammoniac and zinc. The 
carbon cylinder is practically indestructible. 

. Carbon Cylinder ( Acid ) Battery. —Fill the 
jar about one-half full of electropoion fluid - in¬ 
sert the carbon cylinder. The zinc to be lowered 




ELECTRICITY UP TO DATE. 


367 


a into the fluid only when battery is in use. When 
, the zinc is consumed by use it will be necessary 
to recharge the battery with new solution and 
zinc. This battery will run constant about tw T o 
hours without recharging. The carbon cylinder 
is practically indestructible. The same solution 
as used for the Grenet Battery is equally as 
good for the Carbon Cylinder Acid Battery. 

Grenet Battery Solution.— To make solu¬ 
tion: To three pints of cold water add five 
fluid ounces of sulphuric acid; when this be- 
e comes cold add six ounces (or as much as the 
solution will dissolve) of finely jyulverized bi¬ 
chromate of potash. Mix it well. To charge 
the battery: Pour the above solution into the 
glass cell until it nearly reaches the top of the 
spherical part. The fluid should not quite 
reach the zinc when it is drawn up. 

Carbon (Porous Cup) Battery.— Fill the 
glass jar with water; the porous cell should be 
about the same. 

Bunsen Battery.— Same directions apply as 
carbon battery, except instead of electropoion 
fluid use 40° nitric acid in the porous cell. 

Electrotoion Fluid. — Mix one gallon of 
sulphuric acid and three gallons of water. Then 
in a separate vessel dissolve six pounds of bichro¬ 
mate of potash in two gallons of boiling water, 
mixing the whole thoroughly together. When 
i cold it is ready for use. 


Solution for Amalgamating Zinc.— Mix 
one pound nitric with two pounds hydrochloric 
acid and add eight ounces of mercury. When 
the mercury is dissolved add three pounds more 
hydrochloric acid. To amalgamate the zinc 
mix it in this solution for one or two seconds, 
then remove it quickly to a dish of clean water 
and rub it with a brush or cloth, when it will 
be found covered with a fine, even coat of mer¬ 
cury. This solution can be kept in a covered 
jar and used many times. 

Another method of amalgamating zincs is to 
clean them by dipping in a solution of dilute 
sulphuric acid and rubbing on the mercury with 
a cloth or brush. 

Formula for Charging One Phonograph t 
or Chromic Battery.— To four pounds (or 
pints) of water, add gradually one and one-half 
pounds (or three-fourths of a pint) of sulphuric 
acid, and stir while doing so, as considerable 
heat is generated. After this solution has cooled, 
add one-half pound of chromic acid. When the 
battery is fully charged the liquid should fill 
the jar to a point indicated by the arrows. 
When the battery is not in use the elements 
should always be raised out of the liquid, in 
order to prevent chemical action and consequent 
loss of material. Do not alloiv the zinc to 
touch the carbon. 


TWENTY QUESTIONS CONCERNING ELECTRICITY. 


1. How strong a current is used to send a 
message over the Atlantic cable?—Thirty cells 
of battery only. Equal to thirty volts. 

2. What is the longest distance over which 
conversation by telephone is maintained?— 
Nearly 1,200 miles, between Boston and Chicago. 

3. What is the fastest time made by an electric 
railway?—A mile a minute by a small experi¬ 
mental car. Twenty miles an hour on street 
railway system. 

4. How many miles of submarine cable are 
there in operation?—Over 120,000 miles. 

5. AVhat is the maximum power generated by 
an electric motor ?—Eight hundred horse-power. 

6. How is a break in submarine cable located? 
—By measuring the electricity needed to charge 
the remaining, unbroken part, through the de¬ 
vice called u Wheatstone’s bridge.” 

7. How many miles of telegraph wire in 
operation in the United States?—Over a mil¬ 
lion, or enough to encircle the globe forty times. 

8. How many messages can be transmitted 
over a wire at one time?—Six, by the sextuplex 
system in use. 

9. How is telegraphing from a moving train 
accomplished?—Through a circuit from the car 
roof inducing a current in the wire on poles 
along the track. 


10. What are the most widely separated points 
between which it is possible to send a telegram? 
—British Columbia and New Zealand, via 
America and Europe. 

11. How many miles of telephone wire in 
operation in the United States?—More than 
200,000, over which 1,600,000 messages are sent 
daily. 

12. What is the greatest candle-power of 
arc light used in a lighthouse?—Two million, at 
Houstholm, Denmark. 

13. How many persons in the United States 
are engaged in business depending solely on 
electricity ?—500,000. 

14. How long does it take to transmit a mes¬ 
sage from San Francisco to Hong Kong? — 
About fifteen minutes, via New York, Canso, 
Penzance, Aden, Bombay, Madras, Penang and 
Singapore. 

15. What is the fastest time made in sending 
messages by the Morse system?—About forty- 
two words per minute. 

16. How many telephones are in use in the 
United States?—About 380,000. 

17. What war vessel has the most complete 
electrical plant? — U. S. man-of-war Chicago. 

18. What is the average cost per mile of a 
transatlantic submarine cable?—About $1,000. 







368 


THE HILL BANKING SYSTEM 


19. How many miles of electric railway are 
there in operation in the U. S. ?—About 1,000 
miles, and much more under construction. 


20. What strength of current is dangerous 
to human life?—Five hundred volts, but de¬ 
pending on physical conditions. 


Hill Banking System jfg ,SL , 


T HIS is a proposed plan for banking, first 
suggested by Thomas E. Hill in a com¬ 
munication to the Chicago I?iter-Ocectn , 
in March, 1890, in which he advocated govern¬ 
ment ownership and control of banks. 

Soon after the appearance of the article on 
government banks, the Farmer's Voice, at that 
time edited by Lester C. Hubbard, very warmly 
espoused the idea, as j^roposed by the author, 
and named it the Hill Banking System. 

The plan suggested is very simple, easily 
understood, and Could be readily introduced. 
It is this: That the Government open its own 
banks at all central points in the United States, 
to the number of 3,000, being one bank for each 
22,000 inhabitants. 

That 40,000 post offices in the back districts, 
where there are no banks, be made postal sav¬ 
ings banks, where all persons could deposit 
their money in any amount, which money 
should be forwarded to the nearest bank, each 
bank being a loaning depository. 

That 3 per cent, interest shall be allowed on 
long-time deposits, and money shall be loaned 
at 4 per cent, interest on any security which 
will sell, at forced sale, for twice the amount 
which is loaned. The immediate advantage of 
this system is shown to be the following: 

1. No bonds necessary to be issued, in order 
to supply money to the people. No money 
borrowed by the government for this purpose. 
Not a dollar invested in banking by the gov¬ 
ernment. The government simply opens its 
rooms at various central points, and becomes 
the custodian of the people’s money, every 
depositor being guaranteed against loss. The 
consequence is, the bank immediately fills with 
money — good money, consisting of gold, silver 
and paper, which is now being hidden by the 
people through lack of confidence in banks. 

2. The bank is continuously filled with 
money, as there is never a run on the bank, 
never a bank failure, never a financial panic, 
never a widespread business depression, throw¬ 
ing hundreds of thousands of people out of 
work, and compelling the poor, thus deprivAd of 
employment, to sell little properties for a tenth 
of their value, while the rich buy at their own 
price and rapidly become millionaires. 

3. Loaning money at 4 per cent, will permit 
the farmer, now groaning under an interest 
burden ranging from 7 to 20 per cent, to pay 
off the mortgage, and save money enough to 


begin the erection of a new dwelling, barn, etc 
Hundred of thousands of farmers, thus saving 
their interest and investing the same in im¬ 
provements throughout the rural districts, will 
make a demand for great armies of men now in 
idleness, reviving all the industries, relieving all 
the vocations of competition and making better 
wages for all. 

4. The government, doing its own banking, 
will acquire an enormous revenue, as seen in 
the following: Smith borrows a thousand dol¬ 
lars of the bank and immediately deposits the 
same to his credit, takes a check-book and draws 
checks on the bank in the payment of his debts. 
He gets no interest on his short time deposit, 
but pays 4 per cent. An hour afterwards Jones 
may borrow a like amount, deposit it, and 
take a check-book. Thus ten persons, one after 
the other, may each borrow that thousand dollars, 
each will deposit, get no interest on short time 
deposit, but each pay 4 per cent.; thus making 
40 per cent, for the government. In a work re¬ 
cently issued by Mr. Hill, entitled “Money 
Found,” in which the system is fully elaborated, 
it is shown that the revenue to the government 
from doing its own banking may be near $400,- 
000,000 per annum. 

5. Another advantage of the system is shown 
to be in the absolute security afforded to life 
and property. Perfect confidence existing, and 
all money being in the bank, business only 
being done with checks, good only when they 
are signed, no money is carried about the 
person, except, possibly, a small amount of 
silver change. Under these circumstances no 
footpad follows after dark, no highwayman 
holds up the stage or railroad train, and as 
no money is kept about the house there is no 
temptation for the burglar to rob and murder 
the inmates of the home. 

6. The proposed plan does not lower interest 
so much as to distress people and corporations 
who are dejDendent for revenue on interest. It 
fits immediately into present methods of doing 
business without creating any financial shock; 
it continues all bankers in place at good sal¬ 
aries, and makes a place for many more; it re¬ 
lieves the banker from anxiety concerning a run 
on his bank; it relieves the people from any 
anxiety as to whether they will lose their money 
in the bank. It makes an even and regular 
flow of money, bringing universal prosperity to 
the people and to the nation. 









Useful Recipes and <g 
Trade Secrets ' 

f cj J *® 

A COLLECTION OF PRACTICAL FORMULAS FOR ALL TRADES 

AND OCCUPATIONS 


I N the following pages will be found a vast 
amount of practical knowledge for mechan¬ 
ics, merchants, manufacturers, architects, 
builders, contractors, farmers, poultrymen, bee¬ 
keepers, nurserymen, stock-breeders, house¬ 
keepers, surveyors, professional men, and, in 
fact, all classes of workers. These recipes and 
suggestions, together with the other depart¬ 
ments of this volume, it is believed, comprise 
the whole circle of practical knowledge. The 
various items have been, as nearly as possible, 
arranged alphabetically. The seeker after in¬ 
formation, however, should first consult the 
alphabetical index, at the end of the volume, 
as many items of information are capable of 
classification under various headings, and repe¬ 
tition has been carefully avoided. 

ALABASTER or Marble — To Clean. 

Muriatic acid, 1 part; soft water, 3 parts. 
Mix. Wash the marble well with this mixture, 
then rinse well with pure water, dry, and apply 
pure olive oil, or almond oil, to revive the color, 
rubbing well. Greasy marble is easily cleaned 
with a mixture of bi-carbonate soda, whiting 
and water, equal parts. 

ALUM in Bread —To Discover. 

Heat a knife and stick it into a loaf. If alum 
is in it, it will slightly coat the knife. Alum 
may also be discovered in bread (if it be 
present) by dipping a slice of the loaf into an 
infusion of logwood. The logwood will turn a 
purplish carmine if there is alum in it. 

ANTI-BILIOUS PILLS. 

Compound extract of colocynth, 60 grains; 
rhubarb, 30 grains; soap, 10 grains. Make into 
24 pills. Dose, 2 to 4. 

ANTS —To Destroy. 

Drop quicklime on the mouth of their nest 
and wash it in with boiling water, or dissolve 
some camphor in spirits of wine, then mix with 
water, and pour into their haunts; or tobacco 
water, which has also been found effectual. 
They are averse to strong scents. Camphor, or 
a sponge saturated with creosote, will prevent 


their infesting a cupboard. To prevent their 
climbing up trees, place a ring of tar about the 
trunk, or a circle of rag moistened occasionally 
with creosote. 

ANTS AND WATERBUGS. 

Burn a piece of brimstone about the size of 
an egg in the room that is infested by ants and 
waterbugs. Do this at night, when through 
using the room. Close the room as tight as 
possible, so the gas will not escape. 

AQUARIA — Cement for. 

Take 10 parts by measure of litharge, 10 
parts plaster of Paris, 10 parts dry white sand, 
and 1 part of finely-powdered resin. Mix, 
when wanted for use, into a pretty stiff paste 
with boiled linseed oil. This cement will stick 
to wood, stone, metal or glass, and hardens 
under water. On account of its resistance to 
the effect of salt water, it is a capital preparation 
for marine aquaria. Do not use the aquarium 
for two or three days after it has been cemented. 

AROMATIC SPIRIT OF VINEGAR. 

Acetic acid, No. 8, pure, 8 oz.; camphor, 1 oz. 
Dissolve and add oil lemon, oil lavender flowers, 
each 2 drams; oil cassia, oil cloves, ^ dram each. 
Thoroughly mix and keep in well-stoppered 
bottle. 

AXLE GREASE. 

1. Water, 1 gal.; soda, A lb.; palm oil, 10 lbs. 
Mix by heat, and stir till nearly cold. 

2. Water, rape oil, of each 1 gal.; soda, A lb.; 
palm oil, ^ lb. 

3. Water, 1 gallon; tallow, 3 lbs.; palm oil, 
6 lbs.; soda, A lb. Heat to 210° Fahrenheit and 
stir until cool. 

4. Tallow, 8 lbs.; palm oil, 10 lbs.; plum¬ 
bago, 1 lb. Makes a good lubricator for wagon 
axles. 

Excelsior Axle Grease .—Take 1 part good 
plumbago (black lead) sifted through a coarse 
muslin so as to be perfectly free from grit, and 
stir into it 5 qts. of lard, warmed so as to be 
stirred easily without melting. Stir vigorously 
until it is smooth and uniform. Then raise the 
heat until the mixture melts. Stir constantlv, 
remove from the fire, and keep stirring until 
cold. Apply cold to the axle or any other bear¬ 
ing with a brush. If intended for use where 





870 


USEFUL RECIPES AND TRADE SECRETS 


the axle or bearing is in a warm apartment, as 
the interior of mills, etc., 2 oz. of hard tallow 
or 1 oz. of beeswax may be used to every 10 lbs. 
of the mixture. This grease is cheaper in use 
than oil, tallow or tar, or any compound of 
them, and can be sold at a good profit in any 
thickly settled country. 

BAD BREATH. 

Bad breath from catarrh, foul stomach, or bad 
teeth, may be temporarily relieved by diluting 
a little bromo chloralum with 8 or 10 parts of 
water, and using it as a gargle, and swallowing 
a few drops before going out. A pint of bromo 
chloralum costs 50 cents, but a small vial will 
last a long time. 

BAKING-POWDER. 

Take by weight 6 parts of bicarbonate of soda 
to 5 parts of tartaric acid, which, being much 
purer than cream of tartar, is greatly to be pre¬ 
ferred. Get the ingredients in this proportion 
from a reliable wholesale druggist. See that 
they are perfectly dry, roll the lumps out, mix 
thoroughly together, bottle tightly, and keep in 
a dry place. This has been used for months 
with much satisfaction. 

BAY RUM. 

French proof spirit, 1 gallon; extract bay, 
6 oz. Mix and color with caramel; needs no 
filtering. 

BED-BUGS. 

Spirits of naphtha, rubbed with a small 
painter’s brush into every part of the bed¬ 
stead, is a certain way of getting rid of bugs. 
The mattress and binding of the bed should be 
examined, and the same process attended to, as 
they generally harbor more in these parts than 
in the bedstead. Ten cents’ worth of naphtha 
is sufficient for one bed. 

BED TICKS—To Clean. 

Apply Poland starch, by rubbing it on thick 
with a cloth. Place in the sun. When dry, 
rub if necessary. 

BEESWAX—To Bleach. 

Melt the wax, and add for each pound 2 oz. 
of nitrate of soda and 1 oz. of sulphuric acid 
diluted with 9 parts of water. The latter 
should be added very slowly while the melted 
wax is constantly stirred with a glass rod. Then 
cool and set aside after filling the vessel with 
boiling water. Washing the wax with boiling 
water until no trace of the acid remains com¬ 
pletes the process. 

BILIOUSNESS—Remedy for. 

Stir a little baking-soda into half a glass of 
cold water, into which has previously been 


squeezed the juice of a lemon. Drink while it 
foams. 

BIRDS—To Prevent Destruction of Fruit 
Buds by. 

Just before the buds are ready to burst, and 
again when they have begun to expand, give 
them a plentiful dusting with chimney soot. 
The soot is unpalatable to the birds, and they 
will attack no bush that is thus sprinkled. It 
in no way injures the nascent blossoms or leaf, 
and is washed off in due course of time by the 
rain. 

BLACKBOARD—To Make. 

The following directions for this work are 
given us by an experienced superintendent: The 
first care must be to make the wall surface or 
boards to be blacked perfectly smooth. Fill all 
the holes and cracks with plaster of Paris, 
mixed with water; mix but little at a time; press 
in and smooth down with a case-knife. The 
cracks between shrunken boards may be filled 
in the same way. Afterward use sand-paper. 
The ingredients used for slating are (1) liquid 
gum shellac, sometimes called shellac varnish; 
(2) lampblack or drop black. Gum shellac is 
cut in alcohol, and the liquid can be obtained 
of any druggist. Pour some shellac into an 
open dish, and stir in lampblack to make a 
heavy paint. With a clean brush, spread on 
any kind of surface but glass. Put on a little 
and test it. If it is glossy and the chalk slips 
over it, reduce the mixture with alcohol. Alco¬ 
hol can be bought of any druggist. If it rubs 
off, let the druggist put in more gum to make the 
liquid thicker. One quart of the liquid and a 
5-cent paper of lampblack are sufficient to slate 
all the blackboards in any country school with 
two coats. 

BLACKING FOR HARNESS. 

Melt 2 oz. mutton suet with 6 oz. beeswax, add 
6 oz. sugar candy, 2 oz. soft soap, dissolved in 
water, and 1 oz. finely-powdered indigo. When 
well mixed add to the whole 1 gill turpentine. 
Apply with a sponge; polish with a dry brush. 

BLACKING FOR SHOES. 

Three oz. ivory black, 2 oz. molasses, 1 oz. 
sulphuric acid, 1 oz. gum arabic, dissolved in 
water, a tablespoonful sweet oil, and a pint 
vinegar. Mix and stir together thoroughly. 
This makes a liquid blacking. A paste may be 
made by reducing the quantity of vinegar to 
little more than i pint. 

IXL Blacking .—Put 1 gallon vinegar into a j 
stone jug, and 1 lb. ivory black well pulverized, j 
^ lb. loaf sugar, i oz. oil of vitriol, and 7 oz. j 
sweet oil. Incorporate the whole by stirring. 



USEFUL RECIPES AND TRADE SECRETS 


371 


BLACKING FOB STOVES. 

Mix the whites of 3 eggs, well beaten, with 
l lb. black lead; dilute to a thin paste by stir¬ 
ring in sour beer or porter. Apply with cloth 
or brush, and rub with dry brush. 

BLADDERS—To Prepare. 

Soak them for 24 hours in water, to which a 
little chloride of lime or potash has been added, 
then remove the extraneous membranes, wash 
them well in clean water and dry them. 

BLEACHING FLUID—For Washing. 

Into a bucket of boiling water, put a pound 
of lime, and let it stand overnight. Next day 
put over the fire 2 lbs. sal soda in 2 gal. water. 
Let simmer until all is thoroughly dissolved; 
then pour the lime w r ater into the soda water, 
mix thoroughly, cool and put away in glass, as 
it will eat holes in stone jars. A half teacupful 
of this fluid to three pails of water, when clothes 
are boiled, will make them beautifully clear and 
white. If any crumbs of lime fall on the clothes 
they will leave yellow spots. 

BLEACHING with Chloride of Lime. 

Two ounces of lime to each pound of cloth. 
Boil the cloth in strong soajDsuds 5 to 10 min¬ 
utes. Wring out. Pour a little hot water on 
the lime and stir till the lumps are out, then add 
gradually enough more hot water to cover the 
goods without crowding. Put cloth in, stir 
continually for 20 to 30 minutes, wring out, 
rinse until the water looks clear, then boil in 
suds again, rinse and dry. It takes more soap 
than one would think to make a good suds for 
new muslin, especially after it has been in the 
lime, but be sure and have the suds strong and 
to stir all the time while in the lime water, as 
that prevents any particles of lime, not dis¬ 
solved, from settling ou the cloth and eatmg a 
hole in it. Use clothes-sticks to stir with. 

BLIGHT in Fruit Trees—To Cure. 

Early in October, when the weather is calm, 
build a smouldering straw fire under each tree, 
and keep it up for an hour or more. After this 
scrape the trunk and branches carefully, so as 
to remove the moss and all impurities, and take 
also every web or nidus of insects that may be 
upon the few leaves on the trees. If very bad, 
wash the trunk and large branches -with a solu¬ 
tion of lime and manure. Destroy the insects 
and eggs dropped upon the ground, and loosen 
the soil under the tree. In the spring examine 
every branch carefully. Pick off all blights by 
hand, and wash off carefully, and repeat each 
month. 

BOOTS AND SHOES. 

To Make Water-Proof .— Melt together, in 
a pipkin, equal quantities of beeswax and 


mutton suet. While liquid rub it over the 
leather, including the soles. 

To Mend .— Raw gutta percha, 1 oz.; resin, 
the size of a hen’s egg; bisulphuret of carbon, 1 
lb. Dissolve the gutta percha in the bisul¬ 
phuret; add the resin; when dissolved, bottle 
for use. The leather must be clean and scraped 
a little to make it adhere. 

To Soften ,— Kerosene will soften boots and 
shoes which have been hardened by water, and 
render them as pliable as new. 

BORERS in Peach Trees —To Destroy. 

Are your young peach trees troubled with 
borers ? Paint them with white lead and 
linseed oil mixed a little thicker than you would 
have it for ordinary housepainting. Remove 
the soil so as to paint an inch or two below the 
surface, and then paint 12 to 18 inches above 
ground. Paint in the spring and autumn. 

BOTTLES—To Cap. 

Purified resin, 7 drams; sulphuric ether, 10 
drams; collodion, 15 drams; aniline red, suf¬ 
ficient. Dissolve the resin in the ether, mix 
with the' collodion, and color to suit. All that 
is necessary is to dip the cork and the top of 
the bottle in it, turning it for an instant in the 
hand while the composition dries. 

BOTTLES-To Clean. 

There is no easier method of cleaning bottles 
than putting into them fine coal-ashes, and well 
shaking, either with water or not, hot or cold, 
according to the substance that fouls the bottle. 
Charcoal left in a bottle or jar for a little time 
will take away disagreeable smells. 

Bottles that have contained oil may be cleaned 
by putting in them a little powdered bi-chro- 
mate of potassa, then as much in bulk of sul¬ 
phuric acid. Let it run well around till all the 
organic particles turn black; then add a little 
water and rinse out. 

BRANDRETH’S TILLS. 

Take 2 lbs. of aloes, 1 lb. of gamboge, 4 oz. 
extract of colocynth, A lb. castile soap, 2 fluid 
drams oil of peppermint, and 1 fluid dram of 
cinnamon. Mix, and make into pills. 

BRASS—To Clean. 

Mix 1 oz. oxalic acid, 6 oz. rotten stone, all 
in powder, 1 oz. sweet oil, and sufficient water 
to make a paste. Apply a small joroportion, 
and rub dry with a flannel or leather. The 
liquid dip most generally used consists of 
nitric and sulphuric acids, but this is more cor¬ 
rosive. 

Brass work that is so dirty by smoke and 
heat as not to be cleaned with oxalic acid should 
be thoroughly washed or scrubbed with soda, or 



372 


USEFUL RECIPES AND TRADE SECRETS 


potash water, or lye. Then dip in a mixture of 
equal parts of nitric acid, sulphuric acid and 
water; or, if it cannot be conveniently dipped, 
make a swab of a small piece of woolen cloth 
upon the end of a stick, and rub the solution 
over the dirty or smoky parts; leave the acid 
on for a moment and then wash clean and 
polish. 

BREAD, Hot-To Cut. 

If you heat your knife you can cut hot bread 
as smoothly as cold. 

BRICK OVENS —To Make. 

A brick oven built in the old style, out of 
doors, entirely separate from the dwelling- 
house, is more desirable and more safe, so far 
as danger from fire is concerned, than if built 
by the side of the fireplace in the house. A 
good brick oven for baking bread, pies and 
cakes is worth all the ranges and cook-stoves 
that one could store in his kitchen. In such an 
oven everything will be baked just right, above 
and below, through and through. After a 
foundation has been prepared, let two courses 
of hard brick be laid for the bottom of the 
oven. Then build the mouth and part of the 
sides, until it is desirable to begin to draw the 
sides inward, when sand or mellow earth may 
be placed on the foundation, and the surface 
smoothed off and pressed down to the desired 
form of the oven. Now build the brick work 
over this form of sand. Lay two courses of 
hard bricks over the form with the best mortar. 
After the last bricks have been laid, the sand 
may be removed. The bricks should be soaked 
for several hours previous to being laid, 
so that they will not absorb the moisture 
of the mortar until it has set. Such an 
oven will cost but a few dollars, and any in¬ 
telligent man, though only half a mechanic, can 
build it about as well as a mason. 

BROADCLOTH—To Judge the Quality of. 

To judge the quality of broadcloth, particu¬ 
lar attention must be paid to the fineness of the 
fiber and the closeness of the texture. If, on 
passing the hand lightly in a direction contrary 
to the nap, there be a general silkiness of feel, 
uninterrupted by harsh roughness, these are 
grounds for concluding the cloth is made of fine 
wool. The texture should not only be com¬ 
posed of fine threads, but it should have an 
even consistency, produced by the operation of 
feltiug, by which the fibers of the wool are so 
perfectly incorporated that they conceal the 
tissue of the threads and give the entire web 
the appearance of felt, or, to use a familiar 
comparison, a piece of cloth made of fine wool 
and well wrought and finished should exhibit 
no more indication of the loom than a sheet of 


woven paper does of the apparatus employed 
in its fabrication. Dealers judge of its quality 
by an expedient which is more easily under¬ 
stood by observation than description. A por- ( 
tion of the cloth is taken up loosely with both 
hands, a fold of it being then pressed strongly \ 
between the thumb and forefinger of one hand, 
a sudden pull is given with the other, and ac¬ 
cording to the peculiar sharpness and vibrating 1 
clearness of the sound produced by the slipping * 
or escape of the fold the merit of the cloth is 
judged. Another way is the conrparison of 
various lines of different fabrics and of different 
prices; the soft, even consistency, together with 
the flexibility of fine broadcloth, will be 
rendered more evident on being contrasted with 
that of an inferior cloth. 

BROADCLOTH—To Remove Stains from. 

Mix, with 12 drops each of alcohol and spirits 
of turpentine, 1 oz. pipe clay, ground fine. Rub i 
the spots with a little of this mixture moistened 
with alcohol, and let remain until dry; then rub * 
with a w r oolen cloth. 

BRONZE-To Clean. 

Sweet oil will clean bronze; it must be well ■ 
rubbed with a brush into all the crevices, then 1 
rubbed off thoroughly with a brush. 

BRONZING IRON CASTINGS. 

After having thoroughly cleaned the cast¬ 
ings, immerse them in a solution of sulphate of 
copper. The castings will then take on a coat¬ 
ing of copper. Then wash thoroughly in water. 

BRONZING PLASTER CASTS. 

To make a good green bronze, such as is used 
for French statuary, dissolve 1 oz. sal am¬ 
moniac, 3 oz. cream tartar and 6 oz. common 
salt in 1 pint hot water; add 2 oz. copper j, 
nitrate in a pint of hot water. Mix well to- ) 
gether, and apply with a brush. r 

BROOMS—To Preserve. 

To preserve brooms, dip them for a minute ! 
or two in a kettle of boiling suds once a week, f 
shake them until almost dry, and hang them up ! 
or stand them with the handle down. This s 
makes them tough and pliable, and they will | 
last twice as long. A carpet wears much longer 
if swept with a broom cared for in this manner. 1 

BUNIONS—To Cure. ll 

A bunion may be cured by bathing the af- t 
fected part in hot water to which a teaspoonful jfi 
of salt, a tablespoonful of starch and a few 
drops of arnica have been added; then wipe dry fi 
with a soft linen towel and apply iodine with a Ji 
camel’s-hair brush. Wear a loose shoe all the i 
time, or one which has the leather covering the i; 
bunion cut out. Bunions are caused by undue ill 








USEFUL RECIPES AND TR<\DE SECRETS 


373 


pressure. A good plan, if you have to be out 
a great deal, is to have the shoemaker • cut a 
piece from your shoe where it presses upon the 
bunion, and replace it with an invisible patch. 

BUTTER, RANCID—To Sweeten. 

If butter which has become rancid be washed 
with new milk, and afterwards with water, it will 
become as good as ever. The rancid flavor of 
butter that has been long exposed to the air is 
due to what the chemists call butyric acid, 
which, being soluble in milk, accounts for that 
fluid removing the bad taste of rancid butter. 
The water with which the butter is afterward 
rinsed is used to take away any of the super¬ 
fluous milk which, if left on the butter, would 
become sour. The manner of “ washing ” but¬ 
ter or any greasy substance is to knead it in the 
cold fluid after the fashion of kneading dough. 

RUTTER, RANCID—To Restore. 

Melt the butter in a water-bath with some 
fresh burnt and coarsely powdered animal 
charcoal (freed from dust by sifting) and 
strain it through clean flannel. 

CALCIMINING—(See also Whitewashing). 

Soak over night 1 lb. of white calcimine glue 
in sufficient water to cover; dissolve in boiling 
water; add 20 lbs. of whiting and dilute with 
water until the mixture is of the consistency of 
cream. To obtain various tints add to this as 
follows: 

Lilac .—Add 1 pint of vermilion and 2 of 
Prussian blue. 

Lavender .—Mix a light blue and tint slightly 
with vermilion. 

Gray .—Raw umber and a little lampblack. 

Rose. — One part red lead and 3 parts of 
vermilion. 

Buff .— One part burned sienna and 2 parts 
spruce or Indian yellow. 

Straw .— Chrome yellow with a touch of 
Spanish brown. 

Be careful, in mixing tints, to stir thoroughly, 
and to put in the coloring gradually until you 
have the desired shade. 

CANADA THISTLES — To Destroy. 

For a small quantity, put a tablespoonful of 
salt on each stalk or stub, and the plant will 
wilt and disappear. Or cut the plant off just 
below the surface of the ground. Upon large 
farms, however, either of these methods would 
involve too much labor, and the best way is to 
turn the plants under with a plow. A strong 
pair of horses will turn over a sod 8 inches deep, 
and much lower than the knife in the hand will 
go; and if the work is thoroughly done, and no 
balks left, the plants will stay under the inverted 


soil for 3 or 4 weeks, unless in a very porous or 
light soil, which must be plowed oftener. If 
this is thoroughly done it is effective. 

CANE-BOTTOM CHAIRS — To Clean. 

Turn the chair bottom upwards, and with hot 
water and a sponge wash the cane-work well, so 
that it may become completely soaked. Should 
it be very dirty you must add soap. Let it dry 
in the open air, or in a place where there is a 
thorough draft, and it will become as tight and 
firm as when new, provided none of the strips 
are broken. 

CANDLE-POWER. 

The candle-power of a light may be approxi¬ 
mately calculated by comparing the shadow cast 
by a rod in the light of a standard candle with 
the shadow cast by the light to be tested. By 
moving the latter toward or away from the rod, 
a point will be reached , at which the shadow cast 
by both lights will be of the same intensity. 
The intensities of the two lights are directly 
proportional to the squares of their distances 
from the shadows; for example, suppose the 
light to be tested is three times the distance of 
the candle, its illuminating power is nine times 
as great. 

CARPETS — To Brighten. 

Carpets, after the dust has been beaten out, 
may be brightened by scattering upon them 
cornmeal mixed with salt and then sweeping it 
off. Mix salt and meal in equal proportions. 
Carpets should be thoroughly beaten on the 
wrong side first and then on the right side, 
after which spots may be removed by the use of 
ox-gall or ammonia and water. 

CARPETS AND FLOORS —To Dust. 

Sprinkle tea leaves on them (or freshly cut 
grass), then sweep carefully. Carpets should 
not be swept frequently with a whisk brush, as 
it wears them fast; only once a week, and the 
other times with leaves and a hair-brush. Fine 
carpets should be gently done with a hand- 
brush (such as is used for cloths) on the knees. 
Those parts of the carpet that are most soiled 
may be at any time scrubbed with a small hand¬ 
brush, when it is not considered necessary to 
undertake a general washing of the whole; 
always adding a little gall to the water to pre¬ 
serve the colors. A little ammonia in the water 
is also a good thing. 

CARPETS — To Prevent Moth in. 

Before putting down the carpet, wash the 
floor with spirits of turpentine or benzine. This 
must not be done with a fire in the room or with 
any matches or lights near. 






374 


USEFUL RECIPES AND TRADE SECRETS 


CARPETS —To Extract Grease From. 

Dissolve a piece of pearl-ash, of the size of a 
pea, in J teacupful of warm water. Pour some 
of the solution on a grease spot, and continue 
to rub it hard with a clean brush or woolen 
cloth, until it is nearly dry, and your carpet or 
garment will be as clean as ever. 

CARPETS — To Renovate. 

Any carpet that has a pile, such as Wilton or 
Brussels, should always be swept with the pile 
and not against it. Sweeping against the pile 
makes the carpets rough. Bits of dampened 
paper scattered about over the floor just before 
sweeping will assist in taking up dust and make 
the carpet brighter. After a carpet has become 
a little dingy it may be considerably improved 
by sweeping it with a broom dampened with 
water in which a little ammonia has been poured. 
Have the water in a basin or pail ready for use, 
dip the broom in it and shake off the drops of 
water. Then sweep down the carpets for three 
or four yards and dip the broom as before. If 
the water becomes very dirty it should be 
changed. 

An old carpet which has become soiled may 
be cleaned and made to look almost as good as 
new by washing it with warm water and fresh 
beef’s gall, using a pint of gall to a gallon of 
water; or by scrubbing it with warm soapsuds. 
In either case the carpet should be first well 
beaten so that it is free from dust, and properly 
laid on the floor. Scrub with ordinary scrub¬ 
bing-brush with and against the graiu over a 
small space, and immediately wipe it as dry as 
possible with rough cloths. If soapsuds be 
used rinse quickly so that the water will not 
soak through. Leave the windows open and do 
not use the room for a few hours or until the 
carpet is dry. 

CARPETS—To Select. 

There are many things to learn about carpets 
and their purchase. The manufacture of them 
is full of catches and tricks, and in the desire 
to make cheap goods quality and everything 
else are sacrificed to looks. 

The regular tapestry carpet is printed like 
old-fashioned calico. It is made all in one 
color, which is the color of the ground; it is 
then run through presses on the same general 
principle as any other printed article. The 
color merely strikes through the outside of the 
wool. The pile is held in place only by single 
light binding thread, and a single strand of the 
wool may be drawn out for a yard or more by 
givin g a gentle pull at one end. While this sort 
of carpet may have its uses, it is the most un¬ 
profitable thing imaginable to buy. A chair 
drawn over it may pull the threads out, and any 


roughness in the heel of the shoe is almost cer¬ 
tain to do it, and ordinary use in a short time 
works the threads all out of place. 

In body Brussels every color is dyed in the 
skein, then woven in, being thrown upon the 
surface only where this special color is required. 
In this class of goods the variety of colors is 
necessarily limited, as with present machinery 
only a certain number can be handled inde¬ 
pendently of each other. Body Brussels car¬ 
pets are usually designated by the number of 
frames, which signify the number of colors used. 
In all carpets of this kind, the wool surface is 
thrown through the fabric, and shows to some 
extent on the back. 

Unscrupulous manufacturers often so arrange 
their machinery that the back of the tapestry 
carpet is stained or clouded to follow as clearly 
as possible the colors on the surface. By this 
means unsophisticated persons are imposed 
upon. Of course, such goods are a most bare¬ 
faced fraud, and should be treated as such. That 
reputable dealers sometimes handle them is not 
at all to their credit. What is known as velvet 
carpet is merely a tapestry with the pile cut. 
Wilton carpets have the interw r oven back of the 
body Brussels, are yarn-dyed, and unquestion¬ 
ably the most durable carpets made. Moquettes 
and Axminsters are very thick, and sometimes 
very durable, but the purchase of such carpets 
may be said to be almost a lottery. For ordin- 1 
ary use and moderate cost, body Brussels is by 
far the best investment. 

CARRIAGES—Rattling*. 

Do not allow your carriages to rattle like a 
threshing-machine, but, as fast as nuts or bolts 
get loose, fix them. Washers of sole-leather on 
the spindles of the axletrees will stop the clatter 
caused by too much “ play.” A piece of rubber 
put in between the thill iron and clip will silence 
matters there; and a little coal oil on the circle, 
or fifth wheel, will stop squeaking. Where nuts 
work loose, cut a thread in front of them with a 
cold chisel, after screwing them up tight. A 
monkey wrench should be carried, that the nuts 
of different sizes may be attended to. To look 
over a carriage before going out to ride in it is 
as necessary as the sounding of wheels on a 
railroad train. A great number of lives have 
been lost, and thousands of dollars, in run¬ 
aways caused by the sudden giving-out of some 
part of a vehicle. 

CARRIAGES—To Wash. 

Particular caution should be exercised against 
using a broom, brush, cloth, or even the hand, to 
rub off the mud, for the grit will scratch the sur¬ 
face of the varnish and mar the luster. Water 
should be dashed on if a hose is not at hand. 








275 


USEFUL RECIPES AND TRADE SECRETS 


Use water plentifully before applying cloth or 
sponge. Where the mud has been allowed 
to dry on, wet it thoroughly; let it remain 
until soaked up soft, then dash on water until 
! tiie dirt disappears. Apply the sponge care¬ 
fully at first, well saturated with water. If it 
can be avoided, mud should not be allowed to 
dry on. Do not use hot water in winter. It 
destroys the varnish luster. 

CASE-HARDENING. 

Case-hardening is a process of hardening the 
jj surface of iron by converting it into steel. The 
i articles to be thus hardened are put in an iron 
case, together with animal charcoal — that is, 
bones, skins, etc., burned and reduced to a 
powder. The box is coated with sand or clay, 
and exposed from 2 to 8 hours, according to the 
I* amount of iron contained, to a dull red heat. 
The articles are then taken out of the bone-dust 
and further hardened by being plunged into oil 
or cold water. Sometimes they are allowed to 
cool in the case and are afterward tempered. 
Prussiate of potash is frequently used for 
j, case-hardening iron. It is sprinkled or 
rubbed upon the iron while at a dull red heat, 
and this, after being put in the fire for a few 
minutes, is taken out and tempered in water. 
This process is a convenient one for small ar¬ 
ticles which are to be subjected to much wear, 
these being easily made of soft iron and then 
externally hardened. 

CASTINGS—Shrinkage of. 

In making allowance for shrinkage in casting, 
pattern-makers understand that different shapes 
j will shrink differently. The standard of allow¬ 
ance for shrinkage in use in the best shops in 
the country is as follows, per foot: Loam cast¬ 
ings, 1-12 inch.; green sand castings, 1-10 
inch; dry castings, 1-10 inch; brass castings, 
3-16 inch; copper castings, 3-16 inch; bismuth 
castings, 5-32 inch; tin castings, 1-4 inch; zinc 
castings, 5-16 inch; lead castings, 5-16 inch. 

CATERPILLARS and APHIDES. 

A garden syringe or engine, with a cap on the 
pipe full of very minute holes, will wash away 
these disagreeable visitors very quickly. You 
must bring the pipe close to the plant, and 
pump hard, so as to have considerable iorce 
on, and the plant, however badly infested, 
will soon be cleared, without receiving any in¬ 
jury. Afterwards rake the earth under the 
trees, and kill the insects that have been dis¬ 
lodged, or many will recover and climb up the 
stems of the plants. Aphides may also be 
cleared by means of tobacco smoke, but afier 
this has been applied the plant should be well 
syringed. 


CELERY. 

Don’t throw away the green leaves of celery. 
Wash the perfect ones and dry on a plate in a 
warming-oven or on the back of your stove, 
turning frequently; then keep in a tightly- 
covered tin box, and when celery is out of season 
they will prove a great addition to soups, stews 
and dressings. 

CELLARS — To Disinfect. 

A damp, musty cellar may be sweetened by 
sprinkling upon the floor pulverized copperas, 
chloride of lime, or even common lime. The 
most effective means to disinfect decaying vege¬ 
table matter is chloride of lime in solution. One 
pound may be dissolved in two gallons of water. 
Plaster of Paris has also been found an excellent 
absorbent of noxious odors. If used one part 
with three parts of charcoal it will be found still 
better. 

A good agency for keeping the air of the 
cellar sweet and wholesome is whitewash made 
of good white lime and water only. The 
addition of glue or size is only a damage by 
furnishing organic matter to speedily putrefy. 
The use of lime in whitewash is not simply to 
give a white color, but it greatly promotes the 
complete oxidation of effluvia in the cellar air. 
Any vapors that contain combined nitrogen in 
the unoxidized form contribute powerfully to 
the development of disease germs. 

CELLULOID. 

Most celluloid is made in France, and this is 
the process of manufacture: A roll of paper is 
slowly unwound, and at the same time is sat¬ 
urated with a mixture of 5 parts of sulphuric 
acid, which falls upon the paper in a fine spray. 
This changes the cellulose of the paper into 
pyroxyline (gun cotton j. The excess of the 
acid having been expelled by pressure, the paper 
is washed with plenty of water until all traces 
of acid have been removed. It is then reduced 
to a pulp and passes on to the bleaching 
trough. It is this gun cotton which gives it 
its explosive nature. Most of the water having 
been got rid of by means of a strainer, the pulp 
is mixed with from 20 to 40 per cent, of its 
weight of camphor, and the mixture thoroughly 
triturated under mill-stones. The necessary 
coloring having been added in the form of 
powder, a second mixture and grinding follows. 
This pulp is spread out in thin slabs, which are 
squeezed in a hydraulic press until they are as 
dry as chips. Then they are rolled in heated 
rollers and come out in elastic sheets. They 
are from that point worked up into every con¬ 
ceivable form. You can get celluloid collars, 
cuffs, hairpins, shirt fronts, cravats, penholders, 
brushes and combs, inkstands, knife-handles, 







376 


USEFUL RECIPES AND TRADE SECRETS 


jewelry and everything else almost that yon 
can imagine. 

CEMENTS—For All Purposes. 

Hints for Cementing .—First, properly pre¬ 
pare the cement. If to be fused for use, warm 
the article to be repaired. When broken parts 
are closely brought together, there is but very 
little space for cement, and that very little is 
much better than more, for the molecules bind 
the two broken parts together, but if the two 
parts are separated a little, the space is filled 
by a sheet of cement, which is not a hard sub¬ 
stance of itself, and this soft line gives way. 
Third, have the parts clean—perfectly clean, 
when the cement is applied. Fourth, pressure 
upon the two parts is of the utmost importance, 
for the complete exclusion of air. 

Cement for Glass. — Boil isinglass in water 
to a consistency of cream, and add a little 
alcohol. Warm the cement before using, but 
do not heat the glass. 

Diamond Cement. — Soak isinglass in water 
till it is soft; then dissolve it in the smallest 
possible quantity of proof spirits, by the aid of 
a gentle heat; in 2 ounces of this mixture dis¬ 
solve 10 grains of ammoniacum, and while still 
liquid add i dram of mastic, dissolved in 3 
drams of rectified spirits; stir well together, and 
put into small bottles for sale. Directions: 
Liquefy the cement by plunging the bottle in 
hot water, and use it directly. The cement 
improves the oftener the bottle is thus warmed; 
it resists the action of water and moisture 
perfectly. 

Heat- and Moisture-Proof Cement. — Pure 
white lead, or zinc-white, ground in oil and used 
very thick, is an excellent cement for mending 
broken crockery ware; but it takes q very long 
time to harden. It is well to put the mended 
object in some store-room, and not to look after 
it for several weeks, or even months. It will 
then be found so firmly united that, if ever 
again broken, it will not part on the line of the 
former fracture. 

Glycerine Cement. — A cement said to be 
capable of use where resistance to the action of 
both water and heat is required is composed by 
mixing ordinary glycerine with dry litharge, so 
as to constitute a tough paste. 

Pitch Cement. — To make a splendid cement 
that will hold together with a wonderful tenacity 
wood, stone, iron, ivory, leather, porcelain, silk, 
woolen or cotton, take 2 parts (by weight) of 
pitch and 1 part of gutta percha, and melt 
together in an iron vessel. 


Cementing Paper to Metals. —A French glue 
for making paper adhere to metals is made by 
dissolving 12 parts of gum tragacanth and 48 
parts of acacia gum in 200 parts of water. 
After filtering add 1 part of thymol suspended 
in 48 jDarts of glycerine, and then add to the 
solution sufficient water to make 400 parts. 
This will keep a long time and can be used for 
metals, glass or wood. 

Cement to Mend China. — Take a thick 
solution of gum arabic, and stir into it plaster 
of Paris, until the mixture is of proper consist¬ 
ency. Apply it with a brush to the fractured 
edges of the chinaware, and stick them together. 
In a few days it will be impossible to break the 
article in the same ])lace. 

Turkish Cement for Jewelry. — The jewelers 
in Turkey ornament* watch cases and other 
trinkets with gems, by gluing them on with the 
following cement: Isinglass, soaked in water till 
it swells up and becomes soft, is dissolved in 
French brandy or rum, so as to form a strong 
glue; two small bits of gum galbanum, or gum 
ammoniacum, are dissolved in 2 oz. of this by 
trituration, and 5 or 6 bits of mastic as big as 
peas, being dissolved in as much alcohol as will 
render them fluid, are to be mixed with this by 
means of a gentle heat. 

Tin Box Cement.—To fix labels to tin boxes 
either of the following will answer: 1. Soften 
good glue in water, then boil it in strong vinegar, 
and thicken the liquid, while boiling, with fine 
wheat flour, so that a paste results. 2. Starch 
paste, with which a little Venice turpentine has 
been incorporated while warm. 

Acid-Proof Cement.—A cement that is acid- 
pi oof is made with a concentrated solution of 
silicate of soda, formed into a paste with pow¬ 
dered glass. This simple mixture is said to be 
invaluable in the operations of the laboratory 
where a luting is required to resist the action of 
acid fumes. 

Elastic Cement. Ordinary collodion is made 
by mixing 8 parts of gun cotton with 125 parts 
of ether and 8 parts of alcohol. When used as 
a cement it becomes very hard, cracks easily 
and peels off. It may be rendered elastic by 
the addition of 4 parts of Venetian turpentine 
and 2 parts of castor-oil. For surgical pur¬ 
poses, where perfectly close-fitting plaster is 
wanted, it has been found that the addition of 
some glycerine to the ordinary collodion, in 
which it is dissolved to a small extent, makes a 
varnish which adheres strongly to the skin, 
does not crack, and, on account of its elasticity’ 
does not crease the skin. J • 


USEFUL RECIPES AND TRADE SECRETS 


377 


? Architectural Cement. —Take equal parts of 
' paper paste and size, and finely powdered plas¬ 
ter of Paris, to make it of a proper consistency. 
Must be used as soon as mixed. This can be 
used in making architectural statues, columns, 
busts, etc. It receives a good polish, is very 
light, but will not stand the weather. 

Armenian Cement (Keller's). — Soak J oz. 
of isinglass in 4 oz. of water for 24 hours; 
evaporate it in a water bath to 2 oz., then, after 
adding 2 oz. of rectified spirits, strain it through 
a linen cloth, and while warm mix it with \ oz. 
of gum mastic dissolved in 2 oz. of rectified 
spirits; add 1 dram of powdered gum ammoniac; 
triturate them rapidly, to avoid evaporation of 
spirits, until thoroughly incorporated. 

Liquid Cement. —Cut gum shellac in 70 per 
cent, alcohol. Apply to the broken dish with a 
feather, and hold it in a spirit lamp as long as 
the cement will simmer; then join together 
evenly, and when cold the dish will break in 
another place first. 

Cement for Mohogany. —Add as much yellow 
ochre as is needed to give the right color to 4 
parts of beeswax or shellac melted with 1 part 
of Indian red. This can be used for stopjfing 
holes and seams in mahogany furniture. 

Cement for Cutlery. — 1. Melt together 1 lb. 
of colophony and 8 oz. of sulphur, and either 
keep in bars or reduce to a powder. Mix 1 part 
of the powder with A part of iron filings, fine 
sand, or brick-dust, and fill the cavity of the 
handle with the mixture. Heat the stem of 
the knife or fork and insert into the cavity, and 
when cold it will be as strong as when new. 

2. Melt together 4 lbs. of black resin, 1 lb. of 
beeswax, and add 1 lb. of finely powdered and 
well-dried brick-dust. 

Cement for Earthenware. —Melt shellac and 
run it into small sticks the size of a quill. 
Heat the edges to be joined hot enough to soften 
. the <pement, smear them over and hold tightly 
together until cold. 

Rubber Cement. —A cement made by dissolv¬ 
ing rubber cut fine in benzine may be used to 
mend rubber boots and shoes. This cement will 
firmly fasten on the rubber patch. Put the pieces 
of rubber in a wide-mouthed bottle and fill it 
about half full of the purest benzine; the rubber 
1 will swell up almost immediately, and if well 
shaken will, in a few days, assume the consist¬ 
ency of honey. If the rubber does not dissolve, 
add more benzine. If, when dissolved, the 
cement is too thin, add more gum. A piece of 
rubber 1 inch in diameter will make a pint of 
cement. This dries in a few minutes and is 
very useful in uniting pieces of leather, as it is 
both elastic and durable. 


Cement for Cloth. — To fasten cloth to the 
top of tables, desks, etc.: Make a mixture of 2^ 
lbs. wheat flour, 2 tablespoonfuls powdered resin, 
and 2 tablespoonfuls powdered alum. Hub the 
mixture in a suitable vessel, with water, to a uni¬ 
form, smooth paste; transfer this to a small kettle 
over a fire, and stir until the paste is perfectly 
homogeneous without lumps. As soon as the 
mass has become so stiff that the spoon will re¬ 
main upright in it, transfer it to another vessel 
and cover it up so that no skin may form on its 
surface. This cement is applied in a very thin 
layer to the surface of the table; the cloth, or 
leather, is then laid and pressed upon it, and 
smoothed with a roller. The ends are cut off 
after drying. 

Cement for Leather and Cloth. —Au adhesive 
material for uniting the parts of boots and shoes, 
and for the seams of articles of clothing, may be 
made thus: Take 1 lb. gutta percha, 4 oz. 
India rubber, 2 oz. pitch, 1 oz. shellac, 2 oz. oil. 
The ingredients are to be melted together, and 
used hot. 

Heat-Proof Leather Cement. —This will stand 
both heat and alcohol: Take the best kind of 
glue, pour on an equal quantity of water, and 
let it soak over night; next morning melt it over 
a gentle heat, and add fine Paris white, or white 
lead. Mix well, and add a little acetic acid, car¬ 
bolic acid, oil of cloves, or any other ethereal oil, 
to prevent putrefaction. This cement is well 
adapted for flexible objects. It will not with¬ 
stand boiling water well, however, as this softens 
the glue. 

Cement for Belting. — A cement for leather 
belting: Common glue and isinglass, equal 
parts, soaked for 10 hours in just enough water 
to cover them; bring gradually to a boiling heat, 
and add pure tannin until the whole becomes 
ropy or appears like the white of eggs. Buff 
off the surfaces to be joined, apply this cement, 
and clamp firmly. * 

Cement for Marble. — Sift plaster of Paris 
through muslin, and mix it with shellac dissolved 
in alcohol or naphtha. As soon as mixed, apply 
quickly and squeeze out as much of the com¬ 
position as possible, wiping off that which 
squeezes out before it sets. The cement will 
hold better if the parts to be joined are rough¬ 
ened by a pointed tool before cementing. This 
can be done without breaking off the edges of 
the fractured parts. Plaster of Paris used with 
white of egg also makes a good cement, but it 
must be used with expedition. 

Cement for Iron. — Since the late discoveries 
of welding by electricity, the new process has 
been generally preferred to soldering or cement- 




378 


USEFUL RECIPES AND TRADE SECRETS 


ing. A cement, however, that can be readily 
used for mending broken tools, and that will 
resist the blow of a sledge-hammer, is made thus: 
Take equal parts of sulphur and white lead, with 
about a sixth of borax; incorporate the three 
thoroughly. When about to apjfly it, wet it with 
strong sulphuric acid, place a thin layer of it 
between the two pieces of iron and press them 
together. In 5 days it will be dry. 

Fire-Proof Iron Cement. —A cement for fill¬ 
ing up cracks and holes in stoves is finely 
pulverized binoxide of magnesia, mixed with a 
strong solution of silicate of soda (water clay), 
so it forms a thick paste; fill the cracks and 
heat the stove slowly. 

Cement for Stoves. —Wood ashes and common 
salt, wet with water, will stop the crack of a stove. 

Cement for Steam-Pipe Joints. —White lead 
ground in oil, a sufficient quantity. Add dry red 
lead enough to make a stiff putty. Put the mass 
in a mortar or on a block of iron or smooth stone, 
and pound it till it becomes soft; continue to add 
red lead and pound until the mass will no longer 
become soft by pounding, nor stick to the fingers. 
At this time it should be of sufficient tenacity to 
stretch out 3 or 4 inches when pulled, without 
parting. The more protracted the pounding, 
the finer and more tenacious the cement be¬ 
comes. Interpose the putty between the flanges 
of the steam-pipe joints, taking care to put a 
thin grommet of packing or wicking around 
the diameter of the bore, to keep the cement 
from squeezing through when the flanges are 
screwed together. It is indestructible by steam 
or water, and makes one of the best joints known 
to the engineer. 

Roof Cement. —Four parts of coal tar, 1 of 
air-slaked stone or shell lime and 1 of hydraulic 
cement or water-lime. The cost of materials is 
only about 3 or 4 cents per gallon. Pour the 
tar into an iron pot over a slow fire, and, when 
moderately hot, sift in the lime and the cement. 
Stir and mix well; apply it warm. A second coat 
will be well, to make sure of the covering of all 
the leaky cracks and to increase its durability. 
To improve the color and utility, sift on a coat of 
dry sand, white or yellow, soon, or about as fast 
as it is put on, as it soon becomes hard. 

Cement for Iron and Stone. — Take equal 
parts of infusorial salica (which is imported from 
Germany) and oxide of lead, and mix together. 
Then add part of freshly slaked lime and 
make the whole into a paste with boiled linseed 
oil. This forms a cement of extraordinary power, 
and is very useful in such work as fixing iron in 
stone. It is said not to expand in setting, so that 
there is no danger of splitting the stone. 


For Mending Stone , Etc. — Mix in fine dry 
powder 29 parts of well washed and sifted sand, 

2 of litharge, and 1 of freshly burned and slaked 
quicklime. This is suitable for filling up cracks, 
etc. It sets in a few hours, and has the appear¬ 
ance of light stone. 

Red Cement. — The red cement for uniting 
glass to metals is made by melting 5 parts of 
black resin and 1 part of yellow wax; when 
entirely melted, stir in gradually 1 part of red ' 
ochre, or Venetian red, in fine powder, and 
previously well dried. This cement should be 
melted before it is used, and it adheres better if 
the objects to which it is applied are warmed. 

Hydraulic Cement —Hydraulic cements are 
those which set or become hard under water. 
Common lime does not jmssess this property, f 
but limestone containing 8 to 25 per cent, of 
alumina, magnesia and silica yields a lime when 
burned that does not slake when moistened with 
water, but forms a mortar with it. This does not 
become solid in the air, but hardens with great 
rapidity under water, becoming more and more 
insoluble the longer it is immersed. This cement 
is prepared by burning the stone, breaking it in * 
a crush-mill, and then pulverizing it between 
millstones. When it is to be used it is made 
into a paste with water; no definite rules as 
to proportion can be given, the best plan being 
to add just such a quantity as to form a paste 
readily manipulated with a trowel. If it is to 
be used for filling in walls, it is necessary to , 
make it thinner. Artificial hydraulic cements 
are sometimes made by mixing sand with 
caustic lime. 


CHANDELIERS—To Renew. 

Apply a mixture of bronze powder and copal 
varnish. The druggist of whom they are pur¬ 
chased will tell you in what proportion they 
should be mixed. 

CHARCOAL TOOTH PASTE. j 

Chlorate of potash, j dram; mint water, 1 oz. j 
Dissolve, and add powdered charcoal, 2 oz.; 
honey, 1 oz. 


CHEESE-To Test. 

Prof. Vaughan says: “I think I can posi¬ 
tively state that any cheese which will instan¬ 
taneously and intensely redden blue litmus 
paper should not be eaten. This is the test of 
‘ sick cheese.’ Blue litmus paper is very cheaply 
and easily obtained, and makes a very ready 
tesc for a cheese which is probably called ‘ sick ’ 
because it has undergone some change in the 
direction of decomposition, developing un¬ 
wholesome acids as well as other relics of 
decay.” 


I 

» 

V 



H 

* 










USEFUL RECIPES AND TRADE SECRETS 


379 


dr 


CHEWING-GUM. 


m 

sa 

h 

iiD{ 

.'0 


Take 2 oz. prepared balsam of tolu—which 
is made of 4 oz. tolu, 16 oz. white resin, and 
11 oz. sheep’s suet — 1 oz. white sugar, and 3 
oz. oatmeal. After softening the gum in a 
water-bath, mix in the ingredients, and make it 
into sticks by rolling in finely powdered sugar 
or Hour. 


CHIMNEYS—To Stop Leaks Around. 

Mf A durable and cheap plan is to go to a painter 
1 m and get his “ paint skins” ( skins that form on 
,.:i paint left standing for some time), with as much 
ec linseed oil, and boil them together; while hot, 
thicken, to a proper consistency, with clean 
sand, and apply at once. 


1? CHINA—To Mend. 


o 


'ifl 


Make a light paste of the white of an egg and 
flour. Clean the broken edges from dust, spread 
flj them with the paste, and hold the parts together 
while wet, wiping off all that oozes out. It 
must be held or fastened in position until dry. 


4 

'Dll 

tii | 
i 


A perfectly colorless cement is made by dissolv¬ 
ing 1 oz. of gum arabic in a wineglassful of 
boiling water, and adding plaster of Paris to 
form a thick paste. Use at once, applying with 
a thick brush. 


CIDER—To Keep Sweet. 

Put into the barrel ^ oz. of bisulphate of limo, 
td or before the cider works put in J pint of fresh 
t mustard seed, tied up in a coarse muslin bag. 


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CIDER—To Keep Sweet for Years. 

The process is very simple. All the early 
fruit should be made into vinegar. When the 
weather is sufficiently cool, say by the first or 
middle of October, make the cider of sound but 
mellow apples; put the cider in sweet liquor 
barrels, with a J-in. tap-hole in the head of the 
barrel, about 1J inches from the chime, and in 
a straight line from the bung-hole. Then place 
the cider in a cool, dry cellar. After it is worked 
sufficiently, which will probably be in a week 
or less, draw it off carefully, so as to not dis¬ 
turb the sediment at the bottom, in perfectly 
clean barrels, and place back upon the skids as 
before. If the temperature of the cellar is suf¬ 
ficiently cool, it may not require drawing again 
in a month, or longer. Then repeat the pro¬ 
cess, and after a few days bung up the barrels. 
Then about the latter part of March draw again, 
when, if properly managed before, there will be 
but a very little sediment. Fill the barrels full, 
bung up tight, and cider can be kept sweet and 
good for two years if thus treated. 

CIDER without Apples. 

Five gallons of hot water, 30 lbs. brown sugar, 
\ lb. tartaric acid, 25 gallons cold water, 3 joints 


of hop or brewer’s yeast worked into a paste 
with f lb. of flour and one pint of water. Put 
all into a barrel, which it will fill, and let it work 
24 hours, the yeast running out all the time at 
the bung, by putting in a little water occasion¬ 
ally to keep it full. Then bottle, putting a 
couple of broken raisins to each bottle, and 
you will have cider that will equal champagne 
in flavor. 

CLINKERS 

May be removed from stoves or fire-brick by 
putting about half a peck of oyster shells on 
top of a hot fire. 

CLOCK MOYEMENTS—To Clean. 

Put them for from 10 to 30 minutes in a bath 
made of a quart of water and a teaspoonful of 
liquid ammonia or alkali, into which has been 
grated 5 grains of soap. Remove the articles, 
wipe them dry and polish with a brush and pol¬ 
ishing powder. 

CLOTH—To Clean. 

Moisten a sponge with pure water, press it in 
a very clean towel till it becomes nearly dry; 
then sponge the cloth, one place after the other; 
all the dust will enter into the sponge; wash the 
sponge afterwards in water. This method of 
cleaning wears out the clothes less than brush¬ 
ing. Many spots also disappear with pure 
water. 

CLOTH—Renovation of. 

The article undergoes the process of scour¬ 
ing, and, after being well rinsed and drained, it 
is put on a board and the threadbare parts 
rubbed with a half-worn hatter’s card, filled 
with flocks, or with a teazle or a prickly thistle, 
until a nap is raised. It is next hung up to 
dry, the nap laid the right way with a hard 
brush, and finished as before. When the cloth 
is much faded, it is usual to give it a dip, as it 
is called, or to pass it through a dye-bath, to 
freshen up the color. 

CLOTH — To Revive Color of Black. 

If a coat, clean it well, then boil from 2 to 4 
ounces of logwood in your copper or boiler for 
i hour; dip your coat in warm water, and 
squeeze it as dry as you can; then put it into 
the copper and boil it for Y hour. Take it out, 
and add a piece of green copperas, about the 
size of a horse-bean; boil it another J hour, 
then draw it, and hang it in the air for an hour 
or two; take it down, rinse it in 2 or 3 cold waters; 
dry it, and let it be well brushed with a soft 
brush, over which a drop or two of the oil of 
olives has been rubbed; then stroke your coat 
regularly over. 







380 


USEFUL RECIPES AND TRADE SECRETS 


CLOTHING—-To Make Watertight. 

Immerse the cloth in a mixture of solutions 
of acetate of lead and sulphate of alumina. The 
salts will decompose, and when the cloth is 
dried, basic acetate of alumina adheres to the 
fiber, and thus jirotects it from moisture. 

COCKROACHES —To Exterminate. 

1. Spread molasses lightly over pieces of 
board, cover with borax, and place the boards 
where the roaches congregate. 

2. Cut up green cucumbers and place them 
at night where the vermin come. Place fresh 
ones next morning, and three or four applica¬ 
tions will do the work. 

3. A teacupful of well bruised plaster of Paris 
mixed with double the quantity of oatmeal, to 
which a little sugar may be added, although 
this last-named ingredient is not essential. 
Strew it on the floor, or into the chinks where 
they frequent. 

COINS —To Clean. 

Silver coins may be cleaned with almost any 
of the silver powders in the market. Copper, 
bronze and nickel coins may be cleaned with a 
weak solution of vinegar. Put the coins for 10 
minutes in the solution, let them dry, and then 
rub them with a piece of dry chamois skin. 

COINS — To Develop Inscription on. 

In almost all cases gradually heating the 
coins will cause the inscription to appear. 

COLOGNE -Home-Made. 

Into a quart of best spirits of wine put 10 
drops of oil cassia, ^ dram oil of rosemary 
and 3 drams each of the oil of lavender, lemon 
and bergamot. Shake well, and let the bottle 
stand for several days before the gradual and 
cautious addition of 2 oz. of rose-water; shake 
thoroughly, and let it stand for a week. If the 
mixture is not clear by that time, put a little 
cotton-wool in the mouth of a clean funnel and 
strain the scent through it. 

COLORED FIRES. 

Red —Nitrate of strontia 4 parts, chlorate of 
potash 1 part, shellac 1 part. White —Chlorate 
of potash 12 parts, nitre 4 parts, sugar 4 parts, 
stearine 1 part, carbonate of barytes 1 part. 
Green —Chlorate of potash 2 parts, nitrate of ba¬ 
rytes 1 part, sugar 1 part. Yellow —Chlorate of 
potash 6 parts, nitre 6 parts, oxoiate of soda 5 
parts, shellac 3 parts. The nitrate of strontia must 
be melted before use, so as to drive off the wa¬ 
ter of crystallization. The chlorate of potash 
should be pounded separately, for if struck 
when mixed with sulphur it explodes violently. 
Neither must the chlorate of potash and the 
other ingredients be rubbed together in a 


mortar, otherwise they will explode. These 
colored fires should not be prepared before they 
are required for use, as they are very apt to 
ignite spontaneously. By “parts,” we mean 
parts by weight, not by measure. 


COMPASS-To Tell the Points of the. 

Hold your watch in such a position that the 
hour hand is pointed in the direction of the 
sun. Then the point midway between the posi¬ 
tion of the hour hand and XII will be due 
south. If, for instance, the hour hand points 
to V, due south will be between II and III, or 
half way between XII and V. 


COPYING PAD. 

Put 1 oz. glue to soak in cold water until 
pliable and soft. Drain off the surplus water 
and place the dish in another dish containing 
hot water. When the glue is thoroughly 
melted, add 6 oz. glycerine, which has been 
previously heated, and mix the two, adding a 
few drops of carbolic acid to prevent molding. 
Pour out this mixture into a shallow pan (9x12 
inches) and set away to cool, taking care that 
the surface is free from blisters. After stand¬ 
ing 12 hours it is ready for use. To use, write 
on a sheet of paper what you wish to duplicate 
with a sharp steel pen and strong aniline ink. 
When dry, lay the paper face down on the pad, 
pressing it lightly, and allow it to remain for a 
moment. On removing the paper, an impres¬ 
sion will be found on the face of the pad, and if 
another paper is placed upon it, it will receive 
a similar impression, When enough impres¬ 
sions have been taken, the face of the pad 
should be immediately washed with a sponge 
and cold water until the ink impression is 
wholly removed. If the surface of the pad be¬ 
comes dry, wipe it with a moist sponge, and, if 
uneven, melt over a slow fire. 


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COPYING PAPER—M agic. 

To make copying paper, mix lampblack, 
Venetian red, Prussian blue or chrome green 
with cold lard, according to the color you de¬ 
sire. Apply the mixture, which should be of 
the consistence of thick paste, to the paper with 
a rag. Then rub the paper with a flannel rag 
till the color ceases to come off. By alternat¬ 
ing these papers with writing-paper and using 
a solid pen, several copies of a letter can be pro¬ 
duced at once. 


COPYING PENCILS-To Make. 

Make a thick paste of graphite, finely pulver- 
ized kaslin, and a very concentrated solution of 
aniline blue, soluble in water. Press this mix¬ 
ture into cylinders of proper size, and let them 


dry, when they will be ready for use. You may 
substitute gum arabic for the kaslin. 








USEFUL RECIPES AND TRADE SECRETS 


381 


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CORK —To Remove from the Inside of a 
Bottle. 

If, in drawing a cork, it, breaks, and the lower 
part falls down iuto the liquid, tie a long loop 
in a bit of twine or small cord, and put it in, 
holding the bottle so as to briDg the piece of 
cork near to the lower part of the neck. Catch 
it in the loop, so as to hold it stationary. You 
can then easily extract it with a corkscrew. 

CORKSCREW—Substitute for. 

Insert in the cork a common screw, to which 
is attached a string to pull the cork. Or you 
may stick two steel forks into the cork on op¬ 
posite sides, a little distance from the edge, run 
the blade of a knife through the two, and give 
a little twist, which will generally bring out the 
cork. 


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CORN REMEDIES. 

1. Tincture of iodine, 4 drams; iodide of iron, 
12 grains; chloride of antimony, 4 drams. Mix, 
and apply with a camel-hair pencil after paring 
the corn. It is said to cure them in three ap¬ 
plications. 

2. Soak a piece of copper in strong vinegar 
for 24 hours. Pour the liquid off, and bottle. 
Apply frequently, till the corn is removed. 

3. Supercarbonate of soda, 1 oz., finely pul¬ 
verized and mixed with \ oz. lard. Apply on a 
linen rag every night until cured. 

Corns between the Toes. — These are gener¬ 
ally more painful than any others, and are fre¬ 
quently situated as to be almost inaccessible to 
the usual remedies. Wetting them several 
times a day with hartshorn will, in most cases, 
cure them. 


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COTTAGES—Cheap Wash for. 

For outside of wooden cottages, fences, etc.: 
Take a clean barrel, put in it ^ bushel fresh 
quicklime, and slake it by pouring over it boil¬ 
ing water sufficient to cover it 4 or 5 inches 
deep, and stirring till slaked. When quite 
slaked, dissolve in water, and add 2 lbs. sul¬ 
phate of zinc (white vitriol), which, in a few 
weeks, will cause the whitewash to harden on 
the wood. Add sufficient water to make a thick 
whitewash— this is ichite. To make a pleasing 
cream color , add 4 lbs. yellow ochre. Foi 
fawn color , 4 lbs. umber, 1 lb. Indian red and 
1 lb. lampblack; first dissolve the lampblack iu 
alcohol. For gray or stone color , 1 lb. umber 
and 2 lbs. lampblack. This is very durable, as 
the zinc sets and hardens the wash. 

COUGH SYRUP. 

Put 1 quart hoarhound to 1 quart water, and 
boil it down to a pint; add 2 or 3 sticks of 
liccrice and a tablespoonful of essence of lemon. 


Take a tablespoonful of the syrup three times 
a day, or as often as the cough may be trouble¬ 
some. The above recipe has been sold for 
$100. Several firms are making much money 
by its manufacture. 

COURT-PLASTER. 

Court-plaster is made by repeatedly brushing 
over stretched sarcenet with a solution of 1 part 
isinglass in 8 parts of water, mixed with 8 parts 
of proof spirits, and finishing with a coat of 
tincture of benzoin or balsam of Peru. 

CRAYON DRAWINGS—To Fix. 

The best method is to dissolve strong isinglass 
in water, and brush it over the paper before 
commencing the drawing. Allow it to dry, 
when the surface is in good condition for mak¬ 
ing the drawing. When done, the paper should 
be held horizontally over steam. This will melt 
the size, which absorbs the charcoal or crayon. 
When allowed again to dry, the drawing has be¬ 
come fixed. 

CREMATION. 

The Siemens furnace, which has been adopted 
by the advocates of this mode of disposing of 
the dead in Germany, England and elsewhere, 
is probably the best known. The body is placed 
in an oblong brick or iron-cased chamber, under¬ 
neath which is a furnace. The air of the cham¬ 
ber is raised to a very high temperature before 
the body is put in,'and a stream of heated 
hydro-carbon from a gasometer is then ad¬ 
mitted, which, on contact with the intensely 
heated air within, immediately bursts into 
flame. The chamber is, of course, so constructed 
as neither to admit draughts of air from without 
nor to permit the escape of gases from within. 
The noxious gases which are evolved in the be¬ 
ginning of the combustion process are passed 
through a flue into a second furnace, where 
they are entirely consumed. By this process 
a body weighing 144 pounds can be reduced in 
about 50 minutes to not more than 4 pounds of 
lime-dust. Not more than 200 pounds of fuel 
are required. The cost of constructing one of 
these furnaces is probably about $2,000. 

CURCULIO—To Get Rid of. 

Make a solution of gas-tar and water so strong 
that after standing a few days it will be dark- 
colored and as pungent as creosote. When the 
curculio first appears, drench the trees thor¬ 
oughly with the solution, using a small hand 
forcing-pump, and repeat it every three days 
for two weeks. Destroy all the fruit as it falls, 
as a preventive measure, which may be done by 
giving your fowls possession of the orchard. 








382 


USEFUL RECIPES AND TRADE SECRETS 


CUT GLASS-To Clean. 

Wash in warm water and let dry thoroughly; 
then polish with a soft brush and prepared chalk. 

DAMPNESS—To Absorb. 

For a damp closet or cupboard, which is liable 
to cause mildew, place in it a saucerful of quick¬ 
lime. This will not only absorb all ajDparent 
dampness, but sweeten and disinfect the place. 
Renew the lime once a fortnight, or as often as 
it becomes slaked. Auother good way is to 
put common coarse salt in the saucer, which 
will have the same effect. 

DEER SKINS—To Dress. 

Take 8 qts. of rain water and put into it 1 pt. 
of soft soap. Warm the liquid and put the skin 
in while warm. Punch the hide or work it with 
a soft stick; let it lie in the liquid a day, and 
then take it out and roll it between two logs or 
pass it through a wringing-machine. Stretch 
it out to dry either in the sun or by a hot fire, 
and when dry oil it with any oil that you have; 
good fresh butter, however, is better than any¬ 
thing else for the purpose. Repeat the opera¬ 
tion, and when the skin is dry a second time, 
rub it with ochre to give it a fine yellow color. 

DISINFECTANTS. 

Copperas dissolved in water, \ lb. to a gallon, 
and poured into sinks and water drains occasion- 
ally, will keep such places sweet and wholesome. 
A little chloride of lime, say A lb. to a gallon of 
water, will have the same effect, and either of 
these costs but a trifle. 

A preparation may be made at home which 
will answer about as well as the chloride of lime. 
Dissolve a bushel of salt in a barrel of water, 
^and with the salt water slake a barrel of lime, 
*which should be made wet enough to form a thin 
paste or wash. 

A little charcoal mixed with clear water 
thrown into a sink will disinfect and deodor¬ 
ize it. Chloride of lime and carbolic acid, con¬ 
siderably diluted, if applied in a liquid form, 
are good disinfectants, and carbolic powder is 
both useful and effective. The air of a bedroom 
may be pleasantly sweetened by throwing some 
ground coffee on a fire shovel previously heated. 

“ When plumbers discover a material for pipes 
which will not become coated with slime from 
water or sewage, then disinfection will be un¬ 
necessary, but not till then. The best plumbing 
known requires regular flushing and cleansing, 
and the best plumbers instruct their clients to 
use disinfectants weekly at least. All the pow¬ 
erful and really useful disinfectants corrode 
metal and stain crockery more or less. Cop¬ 
peras is the best for household use, 1 lb. dis¬ 
solved in 12 qts. of boiling water and used hot, 


being more effective than cold. The valve should 
be open when it is poured down closets, so that 
it need not settle in the pan, which should be 
washed daily with a long-handled dish mop 
kept for the purpose, and scalding strong suds, 
when it will need no further disinfection. A 
large funnel should be set in the pipe of sta¬ 
tionary wash-bowls, which, by the way, are 
unfit for human habitations, and unknown in 
the best modern houses. When the fine Astor 
mansion was built the owners positively forbade 
a single stationary bowl in the dressing-rooms, 
an example which has since been followed in 
other high-class houses. With the funnel the 
pipes can be flushed with copperas without 
staining the bowls. Concentrated lye is only 
useful in the interest of plumbers, as it will eat 
out the pipes in a very short time if faithfully 
applied. No grease or greasy water should ever 
be allowed in a sink. Lye or soap enough to 
change the grease should be added before the 
water is poured away, when flushing the pipe 
daily with boiling water will keep it clean. A 
quart of copperas water poured in a closet daily, 
with a teaspoonful of germicide, will keep it in 
safe and acceptable condition, provided the closet 
is ventilated. An unventilated closet or bath 
without a window or skylight opening to the 
outer air is a dangerous indecency .”—Shirley 
Dare. 


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DOGS—Training and Care of. 

Growing young dogs should have plenty of 
sour milk. ’ 

Dogs never should be washed with soap and 
water. An occasional bath of crude cod liver 
oil will cleanse the skin without producing the 
injurious effects which follow the liberal use of 
soap and water. 

To make the coat glossy and the skin healthy, 
confine the dog in a dark place and use a brush 
and coarse towel on his coat freely. 

To break a dog of the disagreeable habit of 
jumping on you, grab him quickly by the paws 
as soon as they touch you, and at the same 
moment trip him with the foot and let him fall 
on liis back. Do this gently and good-naturedly. 
It will surprise the dog and break him without 
cowing him. To make the lesson more effectual, 
endeavor by playing with the dog to induce 
him to jump up and put his paws on you, 
tiipping him whenever he does it. After a few 
lessons of this kind, the dog will express his 
good feeling by jumping - up without touching 
you with his feet. 

. break a dog of sucking eggs, force into 
his mouth a raw egg “loaded” with red 
pepper. 

To break a dog of killing chickens, thrash 
him with a dead chicken. 


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USEFUL RECIPES AND TRADE SECRETS 


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Newly made deal shavings make the best bed, 
as they clean the dog and drive away the fleas. 

DRAINING LAND. 

Adjust a strong metal pipe in a slanting 
position over the lot to be drained. It must be 
20 feet in length and 6 inches in diameter. 
Join another pipe firmly to the opening at the 
bottom of this pipe, inclining it backwards at 
an angle sufficient to allow its end to rest upon 
the ground lot. With the principal pipe con¬ 
nect a strong canvas hose down which a current 
of water flows and comes out of the mouth of 
the pipe. A vacuum is thus formed in the 
second pipe which sucks up the water from the 
ground and discharges it with the current 
flowing through the princijDal pipe. 

DRAWINGS-To Fix. 

Dissolve isinglass in spirits of wine, and a 
small portion of it, put into water, forms a good 
fixing for pencil drawings. Also, a weak solu¬ 
tion of gum arabic in water, as strong as it can 
be without in the least glazing the paper. Or 
use skim milk. See Crayon Drawings. 

DRESSES—To Make Uninflammable. 

Put an ounce of alum or sal-ammoniac in the 
last water in which muslins or cottons are 
rinsed, or in the starch in which they are stiff¬ 
ened. This renders them uninflammable; at 
least, they will with difficulty take the fire, and, 
if they do, will burn without flame. This may 
save the lives of your children. 


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DRYING-OIL. 

Boil together, until it will scorch a feather, 2 
gals, linseed oil, 2 oz. sulphate of zinc, 2 oz. 
sugar of lead, and I oz. each of red lead and 
umber. This is as good as many of the patent 
driers which cost a great deal more. 

DYES AND DYEING. 


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Any article to be dyed should first be made 
clean. Goods should be scoured in soap and 
the soap rinsed out. Dip them into water just 
before putting them into the preparation, to 
prevent spotting. Use soft water always — 
enough to cover the goods well — this is always 
understood where quantity is not given. After 
dyeing, air, rinse well, and hang up to dry. 
Silk or merinos should never be wrung. Cot¬ 
ton goods should first be bleached if it is in¬ 
tended to dye them a light color. 

Black Silk , Cotton , Lace or Wool Goods. — 
For 4 lbs. of goods take 2 oz. of blue vitriol, 
and 8 oz. extract of logwood, or, if preferred, 
3 lbs. of logwood -chips. Put each separately 
in 12 quarts of water. Put the vitriol water in 
a brass kettle if possible. Bring both kettles 
to the boiling point. Have the cloth thoroughly 


washed out in warm water; dip first in the 
vitriol water, then in the logwood water, and 
alternately from one to the other until it has 

V 

been dipped in each three times. Dry, wash in 
strong suds, rinse in soft water twice, that it 
may not “ crock.” Put a little salt to the last 
water. Wring out, roll up and leave an hour 
or so before pressing; press on the wrong side 
until perfectly dry. A small piece of copperas 
is good to add to the logwood water. This will 
not fade, and answers for all materials, but best 
for woolen goods 

Brown Cotton, Woolen or Silk. —Wash the 
goods first in strong soap-suds, rinse well, then 
follow directions. For 5 lbs. cloth or yarn take 
1 lb. gum catechu, 3 oz. blue vitriol, and 4 oz. 
bichromate of potash. Dissolve catechu and 
blue vitriol in sufficient soft water to cover the 
goods briug to a scalding heat. Wring the 
goods out of clear hot water, shake out, put in 
the catechu and vitriol bath. Let them remain 
3 hours, stirring and airing quite often. Dis¬ 
solve the bichromate of potash in enough warm 
water to cover the goods; lift from the catechu 
dye, and put in the potash dye, scald until 
the desired color. Put them in all at once, but 
do not crowd them. Stir frequently; 15 min¬ 
utes is usually enough. Rinse in clear, warm 
water; dry in the shade; use brass, copper or 
porcelain kettles, but not iron. 

Blue for Cotton. — A lasting and beautiful 
color. Dissolve 5 oz. of copperas in water 
sufficient to cover the goods. When it reaches 
scalding point, put the goods in and scald f 
hour; take out and air; put clean water in the 
kettle, enough to cover the goods, together with 
6 oz. of prussiate of potash. Put in the goods 
30 minutes. Remove and add to the kettle 2 
oz. oil of vitriol, return the goods and let re¬ 
main 20 minutes or longer, if the color is to be 
dark. This will color 5 lbs. of cloth. 

Green for Cotton. — First, color the goods 
blue,then take 4 oz. sugar of lead, and 2 oz. bi¬ 
chromate of potash,and dissolve each separately 
in J pailful of water. Dip the goods from one 
to the other until the desired shade is obtained. 
This will color 5 lbs. of goods. Or, dye blue 
first, and dip in the yellow dye. 

Yellow for Cotton.— For 5 lbs. of goods dis¬ 
solve | lb. sugar of lead in hot water. Dis¬ 
solve \ lb. bi-chromate of potash. Dip in the 
lead dye, then in the potash until the desired 
shade is obtained. 

Orange for Cotton. —Dye the goods yellow 
and dip in a very strong boiling lime-water. 
Wring out and dip in clear, hot rain water. 

Madder .Red.—This is a good, durable, but not 
brilliant, red. For 6 or 7 lbs. of goods, 6 gal¬ 
lons water, lb. madder, 3 oz. alum, 1 oz. 







384 


USEFUL RECIPES AND TRADE SECRETS 


1 


cream tartar. Heat half the water scalding hot 
in a brass, copper or porcelain kettle, and dis¬ 
solve in it the alum and cream tartar. When it 
boils put in the goods and boil 2 hours, then 
rinse. Empty the kettle, break the madder 
small and add to the other 3 gallons of water. 
Put in the goods and keep scalding hot 1 hour, 
stirring pretty constantly; then increase the 
fire until they boil 5 minutes. Drain and rinse 
in clear water without wringing. Wash in suds 
and dry in the shade. 

Cochineal. —Take for each pound of goods 
2| oz. of alum, 11 oz. white tartar, put in a 
brass or porcelain kettle, not iron, with sufficient 
water to cover the goods. Eet boil briskly sev¬ 
eral minutes, then put in the goods, which 
should have been washed clean and rinsed in 
clear water. When the goods have boiled i 
hour take out, without wringing, and hang 
where they will all cool alike, without drying. 
Empty out the alum and tartar water, juut in 
fresh for each pound of goods to be dyed, add 
an ounce of finely powdered cochineal. Let this 
boil 15 minutes; add sufficient cold water to make 
lukewarm and to just cover the goods as before. 
Boil 1^ hours. Remove the goods without 
wringing and dry in the shade. 

Orange and Salmon. —Take as much strong 
soft soap-suds (plain bar soap will do) as will 
cover the quantity of goods. Tie a quantity 
of annotto in a bag and soak in the suds until 
it is soft, so that enough can be squeezed out to 
make the suds a deep yellow. Put in the arti¬ 
cles, which should be clean and bleached free 
from color. Boil until the shade wished. See 
that the goods are well covered with dye. This 
dye will make a salmon or orange color, accord¬ 
ing to the strength or the length of time the 
goods are kept in. Drain out of the dye, dry 
quickly in the shade, then wash in soap-suds. 
Do not rinse. 

Straw or Lemon Color. —Fustic or saffron 
makes a good straw or lemon color, according to 
the strength of the dye. Steep in soft water in 
an earthen or tin vessel, strain and set the dye 
with alum. To stiffen the goods, dissolve a lit¬ 
tle gum-arabic in the dye. When it is strained 
steep the goods in it. 

Slate Color. —Tea grounds set with copperas 
make a good slate color. Strain, boil the goods 
in this and hang up to drain and dry. 

To Bleach Goods for Dyeing. —Where it is 
necessary to remove the color in an article be¬ 
fore dyeing, wash in hot soap-suds or boil in 
soap-suds until faded. Rinse^thoroughly; any 
soap left in will ruin the dye. Goods for’ dye¬ 
ing should be clean and free from grease. 

Scarlet for Wool ( Very Fine). — For 1 lb. 
of goods, take J oz. cream tartar, i oz. well 


pulverized cochineal, 2} oz. muriate of tin. 
Boil up the dye and enter the goods. Work 
them briskly 10 or 15 minutes, then boil 1| 
hours, stirring the goods slowly Avhile boiling.] 
Wash in clear water and dry in the shade. 

Blue for Wool (Quick Process).— For 2 lbs* 
goods, 5 oz. alum, 3 oz. cream tartar. Boil 
goods in this one hour, then put them into 
warm water that has more or less extract of 
indigo in it, according to depth of color desired, 
and boil again until the tint suits, adding more 
indigo if needed. 


Sky Blue (on Silk or Cotton). —Give the 
goods color from a solution of blue vitriol, 2 
oz. to 1 gal. water, by dipping 15 minutes. 
Then run it through lime-water. This will 
make a beautiful and durable sky blue. 

Aniline Blue. —Aniline is preferred to all 
other materials for coloring, and it is easily 
prepared. Blue aniline comes in crystals, and 
in this state has a very rich purple shade, and 
is generally soluble only in alcohol; at least it 
is best to always use alcohol to cut the crystal. 
Dissolve 2 drams of aniline in 4 oz. of alcohol 
and bottle up; this amount of the solution is , 
enough to make two gallons of dye. 

After the fabric has been prepared for color-, 
ing by washing clean, first put into the amount 
of water used for the bath enough sulphuric! 
acid to give it a sour taste, then add the solu- 
tion in amount as above directed, or to obtain ' 
desired shade; put in the cloth or yarn and 
heat gradually until it boils. Make the rinsing 
water a little sour with sulphuric acid; it is bet- I 
ter than alum, at least for making bine perman- . 
ent. It should be used only for wool and silk. 
Cotton or linen goods should never be put into 
any dye containing sulphuric acid, for it will 
rot the fabric, but it has no injurious effect 
upon silk and wool. To color cotton or linen, 
leave out the acid and use a little alum; but a 
good color cannot be insured. 

To Dye Olive Color. —By combining red, yel¬ 
low and blue, olive color is produced. Cotton 
aud linen receive an olive color by being passed 
through a blue, yellow, and then madder bath. 

To Dye Silk Stockings Black. —Dye like 
other silk or woolen garments. At first they 
will look like an iron gray; but to finish and 
black them they must be put ou wooden legs, 
laid on a table and rubbed with an oily rubber 
or tiannel upon which is oil of cloves, and then 
the more they are rubbed the better. Each pair 
of stockings will require half a tablespoonful of 
oil at least, and half an hour’s rubbing, to fin¬ 
ish them well. Sweet oil is the best in this pro¬ 
cess, as it leaves no disagreeable smell. 

To Dye Chip and Straw Hats Black.— Put 
in a boiling bath of logwood for four hours. 





USEFUL RECIPES AND TRADE SECRETS 


385 


t( 


rc> 


Remove and give an airing; add a little cop¬ 
peras to the solution, and repeat the boiling, 
and allow the liquid to cool down with hat in. 
After drying, dress over with a sponge moistened 
with sweet or olive oil. Use but little oil. 
Dress both sides, and press into shape. 

To Dye Furs. —Take lye that will bear up an 
egg. To 1 gal. of lye add 2 qts. soft water; 
heat in an iron kettle. Take 1 oz. of acetate 
of lead, 1 oz. of sulphate of iron, 7 oz. litharge; 
pulverize the ingredients and dissolve one at a 
time in the lye. When the fluid is blood warm, 
put in the furs a few moments only, then air 
them and dip into strong vinegar, then slick 
them off and hang up to dry. Hides should 
alw r ays be well handled. The dye can be made 
stronger by adding more of the ingredients, 
and brushing on if not dark enough. 

EARWIGS. 

These are very destructive insects, their 
favorite food being the petals of roses, pinks, 
dahlias, and other flowers. They may be caught 
by driving stakes into the ground and placing 
on each an inverted flower-pot, for the earwigs 
will climb up and take refuge under the pot, 
when they may be taken out and killed. Clean 
bowls of tobacco pipes, placed in like manner 
on the tojDS of smaller sticks, are very good 
traps, or very deep holes may be made in the 
ground with a crowbar, into which they will 
fall, and may be destroyed by boiling water. 

EBONY—Artificial. 

Dry and grind charcoal obtained by treating 
sea-weed for 2 hours in dilute sulphuric acid. 
Take 16 parts of this and add to it 10 parts of 
glue, 5 of gutta percha, 2^ of India rubber, the 
last two dissolved in naphtha; add 10 parts of 
coal tar, 5 parts of pulverized sulphur, 2 parts 
of pulverized alum, 5 parts of powdered resin, 
and heat the mixture to 300° Fahr. This is the 
same color and hardness as ebony, and, when 
hard, will take a polish equal to it. 

EBONIZING WOOD. 

Logwood chips, 8 oz.; copperas, \ oz.; lamp¬ 
black. | oz.; water sufficient. Boil the logwood 
for i hour in a gallon of water, and then add 
the copperas and lampblack. Apply to the 
wood hot, giving a number of coats. In var¬ 
nishing ebonized wood, a little drop-black must 
be added to the varnish, or it will give a brown 
shade. 

EGGS—How to Keep. 

To 1 pail or 3 gallons of water, put 1 lb. 
fresh, unslaked lime and 1 lb. rock salt. Let it 
stand 2 or 3 weeks, stirring frequently, till the 
strong smell of the lime has passed off and 
there is a thin scale or crust formed on the top. 


Great care must be taken not to put the eggs 
in too soon, or any slaking of the lime will cook 
them. I use a large butter-tub holding 3 pail¬ 
fuls, and have sometimes found eggs imbedded 
in the sediment that have been in two seasons, 
perfectly fresh. The shells will be slightly 
crusted over, which perfectly excludes the air. 
They should be put in the pickle as fresh as 
possible. It is not necessary to strain the 
liquid. 

To Test Eggs. — One way to tost the fresh¬ 
ness of eggs is to put them into a bucket of 
cold water. The fresh ones will sink immedi¬ 
ately. Beware of those that float. 

Various Uses of Eggs. —To clean vinegar 
bottles and cruets, crushed egg-shells in a little 
water are as good as shot, besides being health¬ 
ier and handier. To mend broken china , use 
a cement made by stirring plaster of Paris into 
the white of an egg. Eggs are valuable reme¬ 
dies for burns , and may be used in the follow¬ 
ing ways: The white of the egg simply used 
as a varnish to exclude the air, or the white 
beaten up for a long time with a tablespoonful 
of fresh lard till a little water separates. Or an 
excellent remedy is the mixture of the yolk of 
an egg with glycerine, equal parts; put in a 
bottle and cork tightly; shake before using; 
will keep for some time in a cool place. For 
inflamed eyes or eyelids, use the white of an 
egg beaten up to a froth with 2 tablespoonfuls 
rosewater. Apply on a fine rag, changing as it 
grows dry. Or stir 2 drams of powdered alum 
into the beaten whites of 2 eggs till a coagulum 
is formed; place between a fold of a soft linen 
rag and apply. For a boil , take the skin of a 
boiled egg, moisten it, and apply. It will draw 
off the matter and relieve the soreness in a few 
hours. To cleanse the hair and promote its 
growth, rub the yolk of an egg well into the 
scalp and rinse out thoroughly with soft warm 
water. 

ELECTRIC BELTS. 

There is no doubt that, when it is applied 
properly, electricity will do much in a certain 
class of disenses. But, in order to secure the 
required results, it is necessary to have a thor¬ 
ough understanding of the physics of electricity, 
to be able to rightly diagnose disease, and to 
know which current to apply, and where and 
how often to apply it. 

Taking advantage of popular superstitious 
beliefs, a number of manufacturers have 
made so-called electric belts, guaranteed to cure 
every disease to which flesh is heir. Many of 
these belts consist either of a piece of magnet¬ 
ized steel, which cannot possibly have any 
influence on the patient, or of pieces of copper 
and zinc connected by wires. This is supposed 





386 


USEFUL RECIPES AND TRADE SECRETS 


to receive its excitant from the perspiration of 
the body. As a proof that there is electricity 
in this first kind of belt, they place a magnet 
near it and show that it will deflect the needle. 
This, to a great many people, is proof positive; 
but when they stop to consider that an ordinary 
steel jack-knife will also cause a needle to 
deflect, it ought to appear clear to them that 
wearing the jack-knife about their person would 
have the same effect as the belt. 

ENAMELING. 

Enamel is a vitreous substance which can be 
applied in a thin stratum to any smooth metallic 
surface, on which it is fused by the flame of a 
lamp, urged by the blow-pipe, or by the heat of 
a small furnace. The base of all enamels is a 
transparent and fusible glass, which readily 
unites with other substances. It can be colored 
in various tints by the use of metallic oxides. 
To prepare iron for enameling it should be first 
carefully cleaned by scouring with sand and 
diluted sulphuric acid, next a somewhat thick 
magma or mineral paste, made of pulverized 
quartz, borax, feldspar, kaolin and water, is 
brushed over the clean metallic surface as evenly 
as possible, and immediately after a finely 
powdered mixture of the enamel constituents is 
thickly laid over, and this exposed to the fusing 
hoat of a furnace. It becomes strongly adher¬ 
ent to the iron surface in its molten state, and 
cools with a perfectly smooth, glassy surface. 
There are various formulae for the enamel coat¬ 
ing. One of the most simple consists of 130 
parts of flint glass, 20| parts of carbonate of 
soda, and 12 parts of boric acid fused together 
and afterward ground to a fine powder. 

ENGINEERS—Points for. 

When using a jet condenser let the engine 
make three or four revolutions before ojDening 
the injection valve, and then open it gradually, 
letting the engine make several more revolu¬ 
tions before it is opened to the full amount 
required. 

Open the main stop-valve before you start the 
fires under the boilers. 

When starting fires don’t forget to close the 
gauge-cocks and safety-valve as soon as steam 
begins to form. 

An old Turkish towel cut in two lengthwise 
is better than cotton-waste for cleaning brass- 
w r ork. 

Always connect your steam valves in such a 
manner that the valve closes against the con¬ 
stant steam pressure. 

Turpentine well mixed with black varnish 
makes a good coating for iron smoke-pipes. 

Ordinary lubricating oils are not suitable for 
use in preventing rust. 


You can make a hole through a glass by 
covering it with a thin coating of wax—by 
warming the glass and spreading the wax on it; 
scrape off the wax where you want the hole, and 
drop a little fluoric acid on the spot with a wire. 
The acid will cut a hole through the glass, and 
you can shape the hole with a copper wire 
covered with oil aud rotten-stone. 

A mixture of 1 oz. sulphate of iron, \ oz. 
alum, \ teaspoonful powdered salt, 1 gill of 
vinegar and 20 drops of nitric acid will make a 
hole in steel that is too hard to cut or file easily. 
Also if applied to steel and washed off quickly, 
it will give the metal a beautiful frosted appear¬ 
ance. 

It is a fact that 35 cubic feet of sea-water 
is equal in weight to 36 feet of fresh water, the 
weight being 1 ton (2,240 pounds). 

Remember that coal loses from 10 to 40 per 
centum of its evaporative power if exposed to 
the influence of sunshine and rain. 

ENGRAVINGS- To Clean. 

To clean and whiten engravings which have 
become dirty by hanging in a smooky room, soak j 
in a weak, clear solution of chloride of lime 
until white, and then soak in running water. 
Steep for an hour in w r ater containing a very 
little hyposulphite of soda to neutralize any i 
trace of adhering bleach, and dry between blot- I 
ting-paper under pressure. 

To Transfer Engravings. — Engravings j 
may be transferred on white paper as fol- I 
lows: Place the engraving a few seconds j 
over the vapor of iodine. Dip a slip of white I 
paper in a weak solution of starch, and, *• 
when dry, in a weak solution of oil of vitriol, t 
When again dry, lay a slip upon the engraving j 
and place both for a few minutes under a press, s 
The engraving will be reproduced in all its 1 
delicacy and finish. 

ERASING-FLUID. 

Recently written matter may be completely 
removed by a solution of chlorine gas in water. 
Wash the written paper repeatedly with this, 
and afterward wash it with lime-water, to neu¬ 
tralize any acid which may be left. The writing { 
will thus be removed. 

EXTRACT OF MEAT (Prof. Liebig’s Recipe). 

Take a pound of good, lean beef, from which j 
all skin and fat have been cut away.- Chop it up 
fine and mix thoroughly with an exact pint of 
cold water; then place it near the fire, so that it 
will heat very slowly, giving an occasional stir. 
It may stand 2 or 3 hours before it is allowed i 
to simmer, and then will require at the utmost j 
but 15 minutes of gentle boiling. Salt should ; 
be added when the boiling first commences. 
After boiling pour the extract from the meat 







USEFUL RECIPES AND TRADE SECRETS 


387 


into a bowl, and allow it to stand until any par¬ 
ticles of fat which may show on the surface can 
be skimmed off, and the sediment has settled 
and left the soup quite clear. Then pour off 
gently, heat in a saucepan, and serve at once. 

EYE-WATER—Camphorated. 

Sulphate of copper, 15 grains; French bole, 
15 grains; camphor, 4 grains; boiling water, 4 
oz. Infuse, strain and dilute with 2 quarts of 
| cold water. 

FEATHERS. 

To Clean White Feathers. —Draw the feathers 
gently through a warm soap lather several 
times, then pass them through tepid, and finally 
through cold water, to rinse them; then hold 
them a short distance from the fire, and curl 
the sejDarate parts of the feather as it dries by 
holding a steel knitting-pin in the hand aud 
drawing each portion of the feather briskly 
between the pin and the thumb. 

To Clean Ostrich Feathers. — Pour boiling 
water on some white card soap, cut in small 
pieces; to this add a little pearlash. As soon 
as the soap is dissolved, and the mixture cool 
enough for the hand to bear, put the feathers 
into it and draw them through the hand till the 
dirt is squeezed out of them. Next pass them 
through a clean lather with some blue in it, 
and afterward rinse in cold water with blue, 
to give them a good color. Shake off the 
water, and dry them by shaking near the fire. 
Curl each feather separately, when perfectly 
dry, with a blunt knife or ivory paper-folder, or 
hold the feather for an instant over glowing 
coals. 

FENCE POSTS —To Preserve. 

Coal tar, 5 gallons; quicklime (stone lime 
freshly slaked), and finely pulverized charcoal, 
of each 1 lb. The charcoal and the stone lime 
are both to be finely pulverized, and the tar 
made hot in an iron kettle, then the powders 
stirred in, keeping these proportions for all that 
may be necessary to use. Apply hot. 

FILES—To Renew. 

Thoroughly cleanse the files from grease or 
oil by alkali, soda or potash; then dip them 
into a solution made of 1 part nitric acid, 3 
parts sulphuric acid, 7 parts water, by weight; 
5 seconds to 5 minutes, according to fineness of 
cut. Then wash in hot water, dip in lime-water, 
dry and oil. 

FIRE-KINDLER—Economical. 

An excellent fire-kindler may be made by 
dipping corn-cobs in a mixture of melted resin 
and tar, and drying. 


FLANNEL. 

The Shrinkage of Flannel —To keep flannels 
as much as possible from shrinking and felting, 
the following is to be recommended: Dissolve 1 
oz. of potash in a bucket of water, and leave the 
fabric in it for 12 hours. Next warm the water, 
with the fabric in it, and wash without rubbing; 
also draw through repeatedly. Next immerse 
the flannel in another liquid containing 1 spoon¬ 
ful of wheat flour to 1 bucket of water, and wash 
in a similar manner. 

To Shrink New Flannel. —Lay the flannel all 
night in a tub of cold soft water. In the morning 
pour off the whole of the water, and drain, but 
do not wring the flannel. Make a slight suds 
of water quite warm (but not hot), and of white 
soap or whitish Castile. Wash the flannel 
thoroughly through the suds, and wring it out 
as dry as possible. Then, having shaken it, 
stretched it, and folded it smoothly down on a 
clean table to make it straight and even, hang it 
out immediately. When about half dry, go to 
it, stretch, shake, and turn it. Take it in while 
it is still damp, fold it smooth, cover it with a 
clean towel, and after it has lain about f hour, 
iron it with a rather cool iron. 

To Wash Flannel. —Flannel should always 
be washed with white soap; otherwise, it will 
neither look well nor feel soft. The water must 
be warm, but not boiling, as it shrinks flannel 
to scald it. Wash it in clean water, and entirely 
by itself. Rub the soap to a strong lather in 
the water, before the flannel is put in; for if the 
soap is rubbed on the flannel itself, it will 
become hard and stiff. Wash it in this manner 
through two warm waters, with a strong lather 
in each. Rinse it in another warm water, with 
just sufficient soap in it to give the water a 
slight whitish appearance. To this rinsing- 
water it is better to add a little blue from the 
indigo bag. Cold rinsing-water is found to 
harden the flannel. When it has been rinsed 
thoroughly, wring it hard, shake it well, and 
spread it out on the clothes-line. While drying, 
shake, stretch, and turn it several times. It 
should dry slowly. Flannel always washed 
precisely in this manner will look white and 
feel soft as long as it lasts, retaining a new 
appearance, and scarcely shrinking at all. But 
if once badly washed with scalding water, rubbed 
with brown soap, and rinsed in cold water, it 
may never again look well. 

To Whiten Flannel ivhen Yelloiv. —Boil 4 
tablespoonfuls of flour in 4 quarts of water, 
stirring it well. Then pour one-half of the 
boiling liquid over the flannel, let it remain till 
the water cools, rub the flannel, but use no soap. 
Rinse it through several waters, then repeat the 
process with the remainder of the flour and water 








388 


USEFUL RECIPES AND TRADE SECRETS 


in a boiling state; again rinse it through several 
waters and hang it up to drain and dry. Do 
not wring it. 

FLIES-To Banish. 

It is not generally known that placing certain 
herbs in a room will banish Hies from it. Sweet 
clover, for instance, which is not difficult to 
obtain, as it is found thriving luxuriantly on 
every country roadside, will put flies to rout. 
The sweet, pungent odor it exhales is quite 
unobjectionable, but it is still abhorred by flies. 

To Destroy Flies in a room take ^ teaspoon¬ 
ful of black pepper in 1 teaspoonful of brown 
sugar, and 1 tablespoonful of cream; mix them 
well together, and place them in the room on a 
plate, where the flies are troublesome, and they 
will soon disappear. See Fly Poison and Fly 
Paper. 

FLOORS—To Polish. 

To polish stained floors, rub them thoroughly 
once a week with beeswax and turpentine. 

FLOUR—The Patent Process. 

By the old flouring process a large propor¬ 
tion of the most valuable constituent parts of 
the wheat was carried off as “ middlings.” By 
the patent process the wheat, cleaned by blasts, 
is separated into lots of similar sizes; the fuzzy 
tails are removed by ending-stones. The grain 
is then passed through corrugated, chilled-iron 
rollers, their corrugations ranging from 8 to 40 
to the square inch, which bruise the grain with¬ 
out grinding it. This is on the ground floor. 
The bruised grain is then raised to the bolting- 
machines, where it is passed through gauze 
cloths of different textures, and thence sent 
down between finer corrugated rollers running 
at a speed of from 150 to 300 revolutions per 
minute. These processes of reduction are re¬ 
peated six or seven times, the third giving more 
flour than the first two reductions, and the fifth 
giving the best-rising flour and the richest in 
albuminoids. 

To Test Flour. — Prime wheat flour should 
have the following characteristics: When 
handled, none should adhere to the fingers. If 
a handful should be squeezed, it should not sift 
through the fingers, but should clog together, 
forming a little ball, which will show the fine 
lines of the palm for some time after release; if 
a little ball of flour be dropped on a table, it 
should even then preserve its form and con¬ 
tinuity, at least in a large measure. 

FLOWERS. 

To Change Color by Means of Charcoal .— 
If roses are of a faded hue, cover the earth in 
the pot about 1 inch thick with pulverized char¬ 
coal, and in a few days they will be of a fine 


lively rose-color. The same effect is produced 
upon petunias, and it gives great vigor to all 
red or violet-colored flowers. Under its influ¬ 
ence the white petunias become veined with red 
or violet tints, and the violets are covered with 
irregular spots of a bluish or almost black tint. 
These are often supposed to come from choice 
new varieties of seed. The only flowers insensi¬ 
ble to the influence of charcoal are yellow. 

To Keep Flowers Fresh. —Freshly cut flowers 
may be preserved alive for a long time by plac¬ 
ing them in a glass or vase with fresh water in 
which a little charcoal has been steeped or a 
small piece of camphor dissolved. The vase 
should be set upon a plate or dish and covered 
with a bell glass, around the edges of which, 
when it comes in contact with the plate, a little 
water should be poured to exclude the air. 

FLY PAPER. 

1. Paint heavy manilla paper with common 
glue, and allow it to dry; then spread with the 
following mixture, made by melting the oil and 
resin over a fire, stirring constantly: Castor oil, 

4 oz.; resin, 12 oz. 

2. Melt resin, and add thereto, while soft, 
sufficient sweet oil, lard or lamp oil to make it, ^ 
when cold, about the consistency of honey. 
Spread on writing-paper and place in a con¬ 
venient spot. It will soon be filled with ants, 
flies and other vermin. 

FLY POISON. 

1. Chloride of cobalt, ^ oz.; brown sugar, 2 
oz.; hot water, 1 pint. 

2. Black pepper, 1 oz.; sugar, 1 oz.; cream, 

2 oz. Mix into thin paste, and place wherever 
the flies gather most. 

3. Boil quassia chips in water into a very 
strong decoction, and then sweeten the liquid 
with molasses or sugar. This fly poison is not 
injurious to human beings. 

FRAMES—To Restore Gilt. 

Rub with a sponge moistened in turpentine, * 
first carefully dusting them. Gilt frames may 
also be revived by dusting them, and then wash¬ 
ing with 1 oz. soda beaten up with the whites of 

3 eggs. Scraped patches should be touched up 
with gold paint. 

FRUITS—Medical Yalue of. 

Edible fruits may be understanding^ used to i 
bring about remedial effects. They are invalu¬ 
able adjuncts for the table, and should always 
be used in their ripe and perfect condition. 
They may be roughly classed as follows: 

Laxatives — Figs, oranges, nectarines, tam¬ 
arinds, prunes, plums, mulberries, dates. 





USEFUL RECIPES AND TRADE SECRETS 


389 


Astringents —Pomegranates, cranberries, bar¬ 
berries, wild cherries, blackberries, sumac, 
quinces, medlars, dewberries, raspberries, pears. 

Diuretics — Strawberries, prickly pears, 
whortleberries, grapes, black currants, peaches, 
melon seeds. 

Refrigerants and Sedatives —Pumpkins, red, 
and white currants, melons, lemons, limes, 
apples. 

Taken early in the morning, an orange acts 
very decidedly as a laxative, sometimes amount- 
* ing to a purgative, and may generally be relied 

on. 

Pomegranates are very astringent, and relieve 
relaxed throat and uvula. The bark of the root, 
in the form of a decoction, is a good anthel¬ 
mintic, especially obnoxious to tape-worm. 

Figs, split open, form excellent poultices for 
boils and small abscesses. Strawberries and 
} lemons, locally applied, are of some service in 
the removal of tartar from teeth. 

Apples are correctives useful in nausea. They 
immediately relieve the nausea due to smoking. 
Bitter almonds contain hydrocyanic acid, and 
are useful in simple cough; but they frequently 

I! produce a sort of urticaria or nettlerash. The 
persimmon, or diospyros, is palatable when 
ripe, but the green fruit is highly astringent, 
containing much tannin, and is used in diar¬ 
rhoea and incipient dysentery. The oil of the 
cocoanut has been, recommended as a substitute 
for cod liver oil, and is much used in Germany 
for phthisis. Barberries are very agreeable to 
fever patients in the form of a drink. Dutch 
medlars are astringent and not very palatable. 
Grapes and raisins are nutritive and demulcent, 
and very grateful in the sick-chamber. A so- 
called “ grape cure ” has been much lauded for 
the treatment of congestions of the liver and 
stomach, enlarged spleen, scrofula, tuberculosis, 
etc. Nothing is allowed but water and bread 
and several pounds of grapes per diem. Quince 
seeds are demulcent and astringent; boiled in 
w r ater they make an excellent soothing and 
| sedative lotion in inflammatory diseases of the 
» eyes and eyelids. 

FRUITS—Seedless. 

Vegetable physiologists have never made 
plain to the average man the conditions causing 
trees and vines to produce seedless fruit. The 
| Thompson and Sultana grape and the “ currant ” 
of commerce are striking examples. As a rule, 
fruits are not formed without pollenization. Ike 
navel and some other varieties of oranges are 
seedless also, as well as the banana in general. 
Such fruits of course must be propagated from 
cuttings or buds, not from seeds. It is some¬ 
times alleged that the seedless condition of 
fruits results from natural and artificial selec¬ 


tion occurring in the course of long cultivation. 
Thus the banana, it is alleged, is seedless 
because during the thousands of years of its 
known cultivation such varieties have been 
encouraged as yield no seeds. This, however, 
cannot be the case with the Thompson’s seed¬ 
less grapes, for example, whose known cultiva¬ 
tion extends back only a few years. We may 
easily believe, however, in the final evolution of 
the most delicious fruits from wholly unpromis¬ 
ing originals, when we are told that the orange 
has been evolved from a pod containing seeds, 
much like the pea with its enclosing woody 
envelope, and that the bitter almond and the 
peach were once the natural product of the 
same tree. 

FUMIGATING PASTILES. 

Gum benzoin and sty rax, of each 4 oz.; sandal¬ 
wood and laudanum, of each 1 oz.; charcoal, 24 
oz. Mix with gum-water to form the paste. 

FURNACE HEAT—To Moisten. 

Hang a wet towel in front of the register and 
allow the lower edge of the towel to dip in a 
shallow vessel of water. This simple arrange¬ 
ment will moisten the hot, dry air of the fur¬ 
nace, which is so productive of throat and lung 
diseases. 

FURNITURE. 

To Clean Furniture. —Mix 3 parts of linseed 
oil and 1 of turpentine. Apply with woolen rag. 

How to Take Stains out of Mahogany .— 
Mix 6 oz. spirits of salt and ^ oz. rock salt of 
lemons (pulverized) together. Place a few 
drops on the spot, and rub it briskly till it 
is removed. Wash off with cold water. 

To Remove Finger Marks from Furniture. 

_Apply sweet oil to varnished and kerosene to 

oiled furniture. 

Oil for Furniture. —1. One gal. linseed oil; 
12 oz. alkanet root; 2 oz. rose pink. Mix. 

2. In 1| pints linseed oil boil 4 oz. of resin. 

3. Dissolve, by a gentle heat, some yellow 
beeswax in oil of turpentine, till the consistency, 
when cold, of a jelly. A little red ochre may 
be mixed with it. 

4. French formula: One pint linseed oil, 1 
oz. shellac varnish, 2 drams alkanet root, and \ 
oz. gum arabic. Put together in a bottle in a 
warm place, and strain at the end of a week. 
Apply with a wad covered with fine muslin or 
soft linen. Bub the furniture in a circular man¬ 
ner, a small surface at a time. Afterward polish 
with a silk handkerchief. 

Furniture Polish. — One pint linseed oil, 2 
oz. yellow resin, 18 oz. beeswax, 2 oz. borage 
root, or alkanet root. Melt all together by a 









390 


USEFUL RECIPES AND TRADE SECRETS 


gentle heat, aud strain while hot through linen. 
Make into balls when cold. 

Furniture Cream .— 1. Dissolve an ounce of 
pearlash in a little water, and by heat dissolve 
2| oz. white wax. Add 1 quart of water by 
degrees. 

2. Boil together in 5 pints of rain-water 2 oz. 
soap, 1 lb. beeswax and 1 oz. pearlash. 

The two recipes above may be diluted by 
water and thus used in a liquid state, or, the 
water evaporating, the wax may be left as a 
polish. 

FURS—To Preserve. 

For the preservation of furs dryness is essen¬ 
tial. After exposure to dampness or rain furs 
should be dried at a moderate distance from the 
fire. Before putting furs by for the summer 
they should be carefully combed and beaten 
with a small cane. During the summer they 
should be kept well wrapped in dry brown 
paper, or in a box secure from the incursion of 
moths, and taken out occasionally to be dried, 
if at all damp, and again well shaken, combed 
and beaten. With these precautions, the most 
valuable furs may be preserved uninjured for 
many years. 

GAS ENGINE—To Silence. 

A French engineer describes a simple method 
which he has successfully adopted for silencing 
the exhaust of a gas engine. His plan is to 
take the exhaust to a tube outside the building, 
which tube is slit by a saw for a length of about 
6 feet, and two semi-circular portions opened out 
so as to give a Y-shaped slot on each side of 
the tube, through which the gases escape. The 
gradually increasing opening thus provided for 
the exhaust gases completely silences the 
troublesome noise and vibration so common 
with this type of motor. 

GAS LEAKAGE—To Detect. 

Dr. Bunte suggests the use of paper dipped 
in palladium chloride solution. Such paper 
changes its color in presence of gas coming 
from the leaks imperceptible by the odor, 
and which produces no effect upon the earth 
covering the pipes. Dr. Bunte suggests the 
following method of practically applying the 
test to street mains: Above the pipes are exca¬ 
vated, at intervals of two or three yards, holes 
12 to 16 inches deep, corresponding to the 
joints and sleeves. In each opening is placed 
an iron tube A- in. in diameter, within which is 
a glass tube containing a roll of the test paper. 
The air from about the main enters the iron 
tube, and the trace of gas which may be present 
reveals itself by coloring the paper brown or 
black, according to the quantity. If, after 10 
or 20 minutes, the paper is still white, it may 


be certainly concluded that at the point tested 
there is not the smallest escape of gas. Various 
authorities who have experimented with Bunte’s 
method certify to its efficacy. 

GAS PIPE —To Thaw. 

Mr. F. H. Shelton says: “I took off from 
over the pipe some 4 or 5 inches, j ust a crust of 
earth, and then put a couple of bushels of lime 
in the space, poured water over it, and slaked 
it, and then put canvas over that, and rocks on 
the canvas, so as to keep the wind from getting 
underneath. Next morning, on returning there, 
I found that the frost had been drawn out from 
the ground for nearly 3 feet. Since then we 
have tried it several times.” 

GILDING—Without a Battery. 

Clean the silver or other article to be gilded 
with a brush and a little ammonia water, until 
it is evenly bright and shows no tarnish. Take 
a small piece of gold and dissolve it in about 
four times its volume of metallic mercury, 
which will be accomplished in a few minutes, 
forming an amalgam. Put a little of the amal¬ 
gam on a piece of dry cloth, rub it on the article 
to be gilded. Then place on a stone in a furnace, 
and heat to the beginning of redness. After 
cooling, it must be cleaned with a brush and a 
little cream of tartar, and a beautiful and per¬ 
manent gilding will be found. 

GINGER BEER. 

Five lbs. sugar, 4|r oz. lemon juice, 4 oz. 
honey, 5|r oz. bruised ginger root, 4^ gals, 
water, 1| pints yeast. Boil the ginger in ^ gal. 
water for 1 hour, then add the rest and strain. 
Add the white of an egg beaten, and \ oz. 
essence of lemon. Let this mixture stand four 
days and bottle. 

GLASS. 

Glass Bubbles .—Since glass cans have come 
into such general use for fruits less is heard 
about “danger in the can.” Still there may be 
danger even in glass cans, as appeared of late 
when a little child was helped to freshly opened 
canned plums. His teeth were heard to grate on 
some hard substance, which proved to be a flake 
of glass he had broken with his teeth into bits. 
In a minute more, if unchecked, he would have 
innocently swallowed the glass, which would 
have caused serious injury and perhaps death. 
An inspection of the empty can discovered the 
rough edge of a broken air-bubble on the inside. 
Air-bubbles are very common in the cheap grade 
of glass of which fruit cans are usually made, 
and are less noticeable on the inside than on 
the outside. When the boiling fruit is poured 
into the can these thin shells, if on the inside, 
are almost sure to crack off. A tablespoonful 


USEFUL RECIPES AND TRADE SECRETS 


391 


I 


1 of small shot well shaken about in the can will 
i break these dangerous bubbles and smooth their 
edges; better still for this purpose is a light 
l chain dish-cloth. 

To Keep Glass from Cracking. — Place 
tumblers, chimneys, etc., which you wish to 
toughen, in a pot filled with cold water; add a 
little salt; boil well and then cool very slowly. 
The same process may be applied to porcelain, 
crockery, stoneware, etc. 

Cleaning Fine Glass. — It is among the old- 
> est of notions that bird-shot is useful for clean¬ 
ing bottles, decanters, etc., and it may be in some 
cases; but one must not use it for fine glass or 
that which is in any way delicate. For very 
fine glass, a potato cut in pieces the size of 
small dice is preferable as a cleaning agent. 
This cannot possibly scratch, and, although it 
takes more time to achieve the desired result, 
it is done with no risk to the finish of the arti¬ 
cle. Good, clean, sifted sand has many uses. 
If one cannot obtain that which is perfectly 
clean, ordinary sand that has been washed down 
by the roadside may be used. Throw a panful 
of this into a tub and pour in water, stirring 
the sand vigorously until all of the muddy look 
is washed out. When the water shows per¬ 
fectly clear, after being stirred up, the sand is 
clean. It may then be dried and put away in 
a box or bag for future use. See also Cut 
Glass. 

To Remove a Tight Glass Stopper. —Expand 
the neck of the bottle by heating for a few sec¬ 
onds with a lighted match or warm water. 

To Frost Glass. —A strong solution of sul¬ 
phate of zinc in water is used upon the inside 
of glass, which, after it becomes dry, is covered 
I with a coat of varnish. It prevents people from 
looking in, and yet does not materially obstruct 
the light. 

To Letter Gla r Jars.— Cut out from a paper 
the letters wanted, and. then paste it upon the 
decanter or jar. Into this pour a mixture of 
chalk dissolved to the consistence of milk in 
1 aquafortis, and add to that a strong solution of 
silver. The jar must be kept closely corked 
and turned towards the sun in such a way that 
the ravs will p iss through the spaces of paper 
and fall upon the surface of the liquor. The 
part of the glass under the paper will remain 
white, while the other will turn black, thus 
| forming the lettering. The bottle must not be 
shaken during the operation. 

GLOVES. 

To Clean Gloves.— Dry corn meal will clean 
gloves nicely, but if much soiled it is better to 
send them to a reputable cleaner. Benzine will 
clean white gloves, but it is not to be recom¬ 


mended where there is any color. Where black 
kids have become rusty about the finger ends, 
they can be restored by adding a few drops of 
black ink to a tablespoonful of olive oil and ap¬ 
plying with a feather or camel’s-hair brush. 

To Prevent Injury from Perspiration .— 
Those whose hands perspire freely can prevent 
their gloves being injured by rubbing their 
hands with ordinary cornstarch or pulverized 
soap-stone before putting on their gloves. Some 
prefer to use powder, as they think it is better 
for the hands. 

How to Put on Gloves. —A great deal depends 
on the first putting-on of gloves. Have the 
hands perfectly clean, dry and cool, and never 
put on new gloves while the hands are warm or 
damp. When a person is troubled with moist 
hands, it is well to powder them before trying 
on the gloves; but in most cases, if the hands 
are cool and dry, this is not needed. First, 
work on the fingers, keeping the thumb outside 
of the glove, and the wrist of the glove turned 
back. When the fingers are in smoothly, put 
in the thumb, and work the glove on very care¬ 
fully; then, placing the elbow on the knee, work 
on the hand. When this is done, smooth down 
the wrist, and button the second button first, 
then the third, and so on to the end. Then 
smooth down the whole glove and fasten the 
first button. Fastening the first button last, 
when putting on a glove for the first, time, makes 
a great deal of difference in the fit, although it 
may seem but a very little thing. It does not 
strain the part of the glove that is easiest to 
strain at first, and prevents the enlarging of 
the buttonhole, either of which is sure to take 
place if you begin at the first button to fasten 
the glove. 

When removiug your gloves, never begin at 
the tips of the fingers to pull them off, but turn 
back the wrist and pull off carefully, which 
will, of course, necessitate their being wrong 
side out. Turn them right side out, turn the 
thumbs in, smooth them lengthwise in as near 
as possible the shape they would be if on the 
hands, and place them away with a strip of 
white Canton flannel between if the gloves are 
light, but if dark-colored the flannel may be 
omitted. Never roll gloves into each other in 
a wad, for they will never look so well after. 
There is always some moisture in them from 
the hands; consequently, when rolled up. this 
moisture has no chance of drying, and must 
work into the gloves, making them hard and 
stiff, and of very little use after, as far as looks 
or fit is concerned. 

GLUE-Eor All Purposes. 

Test for Glue.— The following simple and 
easy test for glue is given: A weighed piece 









392 


USEFUL RECIPES AND TRADE SECRETS 


of glue (say A of an ounce) is suspended in 
water for 24 hours, the temperature of which is 
not above 50 degrees Fahrenheit. The color¬ 
ing material sinks, and the glue swells from the 
absorption of the water. The glue is then taken 
out and weighed; the greater the increase in 
weight the better the glue. If it then be 
dried perfectly and weighed again, the weight 
of the coloring matter can be learned from the 
difference between this and the original weight. 

Glue that does not Crack. —To prevent the 
cracking of glue by heat or extreme dryness, 
the addition to the solution of some calcium 
chloride is recommended, which retains sufficient 
moisture to obviate the inconvenience. By this 
method glue can be used upon glass or metallic 
surfaces. 

Flexible Glue. —1. A German chemist has 
discovered that if glue or gelatine be mixed 
with about ^ of its weight of glycerine, it loses 
its brittleness, and becomes useful for many 
puqooses for which it is otherwise unfit, such 
as dressing leather, giving elasticity to por¬ 
celain parchment or enamel paper, and for 
bookbinding. 

2. Incorporate together 1 part of glycerine, 
by weight, to 4 parts of glue, audit will lose its 
brittleness, and can be used for various jjur- 
jDoses, such as dressing leather, bookbinding, 
etc. 

Fire-proof Glue. —To make a glue for resist¬ 
ing hie, proceed as follows: Mix a handful of 
quicklime in 4 oz. of linseed oil; boil to a good 
thickness, then spread on plates in the shade, 
and it will become exceedingly hard, but may 
easily be dissolved over the' fire, and used as 
ordinary glue. It resists fire after having been 
used in gluing substances together. 

Glue which Resists Moisture —1. Dissolve A 
oz. of sandarac and J oz. of mastic in 8 fluid oz. 
of strong methylated spirits, and add A oz> G f 
turpentine to the solution. Make a hot, thick 
solution of glue and a little isinglass; to this 
add the above solution, and filter the whole, 
while hot, through a good sieve or a piece of 
cloth. 

2. Glue, 5 parts; resin, 4 parts; red ochre, 2 

paits; mix with smallest possible quantity of 
water. J 

3. A glue which is proof against moisture may 
be made by dissolving 16 oz. of glue in 3 pints 
of skim milk. If a stronger glue be wanted, 
add powdered lime. 

Marine Glue. — One part India rubber, 12 
parts mineral naphtha. Mix, heat gently and 
add 20 parts of shellac, powdered fine. Cool 

on a slab. Heat to 250 degrees when wanted 
for use. 


Mouth Glue. —To unite papers and other | 
small, light objects, dissolve, with the aid of 
heat, pure glue and A its weight of coarse brown i 
sugar, in as small a quantity of boiling water ! 
as possible; when perfectly liquid, cast into thin 
cakes, on a flat surface, slightly oiled, and as it 
cools cut into small pieces. When required for 
use moisten one end slightly and rub on any 
substance you w r ish to join. 

Rice Glue. — Pdce glue is a very delicate and 
suitable article for fancy work. Thoroughly 
mix rice flour with cold water, let it simmer 
gently over a slow fire. This is excellent for 
joining paper, etc., and, if properly made and 
applied, the joining will be found very strong. 
When dry it is almost transparent. 

Liquid Glue. — 1 . Dissolve good, hard glue, in 
nitric ether. This solution can not be made 
too thick, as the ether will take up only a cer- | 
tain amount of glue. Add to the mixture a 
few bits of India rubber, and it will resist damp¬ 
ness when dry. 1 

. 2 * Liquid glue may also be made by dissolv¬ 
ing glue in strong, hot vinegar, and adddmg 
i as much alcohol and a little alum. This 
will keep any length of time when placed in a 
closely stoppered bottle, and will mend horn- ‘ 
wood and mother-of-pearl. 

3. Take a wide-mouthed bottle, and dissolve 
in it 8 oz. of the best glue in ^ pint of water, by 
setting it in a vessel of water,"and heating until 
dissolved. Then add, slowly, 2J oz. of strong 
aqua fqrtis (nitric acid), stirring all the while! 
Keep it well corked, and it will be ready for i 
use at any moment. The preparation does not ! 
gelatinize, nor undergo putrefaction or fer¬ 
mentation. 


GLYCERINE — Uses for. 

Glycerine is excellent for rubbing into shoes 
as a preventive of wet feet, as well as to soften 
the leather and keep it in good condition. 

If you want to show your husband a little 
attention, place a bottle at his hand of equal 
parts of glycerine and bay rum, for use after 

Ins morning shave, and he will rise up and bless 
you. 




<*uut;u, wmcn is not gen- 
eral y known. When you are about to seal 
fruit jars, drop in half a doz. drops of glycerine 
and it will help to keep the contents and pre! 
vent mould from gathering on the top. 


UUJLU AMf SILVER — Test for. 

One test for gold and silver is apiece of lunar 
caustic. Slightly wet the metal to be tested 
and rub it gently with the caustic. If ffo ld 
or silver, the mark will be faint; but if an 
interior metal, it will be quite black. 





















USEFUL RECIPES AND TRADE SECRETS 




393 


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GOLD FISH—Preservation of. 

Allow not more than one fish to a quart of 
water. Use the same kind of water — either 
spring or river — continually; change daily in 
summer, every other day in winter. Use deep 
rather than shallow vessels, with green pebbles 
at the bottom. Keep the fish in an even and 
rather cool temperature. Use a small net in 
handling them, and, when the water is to be 
changed, draw it out with a syphon. Feed the 
fish cracker, yolk of an egg, lettuce, flies, etc. 
Do not feed them with bread or cake. They 
require little or no food from November until 
March. Where there is room in the aquarium 
always have a few water plants growing to pre¬ 
serve the equilibrium. This will save changing 
the water so often. 

GRAFTX1SG-WAX. 

Two lbs. resin, 1^ lbs. beeswax, \ lb. tallow. 

GRAVEL WALKS —To Make. 

Lay the bottom 8 or 10 inches deep with lime 
rubbish, large flint stones, or other hard mate¬ 
rial, to prevent the weeds growing through; 
over this the gravel should be laid 6 or 8 inches 
thick. The gravel should be laid rounding up 
in the middle, so that the larger stones will run 
off to the sides and may be raked away. These 
walks should not be laid too round, as that 
makes them hard to walk on and lessens their 
apparent breadth. The rise in the middle should 
not be more than 1 inch in 5 feet — a walk 20 
feet wide being only 4 inches higher at the 
middle than at the edges. When the gravel 
has been laid, it should be raked and the large 
stones thrown away; then roll the walk, both 
crosswise and lengthwise. If the walks are 
rolled three or four times after very hard show¬ 
ers, it will bind them more firmly together than 
could be done in any other way. 

GREASE. 

To Take Grease out of Velvet or Cloth .— 
Pour some turpentine over the part that is 
greasy; rub it till quite dry with a piece of 
flannel; if the grease is not quite removed, 
repeat the application, and when done, brush 
the part well and hang up the garment in the open 
air, to take away the smell. 

Grease Extractor. — Aqua ammonia, 2 oz.; 
soft water, 1 quart; saltpeter, 1 teaspopnful; 
shaving soap in shavings 1 oz.; mix together; dis¬ 
solve the soap well, and any grease or dirt that 
cannot be removed with this preparation, nothing 
else need be tried for it. 

Paste for Removing Grease from Silk .— 
Rub together fine French chalk and lavender to 
the consistency of a thin paste, and apply 
thoroughly to the spots with the fingers; place 
a sheet of browu or blotting paper above and 


below the silk, and smooth it with a moderately 
heated iron. The French chalk may then be 
removed by brushing. 

GRINDSTONE — How to Use. 

Instead of running the stone in water, or let¬ 
ting it stand in water when not used, which will 
waste the stone and cause a soft spot in it, let 
water drop on it from a pot suspended above 
the stone, and stop the dropping of the water 
when the stone is not in use. The stone must 
not be allowed to get out of order, but must be 
kept perfectly round by the use of gas pipe or 
a hacker. All grease should be cleaned from 
tools before sharpening, as it destroys the grit. 

GRUBS. 

Grubs on orchard trees and gooseberry and 
currant bushes will sometimes be sufficiently 
numerous to spoil a crop; but if a bonfire be 
made with dry sticks and weeds on the wind¬ 
ward side of the orchard, so that the smoke may 
blow among the trees, you will destroy thou¬ 
sands, for the grubs have such an objection to 
smoke that very little of it makes them roll 
themselves up and fall off. They must be 
sw T ept up afterwards and destroyed. 

GUANO —Liquid. 

To Hasten the Blooming of Flowers. —- Dis¬ 
solve 4 oz. sulphate or nitrate of ammonia, 2 oz. 
nitrate of potash, 1 oz. sugar, 1 pint hot water, 
and put the solution in a well corked bottle; 
add a few drops to the water used to moisten 
flowering plants that are in pots. For bulbous- 
rooted plants, put 8 or 10 drops of the liquid 
into the water of a hyacinth glass or jar, chang¬ 
ing the water every 10 or 12 days. 

GUN BARRELS—To Brown. 

Mix 16 parts sweet spirits niter, 12 parts 
saturated solution of sulphate of iron, 12 parts 
chloride of antimony. Bottle and cork the 
mixture for a day, then add 500 parts of water 
and thoroughly mix. Clean the barrel to a 
uniform grain, free from grease and finger 
stains. Wipe with the staining mixture on a wad 
of cotton. Let it stand for 24 hours, scratch- 
brush the surface, and repeat twice. Rub off 
the last time with leather moistened with olive 
oil. Let dry a day, and rub down with a cloth 
moistened with oil to polish. 

GUNPOWDER. 

Making Gunpowder. —All gunpowder is made 
of niter or saltpeter, charcoal and sulphur, and 
in all nations by almost the same formula, that 
is, by using 75 lbs. of niter, 15 lbs. of charcoal 
and 10 lbs. of sulphur for 100 lbs. of gun¬ 
powder. The materials are first made as pure 
as possible, the niter being soaked in spring 
water, then boiled and cooled, then filtered 








394 


USEFUL RECIPES AND TRADE SECRETS 


through canvas bags and allowed to harden 
again. This is done until it becomes perfectly 
white. The sulphur is purified by being kept 
melted for several hours in gun-metal pots. 
The charcoal is made from special woods burned 
in close vessels, and must be thoroughly charred 
and soft. The three substances are first ground 
separately to a fine powder and then ground 
together with a little water until they are thor¬ 
oughly mixed. The mixture is then, by a 
hydrostatic press, made into thin, smooth cakes 
that are afterward broken up between toothed 
roolers into grains and rubbed through sieves 
until the grains are the right size. These are 
then put in a revolving cylinder, and by rub¬ 
bing against each other are worn round and 
smooth. This is called glazing, and is an 
important process, because glazed j>owder keeps 
dry and bears shaking much better than 
unglazed powder. The powder is then thor¬ 
oughly dried in rooms heated by steam pipes. 
Giant powder is the same as dynamite, and is 
made by mixing nitro-glycerine with infusorial 
earth. 

White Gunpowder .—White gunpowder is 
commonly known as blasting powder. What is 
known as Melville & Callon’s blasting powder is 
made of chlorate of potassa, 2 parts; red sul- 
phuret of arsenic, 1 part; reduce to a powder 
separately and mix together lightly, carefully 
avoiding the us9 of iron instruments, percus¬ 
sion, much friction, the slightest contact with 
acids, or exposure to heat. Another blasting 
compound, of less explosive force than the 
above, is made of equal parts of chlorate of 
potassa and ferro-cyanide of potassium. Still 
another is made by taking 1 part each of yellow 
prussiate of ]3otash and of white sugar, and 2 
parts of chlorate of potassa; powder each care¬ 
fully and mix well but very gently with a 
wooden knife. These powders are not injured 
permanently by wetting, as they regain their 
explosive character when again dried. They 
have fully eight times the explosive force of 
ordinary charcoal gunpowder, but the extreme 
readiness with which they explode by rubbing, 
contact with acid, or a slight elevation of tem¬ 
perature, renders them altogether unsuited for 
the uses of ordinary gunpowder. On this 
account they should be prepared in very small 
quantities and handled in combining with the 
utmost caution. 

GUNS —How to Handle. 

1. Empty or loaded, never point a gun toward 
yourself or any other person. 


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3. When riding from one shooting-ground to p 
another, or whenever you have your gun in any flir 
conveyance, remove the cartridges, if a breech- 11 
loader, it being so easy to replace them. If a 
muzzle-loader, remove the caps, brush off the 
nipples and place a wad on the nipple, lotting 
down the hammers on wads; simply removing 
caps sometimes leaves a little fulminate on the 
nipple, and a blow on the hammer when down 
discharges it. 

4. Never draw a gun toward you by the 
barrels. 

5. More care is necessary in the use of a gun & 

in a boat than elsewhere, the limited space, con- 
fined action and uncertain motion making it 
dangerous at the best. If possible, no more n 
than two persons should occupy a boat. Ham- 
merless guns are a constant danger to persons iU 
boating. i ale 

6. Always clean your gun thoroughly as ^ 
soon as you return from a day’s sport, no mat- jp 
ter how tired you feel; the consequence of its 
always being ready for service is ample return ; 
for the few minutes’ irksome labor. 


Ik 


HAIR-BRUSHES—To Clean. 


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ala 


Put a teaspoonful or dessertspoonful of aqua 
ammonia into a basin half full of warm water, 


comb the loose hairs out of the brush, then 
agitate the water briskly with the brush, and 
rinse it well with Clearwater and dry in the sun. 
It is well to clean two brushes at the same time, 
as they can be rubbed together. 


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HAMS— To Cure. 

1. To each green ham of 18 lbs., 1 dessertspoon- j- 
ful saltpeter; J lb. brown sugar applied 'to the j 1 
fleshy side of the ham and about the hock; 
cover the fleshy side with fine salt J inch thick, 
and pack away in tubs, to remain" from 3 to 6 
weeks, according to size. Before smoking, rub 
off any salt that may remain on the ham, and 
cover well with ground pepper, particularly 
about the bone and hock. Hang up and drain 
for 2 days; smoke with green wood for 8 weeks, 
or until the rind assumes a light chestnut color. 
The pepper is an effectual preventive of the fly. 

•2* When the hams are cool, salt them down 
in a tight cask, putting a bushel of salt, well f 
mixed with 6 oz. saltpeter, to about 1,000 lbs. f 1 
pork. After it has been salted down 4 or 5 
days, make a strong brine, sufficient to float an 
egg, and cure the meat with it, and then let it fit 
remain 5 weeks longer; then hang it up, dust- 'it 
ing the fresh sides with black pepper; then 
smoke with green wood. 


f§ r 


2. When a-field, carry your gun at the half- - HAND GRENADES, 
cock. If in cover, let your hand shield the Chloride of calcium, crude 90 parts- 
hammers from whipping twigs. mon salt, 5 parts; and water, 75 parts’. 


com- 

Mix 


M 










USEFUL RECIPES AND TRADE SECRETS 


395 


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and put in thin bottles. In case of fire, a bottle 
so thrown that it will break in or ver y near the 
fire will put it out. This mixture is better and 
cheaper than many of the high-priced grenades 
sold for the purpose of fire protection. 

HANDKERCHIEFS. 




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A unique method of treating fine handker¬ 
chiefs, extensively practiced by European ladies, 
contemplates washing in the usual careful man¬ 
ner, wringing out of either hot or cold rinsing- 
water, but not wringing very dry. The hand¬ 
kerchiefs are then very carefully and smoothly 
spread upon a mirror, marble table, or, if neces¬ 
sary, even a window pane, from which dust has 
been carefully removed, being pressed into 
place so that all wrinkles are removed and every 
part adheres closely to the surface. They are 
then left in place, and in a few hours the hand¬ 
kerchiefs will be dry and beautifully smooth, 
the process being far preferable to the use of a 
sad-iron. 

HARNESS. 


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Blacking. —Three oz. beeswax, 4 oz. ivory 
black, 1 pint neatsfoot oil, 2 oz. castile soap, 

2 oz. lard, and 1 oz. aloes; to be boiled together. 

Blacking for Heavy Harness. —A good 
blacking for harness exposed to the weather is 
made of ^ lb. ivory black, ^ lb. brown sugar, 

lb. beef tallow, and a small piece of gum 
arabic. Make a paste of a tablespoon fill of 
wheat flour, and while hot put in the tallow; 
after it is melted, add the sugar, then add the 
remaining ingredients and 1 quart of hot water, 
stirring it until quite mixed. This is not to be 
commended for light gearing, as it will rub off 
more or less when being handled. 

Grain Black for Harness. —When harness 
loses its luster and turns brown, it should be 
given a new coat of grain black. Before using 
the grain black, the grain surface should be 
thoroughly washed with potash water until all 
the grease is killed, and after the application of 
the grain black, oil and tallow should be applied 
to the surface. This will not only “ fasten the 
color,” but make the leather flexible. After the 
harness has had a good oiling, an occasional 
rubbing with tallow aud lampblack will keep 
the leather tough and pliable, and prevent it 
from cracking. 

To Make Harness Look New. —To give the 
leather the characteristic color of new, add to 1 
pint of oil a large tablespoonful of lampblack 
and an ounce or two of beeswax. Leather var¬ 
nishes, as a rule, are not to be recommended, as 
most of them are hurtful to leather. 

Varnish for Harness. — Take 98 per cent, 
alcohol, 1 gal.; white fine turpentine, 1J lbs.; 
gum shellac, 1J lbs.; Venice turpentine, 1 gill. 


Let these stand in a jug in the sun or by the 
stove till the gums are dissolved, then add sweet 
oil, 1 gill, and lampblack, 2 oz.; rub the lamp¬ 
black first with a little of the varnish. Propor¬ 
tions may be reduced for a smaller quantity. 
This makes a good polish, and it does not 
crack w r hen the harness is twisted or knocked 
around. 

How to Oil a Harness. — One way is to rub 
with a woolen cloth, saturated with oil, every 
part of the harness, save those of pateut leather; 
another way is to put 2 or 3 quarts of neatsfoot 
oil in a long, shallow pan, and draw each piece 
of leather through it slowly, bending the leather 
backward and forward, aud rubbing the oil in 
with a cloth or sponge. In either case be care¬ 
ful that where the buckle holes are a little more 
is applied; the belly-bands, breechings and the 
straps that buckle in the bits also need an extra 
allowance. On an old harness that is very dry, 
dress with castor oil before washing; this will 
prevents penetration of water, which resists oil. 
After oiling, the harness should not be exposed 
to high temperature of heat, either in a room or 
by exposure to the direct rays of the sun. In 
summer time let it hang in the barn; in winter, 
in a moderately warm room, until the oil 
has well penetrated. Rub off with a dry woolen 
rag any oil that may remain on the surface 
after drying. 

HATS, SILK —To Renovate. 

Take some soap and boiling water. Rub a 
brush lightly with the soap, dip it into the 
water and brush the hat around with the nap. 
If the latter is clotted, brush it until it is 
smooth and the soap all out; then take the back 
of a knife and scrape it around. This will clean 
it nicely. Then beat it gently with a cane, and 
let it dry. Never scrape spots with your fingers, 
as that tears off the nap. 

HIDES —To Cure. 

A great many butchers do not use proper 
care in this branch, and the consequence is that 
the hides will not pass city inspection. The 
proper way to salt hides is to lay them flat, 
flesh side up, and form a nearly square bed, say 
12x15 feet, folding in the edges so as to make 
them as nearly solid as possible.. Split the ear 
in the cords that run up the ear in each one, so 
as to make them lie out flat. Sprinkle the hide 
with 2 or 3 shovelfuls of coarse salt, as the size 
may -require—say, for a 60- or 80-lb. hide, from 
10 to 15 lbs. of salt. At any rate, cover the 
hide well, as it need not be wasted. Then let 
them lie in this from 11 to 20 days, after which 
take them up, shake the salt out and use it 
again. 








396 


USEFUL RECIPES AND TRADE SECRETS 


HONEY —To Keep. 

To keep honey all the year round without 
candying, it is only necessary to place the 
honey, which has previously been nicely 
strained, in a pan or pail, which may be placed 
inside of another one, putting 2 or 3 bits of 
wood under the pail containing the honey to 
prevent it from burning upon the bottom; then 
fill the outer one with water aud just bring to 
the boiling point, skimming off the wax and all 
foam which gathers upon the top. As soon as 
it comes to the boiling point, remove from the 
stove, and, after a few minutes, skim and pour 
into jars to cool. Cover tightly and place in a 
cool cellar. 

HORNS —To Polish. 

First boil the horn to remove the pith, if it 
has been freshly taken from the animal. If it 
is an old, dry horn, the pith may be dried out, 
and boiling is not necessary; but it may be 
laid in hot water for a short time to make it 
soft. Then scrape off all the roughnesses with a 
coarse file, a knife, or a piece of glass. When 
the rough spots are removed, rub around the 
horn with coarse sandpaper, then with a finer 
kind. After this, rub the horn lengthwise with 
a flannel cloth which has been dipjDed in 
powdered pumice-stone or rotten stone and 
moistened in linseed oil. This rubbing should 
continue until all the sandpaper marks are re¬ 
moved; then give a final rubbing with a clean 
flannel cloth, and lastly with a piece of tissue 
paper. 

HOUSE PLANTS. 

Plants that have blossomed through the win¬ 
ter, and which you intend to use another season 
in the house, should not go on blossoming. See 
that they get at their summer’s work as soon as 
possible. That work is to rest. Encourage 
them to do nothing but recuperate. Do not 
give rich soil or large amounts of water, for 
these encourage vigorous growth. The plants 
should remaiu as nearly dormant as is consist¬ 
ent with health. Cut back well; prune into 
something like symmetrical form, and keep 
watch of them as growth is made. Pinch back 
whenever it seems necessary to do so to secure 
good form. 

ICE—To Preserve. 

Wrap it in several thicknesses of newspaper. 
See also Refrigerator. 

Ice in the Sick-room .—A saucerful of shaved 
ice may be preserved for 24 hours with the ther¬ 
mometer in the room at 90° F., if the following 
precautions are observed: Put the saucer con¬ 
taining the ice in a soup wlate and cover it 
with another. Put the soup plate thus ar¬ 
ranged on a good, heavy pillow, and cover it 


with another pillow, pressing the pillows so | 
that the plates are completely embedded in J 
them. An old jack plane set deep is a most f 
excellent thing with which to shave ice. It 1 
should be turned bottom upward, and the ice 
shoved backward and forward over the cutter, i 


P 


ICE-HOUSE—Extemporaneous. | 

An ice-house can be extemporized without fi 
making a tenon or sawing a board. Construct a jw 
pen near the pond or stream where the ice is to ,i 
be gathered, choosing, if possible, a gravel bank 
where there will be good drainage. The pen T 
may be made of rails 12 feet long, or of any ,<j 
desired length. The larger the pen, the better 
the ice will keep. Lay up two rails upon each tf 
of the four sides. Make the bottom level, and ( 
cover it a foot or more with straw, sea-weed, or h 
any convenient refuse vegetable matter. Saw¬ 
dust is better than straw, if it can be had. 
Spent tan-bark is a good material for this * 
foundation. Cut the cakes of ice in the usual L 
manner, and pack them closely, filling the inter- 
stices with pounded ice, and if the weather is L 
freezing pour on a little water to make it solid, h 
Pack the outside with a foot of straw, sawdust, 
or other material, and put up the fence as the 
pile of ice rises. The pile can be conveniently 
made about 8 feet high. Cover the top with 
at least 18 inches of sawdust, or 2 feet of 
straw trodden down closely. Make a roof of 
boards or slabs slanting to the north, suffi- |! e 
ciently steep to shed water, and fasten with a P 
few nails. Such a pile of ice as this can be 
secured by a couple of men and a team in a f 
day. S P 

A Cheap Ice-box , made with double sides and U 
packed with saw r dust, will be wanted. The inner fi 
chamber should be about 2 feet long, 2 feet deep, U 
and 18 inches wide. This will hold a single cake ! 
of ice weighing 100 lbs. or more, and leave 
room on top to keep milk, fresh meat, fruit and . 
other matters. It will last from four days to a L 
week, according to the quantity that is used in E 
drinking-water. If the extemporaneous ice- ] ■ 
house is not disturbed more than once a week, .. 
it will probably supply the family through the 
summer with abundance of ice. 




ICE-WATER—To Preserve. 

Cover the entire pitcher with a hat-shaped 
cover of two thicknesses of paper, w r ith a layer 
of cotton batting ^ inch thick between them. 

Ice-ivater Without Ice .—Here is a way to get 
ice-cold water in places where there is no ice. 
Wrap a porous jug in wet flannel; wrap it all 
round, leaving no place exposed to the air; 
place it, filled with water, in an open window 
exposed to all the air there is. Keep the flan¬ 
nel wet. In an hour the contents of that jug 
will be almost as cool as if they had been iced. 


ei 


tii 



t 

fts 

fci 






USEFUL RECIPES AND TRADE SECRETS 


397 


INKS. 

Good Black Writing Ink. —Two gallons of 
strong decoction of logwood, strained, 1J lbs. 
blue galls in coarse powder, 6 oz. sulphate of 
iron, 1 oz. acetate of copper, 6 oz. ground 
sugar, 8 oz. gum arabic. Set on the stove until 
it commences to boil, then strain and set away 
I * until it becomes settled, and you will have a 
r good black ink. 

A Quart of Ink for a Dime. —Buy extract 
of logwood, which may be had at 3 cents an 
ounce, or cheaper by the quantity. Buy also, 

1 for 3 cents, an ounce of bi-chromate of potash. 

1 Do not make a mistake and get the simple 
> chromate of potash. The former is orange red, 

■ and the latter clear yellow. Now, take ^ oz. of 
extract of logwood and 10 grains of bi-chromate 
of potash and dissolve them in a quart of hot 
rain-water. When cold, pour it into a glass 
bottle, and leave it uncorked for a week or two. 
Exposure to the air is indisjDensable. The ink 
is then made, and has cost 5 to 10 minutes 1 
labor, and about 3 cents, besides the bottle. The 
ink is at first an intense steel blue, but becomes 
quite black. 

Jet Black Ink.— To make jet black ink, that 
is shiny and glistening when applied, dissolve 
i pint of soft water, f oz. of potassium bichro¬ 
mate, and add 60 oz. of logwood extract dis- 
f solved in 1 gallon of water; then dissolve in 1 
gallon of water, by continued boiliug, borax 
6 oz., shellac 1| oz. Mix all together while 
warm and add ammonia 3 oz. 

Violet Ink. — Boil 16 oz. of logwood in 3 
quarts of rain-water to 3 pints, add 3 oz. of 
clean gum arabic and 5 oz. of alum (powdered). 
Shake till well dissolved. It would be well to 
strain through a wire sieve. 

Copying Ink. —Take 2 gallons of rain-water 
and put into it \ lb. of gum arabic, \ lb. clean 
copperas, \ lb. nutgalls pulverized. Mix and 
shake occasionally for 10 days, and strain. If 
needed sooner, let it steep in an iron kettle 
until the required strength is obtained. 

Indelible Ink. —An indelible ink that cannot 
be erased, even with acids, can be obtained 
from the following recipe: To good gall ink 
- add a strong solution of Prussian blue dissolved 
in distilled water. This will form a writing 
fluid which cannot be erased without destruction 
of the paper. The ink will write a greenish 
y blue, but afterwards will turn black. 

Red Copying Ink. —Dissolve 50 parts of 
extract of logwood in a mortar in 750 parts of 
j distilled water without the aid of heat; add 2 
parts of chromate of potassium, and set aside. 
After 24 hours add a solution of 3 parts of 
oxalic acid, 20 parts of oxalate of ammonium, 


and 40 parts of sulphate of aluminum in 200 
parts of distilled water, and again set aside for 
24 hours. Now raise it once to boiling in a 
bright copper kettle, add 50 parts of vinegar, 
and, after cooling, fill into bottles and cork. 
After a fortnight decant. This ink is red in 
thin layers, writes red, gives excellent copies in 
brownish color, and turns blackish brown upon 
the paper. 

Violet Copying Ink. —Dissolve 40 parts of 
extracts of logwood, 5 of oxalic acid, and 30 
parts of sulphate of aluminum, without heat, in 
800 parts of distilled water and 10 parts of 
glycerine; let stand 24 hours; then add a solu¬ 
tion of 5 parts of bi-chromate of potassium in 
100 parts of distilled water, and again set aside 
for 24 hours. Now raise the mixture once to 
boiling in a bright copper boiler; mix with it, 
while hot, 50 parts of wood vinegar, and when 
cold, put into bottles. After a fortnight decant 
it from the sediment. In thin layers this ink is 
reddish violet; it writes dark violet, and fur¬ 
nishes bluish violet copies. 

Marking Ink. — 1. Nitrate of silver, \ oz.; 
hot distilled water, 7 fi. dr.; dissolve, and add 
mucilage, \ oz., previously rubbed with sap 
green or syrup of buckthorn, q. s. to color. 
The linen must be first moistened with “ liquid 
pounce,” or “ the preparation,” as it is com¬ 
monly called, and, when it has again become 
dry, written on with a clean quill pen. The 
ink will bear dilution if the writing is not re¬ 
quired very black. 

The Pounce or Preparation: A solution of 
carbonate of soda, 1^ oz.; in water, 1 pint, 
slightly colored with a little sap green or syrup 
of buckthorn, to enable the spots wetted with it 
to be afterwards known. 

2. (Without Preparation): Take of nitrate 
of silver, \ oz.; water, f oz.; dissolve, add as 
much of the strongest liquor of ammonia as will 
dissolve the precipitate formed on its first addi¬ 
tion, then further add mucilage 1| dr., and a little 
sap green, syrup of buckthorn, or finely-pow¬ 
dered indigo* to color. Writing executed with 
this ink turns black on being passed over a hot 
iron, or held near the fire. 

3. Terchloride or gold, lj dr.; water, 7 fl. 
dr.; mucilage, 2 dr.; sap green, q. s. to color. 
To be written with on a ground prepared with 
a weak solution of protochloride of tin, and 
dried. Dark purple. 

4. Nitrate of silver, 1 oz.; tartaric acid (pure), 
3 dr.; are triturated together in a mortar in a 
dry state; a little water is then added, by which 
crystals of tartrate of silver are formed, and the 
nitric acid set free; the latter is then saturated 
with liquor of ammonia, sufficient being added 
to dissolve all the newly-formed tartrate of sil- 






398 


USEFUL RECIPES AND TRADE SECRETS 


ver, avoiding unnecessary excess; lastly, a little 
gum and coloring-matter is added. 

5. To the last is added an ammoniacal solu¬ 
tion of a salt of gold. For this purpose may 
be used the “ purple of Cassius,” the hyposul- 
phate, the ammonio-iodide, the ammonio-peri- 
odide of gold, but any other compound of gold 
which is soluble in ammonia will do as well. 
This ink is unacted on by nearly all those re¬ 
agents which remove writing executed with so¬ 
lutions of salts of silver alone, as cyanide of 
potassium, the chlorides of lime and soda, etc. 

The last two are used in the same manner as 
No. 2. 

6. From sulphate of iron, 1 dr.; vermilion, 4 
dr.; boiled linseed oil, 1 oz.; triturated together 
until perfectly smooth. Used with type. 

7. A strong solution of chloride of platinum 
with a little potassa, and sugar and gum, to 
thicken. 

8. Sulphate of manganese, 2 parts; all in the 
fine powder, and triturated to a paste with a 
little water. Used with type and stencil-plates, 
the part, when dry, being well rinsed with wa¬ 
ter. Brown. 

9. ( Aniline Black.) This ink is prepared by 
means of two solutions, one of copper, the other 
of aniline, prepared as follows: (1) Copper 
solution, 8.52 grams of crystallized chloride 
of copper, 10.65 grams of chlorate of soda, and 
5.35 grams of chloride of ammonia are dissolved 
in 60 grams of water. (2) Aniline solution: 
20 grams of hydrochlorate of aniline are dis¬ 
solved in 30 grams of distilled water, and to 
this are added 20 grams of solution of gum 
arabic (1 part of gum to 2 of water), and 10 
grams of glycerine. By mixing in the cold 4 
parts of the aniline solution with 1 part of the 
copper solution a greenish liquid is obtained, 
which can be employed directly for the marking; 
but as this liquid can only be preserved for a 
few days without decomposition, it is advisable 
to keep the solution separately until the ink is 
required for use. 

The ink may be used either with a pen or a 
stencil-plate and brush; if it does not flow freely 
from the pen it may be diluted with a little wa¬ 
ter without fear of weakening the intensity of 
the color. At first the writing appears of a 
pale green color, but after exposure to the air it 
becomes black, or it may be changed to a black 
color immediately, by passing a hot iron over the 
back of the fabric, or heating it over the flames 
of a spirit lamp. As, however, a dry heat is 
apt to make brittle the fiber saturated with the 
ink, it is preferable to hold the marked fabric 
over a vessel containing water in full ebullition; 
the heat of the vapor is sufficient to determine 
almost immediately the reaction by which aniline 
black is formed. After the steaming, the writ¬ 


ing should be washed in hot soapsuds, which 
gives the ink a fine blue shade. The ink is not 
acted upon by acids or alkalies, and if care be 
taken that the fibers are well saturated with it, 
there is no danger of its being removed by 
washing. 

The products of the first two of the above 
formulae constitute the marking inks usually 
sold as indelible inks, “ which no art can extract 
without injuring the fabric.” They are not in¬ 
delible, however. On the contrary, they may 
be discharged with almost as much facility as 
common iron-moulds. This may be easily and 
cheaply effected by means of ammonia, cyanide 
of potassium, the chlorides of lime and soda, 
and some of the hyposulphites, without in the 
least injuring the texture of the fabric to which 
they may be applied. The only precaution re¬ 
quired is that of rinsing the part in clean water 
immediately after the operation. The “mark¬ 
ing ink without preparation ” is more easily ex¬ 
tracted than that “with preparation.” The 
former has also the disadvantage of not keeping 
so well as the latter, and of depositing a portion 
of fulminating silver, under some circum¬ 
stances, which renders its use dangerous. The 
thinner inks, when intended to be used with 
type or plates, are thickened by adding a little 
more gum, or some sugar. 

Packer's Inks. (Used by packers for mark¬ 
ing bales, boxes, etc.) — L Pitch, 3 lbs.; melt 
over the fire, and add of lampblack, ^ lb.; mix 
well. 

2. Take lampblack and mix thoroughly with 
sufficient turpentine to make it thin enough to 
flow from the brush. Powdered ultramarine 
blue makes a fine blue marking ink. 

Purple Ink .—A strong decoction of logwood, 
to which a little alum or chloride of tin has been 
added. 

Red Ink.— 1. Brazilwood (ground), 4 oz.; 
white wine vinegar (hot), 1^ pint. Digest in 
glass or a well tinned, copper or enamel sauce¬ 
pan until the next day, then gently simmer for 
^ hour, adding, towards the end, gum arabic 
and alum, of each J oz. 

2. Ground Brazil wood, 10 oz.; white vine¬ 
gar, 10 pints; macerate for 4 or 5 days, then 
boil as before to one-half, and add of roach 

alum, 4J oz.; gum, 5 oz., and when dissolved, 
bottle for use. 

3. Cochineal (in powder), 1 oz.; hot water, 
i pint; digest, and when quite cold add of 
spirit of hartshorn, ^ pint (or liquor of ammonia, 

1 oz., diluted with 3 or 4 oz. water); macerate 
for a few days longer, and then decant the clear. 
Very fine. 

Sympathetic Ink .— Fluids which, when used 
for writing, remain invisible until the paper is 








USEFUL RECIPES AND TRADE SECRETS 


399 


heated, or acted on by some other chemical 
agent. Sympathetic inks have been frequently 
employed as the instruments of secret corre¬ 
spondence, and have often escaped detection; 

1 but by heating the paper before the fire until it 
begins to grow discolored by the heat, the 
5 whole of them may be rendered visible. The 
1 ’following are the most common and amusing 
5 sympathetic inks: 

q 1. Sulphate of copper and sal ammoniac, 
equal parts, dissolved in water. Writes color¬ 
less, but turns yellow when heated. 

2. OnioD juice; like the last. 

3. A weak infusion of galls. Turns black 
f when moistened with weak copperas water. 

d - 4. Solution of chloride or nitromuriate of co¬ 

balt. Turns green when heated, and disappears 
again on cooling. If the salt is pure, the marks 
turn blue. 

5. Solution of acetate of cobalt, to which a 
little niter has been added. Becomes rose- 
colored when heated, and disappears on cooling. 

6. A weak solution of mixed chlorides of co¬ 
balt and nickel. Turns green. 

Yellow Ink. —From gamboge (in coarse 
powder), 1 oz.; hot water, 5 oz. Dissolve, and, 
when cold, add of spirits, J oz. 

Ink for Zinc Labels. —Dissolve 100 grains 
of tetrachloride of platinum in a pint of water. 
A little mucilage and lampblack may be added. 

Ink Powders. —1. Aleppo galls, 4 oz.; sulph¬ 
ate of iron, 1| oz.; gum arabic, 1 oz.; lump 
sugar, | oz. (all quite dry and in powder); mix 
and divide into three packets. A pint of boil¬ 
ing water poured over one of them produces, in 
a few hours, a pint of excellent ink. 

2. Aleppo galls, 3 lbs.; copperas, 1 lb.; gum 
arabic, lb.; white sugar, \ lb.; all in powder; 
mix, and divide into two-ounce packets, to be 
used as the last. 

Lithographic Ink. —1. Mastic (in tears), 8 
oz.; sheilac, 12 oz.; Venice turpentine, 1 oz.; 
melt together; add, of wax, 1 lb.; tallow, 6 oz.; 
when dissolved, further add of hard tallow soap 
(in shavings), 6 oz.; and when the whole is 
perfectly combined add of lampblack 4 oz.; 
lastly, mix well, cool a little, and then pour it 
info moulds, or upon a slab, and when cold cut 

> it into square pieces. 

2. (Autographic.)—Take of white wax, 8 
oz., and white soap, 2 to 3 oz.; melt, and when 
well combined, add of lampblack, 1 oz.; mix 
well, heat it strongly, and then add of shellac, 
2 oz.; again heat it strongly, stir well together, 
cool a little, and pour it out as before. With 
this ink lines may be drawn of the finest to the 

> fullest class, without danger of its spreading, 
and the copy may be kept for years before 
being transferred. 


The above inks are rubbea down with a little 
water in a small cup or saucer for use in the 
same way as common wafer color cakes or 
India ink. In winter the operation should be 
performed near the fire, or the saucer should be 
placed over a basin containing a little tepid 
water. Either a steel pen or a camel’s hair 
pencil may be employed with the ink. 

INSECTS. 

How to Destroy Insects .—The Bureau of 
Entomology, Washington, sends out the follow¬ 
ing, for use as insecticides on or about plants, 
etc.: London Purple—To 20 lbs. of flour from 
f to | lb. is added and well mixed. This is 
applied with a sifter or blower. With 40 gal¬ 
lons of water \ to J lb. is mixed for spraying. 
Paris Green —With 20 lbs. of flour from f to 

1 lb. is mixed and applied by sifting or by a 
• blower. The same amount of the insecticide to 

40 gallons of water is used as a spray. 
Bisulphate of Carbon—For use in the ground 
a quantity is poured or injected among the 
roots that are being infected. Against insects 
damaging stored grain of museum material a 
small quantity is used in an air-tight vessel. 
Carbolic Acid —A solution of 1 part in 100 of 
water is used against parasites on domestic 
animals and their barns and sheds; also on the 
surface of plants and amoug the roots in the 
ground. Helebore — The powder is sifted on 
alone or mixed 1 part to 20 of flour. With 1 
gallon of water \ lb. is mixed for spraying. 
Kerosene-Milk Emulsion— To 1 part milk add 

2 parts kerosene and churn by force-pump or 
other agitator. The butter-like emulsion is 
diluted ad libitum with water. An easier 
method is simply to mix 1 part kerosene with 
8 of milk. Soap Emulsion — In 1 gallon hot 
water \ lb. whale oil soap is dissolved. This, 
instead of milk, is mixed to an emulsion with 
kerosene in the same manner and proportion as 
above. Pyrethrum, Persian Insect Powder — 
Is blown or sifted on dry, also applied in water 
1 gallon to a tablespoonful of the powder, well 
stirred and then sprayed. Tobacco Decoction 

_This is made as strong as possible as a wash 

or spray to kill insect pests on animals and 
plants. 

How to Get Rid of Household Pests .— In a 
lecture before the Lowell Institute recently, 
Professor Riley discussed the ever timely sub¬ 
ject of household pests. For certain of the 
commoner pests, such as the bed-bug, the 
carpet-beetle and the clothes-moth, benzine, 
applied in a fine spray by means of a hand 
atomizer, was stated to be the best remedy, as 
in most cases it destroys the insect in all stages, 
including the egg. In using benzine, however, 
care must be taken that no fire or artificial light 





400 


USEFUL RECIPES AND TRADE SECRETS 


is in the room at the same time, the vapor of 
benzine being highly explosive. For cock¬ 
roaches, bristle-tails, or fish-moths, and fleas, the 
lecturer recommended a liberal use of pyre- 
thrum powder, in the form of either Persian or 
Dalmatian powder or Buhach. Fleas, he said, 
are generally introduced into houses by dogs or 
cats, and the presence of bed-bugs is not always 
a sign of uncleanliness, as they have been found 
under the bark of trees in the woods, and in 
country houses may sometimes be traced to 
this source. Keeping premises clean and dry 
was said to be in general a good preventive of 
insect pests. The common house-fly, with its 
complicated mouth and its stereoscopic eyes 
with 4,000 facets, was next discussed, and the 
lecturer then passed on to an interesting account 
of the mosquito. The eggs of this insect are 
laid in the water, and the larva, when hatched, 
passes through several molts in the same ele¬ 
ment, the perfect mosquito finally breaking ort 
from the pupal skin and flying away on her 
bloodthirsty mission. The female mosquito is 
the form which stings, the male seldom leaving 
the swamp where he dwells, and contenting 
himself with vegetable juices. In dealing with 
the mosquito as a household pest, good pyre- 
thrum powder is probably the best preventive 
of its annoyances. Moistened and made into 
little cones, allowed to dry, and then burned in 
a closed chamber, this powder will either 
stupefy or kill, and is one of the best means of 
freeing chambers from mosquitoes. 

Insect Exterminator. — Quassia chips, 3| oz.: 
stavesacre seed, 5 drams. Boil in 7 pints of 
water until reduced to 5; when cool, strain it 
and use with a watering-pot. 

IRON. 

To Test Quality of Iron. —A soft, tough iron 
is indicated by the fracture giving long, silky 
fibers of a grayish hue, the fibers cohering and 
twisting together before breaking. Badly re¬ 
fined iron is indicated by short, blackish fiber. 
Good iron is indicated by a medium, even grain 
mixed with fibers. Brittle iron is indicated by 
coarse grain with brilliant crystallized fracture, 
brown or yellow spots. It works easily when 
heated, and welds easily. Hot shot iron is 
indicated by cracks on the edge of bars. Good 
iron heats easily, throws few sparks, and is soft 
when hammered. 

Polished Iron Work may be preserved from 
rust by an inexpensive mixture, consisting of 
copal varnish intimately mixed with as much 
olive oil as will give it a degree of greasiness, 
adding thereto nearly as much spirit of turpen¬ 
tine as of varnish. 

Cast Iron Work is best preserved by the 
common method of rubbing with black lead. 


1 


If rust has made its appearance on grates 
or fire-irons, apply a mixture of two parts of 
tripoli to one of sulphur, intimately mingled on j| 
a marble slab, and laid on with a piece of soft 
leather. Or emery and oil may be applied with 
excellent effect; not laid on in the usual slov¬ 
enly way, but with a spongy piece of fig wood 
fully saturated with the mixture. This will not 
only clean but impart a polish to the metal as 
well. 


IRONING. 

There are a great many housekeepers to whom 
a few hints about starching and ironing cuffs, 
collars and shirt-bosoms would be acceptable. 
Many have tried to give their linen a laundry 
finish, and have given up in despair. If such 
will follow these directions they will be de¬ 
lighted, not only with the beautiful gloss on 
the linen, but also with its stiffness and elasticity: 

Always dry the linen before starching. 

To make the starch, wet 2 tablespoons of 
starch, smooth in a little cold water, pour on a 
quart of boiling water, stirring rapidly till it 
boils. Add a piece of “ enamel ” the size of a 
hazelnut. To make the “enamel,” melt to¬ 
gether with gentle heat 1 oz. white wax and 
2 oz. spermaceti. 

Let the starch boil ten minutes. While hot 
put in collars, cuffs, etc., work them thoroughly 
through the starch, and wring. To ^ cup of 
the boiled starch add a teaspoon of starch wet; 
smooth in 2 tablespoons of cold water. Take 
each piece of linen that has been through the 
hot starch, spread on a clean table or sheet, and 
with the fingers rub this mixture of boiled and 
raw starch on and into each piece, stretching 
and smoothing, running the fingers under plaits 
in shirt-bosoms, and smoothing out all wrinkles; 
dry, wring a towel not too dry out of cold water, 
lay each piece on this separately, and roll tight. 

In half an hour they are ready to iron. After 
ironing them smooth with an ordinary iron, lay 
them on a hardwood board and rub with a pol¬ 
ishing iron—the one with a round end of “Mrs. 
Pott’s irons ” can be used. A great deal depends 
on the dexterity with which you use the “heel” 
of this irou. A little practicing, however, will i 
secure surprising results. Perhaps it would be 
well to add one hint more: everything should 
be perfectly clean. 

Ironing Cliffs. — Cuffs ironed at home often 
wrinkle and blister. To avoid this, do not iron 
the cuffs until perfectly dry, and then, taking 
the broad end of a flat-iron, press very hard on 
the edge, placing it first at one end of the cuff 
and slowly going over the length of it. The 
cuff will roll as the iron leaves it. 

To Make Flat-Iroiis Smooth. — Beeswax and 
salt will make flat-irons as clean and smooth as 











USEFUL RECIPES AND TRADE SECRETS 


401 


\ 


; g*ass. Tie a lump of wax in a rag, and keep it 
for that purpose. When the irons are hot, rub 
f them with the wax-rag, then scour with paper 
f or rag sprinkled with salt. 

To Give a Fine Polish to Starch. — Dissolve 
a teaspoonful of alum in a pint of starch. This 
holds the colors and luster. 

]> 

t IVORY. 

The osseous portion of the tusks and teeth of 
the male elephant, the hippopotamus, wild 
boar, etc. That of the narwhal or seahorse is 
1 the mos f esteemed, on account of its superior 
hardness, toughness, translucency and white- 
• ness. The dust or shavings ( ivory dust , ivory 
1 shavings) of the turner form a beautiful size 
or jelly when boiled in water. Vegetable ivory 
is the hard albumen of the seed of the Phytele- 
! phas macrocarpa , one of the palm family. 

Ivory may be dyed or stained by any of the 
ordinary methods employed for woolen, after 
being freed from dirt and grease; but more 
quickly as follows: 

1. Black: The ivory, well washed in an 
alkaline lye, is steeped in a weak, neutral solu¬ 
tion of nitrate of silver, and then exposed to 
the light, or dried and dipped into a weak solu¬ 
tion of sulphide of ammonium. 

2. Blue: Steej^ in a weak solution of sul¬ 
phate of indigo which has been nearly neutral¬ 
ized with salt of tartar, or in a solution of sol¬ 
uble Prussian blue. A still better plan is to 
steep it in the dyer’s green indigo-vat. 

3. Brown: As for black, but using a weaker 
solution of silver. 

4. Green: Dissolve verdigris in vinegar, 
and steep the pieces therein for a short time, 
observing to use a glass or stoneware vessel; or, 
in a solution of verdigris, 2 parts, and sal 
ammoniac, 1 part, in soft water. 

5. Purjde: Steep in a weak neutral solu- 
* tion of terchloride of gold, and then exjjose to 

the light. 

6. Red: Make an infusion of cochineal in 
liquor of ammonia, then immerse the pieces 
therein, having previously soaked them for a 
few minutes in water very slightly acidulated 
with aquafortis. 

7. Yellow: Steep the pieces for some hours 

> in a solution of sugar of lead, then take them 
out, and when dry, immerse them in a solution 
of chromate of potassa. 

Ivory is etched or engraved by covering it 
with an etching ground or wax, and employing 
oil of vitriol as the etching fluid. 

Tvory is rendered flexible by immersion in a 
solution of pure phosphoric acid (sp. gr. 1.13), 

> until it loses, or partially loses, its opacity, 
when it is washed in clean cold soft water, and 
dried. In this state it is as flexible as leather, 


but gradually hardens by exposure to air. 
Immersion in hot water, however, restores its 
softness and pliancy. According to Dr. Ure, 
the necks of some descriptions of infants’ feed¬ 
ing bottles are thus made. 

Ivory is whitened or bleached by rubbing it 
with finely powdered pumice-stone and water, 
and exposing it to the sun whilst still moist, 
under a glass shade, to prevent desiccation and 
the occurrence of fissures; observing to repeat 
the process until a proper effect is produced. 

For the preparation of ivory intended for 
miniature painting Spon says: “The bleach¬ 
ing of ivory may be more expeditiously per¬ 
formed by placing the ivory before a good tire, 
which will dispel the wavy lines, if they are 
not very strongly marked, that frequently 
destroy the uniformity of surface.” 

Ivory may be gilded by immersing it in a 
fresh solution of proto-sulphate of iron, and 
afterward in a solution of chloride of gold. 

Ivory is wrought, turned and fashioned in a 
similar manner and with similar tools to those 
used for bone and soft brass. 

Bone for ornamental purposes is treated in a 
similar way to ivory, but less carefully, owing 
to its inferior value. The bones of living 
animals may be dyed by mixing madder with 
their food. The bones of young pigeons may 
thus be tinged of a rose color in 24 hours, and 
of a deep scarlet in 3 or 4 days; but the bones 
of adult animals take fully a fortnight to 
acquire a rose color. The boues nearest the 
heart become tinged the soonest. In the same 
way logwood and extract of logwood will tinge 
the bones of young pigeons purple. 

IVORY—Artificial. 

1. Let a paste be made of isinglass, egg-shell 
in very fine powder, and brandy. Give it the 
desired color, and pour it while warm into oiled 
moulds. Leave the paste in the moulds until 
it becomes hard. 

2. Two parts of caoutchouc are dissolved in 
36 parts of chloroform, and the solution is 
saturated with pure gaseous ammonia. The 
chloroform is then distilled off at a temperature 
of 85 degrees C. The residue is mixed with 
phosphate of lime or carbonate of zinc, pressed 
into moulds and dried. When phosphate of 
lime is used the product possesses to a consider¬ 
able degree the nature of the composition of 
ivory. 

JAPANNING. 

The art of covering paper, wood or metal 
with a coating of hard, brilliant and durable 
varnish. The varnishes or lacquers employed 
for this purpose in Japan, China and the Indian 
Archipelago are resinous juices derived from 
various trees belonging to the natural order 







402 


USEFUL RECIPES AND TRADE SECRETS 


Anacardiacece , and species of Rus (sumach). 
For use, they are purified by a defecation and 
straining, and are afterward mixed with a little 
oil, and with coloring matter, as required. In 
this country varnishes of amber asphaltum, or 
copal, or mixtures of them, pass under the 
names of ‘Japan’ and ‘Japan Varnishes.’ 

Process: The surface is colored or painted 
with devices, etc., as desired, next covered with 
a highly transparent varnish (amber or copal), 
then dried at a high temperature (135° to 165° 
Fahr.) and lastly polished. Wood and paper 
are first sized, polished and varnished. For 
plain surfaces, asphaltum varnish, or Japan is 
used. 

JARS. 

To Clean Preserve Jars. —Sweetmeat jars or 
bottles may be cleaned without scraping them, 
by pouring in the jars hot water and a tea¬ 
spoonful or two of pearlash. The contents 
which remain sticking to the sides and bottom 
of the jar will be disengaged by the pearlash 
and float loose in the water. 

Sweetening Stone Jars. — A housekeeper 
writes: “ Having some stone jars in which lard 
had been packed until they became unfit for 
use, I made them perfectly sweet by packing 
them full of fresh earth and letting it remain 
two or three weeks. This is an experiment 
with me, and I suspect it would be equally 
effective in any case of foul earthen or stone 
ware.” 

To Clean Jars and Buckets. —A convenient 
method of cleansing a jar, bucket, tub or 
barrel is to place a small quantity of lime on 
the bottom, and then slaking it with hot water 
in which as much salt has been dissolved as it 
will take up. It will purify it like a charm. 
Cover vessel to keep steam in. 

JEWELRY. 

The gold in articles of jewelry, whether solid 
or plated, which are not intended to be exposed 
to very rough usage, is generally ‘colored,’ as 
it is called in the trade. This is done as fol¬ 
lows: 

1. (Red Gold Color.) The article, after 
being coated with amalgam, is gently heated, 
and, whilst hot, is covered with gilder’s wax; it 
is then flamed over a wood fire, and strongly 
heated, during which time it is kept in a state 
of continual motion, to equalize the action of 
the fire on the surface. When all the composi¬ 
tion has burned away, the piece is plunged into 
water, cleansed with the ‘ scratch-brush ’ and 
vinegar, and then washed and burnished. To 
bring up the beauty of the color, the piece is 
sometimes washed with a strong solution of 
verdigris in vinegar, next gently heated, 


plunged whilst hot into water, and then washed, 
first in vinegar, or water soured with nitric 
acid, and then in jDure water; it is, lastly, 
burnished, and again washed and dried. 

2. (Ormolu Color.) This is given by 
covering the parts with a mixture of jxnvdered 
hematite, alum, common salt find vinegar, and 
applying heat until the coating blackens, when 
the piece is plunged into cold water, rubbed 
with a brush dipjDed in vinegar, or in water 
strongly soured with nitric acid, again washed 
in pure water, and dried. During this process, 
the parts not to be dried in ‘ ormolu color ’ 
should be carefully protected. 

KALEIDOSCOPE. 

This pleasing philosophical toy, invented by 
Sir David Brewster, is made as follows: Two 
slips of silvered glass, from 6 to 10 inches long, 
and from one to one and one-half inches wide, 
and rather narrower at one end than the other, 
are joined together lengthwise, by one of’their 
edges, by means of a piece of silk or cloth 
glued on their backs; they are then placed in a 
tube of tin or pasteboard, blackened inside, and 
a little longer than is necessary to contain 
them, and are fixed by means of small pieces of 
cork, with their faces at an angle to each other 
that is an even aliquot part of 4 right angles 
(as the one-sixth, one-eighth, one-tenth, etc.) 
The other end of the tube is then closed with 
an opaque screen or cover, through which a 
small eyehole is made in the center; and the 
other end is fitted, first with a plate of common 
glass, and at the distance of about one-eighth of 
an inch, with a plain piece of slightly ground 
glass, parallel to the former; in the intermediate 
place or cell are placed the objects to form the 
images. These consist of colored pieces of 
glass, glass beads, or any other colored dia¬ 
phanous bodies, sufficiently small to move 
freely in the cell, and to assume new positions 
when the tube is shaken or turned round. A 
tube so prepared presents an infinite number of 
changing and symmetrical pictures, no one of 
which can be exactly reproduced. This toy is 
easily constructed, is very inexpensive, and at 
the same time capable of affording an almost 
inexhaustible fund of amusement to the young. 
Any common tube of tin or pasteboard may be 
used, and strips of glass smoked on one side 
will answer for mirrors. 


KEROSENE. 

Uses of Kerosene. —Wash-day is robbed of 
half its terror by the use of kerosene. A table¬ 
spoonful, put into the boiler with the week’s 
washing, results in the clothes coming out 
snow-white; nor is it the least bit harmful to the 
finest white clothes. On the contrary it cleans 
them without injury, and without the tiresome 


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USEFUL RECIPES AND TRADE SECRETS 


403 


and destructive washboard rubbing. Again, 
kerosene is useful in the laundry, for it takes 
the rust from flat-irons better than anything 
else tried. It will remove iron rust and fruit 
stains from almost any kind of goods without 
injury to the coloring or fabric. The spots 
must be washed in kerosene before they have 
i, been put into the soap and water. As a 
polisher of furniture it is without a peer. It 
will even remove stains caused by careless 
hands setting hot dishes on polished table 
tops. In house-cleaning time it proves a bless- 
) ing, for it will give window panes, mirrors and 
lamp chimneys a luster which nothing else can. 
Kerosene also prevents iron rust. 

Test for Kerosene. —Into a tumblerful of 
water at 110° Fahr., stir a tablespoonful of the 
oil to be tested, and leave till the oil reaches 
about the same temperature. As the oil floats 
on the surface, pass a lighted match over it. If 
the oil does not ignite it can be safely used; 
but if it does ignite, do not use it, whatever the 
price may be. Another test is to fill a narrow 
test-tube with the oil to be tested; close it with 
the finger, invert it, and plunge entirely in 
water of 140° Fahr.; if, when the temperature 
has descended to 110°, any gas bubbles are 
seen in the closed upper part of the test-tube, 
the oil contains dangerous inflammable vapors. 

Kerosene Stains in Carpets may be removed 
by sprinkling buckwheat flour over the spot. 
If one sprinkling is not enough, repeat. 

KEYS—To Fit into Locks. 

Take a lighted match or candle and smoke 
the new key in the flame, introduce it carefully 
into the key-hole, press firmly against the 
opposing wards of the lock, and withdraw it. 
The indentations on the smoked part of the key 
will then show you exactly where to file. 

I. 

KNIYES—To Clean. 

After being used all knives should be wiped 
on a coarse cloth, so as to insure their freedom 
from grease previous to being cleaned. The 
practice of dipping the blades in hot water not 
only fails to remove any grease that may be on 
them, but is almost sure to loosen the handles. 
^ It is very essential to remove any grease from 
them, since if this remain it will spoil the knife- 
board. 

To Keep Knives from Rusting. —Steel knives 
which are not in general use may be kept from 
rusting if they are dipped in a strong solution 
of soda—one part water to four of soda; then 
wipe them dry, roll in flannel and keep them in 
■* a dry place; or the steel may be well covered 
with mutton tallow, then wrapped in paper and 
put away. 


Charcoal for Table Knives. — Powdered 
charcoal is a good thing to use in scouring 
knives and forks, as it will not wear them out 
near so fast as brick dust, which is most com¬ 
monly used. 

To Clean Rusty Table Knives. —Where the 
knives have got rusty by neglect, rub the blades 
over thoroughly with coal oil; allow this to 
remain as long as possible, a day or so at least, 
then rub the steel with finely powdered, un¬ 
slaked lime or pumice stone. To keep them 
from rusting when not in daily use, dry them 
thoroughly and roll up in a flannel cloth and 
keep it in a dry place. 

KOUMISS. 

A liquor prepared by the Calmucs, by fer¬ 
menting mare’s milk, previously kept until 
sour, and then skimmed. By destilation it 
yields a spirit called rack, racky, or araka. 
Twenty-one pounds of fermented milk yield 
about \ pint of low wines, and this, by rectifi¬ 
cation, gives fully \ pint of strong alcohol. It 
has lately come into use as a remedy for phthisic 
and general debility. 

The following formula for the. preparation of 
so-called “ Koumiss Extract ” is said to be a 
good one: Powdered sugar of milk, 100 parts; 
glucose (prepared from starch), 100 parts; cane 
sugar, 300 parts; bicarbon ite of potassium, 36 
parts; common salt, 33 p arts. Dissolve these 
ingredients in 600 parts of boiling fresh whey 
of milk, allow the solution to cool, then add 100 
parts of rectified spirits, and afterward 100 parts 
of strained fresh beer yeast. Stir the mixture 
well and put into bottles containing a half pint 
each. The bottles must be well corked and 
kept in a cool place. 

For the preparation of koumiss add 5 to 6 
tablespoonfuls of this extract to a quart of 
skimmed, luke-warm milk, contained in a bottle 
of thick glass; cork well, keep the bottle for 
half a day in a moderately warm room (16° to 
20° 0.), and afterward in a cool cellar, shaking 
occasionally. The bottle should be filled to 
within about 1J in. of the cork. After two 
days the koumiss is ready for use. 

LAC—Bleached. 

By dissolving lac in a boiling lye of pearlash 
or caustic potassa, filtering and passing chlorine 
through the solution until all the lac is precipi¬ 
tated ; this is collected, well washed and pulled 
in hot water, and, finally, twisted into sticks, and 
thrown into cold water to harden. Used to 
make pale varnishes and the more delicate- 
colored sealing-wax. 

LAC DYE. 

A coloring substance used to dye scarlet, 
imported from India. It is made by dissolving 





404 


USEFUL RECIPES AND TRADE SECRETS 


out the color of ground stick-lac by means of a 
weak alkaline solution, and then precipitating 
it along with alumina by adding a solution of 
alum. 

To prepare the lac for dyeing, it is ground 
and mixed with diluted “lac spirit,” and the 
whole allowed to stand for about a week. The 
cloth is first mordanted with a mixture of tartar 
and “lac spirit,” and afterward kept near the 
boil for three-quarters of an hour, in a bath 
formed by adding a proportion of the prepared 
lac dye to the mixture used for mordanting. 
Lac dye is only applicable to woolen and silk. 
The colors it yields are similar to those obtained 
from cochineal, but less brilliant. 

LACE. 

To Clean Gold and Silver Lace. —Reduce to 
fine crumbs the interior of a 2-lb. stale loaf, 
and mix with them ^ lb. of powder blue. 
Sprinkle some of this mixture plentifully on 
the lace, afterward rubbing it on with a piece of 
flannel. After brushing off the crumbs rub the 
lace with a piece of crimson velvet. 

To Scour Lace. —Take a perfectly clean wine 
bottle; wind the lace smoothly and carefully 
round it; then gently sponge it in tepid soap 
and water; and when clean, and before it 
becomes dry, pass it through a weak solution 
of gum and water. Next pick it out and place 
it in the sun to dry. If it be desired to bleach 
the lace, it should be rinsed in some very weak 
solution of chloride of lime, after removal from 
which it must be rinsed in cold water. Starch 
and expose it; then boil and starch, and again 
expose it if it has not become sufficiently white. 

The following method is also said to whiten 
lace: It is first ironed slightly, then folded 
and sewn into a clean linen bag, which is then 
placed for 24 hours in pure olive oil. After¬ 
ward the bag, with the lace in it, is to be boiled 
in a solution of soap and water for 15 minutes, 
then well rinsed in luke-warm water, and finally 
dipped in water containing a small quantity of 
starch. The lace is then to be taken from the 
bag, and stretched on pins to dry. 

In the cleaning of lace, borax will be found 
an admirable agent. Where the goods are not 
much soiled they may be immersed over night 
in a weak solution, which will so cleanse them 
that they will require in the morning but two 
or three gentle rinsings, from which they will 
emerge clean. 

To Scour Point Lace proceed as follows: 
Fix the lace in a prepared tent, draw it tight 
and straight, make a warm lather of Castile 
soap, and with a fine brush dipped in rub over 
the lace gently, and when clean on one side do 
the same on the other; then throw some clean 
water on it, in which a little alum has been 


dissolved, and take off the suds; and, having 
some thin starch, go over with it on the wrong 
side, and iron it on the same side when dry; 
then open with a bodkin and set it in order. 

To Restore Black Lace. —Mix ox-gall per- t 
fumed with musk in hot water; squeeze, but do 
not rub the lace in it; take it out, rinse through 
one pure cold water and a blued (with a blue- 
bag) water; squeeze it dry; pin it out very care¬ 
fully to dry on a linen cloth; when nearly dry, 
lay a cloth over the ironing blanket, stretch the 
lace on it, and iron it on the right side; or dry l' ( 
without ironing. 

Some recommend pursuing the same plan 
with strong green tea instead of ox-gall. Sal 
volatile and water also answer very well; then 1 
the lace must be dipped in thin sta^h and 
ironed between muslin. 


LACQUERING. 

Remove the last vestige of oil or grease from 
the goods to be lacquered, and do not touch 
the work with the fingers. A pair of spring 
tongs or a taperstick in some of the holes is 
the best way of holding. 

Heat the work sufficiently hot to cause the 
brush to smoke when applied, but do not make 
hot enough to harm the lacquer. 

Fasten a small wire across the lacquer cup 
from side to side to scrape the brush on; the 
latter should have the ends of the hairs trimmed 
exactly even with a pair of sharp scissors. 

Scrape the brush as dry as possible on the 
wire, making a flat, smooth point at the same 
time. 

Use the very tip of the brush to lacquer 
with, go very slow, and carry a steady hand. 

Put on two coats at least. In order to make 
a very durable coat, blaze off with a spirit lamp 
or Bunsen burner, taking special pains not to 
burn the lacquer. 

If the work looks gummy, the lacquer is too 
thick; if prismatic colors show themselves, the 
lacquer is too thin. In the former case, add a 
little alcohol; in the latter, place over the lamp, 
and evaporate to the desired consistency. 

If the work is cheap, like lamp-burners, cur¬ 
tain fixtures, etc., the goods may be dipped. 
For this jmrpose use a bath of nitric acid, equal 
parts, plunge the goods in, hung on wire, for a 
moment, take out and rinse in cold water thor- 
oughly, dip in hot water, the hotter the better, 
remove and putin alcohol, rinse thoroughly and 
dip in lacquer, leaving in but a few r minutes; 
shake vigorously to throw off all surplus 
lacquer, and lay in a warm place; a warm 
metal plate is the best to dry. Do not touch 
till cool, and the job is done. Lacquered work 
should not be touched till cold; it spoils the 
polish. 


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USEFUL RECIPES AND TRADE SECRETS 


405 


Sometimes drops will stand on tlie work, 
leaving a spot. These drops are merely little 
globules of air, and can be avoided by shaking 
when taken out. 

The best lacquer for brass is bleached shellac 
and alcohol; simply this, and nothing more. 

In the preparation of goods for lacquering, 
care should be taken to polish gradually, i. e., 
carefully graduate the fineness of materials until 
the last or finest finish. Then, when the final 
surface is attained, there will be no deep 
scratches, for, of all things to be avoided in fine 
work, are deep scratches beneath a high polish. 
LAMPS. 

Care of Lamps. —The burner should be kept 
carefully free from oil and dust. If a soft rag 
is used to clean it, apply afterward a stiff brush 
to remove bits of lint that the cloth has probably 
left. To brush off the charred part with, a stiff 
piece of card or a folded paper “ lamplighter ” 
is the best way to trim the wick. A little alcohol 
on a cloth is much more efficient than soap and 
water to clean the chimney. Use the soap and 
water first, and the alcohol to remove obstinate 
bits of dust and to give the glass a crystal 
polish. Rub the metal work bright with its own 
oil, kerosene, applied on a cloth. Have a care 
over your lam]) cloths and brushes; they should 
be frequently washed and cleansed to insure 
cleanly service. 

To Prevent Lamps from Smoking. — Soak 
wick in vinegar and dry well before using. 

To Toughen Lamp Chimneys, etc.— Immerse 
the article in a pot filled with cold water, to 
which some common salt has been added. Boil 
the water well, then cool slowly. 

LARD. 

To Keep Sweet. — Even during the warmest 
weather lard can be kept sweet by the following 
plan: When rendering (melting) it, throw into 
each kettle a handful of fresh slippery elm bark. 
' No salt must be added to it at any time. The 
jars in which the lard is to be kept must be 
thoroughly cleansed. 

To Bleach. — Lard may be bleached by 
applying a mixture of bichromate of potassa 
and muriatic acid, in minute proportions, to the 
fat. 

To Try Out. — This should be done in the 
open air. Set a large kettle over the fire, in 
some sheltered place, on a still day. It will 
cook much quicker in large quantities. Put 
into the kettle, while the lard is cold, a little 
saleratus, say 1 tablespoonful to every 20 lbs.; 
stir almost constantly when nearly done till the 
scraps are brown and crisp, or until the steam 
ceases to rise; then there is no danger of its 
’ moulding; strain out into pans, and the first 
will be ready to empty into crocks when the 
last is strained. 


LAVENDER. 

The flowers or flowering tops of Lavandula 
vera or common garden lavender. An essential 
oil, spirit and tincture prepared from it are of¬ 
ficinal in the pharmacopoeias. 

Lavender Dye for Colton. —For 100 yards of 
material, take 1 lb. of logwood apd 2 lbs. of 
sumach, and scald them separately. Then de¬ 
cant them into a proper-sized tub, let them cool 
to 150° Fahr., and add 2 gills of vitriol. Winch 
the goods in this 20 minutes; lift, and run them 
slightly through acetate of iron; wash them in 
two waters; then give 1 lb. of logwood as be¬ 
fore; raise with a pint of chloride of tin, wash 
in two waters; then in a tub of cold water put 
4 oz. extract of indigo, enter and winch in this 
15 minutes, lift; give one water, and dry. 

Lavender Dye for Wool. —Boil 5^ lbs. of log¬ 
wood with 2 lbs. of alum. Then add 10 oz. of 
extract of indigo. When cold put in the goods 
and gradually raise to the boiling point. For 
50 lbs. 

Lavender Dye for Silks. —Into a vessel with 
warm water, as hot as the hand can bear, dis¬ 
solve a little white soap, enough to raise a lather; 
then add 1 gill of archil liquor, and work the 
goods in this for 15 minutes; ring out and dry, 

Boil 1 oz. of cudbear, and add the solution 
to the soap and water instead of archil, which 
will give a lavender having a redder tint than 
the archil. If a still redder shade of lavender 
be required the soap may be dispensed with. 

Fine Lavender Water. —Mix together, in a 
clean bottle, a pint of inodorous spirit of wine, 1 
oz. of oil of lavender, a teaspoonful of oil of ber¬ 
gamot, and a tablespoonful of oil of ambergris. 

Smith's British Lavender. —English oil of 
lavender, 2 oz.; essence of ambergris, 1 oz.; eau 
de Cologne, 1 pint; rectified spirit, 1 quart. 
Very fragrant. 

LEAD PENCILS —To Improve. 

After immersing a lead pencil in a jar of lin¬ 
seed oil until it is thoroughly saturated, lead, 
wood and all, it will be found that the lead has 
been toughened and softened and the pencil will 
outwear two of the untreated. 

LEATHER. 

To Make Leather Wear. —It is said 2 parts 
of tallow and 1 of resin, melted together and 
applied to the soles of new boots or shoes, as 
much as the leather will absorb, will double 
their wear. 

Waterproof Leather. —An Austrian chemist 
is reported to have solved the problem of water¬ 
proofing leather by a cheap and efficient method. 
He employs a solution of 15 parts of gelatine 
and 5 parts of bichromate of potash, dissolved 






406 


USEFUL RECIPES AND TRADE SECRETS 


t 


in 1,200 parts of water. Impregnating the 
leather with this solution causes the albumen 
to coagulate in the pores. 

LEAVES — To Dissect. 

“ For the dissection of leaves,” says Mrs. 
Cussons, “I find the process of maceration too 
long and tedious, to say nothing of the uncer¬ 
tainty of the results. I have, therefore, adopted 
the use of alkali in saturated solution, the speci¬ 
mens to be introduced while the liquid is heated 
to the boiling point; the time of immersion to 
be regulated, by the character of the various 
leaves and the nature of the epidermis to be 
removed. When the specimen is freed from 
epidermis and cellular tissue, it must be sub¬ 
jected to the action of chlorine to destroy the 
coloring matter. The introduction of peroxide 
of hydrogen not only serves to render the lace¬ 
like specimen purer in color, but also preserves 
it. • In destroying the coloring matter in ferns 
this also is invaluable; added to the chlorine it 
gives a solidity to the bleached fronds, and ap¬ 
pears to equalize the action of the chlorine. 
For skeletonizing capsules the slow process of 
maceration by steeping in rain water is alone 
available; a moderate heat may be applied to 
hasten the process, but alkali is useless. The 
only known flower which can be dissected is the 
Hydrangea japonica. The fibrous nature of 
the petals renders it easy to skeletonize in the 
perfect truss in which it grows. Skeletonized 
leaves and capsules appear to gain in the pro¬ 
cess a toughness and durability not possessed 
by them in their natural state.” 

LICE. 

Chicken Lice .— Two hard kinds of lice to 
fight are the very small gray lice and the little 
red ones. These stay on the roosts and chicken 
houses in the day-time, and fairly swarm on the 
fowls at night. Worst of all, they are so very 
small as scarcely to be seen, and a house may 
be fairly overrun before their presence is 
detected. Watch closely; take your roosts out 
into the sunlight and look on the underside. 
Kerosene will dispatch these, but at from 15 to 
25 cents a gallon it is too expensive. Crude 
petroleum will answer, but it can’t always be 
had. The most economical method, both of 
time and cash, is to save all the strong soapsuds 
after washing, re-heat it boiling hot and scald 
the roosts and every nook and corner of the 
house. 

To Free Plants from Leaf Lice .— 1. The 
following is recommended as a cheap and easy 
method: Mix 1 oz. of flour of sulphur with 1 
bushel of sawdust; scatter this over the plants 
infected with these insects; they will soon be 
freed, though a second application may possibly 
be necessary. 


2. Sprinkle some common fine-cut smoking 
tobacco, strong, over the top of the earth about 
the plant, and keep the plant well watered. The 
strength of the tobacco passing through the ' 
earth and about the roots will kill all creeping 1 
things and is a great benefit to the plant. If 
this remedy is tried the plants will soon begin 
to grow very fast. 

LIME WATER—To Prepare. | 

Put a stone of fresh, unslaked lime, about 
the size of a half-peck measure, into a large 
stone jar or unpainted pail and pour over it 
slowly and carefully four gallons of hot water. 
Stir thoroughly; let it settle, and then stir 
again two or three times in twenty-four hours. 
Then bottle carefully all that can be poured off 
in a clear and limpid state. 

Lime water is useful in many ways. It is 
used as a remedy for children’s summer com¬ 
plaints, especially for diarrhoea caused by 
acidity of the stomach, one teaspoonful beiug 
added to one cup of milk. It adds no unpleas¬ 
ant taste, but rather iuqwoves the flavor of milk, j 
and prevents curdling. There is nothing better P 
for cleansing bottles or small milk vessels, - 
especially nursing-bottles. A cupful mixed in 
the sponge of bread or cakes made over night 0: 
prevents souring. o 


LIMING LAND. 

After the fall plowing is finished it is a good 
time to apply lime. If done then the effect will > 
be felt on the next year’s crops. Lime should ,, 
never be plowed under, but always applied oil ^ 
the surface. Forty to fifty bushels to the acre is 
usually enough for each application. 

LINEN—To Gloss. t 


Let the linen to be glossed receive as much 
starch as it is possible to charge it with. To 
each pound of starch add a piece of sperm or 
white wax about the size of a walnut. Before 
ironing lay the linen on the table and moisten 
very lightly on the surface with a clean wet 
cloth. After ironing in the usual way, the 
gloss is produced by means of a peculiar heavy 
flat-iron, rounded at the bottom and bright as a 
mirror, which is pressed firmly on the linen and 
rubbed with much force. 


nil 

It 

1 

1 

do 

Hie 

l 

A 

od 

'an 


LINIMENT. 


Hr 


A semi-fluid ointment or soapy application to 
painful joints, swellings, burns, etc. The term 
is also occasionally extended to various spiritu¬ 
ous and stimulating external apjffications. A 
preparation of a thinner consistence, but simi¬ 
larly employed, is called an “ embrocation.” 
These terms are, however, frequently con-, 
founded together and misapplied. Liniments 
are generally administered by friction with tho 
hand or fingers, or with some substance (as a 


i 








Useful recipes and trace secrets 


407 


piece of flannel) capable of producing a certain 
amount of irritation of the skin. Sometimes a 
piece of linen rag is dipped in them and simply 
laid on the part. In most cases in which lini¬ 
ments are found beneficial, the advantage ob¬ 
tained from them is attributable rather to the 
t friction or local irritation than to any medicinal 
power in the preparation itself. The greater 
number of cerates and ointments may be con- 
, verted into liniments by simply reducing their 
consistency with almond or olive oil, or oil of 
turpentine. 

Acid Liniment. —1. (Sir B. Brodie.) Salad 
oil, 3 oz.; oil of vitriol, 1 dram; mix, then add 
of oil of turpentine, 1 oz., and agitate the 
| whole well together. As a counter-irritant, in 
rheumatism, stiff joints, etc. 

2. (Hosp. F.) Olive oil, 3 oz.; sulphuric 
| acid, 1 fluid dram. An excellent alterative, 
stimulant, discutient and counter-irritant in 
chronic rheumatism, stiff joints, indolent tumors, 
and various chronic diseases of the skin. 

Liniment of Amber Oil. —1. From olive oil, 
3 parts; oils of amber and cloves, of each 1 part. 

2. (Opiated.) From rectified oil of amber 
and tincture of opium, of each 2 fluid oz.; lard, 
1 oz. Anodyne, anti-spasmodic and stimulant. 
A once popular remedy in cramps, stiff joints, 
etc. 

Liniment of Ammonia. — 1. Solution of 
ammonia, 1; olive oil, 3; mix. 

2. Liquor of ammonia (sp. gr. .960), 1 fluid 
oz.; olive oil, 2 fluid oz.; shake them together 
until they are mixed. 

3. To the last add of olive oil, 1 fluid oz. 
Stimulant and rubefacient. Used in rheuma¬ 
tism, lumbago, neuralgia, sore throat, spasms, 
bruises, etc. When the skin is irritable more 
oil should be added, or it should be diluted with 
a little water. 

4. (Camphorated.) a. Olive oil, 3 oz.; cam¬ 
phor, oz.; dissolve by a gentle heat, and, 
when cold, add of liquor of ammonia, 1 fluid oz. 

5. ( With turpentine.) Liniment of ammonia, 
fluid oz.; oil turpentine, ^ fluid oz.; mix. 

Anti-spasmodic Liniment. —Oils of cajeput 
and mint, of each 1 part; tincture of opium, 3 
parts; compound camphor liniment, 24 parts. 
Anodyne, stimulant and rubefacient. 

Liniment of Arnica. —Dissolve by heat, cas- 
tile soap, 4 parts, and camphor, 1 part, in rec¬ 
tified spirit, 10 parts. Add tincture of arnica, 
5 parts. 

Liniment of Belladonna. — Prepared the 
same as Linimentum Aconitii. A fluid 
ounce is equal to a solid ounce. Prescribed 
with equal parts of soap liniment, or compound 
camphor liniment, and is an excellent topical ap¬ 
plication for neuralgic pain. 


2. Extract of belladonna, 1 dram; oil of 
almonds, 2 oz.; lime water, 4 fluid oz. Iu 
eczema and other cutaneous affections, to allay 
irritation, etc. 

3. Extract of belladonna, 4 drams; glycerine, 

1 oz.; soap liniment, 6 oz. As the last. 

4. (Phoebus.) Extract of belladonna, 40 
grains; rectified ether, 1 dram; cherry laurel 
water, 2 fluid oz. As a friction to the abdomen 
in lead colic. 

Liniment of Belladonna and Chloroform .— 
Belladonna liniment, 7 fluid drams; belladonna 
chloroform (made by percolating the root with 
chloroform), 1 fluid dram. Sprinkled on piline 
and applied to the loins; excellent in lumbago. 

Liniment of Borax. —Borax, 2 drams; tinct¬ 
ure of myrrh, 1 oz.; distilled water, 1 oz.; honey 
of roses, 2 oz.; mix. 

Liniment of Cajeput Oil. — 1. Compound 
camphor liniment and soap liniment, of each 
1J fluid oz.; oil of cajeput, 1 fluid oz. 

"2. Oil of cajeput, 1 fluid dram; castor oil, 1 
fluid dram; olive oil, 4^ fluid drams. A warm, 
anti-spasmodic, diffusible stimulant and rube¬ 
facient; in spasmodic asthma, colic, chronic 
rheumatism, spasms, chest affections, etc. 

Linimentum Calcis. —Solution of lime, 1; 
olive oil, 1. Mix. The best liniment for burns 
and scalds. 

Liniment of Camphor. —1. Camphor, 1 oz.; 
olive oil, 4 fluid oz.; gently heat the oil, add 
the camphor (cut small), and agitate until dis¬ 
solved. Stimulant, anodyne and resolvent; in 
sprains, bruises, rheumatic pains, glandular 
enlargements, etc. 

2. (Wholesale.) Camphor (clean), 21 oz.; 
English oil of lavender, 3| oz.; liquor of am¬ 
monia, 2| lbs.; rectified spirit, 7 pints; mix, 
close the vessel, and agitate occasionally, until 
the camphor is dissolved. Powerfully stimulant 
and rubefacient. It closely resembles, and is 
now almost universally sold for, Ward’s “Es¬ 
sence for the Headache.” 

Liniment of Chloride of Lime. —1. Chloride 
of lime, 1 dram; water (added gradually), 3 
fluid oz.; triturate together in a glass mortar 
for 10 minutes, pour off the liquid portion and 
add of oil of almonds, 2 fluid oz. 

2. Solution of chloride of lime (ordinary), 1 
part; olive oil, 2 parts. 

3. Chloride of lime (in fine powder), 1 part; 
soft soap, 2 parts; soft water, quantity sufficient 
to make a liniment. 

The above are cleanly and excellent applica¬ 
tions in itch, scaldhead, foul ulcers, etc. 

Liniment of Chloroform. —1. Chloroform, 1; 
liniment of camphor, 1; mix. The oil in the 
camphor liniment prevents the evaporation of 




USEFUL RECIPES AND TRADE SECRETS 


the chloroform. Stimulating on application to 
a tender skin. 

2. Chloroform, 1 fluid dram; almond oil, 7 
fluid drams; mix in a phial and agitate it until 
the two unite. 

3. Chloroform, 1 fluid dram; soap liniment, 
2 fluid oz.; as the last. Used as an application 
in neuralgic pains, rheumatism, etc. 

Liniment of Cod-liver Oil.— Cod-liver oil, 2 
fluid oz.; liquor of ammonia, 1 fluid oz.; mix. 
Resolvent, dispersive; applied to glandular 
tumors, scrofulous enlargements, etc. 

Liniment of Croton Oil.— Croton oil and 
liquor of potassa, of each 1 fluid dram; agitate 
until mixed, then add of rose water, 2 fluid oz. 
Used as a counter-irritant, in rheumatism, neu¬ 
ralgia, bronchial and pulmonary affections, etc. 
When rubbed on the skin, redness and pustular 
eruption ensue, and in general the bowels are 
acted on. 


3. Black mustard seed (ground in pepper- 
mill or otherwise well bruised), i lb.; oil of tur¬ 
pentine, 1 pint; digest, express the liquid, filter, 
and dissolve it in canrphor, ^ lb. Stimulant 
and rubefacient. A popular and useful remedy 
in rheumatic pains, lumbago, colic, chilblains, 
etc. 

Narcotic Liniment. — Anodyne balsam, 8 
parts; compound wine of opium, cold cream, of 
each 1 part; mix. 

Liniment of Nux Vomica. — (Magendie.) 
Tincture of nux vomica, 1 fl. oz.; liquor of 
ammonia, 2 fl. drams; mix. As a stimulating 
application to paralyzed limbs. The addition 
of 1 fl. dram of glycerine and olive oil renders 
it an excellent application in chronic rheuma¬ 
tism and neuralgia. 

Liniment of Oil of Ergot— Oil of ergot, 1 
dram; oil of almonds, or sulphuric ether, 3 
drams; mix. 


Emollient Liniment. — Camphor, 1 dram; 
Peruvian balsam, f dram; oil of almonds, 1 fl. 
oz.; dissolve by heat; add of glycerine, \ fl. 
oz.; agitate well, and when cold, further add of 
oil of nutmeg, 15 drops. Excellent for chapped 
hands, lips, nipples, etc. 

Liniment of Glycerine.— (Mr. Startin.) Soap 
liniment, 3 oz.-; glycerine, 1 oz.; extract of 
belladonna, 1 oz.; mix. For gouty, rheum¬ 
atic and neuralgic pains. A little veratrine is 
sometimes added. 

Liniment of Iodine.— 1 . Iodine, 5; iodide 
of potassium, 2; camphor, 1; rectified spirit, 
40; dissolve. 

2. Compound tincture of iodine and lauda¬ 
num, equal parts. 

3. Soap liniment, 1 oz.; iodine, 8 to 10 
grains. 

4. Iodide of potassium, ldram; water, 1 fl. 
dram; dissolve, and add to it white soap (in 
shapings) and oil of almonds,of each 10 drams, 
previously melted together. Some perfume may 
be added. In scrofula, glandular enlargements 
rheumatism, etc. 

Liniment of Lime. — 1 . Olive oil and lime 
water, equal parts, shaken together until they 
are mixed. Very useful in scalds and burns. 

Liniment of Mustard.— 1 . Flour of mustard 
(best), 1 oz.; water, tepid, 2 fl. oz.; mix, and 
add glycerine, liquor of ammonia and olive oil 
of each 1 fl. oz. 

2. (Beral). Carbonate of ammonia (in fine 
powder), 1 part; camphor (in powder), 2 parts; 
oil of lavender, 4 parts; tincture of mustard, 6 
parts; mix; dissolve by agitation, add of simple 
liniment (warm), 56 parts; and again agitate 
until the whole is perfectly incorporated. 


uj upturn. 




X-- 


1; liniment of soaj3, 1; mix. 

2. Tincture of opium, 2 fl. oz.; soap liniment, 
b fl. oz.; mix. 

3. Castile soap, 6 oz.; opium, 1J oz.; rectified 
spirit, 1 quart; digest for 3 days, then filter, 
add of camphor, 3 oz.; oil of rosemary, 6 fl 
drams, and agitate briskly. 

?• (Wholesale.) Soft soap, 1Jlbs.; powdered 
opium and camphor, of each \ lb.; rectified 
spirit, 1 gal.; digest a week. An excellent auo- 
dyne in local pains, rheumatism, neuralgia, 
sprains, etc. ° 

Liniment of Phosphorus. — (Augustin.) 
Phosphorus, 6 grains; camphor, 12 grains; oil 
of almonds, 1 oz.; dissolve by heat; when cold 
decant the clear portion and add of strongest 
liquor of ammonia, 10 drops. A useful friction 
m gout, chronic rheumatism, certain obstinate 
cutaneous affections, etc. 

Liniment o/8b«p.—Hard soap (cut small), 
2's oz -5 camphor, 1^ oz.; English oil of rose¬ 
mary, 3 drams; rectified spirit, 18 oz.; distilled 
water, 2 oz.; mix the water and spirit, add the 
other ingredients, digest at a temperature not 
exceeding 70° Fahr, agitating occasionally for 
seven days, and filter. Soap liniment is stimu¬ 
lant, discuhent and lubricating, and is a 
popular remedy in rheumatism, local pains, 
swellings, bruises, sprains, etc. 

Liniment of Turpentine.— 1. Oil of. turpen-. 
tine, 16; camphor, 1; soft soap, 2; dissolve the 
camphor in the turpentine, then add the soap 
and rub till thoroughly mixed. * 

2. Oil of turpentine, 5 fl. oz.'; resin ointment, 
8 oz ; mix by a gentle heat. This forms Dr! 

5!n' Sh mu elebra . ted a PP lioa ti°n to burns and 
scalds. The parts are first bathed with warm 








USEFUL RECIPES AND TRADE SECRETS 


409 


oil of turpentine or brandy, and then covered 
with pledgets of lint, smeared with the liniment. 

3. (Compound.) a. Oil of turpentine, 1; 
acetic acid, 1; liniment of camphor, 1; mix. 

b. Oil of turpentine, 3 oz.; rosewater, 2| fl. 
oz.; acetic acid, 5 drams; oil of lemons, 1 dram; 
yolk of egg, 1; make an emulsion. As a 
counter irritant in phthisis. 

c. (Ammoniated.) Lard, 3 oz.; melt, and 
add, of oil of turpentine and olive oil, each 1 
oz.; when cold, further add, of camphorated 
spirit, 4 fl. drams; liquor of ammonia, 1 fl. 
dram. In sciatica, lumbago, etc. 

d. (Opiated.) Oil of turpentine, 1 fl. oz.; oil 
chamomile, 2 fl. oz.; tincture of opium, 1 fl. 
dram. In neuralgia, etc. 

e. ( Sulphuric.) Oil of turpentine, 2 oz.; olive 
oil, 5 oz.; mix, and add of dilute sulphuric acid, 
11 drams. 

White Liniment. — Rectified oil of turpen¬ 
tine, 2 oz.; solution of ammonia, 2 oz.; soap 
liniment, 3 oz.; spirit of rosemary, 1 oz.; mix 
in the above order, and gradually add, with con¬ 
tinual agitation, 8 oz. distilled vinegar. For 
chapped hands. 

Veterinary Liniment. — Two oz. oil of 
spike, 2 oz. origanum, 2 oz. hemlock, 2 oz. 
wormwood, 4 oz. sweet oil, 2 oz. spirit of 
ammonia, 2 oz. gum camphor, 2 oz. spirits of 
turpentine. Add 1 quart strong alcohol. Mix 
well together and bottle tight. This is an 
unequaled horse liniment, and one of the best 
ever made for human ailments, such as rheuma¬ 
tism, sprains, etc. 

LINT. 

White linen cloth, scraped by hand or ma¬ 
chinery, so as to render it soft and wuolly. The 
hand-made lint is now little used. It was pre¬ 
pared from pieces of old linen-cloth. The 
machine-made lint is prepared from a fabric 
woven on purpose. A lint made from cotton 
(cotton-lint) is now largely manufactured; it is 
much inferior to the true lint, being a bad con¬ 
ductor of heat. Lint is used for dressing ulcers, 
either alone or smeared with some suitable oint¬ 
ment or cerate. 

Medicated Lint — 1. Nitrate of silver, 20 to 
30 grains; distilled water, 1 fl. oz.; dissolve, 
saturate dry lint, ^ oz., with the solution, and 
expose it in a saucer or capsule to the light and 
air until it has become black and dry. 

2. Nitrate of silver and nitrate of copper, of 
each | dram; lint, 1 oz.; water, If fl. oz.; as the 
last. "Used to dress old and indolent ulcers. 

LITHOGRAPHY. 

The art of tracing letters, figures and other 
designs on stone and transferring them to paper 
by impression. There are two methods ol lith¬ 


ography in general use. In the one, a drawin g 
is made on the stone with a lithographic 
crayon, or with lithographic ink; in the other 
method, the design is made on lithographic 
paper, which, on being moistened and passed 
through the press, leaves its design ou the sur¬ 
face of the stone, reversed. In either method, 
water acidulated with nitrous acid, oil of vitrio 
or hydrochloric acid is poured over the stone, 
and this, by removing the alkali from the chalk 
or ink, leaves the design on it in a permanent 
form at the same time that it “etches” away a 
portion of the lights, and renders the surface 
more absorbent of water. 

The process of lithographic printing is as 
follows: Water is thrown over the stone, the 
roller charged with printing ink is passed over 
the surface, the paper is applied, and a copy is 
obtained by the action of the lithographic press. 
The same process must be had recourse to for 
each copy. The nature of the stone is such 
that it retains with great teuacity the resinous 
and oily substances contained in the ink or 
crayon employed for the design and also ab¬ 
sorbs water freely; this, combined with the 
peculiar affinity between resinous and oily sub¬ 
stances, and their mutual power of repelling 
water, occasions the ink on the printing roller 
to adhere to the design and to leave untouched 
the lights. 

The stones are prepared for lithography by 
polishing the ordinary way, the style of work 
for which they are intended determining the 
degree of labor bestowed upon them. 

For crayon drawings, the surface should 
have a fine grain, but the finish of the stone 
must depend upon the desired softness of the 
intended drawing. For writing or drawing on 
in ink the surface must receive a higher polish, 
and must be finished off with pumice-stone and 
water. The best lithographic stones are ob¬ 
tained from Solenhofen, near Munich, and from 
Pappenheim, on the banks of the Danube. 

LOTIONS. 

External applications or washes, consisting of 
water holding in solution medicinal substances. 
Lotions may be prepared of any soluble medic¬ 
aments that are capable of exerting their action 
by contact with the skin. Writers on pharma¬ 
cology have arranged them in classes, as 
sedative, anodyne, stimulant, etc., according to 
their effects. "Sedative and refrigerant lotions 
are commonly employed to allay inflammation; 
anodyne and narcotic lotions, to relieve pain; 
stimulant lotions, to induce the maturation of 
the tumors, etc.; detergent lotions, to clean 
foul ulcers; repellent and resolvent lotions, to 
discuss tumors, remove eruptions, etc.; counted 
irritant lot ions,to excite a secondary morbri- 


410 


USEFUL RECIPES AND TRADE SECRETS 


action, with the intention of relieving 1 one 
already existing. Lotions are usually applied 
by wetting a piece of linen with them and keep¬ 
ing it on the part affected; or, in slight cases, 
by moistening the part with the fingers previ¬ 
ously dipped into them. Lotions are more 
agreeable if made with rosewater, but are not 
thereby rendered more efficacious. In all cases, 
distilled water, or filtered soft water, is alone 
admissible as the solvent. 

LUBRICATORS. 

Lubricating Oil .—Take olive oil and dissolve 
it in boiling alcohol; add it drop by drop to the 
hot alcohol, until it is no longer taken into solu¬ 
tion. Upon cooling, it will let fall crystals, and 
leave a considerable portion still fluid; the fluid 
part is to be poured off, filtered through a piece 
of white blotting-paper, and either used in this 
form, or the alcohol may be distilled off for fresh 
processes, and the pure lubricating oil, which 
will remain, can be obtained for oiling watches 
and delicate machinery. This will Dot, oxidize 
or gum up, and will remain perfectly fluid, even 
when exposed to great cold. 

Economical Lubricators. —1. India rubber, 
2 lbs., dissolved in spirits tmpentine; common 
soda, 5 lbs; glue, | lb.; water, 5 gals.; oil 5 gals. 
Dissolve the soda and glue in the water by heat, 
add the oil, and then the dissolved rubber. 

2. To Lessen Friction in Machinery: Grind 
together black lead with four times its weight 
of lard or tallow. Camphor is sometimes added, 

7 lbs. to the hundredweight. 

3. Anti-friction Grease: Tallow, 50 lbs.; palm 
oil, 35 lbs.; boil together; when cooled to 80°, 
strain through a sieve, and mix with 14 lbs. 
soda and 3 gals, water. 

4. Booth’s Railway Axle Grease: Water, 1 
gal.; clean tallow, 3 lbs.; palm oil, 6 lbs.; com¬ 
mon soda, J lb.; or: tallow 2 lbs.; palm oil, 10 
lbs. Heat to about 212°, and stir well until it 
cools to 70°. 

5. Drill Lubricator: For wrought iron, use 1 
lb. soft soap mixed with 1 gal. of boiling water. 

6. For Wood: Tallow and plumbago thor¬ 
oughly mixed make the best lubricator for 
surfaces when one is wood, or when both are 
wood. Oil is not so good as tallow to mix with 
plumbago for the lubrication of wooden surfaces, 
because oil penetrates and saturates the wood 
to a greater degree than tallow, causing it to 
swell more. 

MANURES. 

The food of vegetables, as far as their organic 
structure is concerned, consists entirely of inor¬ 
ganic compounds; and no organized body can 
ser ve for the nutrition of vegetables until it has 
been, by the process of decay, resolved into 
certain inorganic substances. These are car¬ 


bonic acid, water and ammonia, which are well 
known to be the final products of putrefaction. 
But even when these are applied to vegetables, 
their growth will not proceed unless certain 
mineral substances are likewise furnished in 
small quantities, either by the soil or the water 
used to moisten it. Almost every plant, when 
burned, leaves ashes, which commonly contain 
silica, potassa and phosjDhate of lime; often, 
also, magnesia, soda, sulphates, and oxide of 
iron. These mineral bodies appear to be essen¬ 
tial to the existence of the vegetable tissues; so 
that plants will not grow in soils destitute of 
them, however abundantly supplied with car¬ 
bonic acid, ammonia and water. The carbon of 
plants is wholly derived from carbonic acid, 
which is either absorbed from the atmosphere, 
and from rain water, by the leaves, or from the 
moisture and air in the soil, by the roots. Its 
carbon is retained and assimilated with the body 
of the plant, while its oxygen is given out in 
the gaseous form; this decomposition being 
always affected under the influence of light at 
ordinary temperatures. The hydrogen and 
oxygen of vegetables, which, when combined 
with carbon, constitute the ligneous, starchy, 
gummy, saccharine, oily and resinous matters 
of plants, are derived from water chiefly 
absorbed by the roots from the soil. The nitro¬ 
gen of vegetables is derived chiefly, if not 
exclusively, from ammonia, which is supplied to 
them in rain, and in manures, and which remain 
in the soil till absorbed by the roots. 

According to the celebrated “ mineral theory ” j 
of agriculture advanced by Liebig, a soil is ! 
fertile or barren for any given plant according , 
as it contains those mineral substances that i 
enter into its composition. Thus, the “ashes of j 
wheat-straw contain much silica and potassa, j 
whilst the ashes of the seeds contain phosphate 
of magnesia. Hence, if a soil is deficient in any 
one of these, it will not yield wheat. On the 
other hand, a good crop of wheat will exhaust 
the soil of these substances, and it will not yield 
a second crop till they have been restored, either 
by manure or by the gradual action of the 
weather in disintegrating the subsoil. Hence 
the benefit derived from fallows and the rota¬ 
tion of crops. 

“When, by an extraordinary supply of any i 
one mineral ingredient, or of ammonia, a large j 
crop has been obtained, it is not to be expected 
that a repetition of the same individual manure 
next year will produce the same effect. It must 
be remembered that the unusual crop has 
exhausted the soil probably of all the other 
mineral ingredients, and that they also must be 
restored before a second crop can be obtained r 
Ihe salt most essential to the growth of the 
potato is the double phosphate of ammonia and 






USEFUL RECIPES AND TRADE SECRETS 


411 


magnesia; that chiefly required for hay is phos¬ 
phate of lime; while for almost all plants 
potassa and ammonia are highly beneficial.” 

From these principles we “ may deduce a few 
valuable conclusions in regard to the chemistry 
of agriculture. First, by examining the ashes 
of a thriving plant, we discover the mineral 
ingredients which must exist in a soil to render 
it fertile for that plant. Secondly, by examin¬ 
ing a soil, we can say at once whether it is 
fertile in regard to any plants the ashes of which 
have been examined. Thirdly, when we know 
the defects of a soil, the deficient matters may 
be easily obtained and added to it, unmixed 
with such as are not required. Fourthly, the 
straw, leaves, etc., of any plant are the best 
manure for that plant, since every vegetable 
extracts from the soil such matters alone as are 
essential to it. This important principle has 
been amply verified by the success attending 
the use of wheat-straw, or its ashes', as manure 


for wheat, and of the chippings of vines as a 
manure for the vineyard. When these are used 
(in the proper quantity) no other manure is 
required. Fifthly, in the rotation of crops, 
those should be made to follow which require 
different materials; or a crop which extracts 
little or no mineral matter, such as peas, should 
come after one which exhausts the soil of its 
phosphates and potassa.” 

The experiments of Messrs. Lawes and Gil¬ 
bert have forced upon them opinions differing 
from those of Baron Liebig on some important 
points in relation to his “mineral theory, 
which endeavors to prove that “the crops on a 
field diminish or increase in exact proportion to 
the diminution or increase of the mineral sub¬ 
stances conveyed to it in manure. The results 
obtained by the English investigators appear to 
prove that it is impossible to get good crops by 
using mineral manures alone, and that nitio- 
genous manures (farm-yard manure, guano, 
ammoniacal salts, etc.) are fertilizing agents of 
the highest order. 

Of the chemical manures now so much used, 
bone-dust is, perhaps, the most important, as it 
supplies the phosphates which have been 
extracted by successive crops of grass or gram, 
the whole of the bones of the cattle fed on these 
crops having been derived from the soil; its 
gelatin also yields ammonia by putrefaction. 
Guano acts as a source of ammonia, containing 
much oxalate and urate of ammonia, with some 
phosphates. Nightsoil and urine, especially the 
latter, are most valuable for the ammonia they 
yield, as well as for the phosphates and potassa, 
but are very much neglected in this count iv, 
although their importance is fully appreciated 
in Belgium, France, and China. Nitrate o 
Boda is valued as a source of nitrogen. 


All organic substances may be employed as 
manures; preference being, however, given to 
those abounding in nitrogen, and which readily 
decay when mixed with the soil. 

The analysis of manures, soils, and the ashes 
of plants, for the purpose of ascertaining their 
composition and comparative value, is not 
easily performed by the inexperienced; but a 
rough approximation of their contents, suffi¬ 
ciently accurate for all practical purposes, may 
be generally made by any intelligent person 
with proper care and attention. 

Artificial Manures . — 1. (Anderson.) Sul¬ 
phate of ammonia, common salt, and oil of 
vitriol, of each 10 parts; chloride of potassium, 
15 parts; gypsum and sulphate of potassa, of 
each 17 parts; saltpeter, 20 parts; crude Epsom 
salts, 25 parts; sulphate of soda, 33 parts. For 
clover. 

2. (Huxtable.) Crude potash, 28 lbs.; com¬ 
mon salt, 1 cwt.; bone-dust and gypsum, of 
each 2 cwt.; wood-ashes, 15 bushels. For either 
grain, turnips, or grass. 

3. (Johnstone.) Sulphate of soda (dry), 11 
lbs.; wood-ashes, 28 lbs.; common salt, \ cwt.; 
crude sulphate of ammonia, 1 cwt.; bone-dust, 

7 bushels. As a substitute for guano. 

4. (Fertilizing powder.) A mixture of very 
fine bone-dust, 18 parts; calcined gypsum and 
sulphate of ammonia, of each 1 part. The seed 
is ordered to be steeped in the “drainings” 
from a dunghill, and after being drained, but 
whilst still wet, to be sprinkled with the powder, 
and then dried. 

MANUSCRIPTS, FADED — To Restore. 

Faded manuscripts may be restored without 
the inconvenience of employing ammonia 
hydrosulphate, by using a moderately concen¬ 
trated aqueous solution of gallotannic acid. The 
acid is applied with a camel’s-hair brush, the 
excess washed off with water, and the manu¬ 
script dried in a warm current of air. The 
writing comes out clear and black. 

MAPLE SUGAR —Without Maple Trees. 

Though the secret I am about to reveal may 
seem very simple (when explained), I believe 
there are few who would discover it of their 
own accord. The value of the maple sugar crop 
is considerable, and there is ready sale for ail 
that can be made. I was led by curiosity to 
boil down a little butternut sap one time with 
an equal quantity of maple sap, and the result 
was a sugar which I could not distinguish from 
pure maple. I experimented further and found 
that if a little common (cane) sugar was added 
to the sap of the butternut, it would do as well 
as an addition of maple sap. I found that the 
sap of birch and several other trees would also 


412 


USEFUL RECIPES AND TRADE SECRETS 


make, when a very little* cane sugar was added, 
a sugar which in looks and taste exactly re¬ 
sembled maple. 


MAPLE TREES-To Tap. 

Do not open the trees until they will run 
equally well on all sides, and then select the 
thriftiest part of the tree that is farthest from 
an old orifice. For a tree a foot in diameter 
put m one spout and no more, and never bore 
it but once in a season, but freshen them once 
or any time after a long freeze. Dry up the 
spouts as soon as possible after they are done 
running, to prevent decay. An auger from! in. 
to | is the best size, but none larger than 3 in. 
should be employed. Trees in open grounds 
discharge sweeter water and more of it than 
those in a forest. 


marble. 

Marbles are merely purer and more compact 
varieties of limestone, which admit of being 
sawn into slabs, and are susceptible of a fine 
polish. White marble is employed for the prep¬ 
aration of carbonic acid and some of the salts 
of lime. It contains about 65 per cent, of lime 
Sp. gr. 2.70 to 2.85. 

To Clean Marble .—Marble is best cleaned 
with a little soap and water, to which some ox¬ 
gall may be added. Acids should be avoided. 
Oil and grease may be generally removed by 
spreading a paste made of soft soap, caustic 
potash lye and fuller’s earth over the part, and 
allowing it to remain there for a few days, after 
which it must be washed off with clean water. 
Or, take 2 parts of common soda, 1 part of 
pumice stone, and 1 part of finely powdered 
chalk; sift it through a fine sieve, and mix it 
with water. Rub the marble well all over with 
the mixture; then wash with soap and water. 


To Stain Marble .—Marble maybe stained or 
dyed of various colors by applying colored solu¬ 
tions or tinctures to the stone, made sufficiently 
hot to make the liquid just simmer on the sur¬ 
face. The following are the substances usually 
employed for this purpose: 

Blue: Tincture or solution of litmus, or an 
alkaline solution of indigo. 

Brown: Tincture of logwood. 

Crimson: A solution of alkanet root in oil of 
turpentine. 

Flesh Color: Wax tinged with alkanet root, 
and applied to the marble hot enough to melt it 
freely. 

Gold Color: A mixture of equal parts of 
white vitriol, sal ammoniac and verdigris each 
in fine powder, and carefully applied. ’ 

Green. An alkaliue solution or tincture of 
sap green, or wax strongly colored with verdi¬ 


gris; or the stone is first stained blue, and thei 
the materials for yellow stain are applied. 

Red: Tincture of dragon’s blood, alkane 
root, or cochineal. 

Yellow: Tincture of gamboge, tumeric, oi 
saffron; or wax colored with annotta. Success 
in the ajDplication of these colors requires con¬ 
siderable experience. By their skillful use, how¬ 
ever, a very pleasing effect, both of color and 
grain, may be produced. 


MARBLING— Of Books ? etc. 

The edges and covers of books are “ marbled ” 
by laying the color on them by means of a 
wooden trough containing mucilage, as fol¬ 
low's: Provide a wooden trough, 2 inches deep; 
boil in a brass or copper pan any quantity of 
linseed and water until a thick mucilage is 
formed; strain this into the trough, and let it 
cool; then grind on a marble slab any of the 
following colors in table beer: For blue, Prus¬ 
sian blue, or indigo; red, rose-pink, vermilion, 
or drop lake; yellow, king’s yellow, yellow 
ochre, etc.; white, flake white; black, ivory 
black, or burnt lampblack; brown, umber, burnt 
u., terra di sienna, burnt s.; black mixed with 
yellow or red also makes brown; green, blue 
and yellow mixed; purple, red and blue mixed. 
* or each color provide two cups — one for the 
ground colors, the other to mix them with the 
ox-gall, which must be used to thin them at 
discretion. If too much gall is used the colors 
spread; when they keep their place on the sur¬ 
face of the trough, on being moved with a quill, 
they are fit for use. All things being in readi¬ 
ness the prepared colors are successively 
sprinkled on the surface of the mucilage in 
the trough with a brush, and are waved or 
t rawn about with a quill or stick according to 
taste. When the design is thus formed, the 
book, tied tightly between cutting boards of 
the same size, is lightly pressed with its edge 
on the surface of the liquid pattern, and then 
withdrawn and dried. The film of color in the 
trough may be as thin as possible; and if anv 
remains after the marbling, it may be taken off 

by applying paper to it before you prepare for 
marbling again. r r 

To diversify the effect, a little sweet oil is 
often mixed with the colors before sprinkling 
them on, by which means a light halo or circle 
appears round each spot. In like manner spirit 
o, turpentine, sprinkled on the surface of the 
trough, produces white spots. 

Sprinkling is performed by simply dipping 
a stiff-haired painter’s brush into the color/and 
suddenly striking it against a small stick held 
in the left hand over the work. By this means 

bW’or »,f attered witWt producing 


USEFUL RECIPES AND TRADE SECRETS 


413 


Paper , Pasteboard, etc., in sheets, are mar¬ 
bled and sprinkled in a similar manner to that 
above described, but in this case the trough 
must, of course, be larger. 

MARMALADE. 

Originally a conserve made of quinces and 
sugar; now commonly applied to the conserves 
of other fruit, more especially to those of oranges 
and lemons. 

Marmalades are made either by pounding the 
pulped fruit in a mortar with an equal or a 
rather larger quantity of powdered white sugar, 
or by mixing them together by heat, passing 
them through a hair sieve whilst hot, and then 
putting them into pots or glasses. The fruit- 
pulps are obtained by rubbing the fruit through 
a fine hair sieve, either at once or after it has 
been softened by simmering it for a short time 
along with a little water. When heat is em¬ 
ployed in mixing the ingredients, the evapora¬ 
tion should be continued until the marmalade 
“ jellies” on cooling. The following recipes 
are to supplement those given under the head 
of Cookery: 

Apricot Marmalade. —From equal parts of 
pulp and sugar. 

Mixed Marmalade. —From plums, pears and 
apples, variously flavored to palate. 

Orange Marmalade. —From oranges, by boil¬ 
ing the peels in syrup until soft, then pulping 
them through a sieve, adding as much white 
sugar, and boiling them with the formei syrup 
and the juice of the fruit to a proper consistency. 

Scotch Marmalade. — 1. Orange juice, 1 
quart; yellow peel of the fruit, grated; honey, 
2 lbs.; boil to a proper consistency. _ 

2. Oranges, 8 lbs.; peel them as thinly as pos¬ 
sible, then squeeze out the juice, boil it on the 
v el low peels for of an hour, strain, add white 
sugar, 7 lbs., and boil to a proper consistency. 

Tomato Marmalade. — Like apricot mar¬ 
malade, adding a few slices of onion and a lit¬ 
tle parsley. 

MATCHES. 

The original “ lucifers,” or “ light-bearing 
matches,” invented in 1826, consisted of strips 
of pasteboard or fiat splints of wood, tipped 
first with sulphur, and then with a mixture of 
sulphide of antimony and chlorate of potassa, 
and were ignited by drawing them briskly 
through folded glass-paper. They required a 
condsirable effort to ignite them, and the com¬ 
position was apt to be torn off by the violence 
of the friction. We need not describe the 
“ chemical matches,” “ phosphorus bottles,’ ;md 
“prometheans,” in use during the early part oL 


the present century, as these are quite obsolete. 
The process for making ordinary phosphorus 
matches is as follows: 

The wooden splints are cut by steam machin¬ 
ery from the very best quality of pine planks, 
perfectly dried at a temperature of 400° Fahr. 
In the manufacture double lengths are used, 
so that each splint may be coated with the 
igniting composition at both ends, and then cut 
asunder in the middle to form two matches. 
The ends of the double splints, having been 
slightly charred by contact with a red-hot 
plate, are coated with sulphur by dipping them 
to the requisite depth in the melted material. 
In some cases the ends are saturated with 
melted wax or paraffin instead of sulphur. The 
splints are then arranged in a frame between 
grooved boards in such a manner that the pre¬ 
pared ends project on each side of the frame. 
These projecting ends are then tipped with the 
phosphorus composition, which is spread to a 
uniform depth of about ^ inch on a smooth slab 
of stone, kept warm by meaus of steam beneath. 
When partially dry, the tipped splints are taken 
from the frames, cut through the middle, and 
placed in heaps ready for “ boxing.” 

The different compositions for tipping the 
matches in use in different countries and fac¬ 
tories all consist essentially of emulsions of 
phosphorus in a solution of glue or gum, with or 
without other matters for increasing the com¬ 
bustibility, for coloring, etc. In England the 
composition contains a considerable quantity of 
chlorate of potassa, which imparts a snapping 
and flaming quality to the matches tipped with 
it, and but little phosphorus, on account of the 
moisture of the climate. In Germany the pro¬ 
portion of phosphorus used is much larger, and 
niter, or some metallic peroxide, replaces chlor¬ 
ate of potassa. The German matches light 
quietly with a mild, lambent flame, and are in¬ 
jured quickly by damp. The following form¬ 
ulae have been selected: 

1. (English.) Fine glue, 2 parts, broken 
into small pieces, and soaked in water till quite 
soft, is added to water, 4 parts, and heated by 
means of a water bath until it is quite fluid, 
and at a temperature of 200° to 212° Fahr. 
The vessel is then removed from the fire, and 
phosphorus, 1J to 2 parts, is gradually added, 
the mixture being agitated briskly and con¬ 
tinually with a “ stirrer ” having wooden pegs 
or bristles projecting at its lower end. When 
a uniform emulsion is obtained, chlorate of 
potassa, 4 to 5 parts, powdered glass, 3 to 4 
parts, and red lead, smalt, or other coloring 
matter, a sufficient quantity (all in a state of 
very fiue powder) are added, one at a time, to 
prevent accidents, and the stirring continued 
• until the mixture is comparatively cool. 


414 


USEFUL RECIPES AND TRADE SECRETS 


According to Mr. G. Gore, the above propor¬ 
tions are those of the best quality of English 
composition. The matches tipped with it de¬ 
flagrate with a snapping noise. 

2. (German.) a. (Bottger.) Dissolve gum 
Arabic, 16 parts, in the least possible quantity 
of water, add of phosphorus (in powder), 9 
parts, and mix by trituration; then add of niter, 
14 parts; vermilion or binoxide of manganese, 
16 parts, and form the whole into a paste, as 
directed above; into this the matches are to be 
dipped, and then exposed to dry. As soon as 
the matches are quite dry, they are to be dipj^ed 
into a very dilute coj)al varnish or lac varnish 
and again exposed to dry, by which means they 
are rendered waterproof, or at least less likely 
to suffer from exposure in damp weather. 

b. (Bottger.) Glue, 6 parts, is soaked in a 
little cold water for 24 hours, after which it is 
liquefied by trituration in a heated mortar; 
phosphorus, 4 parts, is now added and rubbed 
down at a heat not exceeding 150° Fahr.; niter 
(in fine powder), 10 parts, is next mixed in, 
and afterwards red ochre, 5 parts, and smalt, 2 
parts, are further added, and the whole formed 
into a uniform paste, into which the matches 
are dipped, as before. Cheaper than the last. 

c. (Diesel.) Phosphorus, 17 parts; glue, 21 
parts; red lead, 24 parts; niter, 38 parts. Pro¬ 
ceed as above. 

Obs. Matches tipped with the above (a, b , 
and c) inflame without fulmination when 
rubbed against a rough surface, and are hence 
termed “ noiseless matches ” by the makers. 

3. (Safety matches.) The latest improve¬ 
ment of note in the manufacture of matches 
consists in dividing the ingredient of the match- 
mixture into two separate compositions, one 
being placed on the ends of the splints, as usual, 
and the other, which contains the phosphorus, 
being spread in a thin layer upon the end or 
lid of the box. The following are the composi¬ 
tions used by the patentee: a. ( For the splints.) 
Chlorate of potassa, 6 parts; sulphuret of anti¬ 
mony, 2 to 3 parts; glue, 1 part. b. (For the 
friction surface.) Amorphoiis phosphorus, 10 
parts; sulphuret of antimony or peroxide of 
manganese, 8 parts; glue, 3 to 6 parts. Spread 
thinly upon the surface, which has been previ¬ 
ously made rough by a coating of glue and 
sand. 

By thus dividing the composition the danger 
of fire arising from ignition of the matches by 
accidental friction is avoided, as neither the por¬ 
tion on the splint nor that on the box can be 
ignited by rubbing against an unprepared sur¬ 
face. Again, by using the innocuous red or 
amorphous phosphorus, the danger of poisoning 
is entirely prevented. 


Cooper's Matches .—These are made by dip¬ 
ping strips of coarse linen or canvas into 
melted brimstone. For use, the brimstone on 
one of them is set on fire, and the match is then 
at once suspended in the cask and the bung 
loosely set in its place. After the lapse of 2 or 
3 hours the match is removed and the cask 
filled with liquor. Some jDersons pour a gallon 
or two of the liquor into the cask before 
“matching” it. The object is to allay exces¬ 
sive fermentation. 

MATTING-To Wash. 

Matting should never be washed with any¬ 
thing but salt and water — a pint of salt to J 
pailful soft water, moderately warm. Dry 
quickly with a soft cloth. Twice during a 
season will probably be sufficient washing for a 
bed-room, but a room much used will require it 
somewhat oftener. 

MATTRESSES—Care of. 

A hair mattress very seldom receives the care 
it deserves. The maid who turns it once a day 
feels that she is doing her duty nobly. And 
then the mistress wonders that it doesn’t wear 
evenly, and is surprised to find it worn in spots, i 
It will always wear in spots unless the springs 
beneath it are covered. The iron either rusts 
or wears out the ticking invariably. Therefore, 
the springs should have a stout cover of ticking, 
made to button at one end, so that it may be 
frequently taken off and washed, and that the 
springs may be dusted. An unbleached cotton 
cover on the mattress will preserve its freshness 
for a long time. 

When spots and stains do make their appear¬ 
ance on the mattress, some warm water, made 
smooth by a little ammonia, and a rag, will 
usually remove them. The rag should be 
merely dampened, and when vigorous rubbing 
has removed the spot, a little Clearwater should 
be used to rinse the place and a dry cloth used 
to dry it. 

Mattresses should be turned not only from 
side to side, but also from head to foot, fre¬ 
quently, to insure their wearing evenly and not 
developing the hills and hollows found in un¬ 
cared-for couches. And, of course, it should 
be brushed with a whisk-broom each day and 
aired. J * 

MEDALS—To Take Impressions of. 

Melt a little isinglass glue made with brandy 
and pour it thinly over the medal, so as to cover 
its whole surface; let it remain for a day or two, 
till it be thoroughly dry and hardened, and 
then, taking it off, it will be fine, clear and hard 
as a piece of glass, and will have a very elegant 
impression of the coin. 


1 




USEFUL RECIPES AND TRADE SECRETS 


415 


MILDEW—To Extract from Linen. 

Rub strong soap and salt on the mildewed 
spots; keep them moist and exposed to the son; 
repeat several times. Use soap made with the 
lye from wood ashes. 

MILK. 

To Test Milk. —■ A cheap lactometer may¬ 
be made by getting a glass bulb and stem, 
both hollow, and loading the bulb with shot 
until the instrument will float upright in pure 
milk. Mark on the stem the point to which it 
sinks—the surface point. Remove it from the 
milk and float it in pure water, marking the 
surface point as beiore, which will be consider¬ 
ably higher on the stem than the other mark. 
Now take a narrow slip of paper capable of 
being rolled lengthwise, and insert it in the 
stem of the instrument so that the figures on it 
will be visible through the glass. Lay off on 
this, in the direction of its length, a space equal 
to the distance between the two surface points, 
numbering the one 0 and the other 100. Sub¬ 
divide this space into 10 or 20 proportional 
spaces, correspondingly numbered; roll the slip 
and insert it in the stem until the 0 is at the 
surface point of the milk, the 100 at the point 
of the water. Your lactometer is now complete. 
Float it in your milk can every morning, and 
the depth to which it sinks will register the per¬ 
centage of dishonest water, if any, the milk con¬ 
tains. 

To Preserve Milk. — Place the milk in a bot¬ 
tle and place the bottle in a pot of water over a 
slow fire. Let the bottle remain for half an 
hour after the water has begun to boil, and then 
cork it tightly. 

To Deodorize Milk. — Sometimes, in the 
spring when cows are fed upon rutabagas, the 
milk has such a disagreeable taste and odor as 
to be unfit for butter-making. This can be ob¬ 
viated by putting a pinch of saltpeter, finely 
pulverized, into every gallon of cream. 

MOSQUITOES—To Destroy. 

The inhabitant of a summer cottage, finding 
the insects very troublesome, traced them to 
their breeding-place, a rain-water pool in the 
neighborhood with a surface of 60 square 
feet. Finding that eggs were deposited, he 
sprinkled 4 oz. of kerosene over the surface of 
the pool. At the end of ten days it was covered 
with dead insects, of which 7,400 were counted. 
Most of these were gnats, but there were 371 
female mosquitoes and many males. As the 
average number of eggs laid by a female mos¬ 
quito is 300, the destruction of these 3 /1 speci¬ 
mens prevented the development of 111,300 
individuals of the next generation. Moreover, 
certain females flew away aftei touching the 


water, and undoubtedly died at some distance 
from the pool. The experiment proved so suc¬ 
cessful that it is likely to be repeated in dis¬ 
tricts where mosquitoes abound. The remedy 
has the double advantage of being simple and 
cheap. The propagation of insects could be 
arrested over 96,000 square feet of water surface 
by using a barrel of kerosene, and the cheaper 
oil is much preferable to the expensive for the 
purpose. It is suggested that if the application 
be made early in June, so as to head off the 
first generation, the numbers of the biting pests 
may be reduced to a minimum. 

To Keep Out Mosquitoes .— If a bottle of the 
oil of pennyroyal is left uncorked in a room at 
night, not a mosquito, nor any other blood¬ 
sucker, will be found there in the morning. It 
is said that to burn a piece of gum camphor 
about the size of a walnut will drive out mos¬ 
quitoes. It burns as readily as pitch, with a 
clear, bright flame, and apparently no odor. 

A Cure for Mosquito Bites .—The best 
antidote is undoubtedly ammonia weakened 
with a little water or salt and water. Some 
people go so far as to press the poison out of 
the bite with some small metal instrument like 
the point of a watch-key, before applying the 
antidote. This prevents the painful swelling 
that sometimes occurs. As in other cases, “ One 
man’s meat is another man’s poison,” and the 
same remedy will not apply to all individuals. 
Some find camphor most efficacious and salt and 
water will lot avail. Ammonia, however, seems 
to be generally successful as a neutralizer of the 
mosquito poison. Where there are large quan¬ 
tities of mosquitoes and no reason for their 
appearance is apparent, it is well to look about 
the premises for something which attracts them. 
An uncovered barrel of rain-water will bring 
them in hordes, and damp places and stagnant 
pools are spots where they delight to congre¬ 
gate. 

MOTHS./ 

Furs and woolen goods may be preserved 
from th 9 ravages of moths by putting them 
away in paper bags tightly closed. The articles 
should be well beaten and aired before putting 
away. 

It is well to remember that the moth never 
destroys woolens; it is the worm. It is well to 
remember that camphor and all the other vile 
odors in the world will never protect fabrics in 
the least. 

If a woman puts a garment away that has so 
much as one moth egg, a ton of camphor won’t 
prevent that egg from hatching, if there’s any 
hatch to it. The only way to preserve a gar¬ 
ment from the ravages of the moth is to be 
absolutely sure in the first place that a moth 




416 


USEFUL RECIPES AND TRADE SECRETS 


bas laid no eggs in it, and this is not easy to 
discover, because with the mother instinct it 
creeps into dark crevices, the more obscure the 
better, and its eggs are as small as the point of 
a pin. It coats these eggs or incrusts them 
with a covering, and you might beat and beat 
the garment and not in the slightest degree 
hurt the eggs. Now you can put that garment 
away in a camphor chest and heap a ton of 
camphor on top of it, yet if one of these eggs 
hatches a worm, that worm will start in to feed. 

The only way to be sure that none of these 
eggs are put away in a garment is to keep the 
garment out under constant surveillance for two 
or three weeks before putting it away, and in 
that time any newly-hatched worm will develop 
into a size that can be readily seen. Once a 
garment is absolutely free of the egg or worm, 
it can then be tied up in a paper parcel, or any¬ 
thing else that will keep the living moth out, 
with perfect impunity, for a moth will never 
bore its way into anything. 

To Kill Moths in Carpets .—Wring a coarse 
crash towel out of clear water, spread it smoothly 
on the carpet, iron it dry with a good hot iron, 
repeating the operation on all parts of the car¬ 
pet suspected of being infected with moths. 
ho need to press hard, and neither the pile nor 
color of the carpet will be injured, and the 
moths will be destroyed by the heat and steam. 

MOULD — To Prevent. 

A small quantity of carbolic acid added to 
paste, mucilage or ink will prevent mould. 

^ ounce to a gallon of whitewash 

will keep cellars and dairies from the disagree¬ 
able odor which often taints milk and meat kept 
m such places. 1 

MOUSE TRAP. 

An ever-ready mouse trap which may be 
readily constructed at home has two frames to 
which a movable platform is pivoted. Above 
this platform is suspended a small stick, to the 
point of which is attached the bait that is to 
excite the appetite of the little rodent. The 
platform being horizontal, is supported at one 
end and held in place by a book or box, but ac¬ 
cessible to the mice. The bait is suspended 
above the loose end. As soon as the mouse 
has traversed the pivoted center its weight is 
sufficient to rock the board, and the animal 
tumbles into the pail of water at that end. Its 
cries of distress before it drowns attract the other 
mice, and they come to see what is going on. 

They also tip the board and meet with a similar 
rate. 

MOUTH WASH. 

Powdered white Castile soap, 2 drams; alco- 
o1 ’ 3 oz.; honey, 1 oz.; essence or extract jas- 


of 

of 


mine, 2 drams. Dissolve the soap in alcohol 
and add honey and extract. 

MUCILAGE. 

1. The best quality of mucilage in the market 
is made by dissolving clear glue in equal vol¬ 
umes of water and strong vinegar, and adding 
i of an equal volume of alcohol, and a small 
quantity of a solution of alum in water. Some 
of the cheaper preparations offered for sale are 
merely boiled starch or flour, mixed with nitric 
acid to prevent their gelatinizing. 

2. Dissolve 3 oz. of gum arabic in an earth¬ 
enware vessel containing J pint of cold water. 
If stirred occasionally, the gum will be dissolved 
in 24 hours and ready for use. 

3. Fine, clean glue, 1 lb.; gum arabic, 10 
oz.; water, 1 quart; melt by heat in a glue ket¬ 
tle; when melted, add slowly 10 oz. strong nitric 
acid. Then bottle, adding a cou|Dle of cloves to 
each bottle to prevent moulding. 

MUSTARD. 

1. A recipe which results in a quality of mus 
tard almost as delicious as the famous “ Dus 
seldorf” is the following: To 125 grains 
white mustard flour add as many grains ui 
the black, and mix well and thoroughly with 
1 pint of good Rhine wine and J pint of good 
vine vinegar, mixing them in an earthen pot. 
this mixture must be well covered and allowed 
to remain over night in a warm place, near a 
kitchen stove, for example. 

Showing morning there must be 
added 260 grains of clear white sugar 2 1 
grains powdered cinnamon, 21 grains of pow¬ 
dered cloves, 5 grains of allspice, 1 grain carda- 
mon, a grain ground nutmeg, and the peel of 

mon, cut fine. The mass must be constantly 
suirred while all these ingredients are added 
and enough wine vinegar is used to make it the 
proper thickness of mustard. When done it is 
hi led into stone jars, covered with parchment. 

A delicious mustard is thus obtained. 

2. Mustard (ground), 3J lbs.; water, q. s. to 
°rm a stiff paste; in ± hour add ot common 

salt (rubbed very fine), 1 lb.; with vinegar, 
grape juice, lemon juice, or white wine, q. s. to 
reduce it to a proper consistency. 

3. Io the last add a little soluble cayenne 
pepper or essence of cayenne. 

4 (Lenormand.) Best flour of mustard, 

- lbs.; fresh parsley, chervil, celery, and tar¬ 
ragon, of each i oz.; garlic, 1 clove; 12 salt 
anchovies (all well choiyped); grind well to 
geth-, add of salt, 1 oz^ gripe ^nice oT sugar 
q. s. to sweeten; with sufficient water to form 
the mass into a thmnish paste by trituration in 
a mortar. When put into pots, a red-hot poker 
is to be thrust into each, and a little vinegar 
afterward poured upon the surface. 









USEFUL RECIPES AND TRADE SECRETS 


417 


c 5. (French.) From black mustard seed (gently- 
dried until friable, then finely powdered), 1 lb.; 
salt, 2 oz.; tarragon vinegar, q. s. to mix. In 
a similar way the French prepare several other 
“mustards,” by employing vinegars flavored 
J >with the respective substances, or walnut or 
* mushroom catsup, or the liquors of the richer 
pickles. 

G. (French.) Salt, 1J lb.; scraped horse¬ 
radish, 1 lb.; garlic, 2 cloves; boiling vinegar, 
2 gals.; macerate in a covered vessel for 24 
hours, strain, and add of flour of mustard q. s. 

7. (Patent.) Black ginger (bruised), 12 
"ibs.; common salt, 18 lbs.; water, 15 gals.; boil, 
strain, and add to each gallon flour of mustard, 
5 lbs. 


ia 


?e 


NAILS. 

To Drive into Hard Timber. —Dip the points 
into lard, or rub with tallow. 

To Keep Nails from Rusting .— Nails for 
garden use or for trailing vines, where driven 
only part way and subjected to air and moist¬ 
ure, are liable to rust. After they have begun 
to oxidize it is almost impossible to stop them. 
They should be previously prepared for the 
1 position. To make them secure against rust, 
mix a pint of linseed oil with 2 oz. black lead, 

1 stirring until the whole is thoroughly incor- 
}f! porated; heat the nails red hot and steep them 
* in the mixture. They should then be well 
drained and shaken up in an old nail bag until 
f dry. The linseed oil and black lead cover them 
with a film of varnish which is impervious to 
wet. The above proportions w T ill serve for a 
:rL very large quantity. If the black lead and 
linseed oil are not easily obtained, heat the nails 
and throw them into any coarse grease. The 
latter process is not so effectual as the first, but 
will answer very well. The grease used should 
not contain a particle of salt. 

ODORS —From Cooking. 


A lump of bread about the size of a billiaru 
! ball, tied up in a linen bag and placed in the 
' pot in which greens are boiling, will absorb 
the gases which oftentimes send such an un¬ 
pleasant odor to the regions above. Or, put 1 
or 2 red peppers or a few pieces of charcoal 
into a pot where ham, cabbage, etc., is boiling, 
and the house will not be filled with the odor. 

OIL-CLOTH. 

Oil-cloth for floors is made on stout hemp 
‘ canvas, which is woven very wide so as to have 
no seams in it. This canvas is first stretched 
t tight over a frame, then covered with thin glue, 
or size, and rubbed down with pumice. This 
is to fill in the spaces between the threads and 


make the whole very smooth. Then a coating 
of thick paint is spread over the surface and 
rubbed in with a trowel. When this is dry an¬ 
other thick coat is put on, and after that an¬ 
other, and then a coat of thin paint, laid on 
with a brush. All of these are of one color, 
and after they have been put on and dried, the 
pattern of the oil-cloth is printed on by means 
of wooden blocks. Oil-cloth for table covers is 
made of light cloth or canvas, two coats, or 
perhaps three, of common paint are laid on, and 
the design is printed in the same way that calico 
is printed. 

Laying Oil-cloth .— In putting a fresh oil¬ 
cloth on a passageway or kitchen, or any much 
used space, it is a good plan to lay it on the old 
one. Raise the edges a little and wipe out the 
accumulated dust with a damp cloth, then let 
it fall again in place, and put the new one over 
it. The latter will wear half again as long, as 
the first cloth protects it from roughness on the 
floor beneath. 

Washing Oil-cloth .— Kitchen oil-cloth does 
get shabby very often in a remarkably short 
time, and the manufacturer and the merchant 
who sold it get all the blame, whereas some of 
it should be shouldered by both mistress and 
maid. Tepid (not hot) water should be used in 
wiping up an oil-cloth, and soap only where 
there are grease spots. Wet only a small por¬ 
tion at a time, and as soon as the dust and dirt 
are removed, wipe perfectly dry. After the oil¬ 
cloth is cleaned, go over it with a flannel wet 
with linseed oil. Use plenty of strength rub¬ 
bing in the oil. Once a year give the oil-cloth 
a good coat of varnish. With proper treatment 
a good oil-cloth lasts for years, and the colors 
keep bright even after constant use. 

OIL PAINTINGS —To Clean. 

Castile soap and water may be used without 
danger in cleaning oil paintings. Care must 
be taken not to wet the backs or let water 
through cracks. There are other methods of 
cleaning, but these should be employed only by 
experts. For dusting pictures, a silk handker¬ 
chief should be used. 

To Restore Oil Paintings .—By lapse of time 
and physical and chemical changes, the paint 
loses in some degree its transparency and the 
picture fades, those colors containing the least 
oil changing the most. Pettenkofer has dis¬ 
covered that the vapor of alcohol will renew the 
qualities, and he restores old oil paintings by 
placing them over a tight box, in the bottom of 
which is a flannel cloth dampened with alcohol 
of 80 per cent, strength. The arrangement 
should be such that every part of the picture 
will be exposed to the alcoholic vapor. 









418 


USEFUL RECIPES AND TRADE SECRETS 


OILS—Drying. 

All the fixed oils have an attraction more or 
less powerful for oxygen, and, by exposure to 
air, they either become hard and resinous, or 
they only thicken slightly, and become sour and 
rancid. Those which exhibit the first property 
in a marked degree, as the oils of linseed, 
poppy, rape and walnut, are called “ drying 
oils,” and are used as vehicles for colors in 
painting. The others are frequently termed 
“glutinous” or “non-drying.oils.” 

The resinifying or drying property of oils is 
greatly increased by boiling them, either alone 
or along with litharge, sugar of lead, or white 
vitriol, when the product forms the “ boiled oil ” 
or “drying oil” of commerce. The efficacy of 
the process, according to Liebig, depends on 
the elimination of substances which impede the 
oxidation of the oil. The following formulae 
are adopted for this purpose: 

1. Linseed oil, 1 gal.; powdered litharge, \ 
lb.; simmer, with frequent stirring, until a 
pellicle begins to form; remove the scum, and 
when it has become cold and has settled decant 
the clear portion. Dark colored; used by 
house-painters. 

2. Linseed oil and water, of each 1 quart; 
white vitriol, in powder, 2 oz.; boil to dryness. 
Paler than the last. 

3. Pale linseed or nut oil, 1 pint; litharge or 
dry sulphate of lead, in fine powder, 2 oz.; mix, 
agitate frequently for 10 days, then set the 
bottle in the sun or a warm place to settle, and 
decant the clear portion. Very pale. 

4. Linseed oil, 100 gals.; calcined white vit¬ 
riol (sulphate of zinc), in fine powder, 7 lbs.; 
mix in a clean copper boiler, heat the whole to 
285° Fahr., and keep it at that temperature, 
with constant stirring, for at least 1 hour; then 
allow it to cool, in 24 hours decant the clear 
portion, and in 3 or 4 weeks more rack it for 
use. Used for varnishes. 

5. (Liebig.) Sugar of lead, 1 lb., is dissolved 
in rain-water, J gal.; litharge, in fine powder, 

1 lb., is then added, and the mixture is gently 
simmered until only a whitish sediment remains; 
levigated litharge, 1 lb., is next diffused through 
linseed oil, 2^ gals., and the mixture is gradu¬ 
ally added to the lead solution, previously 
diluted with an equal bulk of water; the whole 
is now stirred together for some hours, with 
heat, and is, lastly, left to clear itself by expos¬ 
ure in a warm place. The lead solution which 
subsides from the oil may be used again for the 
same purpose, by dissolving in it another lb. of 
litharge, as before. 

6. (Wilks.) Into linseed oil, 236 gals., pour 
oil of vitriol, 6 or 7 lbs., and stir the two 
together for 3 hours; then add a mixture of 


fuller’s earth, 6 lbs., and hot lime, 14 lbs., and. 
again stir for 3 hours; next put the whole into j, 
a copper, with an equal quantity of water, and 
boil for about 3 hours; lastly, withdraw the; 
fire, and when the whole is cold, draw off the 
water, run the oil into any suitable vessel, and r 
let it stand for a few weeks before using it.| 
Patent. 


is 


it 


7. Binoxide of manganese (in coarse powder.) oi 
but not dusty), 1 part; nut or linseed oil, 10 ii 
parts; mix, and keep the whole gently heated u; 
and frequently stirred for 24 to 36 hours, or jut 
until the oil begins to turn reddish. Recom-w 
mended for zinc paint, but is equally adapted |° ( 
for other purposes for- which boiled oil is v 
employed. _ _ jjj 

There is often a difficulty in obtaining the a 
oils “ bright ” after boiling or heating them L 
with the lead solutions; the best way, on theL 
small scale, is either to filter them through ' 
coarse woolen filtering paper, or to expose theC, 
bottle for some time to the sun or in a warm.! 
place. On the large scale, the finer oils of this! " 
kind are often filtered through canton-flannel '* er 
bags. The litharge and sulphate of lead used 
in the above processes may be again rendered 
available for the same purpose, by washing I 
them in hot water, to remove adhering mucil¬ 
age. 


OILS—Einpyreumatic. 

The “ empyreumatic oils ” of the old phar- f 
maceutical writers were oily fluids obtained by 
the dry distillation of various substances, 
animal, vegetable and mineral. But few of 
them are in use at the present day. Two or 
three have useful application in the arts, and it 
is therefore necessary to briefly describe their 
preparation. When the ingredients are of a 
liquid or pasty nature, or become so wherj 
heated, they are usually mixed with about twice 
their weight of sand, powdered glass, or other 
like substance, to divide them, and thus expose 
them more effectually to the action of the fire. 
Care must also be taken to provide a well- 
cooled receiver, which must be furnished with a 
tube to carry off the non-condensable gases 
liberated at the same time as the oil. The prod -< 
ucts of the first distillation are generally puri¬ 
fied by rectification, either alone or along with 
water. In general, they require to be pre¬ 
served from the light and air. 

Oil of Aloes .— 1. From Socotrine or hepatic 
aloes distilled along with sand. 

2. Olive oil, 1 lb.; hepatic aloes and myrrh, 
of each in powder, 2 oz.; olibanum, i oz.; distil? 
in a sand bath, from a stoneware retort. Used 
as an external vermifuge for children; a portion 
is rubbed 2 or 3 times a day over the umbilical < 
regions. 


itt, 


lit 


00 












f 


USEFUL RECIPES AND TRADE SECRETS 


419 


mi 


Oil of Birch .—From the inner bark of the 
birch, by heatiDg it in an earthen pot with a 
hole in the bottom, to allow the oil to flow 
through into another jar sunk in the ground 
and luted to it. Thick, balsamic, fragrant. 
Used chiefly to dress Russia leather. 

Oil of Tar .—By simple distillation from 
wood-tar. Reddish and strong-scented. By 
one or more rectifications it becomes colorless 
and limpid. It soon gets thick. Used in ring¬ 
worm and several other skin diseases, made into 
an ointment with lard. Poisonous if swallowed 
in large doses. 


8 ( " 

Oil of Tobacco. — From tobacco, in coarse 
powder, gradually heated in a green-glass retort 
to dull redness, and kept at that temperature as 
long as any oil passes over; the oily portion 
> is then separated from the water in the re- 

1 ceiver, and kept for use. Highly narcotic and 
poisonous. 

Oil of Wax .—From beeswax and sand dis¬ 
tilled together; the product is rectified once or 
oftener. Reputed diuretic. Dose , 3 to 6 drops. 

OILS -Fixed. 

The fixed oils are compounds of carbon, 
q hydrogen and oxygen (oxy hydro-carbons), 

2 obtained from the organic kingdom, and char¬ 
acterized by their insipidity, unctuosity, insolu¬ 
bility in water, and being lighter than that fluid. 
Olive oil, which is obtained from the vegetable 

I kingdom, and spermaceti oil, which is obtained 
!lD | from the animal kingdom, may be taken as types 
T of the rest. 

Among the best known properties of the fixed 
oils are: The permanent stain they give to paper, 
which they render translucid; their non-vola- 
je tility at the ordinary temperature of the at- 
lIi mosphere, or at that of boiling water, or, 
indeed, at any temperature insufficient for 
their decomposition; their constantly float¬ 
ing on the surface of water when added 
15 to it; and, lastly, their inability to mix with 
that fluid. Some of them, as palm oil and 
a 


if 


cocoanat oil, are solid at ordinary temparatures; 
but the majority are fluid, unless they have been 
considerably cooled, when they separate into 
two portions—the one solid, consisting chiefly 
of stearin, or some analogous substance, and 
the other liquid, consisting chiefly of olein or 
elain. Nearly all of them, when exposed to 
the air, absorb oxygen rapidly, and either 
li gradually harden or become rancid and nau¬ 
seous. From the first are selected the “ drying 
!f oil” used by painters; the last are used as food, 
in cookery, and for machinery, lamps, etc. The 
whole of these oils, when heated to their boiling 
points (500° to 600° Fahr.), suffer decomj;>osi- 
tion, yielding various hydrocarbons; and when 
suddenly exposed to a red heat, they furnish a 


gaseous product (oil-gas), which was formerly 
employed for illumination. It is owing to this 
property of oil and liquid fats that candles and 
lamps give their light. The wick is a gas-pro¬ 
ducing apparatus in miniature. With the caustic 
alkalies and water the fixed oils unite to form 
soap. When some of these oils are absorbed 
by porous bodies, and thus expose a vastly in¬ 
creased surface to the air, they absorb oxygen 
with such rapidity as to generate a considerable 
degree of heat. Paper, tow, cotton, wool, straw, 
shavings, etc., slightly imbued with oil, and left 
in a heap, freely exposed to the air or sun, often 
spontaneously inflame. In this way many ex¬ 
tensive fires have arisen. The above is more 
particularly the case with linseed, rape, nut and 
olive oil. The first, made into a paste with 
manganese, rapidly becomes hot, and ultimately 
inflames spontaneously. 

The fixed oils, except where otherwise directed, 
are obtained from the bruised or ground fruit or 
seed, by means of powerful pressure, in screw 
or hydraulic presses, and are then either 
allowed to clarify themselves by subsidence 
or are filtered. Both methods are frequently 
applied to the same oil. In some cases the im¬ 
purities are removed by ebullition with water, 
and subsequent separation of the pure oil. 
Heat is frequently employed to increase the 
liquidity of the oil, and thus lessen the difficulty 
of its expulsion from the mass. With this ob¬ 
ject the bruised mass, placed in bags, is com¬ 
monly exposed to the heat of steam, and then 
pressed between heated plates of metal. 

Another method is by boiling the bruised 
seed in water, and skimming off the oil as it 
rises to the surface. This is the plan adopted 
for castor oil in the West Indies. 

In a few cases, for medicinal purposes, the 
bruised mass is mixed with one-half its weight 
or an equal weight of alcohol or ether, and after 
24 hours’ digestion the whole is submitted to 
pressure, and the alcohol or ether removed by 
distillation at a gentle heat. 

Purification. —Several methods are adopted 
for refining or purifying the fixed oils, among 
which are the following: 

1. The oil is violently agitated along with 1^ 
to 2§ of concentrated sulphuric acid, when it 
assumes a greenish color, and, after about a 
fortnight’s repose, deposits much coloring mat¬ 
ter, becomes paler, and burns with greater 
brilliancy, particularly if well washed with 
steam or hot water, and clarified by subse¬ 
quent repose or by filtration. This answers 
well for most of the recently expressed vege¬ 
table oils. It also improves most of the fish 
oils. 

2. A modification of the last method is to 
well mix the acid with the oil, then to blow 







420 


USEFUL RECIPES AND TRADE SECRETS 


steam through the mixture for some time, and 
afterward to otherwise proceed as before. 

3. Fish oil (whale, seal, etc.) is purified by— 

ci. Violently agitating it with boiling water 

or steam, by placing it in a deep vessel with 
perforated bottom, through which high pressure 
steam is forced for some time; it is afterwards 
clarified by repose, and filtered through coarse 
charcoal. 

b. The oil is violently agitated with a boiling 
hot and strong solution of oak bark, to remove 
albumen and gelatin, and next with high press¬ 
ure steam and hot water; it is, lastly, dried and 
filtered. 

c. The oil, gently heated, is stirred for some 
time with about 1$ of good chloride of lime, 
previously made into a milk by trituration with 
water; about 1H of oil of vitriol, diluted with 
20 times its weight of water, is then added, and 
the agitation renewed and maintained for at least 
2 hours; it is, lastly, well washed with steam or 
hot water. 

4. Almond, castor, linseed, nut, olive, rape 
and some other vegetable oils are readily 
bleached by either of the following processes: 

ci. Exposure in glass bottles to the sun’s rays, 
on the leads or roofs of houses, or in any other 
suitable position, open to the southeast and 
south. This is the method employed by drug¬ 
gists and oilmen to whiten their castor and lin¬ 
seed oils. Fourteen to twenty-one days’ ex¬ 
posure to the sun in clear weather during sum¬ 
mer is usually sufficient for castor oil when 
contained in 2 to 4-quart pale green glass bot¬ 
tles (preferably the former), and covered with 
white gallipots inverted over them. The oil is 
filtered before exposing it to the light, as, if 
only in a slight degree opaque, it does not 
bleach well. Almond and olive oil are, when 
thus treated, apt to acquire a slight sulphurous 
smell, but this may be removed by filtration 
through a little animal charcoal, or, still better, 
by washing the oil with hot water. 

b. Another method employed to decolor these 
oils is to heat them in a wooden, tinned or well- 
glazed earthen vessel along with some dry “ fil¬ 
tering powder” (1 to 2 lbs. per gal.), with 
agitation for some time, and lastly, to filter 
them in the usual manner through an oil-bag. 
In this way the London perfumers prepare 
their “white almond oil” (oleum amygdale 
album), and their “white olive oil” (oleum 
olivae album). Formerly, freshly burnt animal 
charcoal was used for this purpose, and is still 
so employed by some houses. 

5. Mr. Bancroft refines oils for machinery 
and lubricating purposes generally, by agitat¬ 
ing them with a lye of caustic soda of the sp. 
gr, 1.2. A sufficient quantity is known to have 
been added when, after repose, a portion begins 


1 


it 


hi 


ar? 


rk 


i it it 


a 


;a 


to settle down clear at the bottom. About 4 
to 8 £ is commonly required for lard oil an< 
olive oil. After 24 hours’ repose the clea 1 
supernatant oil is decanted from the soapy sedi 1 ^ 
ment, and filtered. 

6. All oils and fats may be rendered perfect! 
colorless by the use of a little chromic acid; o 
what is the same, by a mixture of a solution o 
bichromate of jiotassa and sufficient sulphuric 0 
hydrochloric or nitric acid to seize on all th 
alkali, and thus liberate the chromic acid. 

7. Palm oil and cocoanut oil are general! 1 
refined and bleached by either chromic acid o 
chlorine, or by heat. 

8. Effective methods of purifying fats an( 
oils, especially for those intended for illumina 
tion, are as follows: 

«• (For fish oils.) Each ton is boiled for i 
hour with caustic soda, ^ lb., previously mad< 
into a weak lye with water; or steam is blowi 
through the mixture for a like period; oil o 
vitriol, 1 lb., diluted with 6 times its weight o 
water, is next added, the whole again boiled fo: 
lo minutes, and allowed to settle for an hour oi 
longer, when the clear oil is run off from th< 
water and sediment into the bleaching tubs 
here solution of bichromate of potash, 4 lbs., ii 
oil of vitriol, 2 lbs., previously diluted wit' 
water, q. s., together with a little nitric acit 
and some oxalic acid, are added, and afte 
thorough admixture of the whole, by blowim er! 
steam through it, strong nitric acid, 1 lb. 
diluted with water, 1 quart, is poured in, anc 
the boiling continued for J hour longer; asmal 
quantity of naphtha or rectified spirit of tur ... 
pentine is then mixed in, and the oil is finally i 
well washed with hot water and left to settle. ‘ ’a 

b. (For palm oil.) The oil is melted by the ie 
heat of steam, and after it has settled and cooledi ihf 
down to about 130° Fahr., is carefully decantec 
from the water and sediment into the steaming 
tubs; here a mixture of a saturated solution oi. 
bichi ornate of potash, 25 lbs., and oil of vitriol. 

8 or 9 lbs., is added, and after thorough admix-i^ 
ture, hydrochloric acid, 50 lbs., is poured in:is 
the whole is then constantly stirred until it ac- ca 
quiies a uniform greenish color, oris sufficiently H 
decolored, a little more of the bleaching 
materials being added if the latter is not the 
case, after which it is allowed to repose for l 
hour to settle; it is next run into a wooden vat 
where it is washed, etc., as before. 

c. (For vegetable oils.) These are treated 
with a solution of chromic acid, or with a solu¬ 
tion of bichromate of potassa, or some mineral 
acid, as noticed at No. 6. For colza, linseed; 
mustard, nut and rape oil a little hydrochloric 
acid is added; but for almond, castor, olive oil 
and poppy oil no such addition (at least in ex¬ 
cess) is required. 


ah 


at 











USEFUL RECIPES AND TRADE SECRETS 


421 


bt 9. Rancid oils and fats are recovered by boil- 
oug them for about 15 minutes with a little 
levater and calcined magnesia, or by filtering 
p hem through freshly burnt charcoal. 

In reference to the above processes it may be 
(Useful to remark that chlorine, the common 
inleacher and deodorizer of other substances, 
nl ;annot be well employed directly in the purifi- 
lj nation of oils, as certain chemical reactions occur 
layben these substances are brought together, 
d, vkieh increase the color instead of removing it, 
enind are often otherwise injurious. The same 
a -emarks apply to the use of the “ chlorides,” 
diich frequently fails in unskillful hands, and 
af s, indeed, of questionable utility, except, per¬ 
haps, in the case of palm oil. Even charcoal 
;xerts little of its usual energy on the oils, and 
jd vhilst it removes or lessens their offensive odor, 
[* sometimes increases their color. The addition 
)f lg or of very pure and recently rectified 
|. laphtha or oil of turpentine (camphine) to 
ij amp oil is a real improvement, since it in¬ 
creases its combustibility and its illuminative 
Ik jower. 

ra .' Oils for medical purposes, as castor oil, cod- 
, iver oil, etc., must not be subjected to any pro- 
jess beyond mere clarification by subsidence, 

; iltration through canton flannel or porous 
„ oaper, or at the utmost, washing with warm 
.] vater, as otherwise their active and valuable 
1 oroperties, if not wholly removed, will be con- 
iderably lessened. 

jj The following are the principal fixed oils of 
a commerce: 

o Castor Oil. — The oil prepared by heat, or by 
fi pressure, from the seed of Ricinis communis , 
:t he Palma Christi or Mexican oil bush, 
b The best castor oil is prepared by pressing 
c ;he shelled and crushed fruit (seed) in hemp 
>c Jags in a hydraulic press, and heating the oil 
a thus obtained along with water in well tinned 
firessels, until the water boils and the albumen 
riind gum sejmrate as a scum; this is carefully 
j( 'emoved, and the oil as soon as it has become 
eBold is filtered through canton flannel and put 
•into canisters. The commoner kinds are pre- 
ij pared by gently heating the crushed seeds, and 
( pressing them whilst hot. 

Cocoanut Oil. — By expression from the 
kernels of the cocoanut. 

1 Cod-liver Oil. —The oil extracted from the 
iive-r of the Oadus morrhua (cod-fish) by a 
steam heat or water bath not exceeding 180° 
Fahr. 

Cotton-seed Oil. —From the seeds of Gossy- 
pium Barhadense. Drying. 

Croton Oil. —From the shelled seeds of Cro¬ 
ton tiglium or Molucca grains. Imported chiefly 
from the East Indies. It is one of the most 


powerful cathartics known, and acts when either 
swallowed or merely placed in the mouth. 
Externally, it is a rubefacient and counter- 
irritant, often causing a crop of painful pustules, 
like tartar emetic. Dose , 1 to 2 drops, on 
sugar; in apoplexy, etc. It is poisonous in 
larger doses. 

Lard Oil. — By separating the olein of lard 
from the stearin by means of boiling alcohol. 
Only applicable where spirits are cheap. The 
product is, however, excellent. The crude oleic 
acid, or lard oil of commerce, is chiefly obtained 
as a secondary product in the manufacture of 
stearin. It is purified by agitation with sul¬ 
phuric acid, and subsequently by steaming it, 
or washing it with hot water. Burns well in 
lamps if the wick-tube is kept cool. 

Linseed Oil. —1. From the seed of Linum 
usitatissimum, or common flax, bruised or 
crushed, and then ground and expressed with¬ 
out heat. Pale, insipid, viscous; does not keep 
so well as the next. 

2. As the last, but employing a steam heat 
of about 200° Fahr. Amber-colored; less vis¬ 
cous than the last; congeals at 2°; soluble in 5 
parts of boiling and 40 parts of cold alcohol. 
Both are drying and cathartic. Dose, 1 to 2 
oz.; in piles, etc. Chiefly used in paints, var¬ 
nishes, etc. 

Neat' 1 s-foot Oil. —From neat’s feet and tripe, 
by boiling them in water and skimming off the 
oil. Does not thicken by age. Used to soften 
leather, to clean fire-arms, and for other pur¬ 
poses. 

Nut Oil. —From the kernels of Corylus Avel- 
lana , or hazel-nut tree. Pale, mild-tasting, 
drying; superior to linseed oil for paints and 
varnishes. It is commonly sold for oil of 
almonds and oil of ben, and is extensively 
employed to adulterate both. Walnut oil is 
also frequently sold for nut oil. 

Oil of Nutmeg (Expressed ).—The concrete 
oil is expressed* from the seed of Myristica 
officinalis, or common nutmeg. The nutmegs 
are beaten to a paste, inclosed in a bag, exposed 
to the vapor of hot water, and then pressed 
between heated iron plates. Orange-colored, 
fragrant, spicy; butyraceous, or solid. It is a 
mixture of the fixed and volatile oils of the nut¬ 
meg. When discolored and hardened by age, 
it is called “ Banda soap.” When pure, it is 
soluble in 4 parts of boiling alcohol and in 2 
parts of ether. Now chiefly employed for its 
odor and aromatic qualities. 

Olive Oil. —The oil extracted from the fruit 
of Olea europcea , or common olive. Five dif¬ 
ferent methods are employed to obtain the oil 
from the fruit: 





422 


USEFUL RECIPES AND TRADE SECRETS 


1. (Virgin oil.) From olives, carefully gar¬ 
bled, either spontaneously or only by slight 
pressure, in the cold. That yielded by the 
pericarp of the fruit is the finest. 

2. (Ordinary “fine oil.”) This is obtained 
by either pressing the olives, previously crushed 
and mixed with boiling water, or by pressing, 
at a gentle heat, the olives from which the vir¬ 
gin oil has been obtained. The above processes 
furnish the finer salad oils of commerce. The 
cake which is left is called “ grignon ” ). 

3. (Second quality.) By allowing the bruised 
fruit to ferment before pressing it. Yellow; 
darker than preceding; but mild and sweet- 
tasted. Much used for the table. 

4. (“ Gorgon.”) By fermenting and boiling 
the pressed cake or marc in water, and skim¬ 
ming off the oil. Inferior. 

5. (Oil of the infernal regions.) A very 
inferior quality of oil, which is skimmed off the 
surface of the water in the reservoirs into which 
the waste water which has been used in the 
above operations is received, and allowed to 
settle. The last two are chiefly used for lamps, 
and in soap-making, etc. 

Olive oil is a uearly inodorous, pale greenish- 
yellow, unctuous fluid, with a purely oleagin¬ 
ous taste, peculiarly grateful to the palate of 
those who relish oil. It does not suffer 
active decomposition at a heat not exceeding 
600 Fahr.; and when cooled to 36° it congeals 
into a granular solid mass. It is very slightly 
soluble in alcohol, but its solubility is increased 
by admixture with castor oil. It is soluble in 
If parts of ether. When pure it has little 
tendency to become rancid. 

To Test Olive Oil .—When it is desired to 
ascertain whether the oil is pure or not, without 
precise reference to the nature of the oils used 
in adulteration, take equal quantities of olive 
oil known to be pure and the oil to be tested- 
place the samples in separate test tubes into 
which a good thermometer may also be inserted 
and heat each separately to a high temperature, 
the pure oil will become somewhat paled 
durmg the heating, while the adulterant oils 
will give off an offensive odor. 


Palm Oil—From the fruit Elais Guineensis , 
and E. melanococca, the Guinea oil palms. 
Orange or red-colored; butyraceous or solid- 
smells of violets; unchanged by alkalies’; 
bleached by sunlight, age, exposure, chlorine, 
chromic acid, and oil of vitriol; melts at 1171° 
labr. Demulcent. Used to color and scent 
ointments, pomades, etc.; but chiefly to make 
soap and candles. From Africa. 

Poppy Oil. From the seeds of Papaver som- 
mferum, or white poppy. Sweet; pale; dries 
and keeps well. Used for salads, paints and 


soaps; also (extensively) to adulterate almond 
oil, for the inferior qualities of which it is fre- ; 
quently sold. It does not freeze until cooled to! 
0° Fahr. 

Pope Oil. From the seed of Brassica napus 1 
(cole or rape), and from Brassica campestris j 
(wild navewor rape). Glutinous; buttery at i 
25° Fahr. Dries slowly; makes soft soaps and f 
good ointments, but bad plasters; smokes much 
in burning unless well refined. i 

Refined or pale rape oil is prepared from i 
crude rape oil by agitating it with about 2g of j 
oil of vitriol, previously diluted with about twicei 
its weight of water, and, after 10 or 12 days'! 
repose, decanting the clear oil, and filtering it l 
through canton flannel or felt. The quality is? 
improved by washing it with hot water or steam j 
before filtration. Used for lamps, blacking and 
machinery; also extensively employed to adul- n 
terate both almond and olive oil. It forms the f 
common “ sweet oil ” of the oilmen and drug-1 
gists. -.if 

Seal Oil. From the hood seal, and harp seal, 
and other species of Phocidce. Pale seal oil is ft 
that which drains from the blubber before putre¬ 
faction commences, and forms about 60g of the i 
whole quantity of oil obtained. It is very clear, 
free from smell, and, when recently prepared. # 
not unjDleasant in its taste. Refined seal oil is t 
the last, washed and filtered. Ranks close after i 
sperm oil. Brown or dark seal oil is that which l 
subsequently drains from the putrid mass. It j 
is very strong-scented and nauseous, and smokes ; 
in burning. Both are used for lamps and 
dressing leather. 

Spermaceti Oil. —From the “ head matter ” 
of Physeter macrocephalous , or spermaceti 
whale. It is very limpid, smells little, and 
bums well, and has long been reputed the best 
oil for lamps and machinery, as it does noflj 
thicken by age or friction. ‘ It is frequently i 
adulterated with refined seal oil. 

Sunflower Oil. —From the seeds of Heli- r 
anthus annuus and H. perennis. Clear, pale 
yellow, tasteless; thickens at 60° Fahr. Used 
for salads and lamps. 

11 alnui Oil. From the kernels of the nuts 
of Jug Ians regia , or common walnut tree. Soon 1 
gets rank; dries well. Used in paints, and occa-. 
sion,illy in.plasters. When “cold drawn” and 
washed it is sometimes eaten with salad. 

,.,P^ °f. Wax .—From beeswax, by quick dis¬ 
tillation in a closed vessel. Butyraceous. By 

rectification along with quicklime it yields a 
liquid oil. J 

Whale Oil. —From the blubber of the Balcena 
mysticetus , or the common or Greenland whale, 
y heat. Coarse, stinking. Southern whale oil 
is the best. Used for lamps, machinery, etc. 


i 







USEFUL RECIPES AND TRADE SECRETS 


423 


(§ 

i OILS —Medicated. 

These are prepared by infusion or decoction. 
The bruised ingredients are either simply di¬ 
gested in 2 to 4 times their weight of olive oil 
i for some days, or they are very gently boiled in 
i'it until they become dry and crisp, great care 
being taken that the heat toward the end of the 
<-process is not greater than that of boiling water, 
r As soon as the process is complete, the oil is al¬ 
lowed to drain from the ingredients, which are 
then (if necessary) submitted to the action of 
■(the press. The product is commonly run 
b through flannel or a hair sieve whilst still 
(-'^arm, after which it is allowed to repose for 
if a week or ten days, when the clear portion is 
i ^decanted from the dregs. The green or recent 
plants are usually employed for this purpose, 

! but, in many cases, the dried plants, reduced to 
a powder, and digested for 6 or 8 hours in the oil, 

5 \ at the heat of hot water, with frequent agitation, 

1 yield a much more valuable product. They are 
nearly all employed as external applications only. 

)} OILS —Mineral. 

An important class of liquids, consisting 
solely of carbon and hydrogen — the elements 
. of ordinary coal-gas, and obtained by the dis¬ 
tillation of coal, lignite, petroleum and other 
bituminous substances. For the purposes of 
illumination, many of these oils are in most 
respects superior to the fixed or fat oils con¬ 
taining oxygen. They give a whiter and more 
brilliant light, and are produced at a much lower 
cost. The lamps in which they are burnt, when 
properly constructed, are less liable to get out 
of order than those adapted for the combustion 
of fat oils, and require less attention when in 
i nse. Experiments on the relative value of the 
ordinary illuminating agents prove that the min- 
*eral oils are cheaper than all other portable 
illuminating agents in common use, and that 
* they give, while burning, the largest amount of 
light with the least development of heat, and 
the smallest production of carbonic acid. With 
the oils adapted for burning in lamps other oils 
| are produced. Some are very volatile and highly 
inflammable, and the safety of the burning oils 
depends on their proper extraction. These vol¬ 
atile liquids, when isolated, are used in the arts 
J as substitutes for spirits of turpentine, as 
solvents for various substances, and to in¬ 
crease the illuminating power of coal-gas. 
Others are of a greasy nature, and are too 
; heavy to be used in lamps. These, however, 
are well adapted for lubricating fine machinery. 
When the more volatile ingredients are sepa¬ 
rated from the burning oils, the latter are per¬ 
fectly safe. Most of the mineral burning oils 
now in use are, we believe, free from danger in 
t this respect. 

I 


Petroleum Oil. —Most of the burning oils 
now in the market are derived from Ameri¬ 
can petroleum. That obtained from natural 
petroleum is now manufactured solely in Amer¬ 
ica. The native petroleums vary greatly in prop¬ 
erties, and numerous methods of refining are 
employed by the manufacturers. The Cana¬ 
dian petroleum contains sulphuretted hydrogen, 
which imparts to it a very disagreeable smell, and 
is difficult of removal. Some make use of both 
acids and alkalies, others employ alkalies alone, 
and steam is applied at various stages of heat. 
Some of the oils produced are of excellent 
quality, but others are iuferior, and do not 
ascend the wick in sufficient quantity to afford 
a constant light. See Kerosene. 

OINTMENTS. 

Ointment of Aconite. —Alcoholic extract of 
aconite, 1 part; lard, 2 parts; carefully tritu¬ 
rated together. In neuralgia, etc. 

Ointment of Aconitine. —1. Pure aconitine, 

1 gr.; lard, 1 dram; mix by careful trituration. 

2. Aconitine, 2 gr.; rectified spirit, 6 or 7 
drops; triturate together, then add of lard, 1 
dram, and mix well. 

3. Aconitia (aconitine), 8 gr.; rectified spirit, 
^ dram; dissolve, and add lard, 1 oz.; mix. 
Used as a topical benumber in neuralgic affec¬ 
tions, rheumatic pains, etc. Its application 
generally occasions considerable tingling, and 
sometimes redness of the part to which it is ap¬ 
plied, followed by temporary loss of sensation 
in the skin and the cessation of the pain. 
Owing to the intensely poisonous nature of 
aconitine, this ointment must be both prepared 
and used with great caution, and must never 
be applied to an abraded surface. It is seldom 
used, owing to its extreme costliness. 

Ointment of Alum.— 1. Alum, in very fine 
powder, 1 dram; lard, l|r oz. In piles. 

2. To the last add of powdered opium, 7 gr. 
In piles, when there is much pain. 

Ointment of Belladonna. — 1. Extract of 
belladonna (deadly nightshade), 1 dram; lard, 
1 oz.; mix by trituration. 

2. Fresh belladonna leaves (bruised), 1 part; 
lard, 2 parts; simmer together until the leaves 
become crisp, and, after digestion for a short 
time longer, drain with pressure. 

3. Extract of belladonna, 1, rubbed with a 
few drops of water and mix with lard, 5|. 

Used as a local anodyne in painful and in¬ 
dolent tumors, nervous irritations, etc.; also . s 
an application to the neck of the uterus in case s 
of rigidity. 

Ointment of Calomel. — Calomel, 1 dram; 
lard or simple ointment, 1 oz. Pre-eminently 
useful in skin diseases. 





424 


USEFUL RECIPES AND TRADE SECRETS 


Ointment of Extract of Cantharides.—AXco- 
holic extract of cantharides, 8 gr. ; oil of roses, 
1 dram; beef marrow, 2 oz.; oil of lemon, 40 
minims. To promote the growth of the hair. 

Ointment of Chamomile. — Freshly powdered 
chamomile flowers, olive oil, and lard, in equal 
quantities. For the cure of itch. 

Chilblain Ointment. — From made mustard 
(very thick), 2 parts; almond oil and glycerine, 
of each 1 part; triturated together. To be ap¬ 
plied night and morning. 

Ointment of Chloroform. — Chloroform, 1 
diam; simple ointment, 1 oz. In neuralgia 
and rheumatic pains, etc. It must be kept in 
a stoppered, wide-mouthed phial. 

Ointment of Cocculus Indians.— Kernels of 
cocculus indicus , 1 part; beat them to a smooth 
paste in a mortar, first alone, aud next with a 
little lard; then further add of lard, q. s., so 
that it may be equal to 5 times the weight of 
the kernels. Used to destroy pediculi, and in 
scald-head, etc. 

Ointment of Croton Oil. — Croton oil, 15 
to 30 drops; lard (softened by heat), 1 oz.; 
mix well. This is the usual and most useful 
strength to prepare the ointmeut. Rubefacient 
and counter-irritant; in rheumatism and various 
other diseases. When rubbed repeatedly on the 
skin it produces redness and a pustular erup¬ 
tion. It also often affects the bowels by ab¬ 
sorption. The only advantage it possesses over 
other pi eparations of the class is the rapidity 
of its action. J 

. Ointment of Glycerine. —Glycerine, 4 fl. oz.; 
oil of almonds, 8 fl. oz.; wax and spermaceti, of 
each 1 oz. 

Eye Ointment.—1. Burnt alum, A dr • pow¬ 
dered opium, 20 gr.; olive oil, 1 fl. dr.; sperma¬ 
ceti ointment, 2 dr. In inflammation of the eye¬ 
lids, purulent ophthalmia, etc. 

2. (W. Cooley. ) Chloride of barium, 6 gr. • 
calomel, 10 gr.; simple ointment, 1 oz.; otto of 
roses, 1 or 2 drops. In scrofulous ophthalmia. 

3. (Dessault.) Nitric oxide of mercury, car¬ 
bonate of zinc, acetate of lead, and dried alum, 
of each, 1 dr.; corrosive sublimate, 10 gr.; rose 
ointment, 1 oz. In chronic ophthalmia, profuse 
discharges, etc.; in general, diluted. 

Ointment of Hemlock. — Fresh hemlock 
leaves and lard, of each 1 lb.; boil them to¬ 
gether (very gently) until the leaves become 
cnsp, then strain through linen, with pressure. 
Used as a local anodyne in neuralgic and rheum¬ 
atic pains, glandular enlargements, painful 
piles, etc., and as a dressing to painful and 
irritable ulcers, cancerous sores, etc. 

Itch Ointment.— Several excellent formulae 
for itch ointments will be found under the names 


of their leading ingredients. The following are 
additional: 

1. Carbonate of potassa, A oz.; rose water, 1 e 
fl. oz.; red sulphuret of mercury, 1 dr.; oil of j 
bergamot, J fl. dr. ; sublimed sulphur, and hog’s i 
laid, of each 11 oz.; mix them. (Bateman’s j 
“Cutaneous Diseases.”) The nostrum vended 
under this name is made as follows: Carbonate ! 
of potash, 1 oz.; vermilion, 3 dr.; sulphur, 1 
lb.; lard, 1J lbs.; rosewater, 3 fl. oz.; oil of ber- a 
gamot, 1A dr. 

2. Chloride of lime, 1 dr.; rectified spirit, 2 fl. J 
dr.; sweet oil, J fl. oz.; common salt and sulphur, 1 
of each 1 oz.; soft soap, 2 oz.; oil of lemon’ I 
20 drops. Cheap, effectual and inoffensive. 

Ointment of Ivy.—From the leaves of com- 
mon ivy, by infusion, as ointment of henbane. 
Used as an application to soft corns, in itch, and 
as a dressing to indolent ulcers and issues. 

Ointment of Lard .—Prepared lard, 2 lbs.* is 
melt, add of rose water, 3 fl. oz.; beat the two ]1< 
well together, then set the vessel aside, and 
when the whole is cold, separate the congealed In 
fat. A simple emollient. 1E 

Ointment of Laurel.—1. Suet (softened by i fl 
heat), 8 oz.; laurel oil (expressed oil of bay) 1 
1 lb.; oil of turpentine, 1A oz< 

2. Fresh bay leaves aud berries (bruised), of 
^ arc ^ ^ lbs; as hemlock ointment. : 
Highly esteemed on the continent as a stim- i» 
ulatmg friction, in bruises, strains, stiff joints, ifo 
etc.; and in deafness. 






1 lb.; neat’s-foot oil, 5 pints; boil as last; to 
the strained oil add, of lard suet, 3 lbs.; true 
oil of bay, ^ lb., and allow it to cool very 
slowly, in order that it may “grain” well, 
bold for laurel ointment and common oil of bay. 

Ointment of Lavender .— Lard, 2\ lbs * 
lavender flowers, 10 lbs.; white wax: 3 oz! 
Melt the lard, digest with 2 lbs. of the 
flowers tor 2 hours, and strain; repeat this with 
fiesh flowers till all are used; melt the oint- 
men^and leave it at rest to cool; separate the 

moisture and dregs, and melt the ointment with 
the wax. 


hi 


viv, \yoiooumiU. 


pared lard, 16; prepared suet, 1; rub togetl 
until metallic globules cease to be visible 

2. Mercury, 1 lb.; lard, 111 oz.; suet, 1 o 
rub the mercury with the suet and a little of t 
lard until globules are no longer visible; tli 
add the remaining lard, and triturate togeth 

3. Pure mercury and lard, of each 1 lb.; 
before. 


The mercurial ointment usually sold is made 
wi b a less quantity of mercury than that 
ordered by the colleges, and the color is brought 
up with finely ground blue black or wood char- 


li 

k 

<h 

oi 

so 


Ik 

fo 


Sc 

If 










425 


USEFUL RECIPES AND TRADE SECRETS 


coal. This fraud may be detected by its inferior 
i S p. gr., and by a portion being left undissolved 
when a little of the ointment is treated first 
with ether or oil of turpentine, to remove the 
fat, and then with dilute nitric acid, to remove 
the mercury. 

Mercurial ointment is chiefly used to intro¬ 
duce mercury into the system when the stomach 
is too irritable to bear it; in syphilis, hepatic 
affections, hydrocephalus, etc. For this pur¬ 
pose ^ to 1 dram is commonly rubbed into the 
inside" of one of the thighs until every particle 
of the ointment disappears. This operation is 
repeated night and morning until the desired 
effect is produced. This ointment has been 
employed to prevent the “pitting” in small¬ 
pox; and, diluted with 3 or 4 times its weight 
of lard, in several skin diseases, as a dressing 
for ulcers, to destroy pediculi, etc. Camphor 
is often added to this ointment to increase its 
activity. 

Mercurial Ointment (Milder).— Stronger 
mercurial ointment, 1 lb.; lard, 2 lbs. In itch 
and several other cutaneous diseases, as a dress¬ 
ing to syphilitic ulcers, to destroy pediculi on 
the body, etc. Each dram contains 10 grains 
of mercury. 

Ointment of Mustard.— 1. Flour of mustard, 
| oz.; water, 1 fl. oz.; mix, and add, of resin 
cerate, 2 oz.; oil of turpentine, f oz. Rube¬ 
facient and stimulant. As a friction in rheum¬ 
atism, etc. 

2. Flour of mustard, 3 oz.; oil of almonds, 
}fl. oz.; lemon juice, q. s. In sunburn, freckles, 

etc. 

Ointment for Piles.—1. Burnt alum and 
oxide of zinc, of each ^ dram; lard, 7 drams. 

2. Morphia, 8 grains; melted spermaceti oint- 
' ment, 1 oz.; triturate together until solution is 
complete, then add, of galls (in impalpable 
powder), 1^- dr. essential oil of almonds 
(genuine crude), 12 to 15 drops, and stii until 
/ the mass concretes. In painful piles, prolapsus, 
etc. It is not only very effective, but does not 
soil the linen so much as most other ointments. 

Simple Ointment.—1. Olive oil, 5J fl. oz.; 
white wax, 2 oz.; melted together, and stirred 

whilst cooling. 

2. Prepared lard, 4 lbs.; white wax, 1 lb.; as 

the last. _ 

3. White wax, 2; prepared lard, .3; almond 

oil, 8; melt together, and stir till it becomes 

solid. . . 

The above are mild emollients, useful m 

healthy ulcers, excoriations, etc., but chiefly as 
forming the basis for other ointments. 

Ointment of Soap (Camphorated).—White 
soap (scraped), 1 lb.; water, ^ lb.; dissolve by 
heat; add of olive oil, 5 oz.; and when the mix- 


ture has partly cooled, further add of camphor, 

1 oz., previously dissolved by heat in olive oil, 

1 oz.; lastly, stir until the mass concretes. As 
an anodyne and stimulating friction in various 
local affections, as chaps, chilblains, rheuma¬ 
tism, etc. 

Ointment of Tar. —1. Tar and suet, of each 
1 lb.; melt them together, and press the mix¬ 
ture through a linen cloth. 

2. Tar, 5 oz.; beeswax, 2 oz.; melt together, 
and stir the mixture briskly until it concretes. 

3. Tar, J pint; yellow wax, 4 oz.; as the last. 

Used as" detergent applications in ringworm, 

scald-head, scabby eruptions, foul ulcers, etc. 
They should be, in general, at first diluted with 
half their weight of lard or oil. 

Ointment of Turpentine. —1. Camphor, 1 
dram; oil of turpentine, 1 to 2 fl. drams; dis¬ 
solve, and add of resin of cerate, 1 oz. As a 
stimulant and anodyne friction in nephritic and 
rheumatic pains, engorgements, etc. 

2. Turpentine, 2 lbs.; simple ointment, 1 lb.; 
mix by a gentle heat. As a stimulant dressing. 

3. Oil of turpentine, 16; camphor, 1; soft 
soap, 2; dissolve the camphor in the turpentine, 
add the soap, and rub till thoroughly mixed. 

Ointment for Worms. — 1. Aloes and ox¬ 
gall, of each 1 part; marshmallow ointment, 8 
parts. 

2. Aloes and oil of tansy, of each 1 part; 
dried ox-gall, 2 parts (both in fine powder); 
lard, 8 parts. 

3. Aloes, 1 dram; dried ox-gall and petrol¬ 
eum, of each 1^ drams; lard, 1^ oz. 

4. Powdered"aloes, 2 drams; lard, 1 oz. 

The above are purgative and vermifuge, 

applied as frictions to the abdomen. They are 
chiefly employed for children and delicate 

females. 

ORANGES —How to Choose. 

The very sweetest orange and richest is the 
black or rusty-coated fruit. Pick out the 
dingiest oranges in the box and you will get 
the best. Another way to choose oranges is by 
weight. The heaviest‘is the best, because they 
have the thinnest skin and more weight of juice. 
Thick-skin oranges are apt to be dry; they 
either weigh less because of having so much 
skin or because of the poverty of the juice in 
these particular specimens. A slight freezing 
on the tree causes this condition in otherwise 
fine fruit. The “kid-glove” oranges are the 
two varieties of small fruit grown in Florida 
from stocks respectively brought from China 
and from Tangiers. They are called “ Man¬ 
darin” and “Tangerine.” They may be eaten 
without soiling a kid glove, because the skin is 
loose and the little “ gores” or pockets of juice 
come apart very cleanly and without bieaking. 




426 


USEFUL RECIPES AND TRADE SECRETS 


All the above applies to Florida oranges. The 
Jamaica and Havana oranges are much paler 
yellow, and their juice is usually of more acid 
quality. 

PAIN EXTRACTOR. 

Spirits of ammonia, 1 oz.; laudanum, 1 oz.; 
oil of origanum, 1 oz.; mutton tallow, J lb.; 
combine the articles with the tallow when it is 
nearly cool. 

PAINT AND PAINTING. 

Paints. The term “paints,” in trade, is 
commonly applied to pigments ground with oil 
to a thick paste, ready to be “thinned down” 
with oil or turpentine to a consistence adapted 
for application with a brush. 

Paints are prepared on the small scale by 
grinding the dry pigments with the oil by 
means of a stone-and-muller; on the large scale, 
they are ground in a color mill. There are 
several pigments, as king’s yellow, Scheele’s 
green, verdigris, white lead, etc., which from 
their poisonous character cannot* be ground 
safely by hand, except in very small quantities 
at a time, and then only by the exercise of ex¬ 
treme caution. 

In mixing or thinning down paints for use, 
it may be useful to mention that for out-door 
work boiled oil is principally or wholly em¬ 
ployed, unless it be for the decorative parts of 
houses, when a portion of turpentine and pale 
linseed oil is often added. For in-door work, 
linseed oil, turpeutine, and a little “ driers,” are 
generally used in the same way. The smaller 
the proportion of oil employed for the purpose, 
the lees will be the gloss and the greater the 
ultimate hardness of the coating. For “flatted 
white,” etc., the color, being ground in oil, re¬ 
quires scarcely any further addition of that 
article, as the object is to have it “dead” or 
dull. The best driers are ground litharge and 
ground sugar of lead; the first for dark and 
middle tints, and the last for light ones. 

For outside painting avoid yellow colors, or 
shades in which yellow enters, as sun and 
weather affect yellow more disastrously than 
other colors. 

To preserve mixed paints in pots from 
“skinning over” or drying up, they should be 
kept constantly covered with water, or what is 
better, with a thin film of linseed oil. 

Brushes , when out of use, may be preserved 
in a similar manner to mixed paints. When 
dirty, or required for a paint of another color, 
they may be cleaned with a l.ttle oil of turpen¬ 
tine, which may be either preserved for the 
same purpose another time, or may be allowed 
to deposit its color and then used to thin down 
paints as usual. In no case, however, should it 


be thrown back into the cistern or pan with the 
pure “turps.” 

Why Paint Cracks. — Some lay the cracking 
of jiaint to absorption of the oil by wood, but 
this is not correct, for the same material spread 
upon iron, steel or glass, will crack just the 
same. ExjDerience teaches that it may arise 
from three causes — poor material, boiled oil, 
and applying coats of paint with too little time 
for drying between them. 

Boiled oil will appear to dry very rajiidly, 
and the surface will become glazed over, but 
beneath this thin hard glaze the paint is only 
gummed. Where but one coat of p:iint is ajD- 
plied, there is little, if any, difficulty about 
cracking; but as there are generally from three 
to four coats, the paint does not become thor- 
oughly dry on each, although it may appear to 
be so on the surface. The atmosphere will in 
time complete the drying, but, as a consequence, 
the coats dry unevenly and crack by the 
gradual contractions of the gummy portions 
beneath. To obviate the trouble, good pigments 
only should be used, and mixed with raw oil, 
and then plenty of time given for each separate 
coat to dry. The hardening may be advanced 
by the use of drier, but do not put in more than 
an ounce to the pound. But very little turpen- 
tme should b» used. Too much drier will 
cause paint to contract rapidly and form fine 
checks, which will afterward increase in size. 

Flexible Paints. — Take of good yellow soap 
(cut into slices), 2A lbs.; boiling water, 11 
gall.; dissolve, and grind the solution whilst 
hot with good oil paint, 1J ewt. Used to paint 
canvas. 

Heat-Proof Paints. — Steam pipes, steam 
chests, boiler fronts, smoke connections and iron 
chimneys are often so highly heated that the 
Paint upon them burns, changes color, blisters 
and often flakes off. After a long protracted 
use, under varying circumstances, it has been 
found that a silica-graphite paint is well adapted 
to overcome these evils. Nothing but boiled 
linseed oil is required to thin the paint to the 
desired consistency for application, no dryer 
being necessary. This paint is applied in the 
usual manner with an ordinary brush. The color 
of course, is black. But another paint, which 
admits of some variety in color, is mixed by 
using soapstone, in a state of fine powder, 
with a quick-drying varnish of great tenacity 
and hardness. This will give the painted object 
a seemingly enameled surface which is durable 
and not affected by heat, acid sor the action of 
the atmosphere. When applied to wood it 
prevents rotting, and it arrests disintegration 
when applied to stone. It is well known that 
the inside of an iron ship is much more severely 
affected by corrosion than the outside, and this 



USEFUL RECIPES AND TRADE SECRETS 


427 


paint has proven itself to be a most efficient 
protection from inside corrosion. 

Luminous Paint. — This useful paint may, 
it is said, be made by the following simple 
method: Take oyster shells and clean them with 
warm water; put them into the fire for half an 
hour; at the end of that time take them out and 
let them cool. When quite cool pound them 
fine and take away any gray parts, as they are 
of no use. Put the powder in a crucible in 
alternate layers with Hour and sulphur. Put 
on the lid, and cement with sand made into a 
stiff paste with beer. When dry, put over the 
fire and bake for an hour. Wait until quite 
cold before opening the lid. The product ought 
to be white. You must separate all gray parts, 
as they are not luminous. M^ike a sifter in the 
following manner: Take a pot, put a piece of 
very fine muslin very loosely across it, tie 
around with a string, put the powder into the 
top, and rake about until only the coarse 
powder remains; open the pot and you will find 
a very small powder; mix it into a thin paint 
with gum water, as two thin applications are 
better than one thick one. This will give a 
paint that will remain luminous far into the 
night, provided it is exposed to light during the 
day. 

Paint without Oil or Lead. —In a tub or 
barrel, which can be closely covered, slake stone 
lime in boiling water, and then pass 6 quarts 
of it through a fine sieve. Add to this 1 gal¬ 
lon of water and 1 quart of coarse salt. Boil 
the mixture and skim it until it is peifectly 
clear. To every 5 gallons of this add 1 lb. of 
copperas and 1 lb. of alum. Then slowly and 
gradually put in J lb. of potash and 4 quarts of 
sifted ashes or fine sand. Add any coloring 

that is desired. , , , 

Cheap Paint for Fences , etc. —Take a bushel 

of well-burnt lime, white and unslaked; 20 lbs. 
of Spanish whiting, 17 lbs. of rock salt, and 12 
lbs. of brown sugar. Slake the lime, sift out 
any coarse lumps and mix it into a good white¬ 
wash with about 40 gallons of water; then add 
the other ingredients, stir the whole together 
thoroughly, and put on 2 or 3 coats with a 
common brush. This paint makes a coat that 
does not wash off, or easily rub oft, and it 
looks well, while it will go far to preserve the 
wood. It is, therefore, especially adapted to 
the outside of buildings that are exposed to the 
weather Three coats are needed on brick and 
two on wood. If you want to get a fine cream 
color, add 3 lbs. of yellow ochre to the above. 
If you prefer a brown color, add 4 lbs. of umber, 
1 lb. of Indian red, and 1 lb. of lampblack. It 
you want a gray or stone color, add 4 lbs. of 
raw umber and 2 lbs. of lampblack. 

Paint for Outbuildings. — Lime, 1 bushel, 


and water to make a whitewash; mineral paint? 
50 lbs.; road dust, 50 lbs.; add oil till it makes 
a paste, and thin with sweet milk. 

A Cheap Paint for Iron Fencing is made by 
mixing tar and yellow ochre. It will make a 
good green color, and is excellent for painting 
rough woodwork and iron. 

Painters ’ Colic. — Make of tartaric acid a 
syrup similar to that of lemon syrup; add a 
sufficient quantity of water, and drink 2 or 3 
glasses a day. 

To Remove Dry Paint. — Make a saturated 
solution of caustic potassa with water; apply to 
the paint with a swab; after a short time it will 
be easily removed. Hard putty is removed in 
the same manner. 

To Remove Paint from Clothing. —Apply 
with a woolen cloth either benzine or spirits of 
turpentine. The turpentine may afterwards be 
got rid of by rubbing with a clean piece of 
cloth, which, if necessary, may be followed up 
with soap and water or spirits of wine. 

To Clean Paint. —Scour with a soft brush, 
using warm soapsuds; wash off the soap imme¬ 
diately with old flannel dipped in clear water, 
and wipe dry with a linen or cotton cloth. The 
water must not be allowed to dry on the paint, 
as this will make it streaky. 

To Remove Paint from Window-Glass .— 

Rub it well with hot, sharp vinegar. 

To Get Rid of Paint Odor.— Place a vessel 
full of lighted charcoal in the middle of a 
newly-painted room, and throw on it 2 or 3 
handfuls of juniper berries, shut the windows, 
the chimney and the door close; 24 hours after¬ 
wards the room may be opened, when it will be 
found that the sickly, unwholesome smell will 
be entirely gone. The smoke of the juniper 
berry possesses this advantage, that should any¬ 
thing be left in the room, such as tapestry, etc., 
none of it will be spoiled. 

Another way to get rid of the smell of oil 
paint, let a pailful of water stand in the room 
newly painted. 

Paintings.— See Oil Paintings. 

PAPER. 

The limits of this work preclude the intro¬ 
duction of a description of the manufacture of 
this well known and most useful article, which 
is now almost exclusively made by machinery of 
an elaborate and most in genious description. We 
must, therefore, content ourselves with a short 
notice of a few of the preparations of the man¬ 
ufactured article. . 

To Test Paper. —The absolute strength is 
measured by its resistance to tearing. In 
machine-made paper the strength and stretching 
power vary according as the force acts length- 


428 


USEFUL RECIPES AND TRADE SECRETS 


wise or across; in hand-made paper there is lit¬ 
tle difference. In the former the difference is 
in the proportion of 2:3, according to the 
direction of the tearing force. The stretching 
power acts inversely on the strength, i. e., is 
greater across than lengthwise. 

In order to test the resistance of paper to the 
most varied mechanical wear, it is crumpled and 
kneaded between the hands. After such treat¬ 
ment a weak paper will be full of holes, a strong 
paper will assume a leathery texture. The test 
also gives a rough insight into the composition 
of a paper, much dust showing the presence of 
earthy impurities, while breaking up of paper 
shows overbleaching. 

The thickness of paper is ascertained either 
by measuring the thickness of a certain number 
of sheets, or by taking that of a single sheet by 
means of a micrometer, where the paper is placed 
between two rules, one fixed and the other 
movable, acting as a pointer showing the 
thickness of the paper on a dial. 

Over three per cent, of ash shows the pres¬ 
ence of clay, kaolin, heavy spar, gypsum, etc. 

Microscopical investigation of paper aims at 
determining the kind and quality of paper. 
For this a magnifying power of 150 to 300 
diameters suffices, when, by coloring the pajier 
with a solution of iodine, a yellow coloration 
shows the presence of wood fiber, a brown col¬ 
oration that of linen, cotton or flax, and no col¬ 
oration that of cellulose. 

. The determination of the kind and quality of 
size may be made by boiling in distilled water 
and adding a concentrated solution of tannic 
acid, when a flocculent precipitate shows the 
presence of animal size; and by heating in 
absolute alcohol and adding distilled water, 
when a precipitate shows the presence of veg¬ 
etable size. 

Paper in Building. — A correspondent in 
Carpentry and Building says: “ With refer¬ 
ence to warm houses it is my opinion that we 
have nothing better or cheaper than paper, es¬ 
pecially when it is offered so cheaply as at 
present. Under these conditions, no one who 
builds should complain of a cold house. I used 
it on the outside of sheeting boards under the 
siding; also on the roof under the shingles 
and under the floor. The first floor, which is 
used until the house is plastered, is laid with 
common dressed boards. On top of them is 
]3ut the paper, and over the paper the floor 
proper is laid. My method of putting paper 
between studding is to cut the strips in the 
center, which leaves it just the right width by 
bending each edge at right angles. To secure 
a dead air space, I put on lath next to the 
sheeting-boards and put my paper back to this, 
holding it in place by lath nailed through the 


turned edges to the studding. The cold in our 
houses comes in by cracks in the floor and at 
the windows and doors. Sash, to work easily, 
must not work like a glove. In the west wo 
use storm doors and storm windows — that is, 
double windows, with one light of glass hinged 
for ventilation. I frequently ask people why 
they try to make their houses air-tight else¬ 
where and leave such wind holes at the doors 
and windows. I advise putting the needless 
expense of brickwork or back-plastering in the 
cheaper and better material of paper and extra 
sash to the windows, to be removed in the 
springtime. Cut off all drafts of air between 
the upper and lower stories of the house, and, 
my word for it, the dwelling will be warm 
enough for comfort in the midst of a Dakota 
blizzard.” 

To Make Paper Fire-Proof.— Dip the paper 
in a solution of alum and throw over a line to 
dry. All kinds of paper, as well as textile fab¬ 
rics, may be treated in this way. Try a slip of 
paper thus prepared in the flame of a candle, 
and, if not entirely fire-proof, repeat the opera¬ 
tion. To render newspapers fire-proof, dip 
them into a solution of soluble glass of 25’ 
Baume; then neutralize the alkali by diluted 
muriatic acid of 10° Baume, while hot, and dry 
by the atmosphere. The texture of the paper 
cannot then be destroyed by fire. 

Copying Paper.— See p. 380. 

Lithographic Paper. — Give the paper 3 
coats of thin size, 1 coat good white starch, and 
1 coat of a solution of gamboge in water; the 
whole to be applied cold, with a sponge, and 
each coat to be allowed to dry before the other 

is applied. The solutions should be freshly 
made. J 

Lithographic paper is written on with litho¬ 
graphic ink. The writing is transferred by 
simply moistening the back of the paper, plac¬ 
ing it evenly on the stone, and then applying 
pressure; a reversed copy is obtained, which, 
when printed from, yields corrected copies re¬ 
sembling the original writing or drawing. In 
this way the necessity of executing the writing 
or drawing in a reversed direction is obviated. 

Oiled Paper. — Brush sheets of paper over 
with “boiled oil,” and suspend them on a line 
till dry. Water-proof. Extensively employed 
as a cheap substitute for bladder and gut skin 
to tie over pots and jars, and to wrap up paste 
blacking, ground white lead, etc. 

Paper Parchment.— Plunge unsized paper 
tor a few seconds into sulphuric acid diluted 
with half to a quarter its bulk of water (this 
solution being of the same temperature as the 
air), and afterwards wash with weak ammonia. 



USEFUL RECIPES AND TRADE SECRETS 


429 


A tough substance, resembling animal parch¬ 
ment, and applicable to the same purposes. It 
is largely used for covering pots of pickles and 
preserves, and by the chemist for the interven¬ 
ing membrane in experiments in diffusion. 

Protective Paper. —Various attempts have 
from time to time been made to prepare paper 
which might make the fraudulent alteration of 
checks and other documents difficult or im¬ 
possible. These attempts have taken two dif¬ 
ferent directions. The first and best known 
method consists in printing, in some delicate 
and easily destroyed color, a complicated pat¬ 
tern or even sample but close and delicate rul¬ 
ing, on the face of the paper. Any reagent 
which will remove the writing will, of course, 
destroy the pattern below, and so render the 
alteration evident. The obvious objection to 
this methed is that it is possible for a skilful 
forger to replace the printed design before the 
completion of the alteration. 

The other method consists in the introduc¬ 
tion into the paper during its manufacture of 
some substance or mixture of substances which 
shall strike a characteristic color when chemical 
agents are applied to the ink. 

One of the earliest attempts of this kind was 
that of Stephenson, who introduced ferrocyanide 
of potassium into the pulp. When any acid 
was applied to the writing, Prussian blue was 
formed with the aid of the iron of the ink. In 
another process iodide of potassium and starch 
were introduced into the paper, the application 
of chlorine then producing a blue stain (iodide 
of starch), while in a third the pulp was stained 
with the ingredients of common writing ink. 

None of these methods gave, however, any 
very efficient protection against fraud, for in 
each case it was tolerably easy to restore the 
paper to its original condition. But another 
process which followed upon the others has 
proved more successful, and, when properly ap¬ 
plied, gives a paper which is practically secure. 
This process was patented, and consists in the 
introduction into the pulp of ferrocyanide of 
manganese. When any acid is applied to the 
writing on this paper the blue stain of Prussian 
blue appears. This can, it is true, be removed 
by alkalies, but in that case the manganese is 
precipitated as the brown peroxide, an effect 
also produced by bleaching powder. This 
brown stain can be removed by sulphurous acid, 
but in that case Prussian blue appears simul¬ 
taneously, so that the forger has merely a 
choice between a brown and a blue stain. 

When such paper is printed with a delicate 
design in some fugitive ink (common writing 
ink would be best), the greatest attainable 
safety is obtained. 

Ferrocyanide of mauganese is easily formed 


by adding to the pulp pure crystallizedchloride 
of manganese and rather more than an equal 
weight of ferrocyanide of potassium, both in 
solution. 

Tracing Paper. —1. Open a quire of smooth, 
unsized white paper, and place it flat upon a 
table, then apply with a clean sash tool to the 
upper surface of the first sheet a coat of varnish 
made of equal parts of Canada balsam and oil 
of turpentine, and hang the prepared sheet 
across the line to dry; repeat the operation 
on fresh sheets until the proper quantity is fin¬ 
ished. If not sufficiently transparent, a second 
coat of varnish may be applied as soon as the 
first has become quite dry. 

2. Rub the paper with a mixture of equal 
parts of nut oil and oil of turpentine, and dry 
it immediately by rubbing it with wheaten flour; 
then hang it on a line for 24 hours to dry. 

Both the above are used to copy drawings, 
writing, etc. If washed over with ox-gall and 
dried, they may be written on with ink or water 
colors. The first is the whitest and clearest, but 
the second is the toughest and most flexible. 

To Make Paper Transparent. —Dampen any 
white paper with pure and fresh distilled ben¬ 
zine and it will become transparent, and tracings 
can be made upon it. As the benzine evaporates, 
the paper will become opaque again, but if the 
drawing is not complete dampen the part again 
until it is finished. 

Varnished Paper. — Before proceeding to 
varnish paper, card-work, pasteboard, etc., it 
is necessary to give it two or three coats of size, 
to prevent the absorption of the varnish, and 
any injury to the color or design. The size 
may be made by dissolving a little isinglass in 
boiling water, or by boiling some clean parch¬ 
ment cuttings until they form a clear solution. 
This, after being strained through a piece of 
clean muslin, or, for very nice purposes, clari¬ 
fied with a little white of egg, is applied by 
means of a small clean brush called by painters 
a sash tool. A light, delicate touch must be 
adopted, especially for the first coat, lest the 
ink or colors be started, or smothered. When 
the prepared surface is perfectly dry, it may be 
varnished in the usual manner. 

Value of Waste Paper. —If every one knew 
the value of paper as fuel I believe it would be 
but a short time before there would be a demand 
for every scrap of paper. It makes a better fuel 
than cordwood, and is handier to start a fire of 
either hard or soft coal. The small scraps should 
be rolled up very tightly in lengths of 10 or 12 
inches, and then rolled in old newspapers, two, 
three or more, as may be at hand, the ends to 
be twisted securely, so they will remain intact 
until placed in the stove or fireplace. Two or 
three such rolls of paper cordwood will burn 


430 


USEFUL RECIPES AND TRADE SECRETS 


steadily to prepare a meal or give warmth and 
comfort to the fireside. You have read of twisted 
hay for fuel used on the frontiers where fuel is 
scarce; twisted paper will double discount it. 
In the interest of clean streets, as well as econ¬ 
omy, I hope this experiment will be adopted. 

Packing Paper. —A packing paper imperme¬ 
able to water may be made as follows: Take 
unsized paper and coat it with an aqueous solu¬ 
tion of dextrine. When dry apply a layer of 
siccative oil paint. 

PAPER-HANGING. 

In choosing paper for a room, avoid that 
which has a variety of colors, or a large, showy 
figure, as no furniture can appear to advantage 
with such. Large-figured papering makes a 
small room look smaller, but, on the contrary, 
a paper covered with a small pattern makes a 
room look larger, and a striped paper, the stripes 
running from ceiling to floor, makes a low room 
look higher. 

Those who do their own paper-hanging will 
find that if they follow the paper-hanger’s ex¬ 
ample in cutting two rolls at a time into the 
desired lengths there will be no waste. After 
the first matching of figures at the beginning of 
the rolls no more matching is to be done. One 
has only to use a piece from each roll alternately. 
It is a good plan to cut ujd two rolls at a time and 
arrange the pieces alternately before pasting. 

Cover the walls with a coating of good glue 
size, made of ^ lb. of glue in a gallon of water, 
or a coating of good paste, put on and allowed 
to dry before the paper is hung. Unless this 
is done the wall will absorb the paste so rapidly 
that, before drying, there will be too little paste 
on the surface to hold the paper. When the 
wall has been whitewashed it should first bo 
scratched with a stiff brush, to remove every 
particle of loose lime from the surface, and then 
thoroughly swept down with a broom. 

To Clean Paper-Hangings. —Put a clean, 
soft bag, or an old pillow-case over a new broom, 
and gently brush the dust from the paper; then 
take crusts of stale baker’s bread, and wipe it 
down lightly, beginning at the top. If you rub 
it, the dirt will adhere to the paper. After thus 
brushing all around the upper part of the walls 
with the bread, begin just above where you left 
off, and go round again. Do thus until you 
have finished the paper. The dust and crumbs 
will fall together. Whenever a room is cleaned 
it is a good way, before the paint and windows 
are washed, to wipe the paper with a covered 
broom as above directed. 

Damp Walls. —The following method is rec¬ 
ommended to prevent the effect of damp walls 
on paper in rooms: Cover the damp part with 
a varnish formed of naphtha and shellac, in the 


proportion of \ lb. of the latter to a quart of 
the former. The smell of the mixture is un¬ 
pleasant, but it wears off in a short time, and 
the wall is covered with a hard coating utterly 
impervious to damp, and to which the wall-paper 
can be attached in the usual way. 

To Remove Stains from Wall-Paper. — The 
soiling caused by persons leaning their heads 
against a papered wall may be greatly lessened, 
if not obliterated, by laying a sheet of blotting 
pajoer upon the spot and passing over it a mod¬ 
erately warm flat-iron. A slight disfigurement 
of this kind may sometimes be removed by rub¬ 
bing it lightly with a soft rag dipped in pre¬ 
pared chalk. Rubbing the spot gently with the 
soft edge of a thick slice of stale wheat bread 
will sometimes prove efficacious in such a case; 
the surface of the bread should be cut away as 
soon as it becomes soiled. Dust off the crumbs 
lightly with a soft cloth or brush. 

PAPIER MACHE. 

Pulped paper moulded into forms. It pos¬ 
sesses great strength and lightness. It may be 
rendered partially waterproof by the addition 
of sulphate of iron, quicklime and glue or 
white of egg to the pulp; and incombustible 
by the addition of borax and phosphate of soda. 
The papier mach£ tea trays, waiters, snuff-boxes, 
etc., are preparad by pasting or glueing sheets 
of paper together, and then submitting them to 
powerful pressure, by which the composition 
acquires the hardness of board when dry. Such 
articles are afterward japanned, and are then 
perfectly waterproof. 

PASTE—Adhesive. 

Paste for Scrap Books.— Take J teaspoonful 
of starch, same of flour, pour on a little boiling 
water, let it stand a minute, add more water, 
stir and cook it until it is thick enough to starch 
a shirt bosom. It spreads smooth, sticks well, 
and will not mold or discolor paper. Starch 
alone will make a very good paste. 

Paste for Printing Office. —Take 2 gallons 
of cold water, and 1 quart of wheat flour, rub • 
out all the lumps, then add \ lb. of finely pul¬ 
verized alum, and boil the mixture for 10 min¬ 
utes, or until a thick consistency is reached. 
Now add 1 quart of hot water, and boil again 
until the paste becomes a pale brown color, and 
thick. The paste should be well stirred during 
both processes of cooking. Paste thus made 
will keep sweet for two weeks and prove very 
adhesive. J 

Paste to Fasten Cloth to Wood.— Take a 
plump pound of wheat flour, 1 tablespoonful of 
powdered resin, 1 tablespoonful of finely pow- 
dered alum, and rub the mixture in a suitable 
vessel, with water, to a uniform, smooth paste; 







USEFUL RECIPES AND TRADE SECRETS 


431 


transfer this to a small kettle over a fire, and 
stir uutil the paste is perfectly homogeneous 
without lumps. As soon as the mass has 
become so stiff that the stirrer remains upright 
in it, transfer it to another vessel and cover it 
up so that no skin may form on its surface. 

This paste is applied in a very thin layer to 
the surface of the table; the cloth, or leather, is 
then laid and pressed upon it, and smoothed 
with a roller. The ends are cut off after drying. 
If leather is to be fastened on, this must first 
be moistened with water. The paste is then 
applied, and the leather rubbed smooth with a 
cloth. 

Acid-Proof Paste. —A paste formed by mix¬ 
ing powdered glass with a concentrated solution 
of silicate of soda makes an excellent acid-proof 
cement. 

A Strong Paste. —A paste that will neither 
decay nor become mouldy. Mix good clean flour 
with cold water into a thick paste well blended 
together, then add boiling water, stirring well 
up until it is of a consistency that can be easily 
and smoothly spread with a brush; add to this 
a spoonful or two of brown sugar, a little cor¬ 
rosive sublimate, and about J dozen drops of 
oil of lavender, and you will have a paste that 
will hold with wonderful tenacity. 

A ■ Perpetual Paste is a paste that may be 
made by dissolving an ounce of alum in a quart 
of warm water. When cold, add as much flour 
as will make it the consistency of cream, then 
stir into it J teaspoonful of powdered resin, and 
2 or 3 cloves. Boil it to a consistency of mush, 
stirring all the time. It will keep for 12 months, 
and when dry may be softened with warm 
water. 

A Brilliant Paste.—A brilliant and adhesive 
paste, adapted to fancy articles, may be made by 
dissolving caseine precipitated from milk by 
acetic acid and washed with pure water in a 
saturated solution of borax. 

Paste for Papering Boxes .—Boil water and 
stir in batter of wheat or rye flour. Let it boil 
1 minute, take off and strain through a colander. 
Add, while boiling, a little glue or powdered 
alum. Do plenty of stirring while the paste is 
cooking, and make of a consistency that will 
spread nicely. 

Paper and Leather Paste. —Cover 4 parts, 
by weight, of glue, with 15 parts of cold water, 
and allow it to soak for several hours, then 
warm moderately till the solution is perfectly 
clear, and dilute with 60 parts of boiling water, 
intimately stirred in. Next prepare a solution 
of 30 parts of starch in 200 parts of cold water, 
so as to form a thin, homogeneous liquid, free 
from lumps, and pour the boiling glue solution 


into it with thorough stirring, and at the same 
time keep the mass boiling. 

A Sugar Paste. —In order to prevent the 
gum from cracking, to 10 parts, by weight, of 
gum arabic and 3 parts of sugar, add water 
until the desired consistency is obtained. If a 
very strong paste is required, add a quantity of 
flour equal in weight to the gum, without 
boiling the mixture. The paste improves in 
strength when it begins to ferment. 

Paste that will Adhere to any Substance .— 
Dissolve 720 gr. sugar of lead and 720 gr. alum, 
in water; then dissolve 2^ oz. gum arabic in 2 
quarts warm water. Mix the gum water, when 
cold, with 1 lb. wheat flour, till of a pasty con¬ 
sistence; place the mixture in a dish on the fire, 
and pour into it the alum and sugar of lead. 
Shake well; take it off the fire when it shows 
sigus of ebullition, and let it cool. If the paste 
is toe thick, add gum water till in proper con¬ 
sistence. 

Flour Paste. — One gill flour, 1 gill cold 
water, 2 gills boiling water. Pour the cold 
water slowly on the flour, stirring well; then 
stir in the boiling water, and let the paste boil 
until as thick as desired. 

To Fasten Cloth on Wooden Surfaces .— 
Wheat flour, 2J lbs.; resin (powdered), Joz.; 
alum, \ oz.; water, sufficient. Rub together 
until a uniform paste is formed, transfer to a 
small kettle over a fire, heat and stir until the 
lumps are all dissolved and the paste becomes 
stiff; transfer to another vessel and cover up. 
This paste is applied in a thin layer to the sur¬ 
face of the wood to be covered; the cloth is 
then laid on and smoothed with a roller. 

PASTE BLACKING. 

Half pound ivory black, | lb. molasses, ^ oz. 
powdered alum, 1 dram turpentine, 1 oz. sul¬ 
phuric acid, 2 oz. raw linseed oil. The ivory 
black and molasses must first be mixed together 
until thoroughly incorporated; then add the 
rest of the ingredients. It keeps best in a blad¬ 
der. 

PASTES. 

Vitreous compounds made in imitation of the 
gems and precious stones. Like enamels, the 
artificial gems have for their basis a very fusi¬ 
ble, highly transparent and brilliant, dense 
glass, which is known under the name of “frit,” 
“paste,” “strass,” “flux,” “fondant,” or “May- 
ence base,” and which, in its state of greatest 
excellence, constitutes the “ artificial diamond.” 

Amethyst,.— Paste or strass, 500 gr.; oxide 
of manganese, 3 gr.; oxide of cobalt, 24 gr. 

Beryl.— Strass, 3.456 gr.; glass of antimony, 
24 gr.; oxide of cobalt, 1| gr. 


432 


USEFUL RECIPES AND TRADE SECRETS 


Carbuncle. — See Garnet. 

Chrysolite. — From strass, 7,000 gr.; pure 
calcined sesquioxide of iron (“ trocus martis ”), 
65 gr. 

Cornelian. — 1. (Red.) From strass, 7,000 
gr. ; glass of antimony, 3,500 gr.; calcined per¬ 
oxide of iron, 875 gr.; binoxide of manganese, 
75 gr. 

2. (White.) From strass, 7,200 gr.; calcined 
bones, 250 gr.; washed yellow ochre, 65 gr. 

Diamond. — 1. From rock crystal (purest), 
1,600 gr.; borax, 560 gr.; carbonate of lead 
(pure), 3,200 gr.; oxide of manganese, A to 1 
gr.; powder each separately, mix them together, 
fuse the mixture in a clean crucible, pour the 
melted mass into water, separate any reduced 
lead, and again powder and remelt the mass. 

2. (Yellow diamond.) Strass, 500 gr.; glass 
of antimony, 10 gr. 

Emerald. — 1. From strass, 7,000 gr.; car¬ 
bonate of copper, 65 gr.; glass of antimony, 
7 gr. 

2. Paste, 960 gr.; glass of antimony, 42 gr.; 
oxide of cobalt, 3J gr. 

Garnet. — 1. Paste or strass, 1.200 gr.; glass 
of antimony, 580 gr.; purple of cassius and 
binoxide of manganese, of each 3 gr. 

2. Paste, 513 gr.; glass of antimony, 256 gr.; 
purple of cassius and oxide of manganese, of 
each 2 gr. 

3. (Vinegar garnet.) From paste, 7,000 gr.; 
glass of antimony, 3,460 gr.; calcined peroxide 
of iron, 56 gr. 

Lapis Lazuli. — From paste, 7,000 gr.; cal¬ 
cined horn or bones, 570 gr.; oxides of cobalt 
and manganese, of each 24 gr. The golden 
veins are produced by painting them on the 
pieces with a mixture of gold powder, borax 
and gum water, and then gently heating them 
until the borax fluxes. 

Opal.— 1. From strass, 960 gr.; calcined 
bones, 48 gr. 

2. Paste, 1 oz.; horn silver, 10 gr.; calcined 
magnetic ore, 2 gr.; absorbent earth (calcined 
bones), 26 gr. 

Ruby. — 1. Paste, 45 parts; binoxide of man¬ 
ganese, 1 part. 

2. Paste, 1 lb.; purple of cassius, 3 drams. 

Sapphire. —From strass, 3,600 gr.; oxide of 
cobalt, 50 gr.; oxide of manganese, 11 gr. 

. Topaz. From strass, 1,050 gr.; glass of an¬ 
timony, 44 gr.; purple of cassius, 1 gr. 

Turquoise.— From blue paste, 20 to 24 parts- 
calcined bones, 1 part, 


It is absolutely necessary for the successful 
application of the preceding formulae that the 
substances employed should be perfectly free 
from impurities, more q>articularly those of a 
mineral kind. The litharge, oxide of lead and 
carbonate of lead, above all things, must be 
entirely free from oxide of tin, as the smallest 
particle of that substance may impart a “ milk¬ 
iness ” to the paste. All the ingredients must 
be separately reduced to powder, and, after 
being mixed, sifted through lawn. The fusion 
must be carefully conducted and continuous, 
and the melted mass should be allowed to cool 
very slowly, after having been left in the fire 
from 24 to 30 hours, at the least. Hessian 
crucibles are preferred for this purpose, and the ! 
heat of an ordinary pottery or porcelain kiln is 
sufficient in most cases; but a small wind- ! 
furnace, devoted exclusively to the purpose, is, | 
in general, more convenient. It is found that I 
the more tranquil, continuous and uniform the j 
fusion, the denser and'clearer is the paste, and j 
the greater its refractive power and beauty. 

The following method of obtaining artificial i 
rubies and emeralds, first pointed out by J 
Boettger, is exceedingly simple and inexpensive, 
and deserves the serious attention of those inter¬ 
ested in this ingenious art: Recently precipi¬ 
tated and well-washed hydrate of aluminum is 
moistened with a few drops of neutral chromate 
of potassium, and kneaded so that the mass 
assumes a tinge scarcely perceptible; it is then 
rolled up into small sticks, about the thickness 
of a finger, and slowly dried, taking the pre¬ 
caution to fill the fissures (if any) that form 
during desiccation with fresh hydrate of alumi¬ 
num. When perfectly dry, and after having 
been submitted to a gentle heat, one end of these 
sticks is brought into the termination of the 
flame of an oxygen-hydrogen blowpipe, until a 
portion of the mass is fused into a small globule. 
After the lapse of a few minutes, several minute 
balls form, having a diameter of some milli¬ 
metres, and of such intense hardness that quartz, I 
glass, topaz and granite may be easily and per- [ 
ceptibly scratched with them. These, when cut 
and polished, appear, however, slightly opaque. $ 
By employing nitrate of nickel in lieu of chro- 1 
mate of potassium, green-colored globules, f 
closely resembling the emerald, are obtained. 

By the substitution of oxide of chromium for 
chromate of potassium, Mr. Cooley produced 
factitious gems of considerable hardness and 
beauty, though slightly opaque in some portion 
of the mass. The addition of a very little silica ; 
prevented, in a great measure, this ‘tendency to 
opacity. J 

It may be observed that the beauty of pastes 
of factitious gems, and especially the brilliancv i 
• f mock diamonds, is greatly depending upon 






USEFUL RECIPES AND TRADE SECRETS 


433 


the cutting, setting-up and the skillful arrange¬ 
ment of the foil or tinsel behind them. 

PEAS —Green, to Keep. 

Pick and shell the peas and lay them on 
dishes or tins in a cool oven or before a bright 
( fire. Do not heap them, and stir them fre¬ 
quently, so as to dry gradually. When they 
are hard, let them cool and pack them in stone 
tjjars. Cover them up closely, but, when 
; wanted for use, take them out, soak them in 
, cold water until plump. Then they are ready 
. for boiling. 

3 PICKLES — To Detect Copper in. 

Take small pieces of the pickle and put them 
’into a bottle in which is a little ammonia, di¬ 
luted with half its quantity of water. Shake 
1 it all up well, and if there is any copper pres¬ 
ent the liquid will turn blue. 

PICTURE FRAMES —To Clean. 

Gilded frames can be cleaned by gently wiping 
them with a fine cotton cloth dipped in sweet 
oil. Be careful to rub very gently, as violent 
I friction will be sure to scratch the gilding, 
i To Keep Flies Off. —Boil a few onions in a 
3 pint of water, and apply the liquid to the frames 
l with a brush. 

To Make Picture Nails Hold. —Sometimes a 
good deal of trouble is experienced in getting 
j nails to hold in a plastered wall just where they 
^ should be to allow the pictures to hang at a 
given point, or exactly between two casings. If 
neither nail or screw can be driven to hold, make 
the hole by use of a gimlet larger than is re¬ 
quired for the nail; then fill the hole with 
plaster of Paris wet with salt water, and insert 
a screw by turning it carefully in, then finish 
the job with a pocket knife blade, forcing in as 
much plaster as possible; but do the work rap¬ 
idly, as the plaster will set quickly and hold 
firmly. 

PILE OINTMENT. 

Powdered nutgall, 2 drams; camphor, 1 dram; 
melted wax, 1 oz.; tincture of opium, 2 drams. 
Mix. 

PLASTERS. 

Plasters are external applications that possess 
sufficient consistency not to adhere to the fingers 
when cold, but which become soft and adhesive 
at the temperature of the human body. 

In the preparation of plasters the heat of a 
water bath or of steam should alone be em¬ 
ployed. On the large scale, well-cleaned and 
polished copper or tinned*- copper pans, sur- 
, rounded with iron jackets, supplied with high- 
pressure steam, are used for this purpose. The 
resins and gum resins that enter into their com¬ 


position are previously purified by straining. 
After the ingredients are mixed, and the mass 
has acquired sufficient consistency by cooling, 
portions of it are taken into the hands, anointed 
with a little olive oil, and well pulled or worked 
until it becomes solid enough to admit of being 
formed into rolls. 

Plasters are preserved by enveloping the rolls 
with paper, to exclude the air as much as pos¬ 
sible, and by keeping them in a cool situation. 
A few, as those of belladonna and ammoniacum 
with mercury, are commonly placed in pots. 
When kept for any length of time, they are all 
more or less apt to become hard and brittle, and 
to lose their color. When this is the case, they 
should be remelted by a gentle heat, and suf¬ 
ficient oil added to the mass to restore it to a 
proper consistency. 

The operation of spreading plasters for use 
requires skill and experience on the part of the 
operator. Various textures are employed for 
the purpose, of which linen or cotton cloth, or 
leather, are those most generally employed. 
Silk and satin are used for “court plaster.” 
The shape and size must be regulated by the 
part to which they are to be applied. 

Plaster of Aconite. —Gently evaporate tinct¬ 
ure of aconite to the consistency of a soft ex¬ 
tract, then spread a very small portion over the 
surface of a common adhesive plaster, on either 
calico or leather. Mr. Curtis has strongly rec¬ 
ommended this plaster in neuralgia. A little of 
the alcoholic extract may be employed instead 
of that obtained fresh from the tincture. 

Ammoniacal Plaster. —Take of lead plaster, 
1 oz.; white soap (shaved fine), oz.; melt 
them together, and, when nearly cold, add of 
sal ammoniac (in fine powder), 1 dr. Stimu¬ 
lant and rubefacient. Its efficacy depends on 
the gradual extraction of free ammonia by the 
decomposition of the sal ammoniac, on which 
account it is proper to renew the application of 
it every 24 hours. 

Arnica Plaster. —Alcoholic extract of arnica, 
l|r oz.; resin plaster, 3 oz. Add the extract to 
the plaster, previously melted over a water 
bath, and mix it thoroughly. 

Aromatic Plaster. — Strained frankincense, 3 
oz.; beeswax, ^ oz.; melt them together, and 
when the mass has considerably heated, add of 
powdered cinnamon, 6 drams; oils of allspice 
and lemon, of each 2 drams. Stimulant; ap¬ 
plied over the stomach in dyspepsia, spasms, 
nausea, flatulence, etc. Camphor, 1 dram, is 
commonly added. 

Plaster of Belladonna.— 1. Soap plaster, 3 
oz.; melt it by the heat of a water bath; add of 
extract of belladonna (deadly nightshade), 3 





434 


USEFUL RECIPES AND TRADE SECRETS 


oz., and keep constantly stirring the mixture 
until it acquires a proper consistency. 

2 . Resin plaster, 3 oz.; extract of belladonna, 
1 ^ oz.; as the last. 

3. Resin plaster, 2 oz.; extract of belladonna, 
1 oz. 

4. Extract of belladonna, 3; resin plaster, 3 ; 
rectified spirit, 6 . Rub the extract and spirit 
together in a mortar, and when the insoluble 
matter has subsided, decant the clear solution, 
remove the spirit by distillation or evaporation, 
and mix the alcoholic extract thus obtained 
with the resin plaster melted at the heat of a 
water bath, continuing the heat until with con¬ 
stant stirring the plaster has acquired a suit¬ 
able consistency. 

A powerful anodyne and anti-spasmodic; in 
neuralgia and rheumatic {mins, and as an ap¬ 
plication to painful tumors. The plasters 
ordinarily sold are usually deficient in extract. 

Corn Plaster.— 1 . Resin plaster, 5 parts; 
melt, stir in of sal ammoniac (in fine powder), 

1 part, and at once spread it on linen or soft 
leather. 

2 . (Kennedy’s.) From beeswax, 1 lb.; Ven¬ 
ice turpentine, 5 oz.; verdigris (in fine powder), 
l|r oz.; mixed by a gentle heat, and sjoread on 
cloth. It is cut into pieces and polished, and 
of these 1 dozen are put into each box. 

3. (Le Foret.) Galbanum plaster, 2 oz.; 
melt by a very gentle heat; add sal ammoniac 
and saffron, of each oz.; powdered camphor, 2 
oz., and, when nearly cold, stir in of liquor of 
ammonia, 2 oz. Applied, spread on leather, to 
the corn only, as it will blister the thinner skin 
surrounding its base. 

4. Galbanum plaster, 1 oz.; pitch, J oz.; lead 
plaster, 2 drams; melt them together, and add 
verdigris and sal ammoniac (infine powder), of 
each 1 dram. 

Court Plaster.— See p. 381. 

Mahy's Plaster. — Carbonate of lead (pure 
white lead), 1 lb.; olive oil, 32 fl, oz.; water, q. 
s. Boil them together, constantly stirring until 
perfectly incorporated; then add of yellow wax, 

4 oz.; lead plaster, 1 £ lb.; and when these are 
melted and the mass somewhat cooled, stir in of 
powdered orris root, 9 oz. A favorite applica¬ 
tion to inflamed and excoriated surfaces, bed 
sores, burns, etc. 

Plaster of Mustard. — This is always an ex¬ 
temporaneous preparation. FJour of mustard 
is made into a stiff paste with lukewarm water, 
or with vinegar, and is then spread on a piece 
of calico or linen (folded two or three times); 
over the surface of the mustard is placed a piece 
of gauze or thin muslin, and the plaster is then 
applied to the part of the body it is intended 


to medicate. Its action is that of a powerful 
rubefacient and counter-irritant; but its appli¬ 
cation should not be continued long, unlesjj 
in extreme cases. Its effects are often appar 
ently wonderful. We have seen very severe 
cases of facial neuralgia, sore throat, painful 
joints, rheumatic pains, etc., relieved in a few 
minutes by means of a mustard plaster or 
“ poultice.” 

Plaster of Soap.— 1. To lead plaster, 3 lbs 
melted by a slow heat, add of castile soapj 
, o 5 esm, 1 oz., both (also) liquefie 
by heat, and, constantly stirring, evaporate to 
proper consistency. 

2. To litharge plaster, 4 oz., gum plaster, 

oz., melted together, add of castile soap, in shav; 
mgs, 1 oz., and boil a little. I 

3. To litharge plaster, 2^ lbs., melted over { 
gentle fire, add of castile soap, in powder, 4 oz. v 
and heat them together (constantly stirring) 
until they combine. 

4. Hard soap (in powder), 6 ; lead plaster, 
36; resin (in powder), 1 ; to the lead plaster, 
previously melted, add the soap and the resin.l 
first liquefied; then, constantly stirring, evapor ¬ 
ate to a proper consistency. 

Care must be taken to evaporate all the mois¬ 
ture from the above compounds, as, if any i 
left in the plaster, it turns out crumbly and doe 
not keep well. Much heat discolors it. Soaj 
plaster is emollient and resolvent, and is usem 
in abrasions and excoriations, and as a dressing! 
to soft corns, lymphatic tumors, etc. 

Vermifuge Plaster. — From powdered aloes.i 

1 dram; oil of chamomile, 10 drops; croton oilj 

2 drops; oil of turpentine, q. s. 

PLASTER —To Fill Cracks in. 

Use vinegar instead of water to mix your 
plaster of Paris. The resultant mass will be 
like putty, and will not “ set ” for 20 or 30 
minutes, whereas, if you use water, the plaster’ 
will become hard almost immediately, beforei 
you have time to use it. Push it into the cracks 
and smooth it off nicely with a table-knife. 

PLATE. 

The name is commonly given to gold 
and silver wrought into instruments or utensils 
for domestic use. The cleaning of plate is an 
important operation in a large establishment, as 
its durability, and much of its beauty, depend 
on this being projDerly done. The common! 
practice of using mercurial plate powder is' 
destructive to both of these, as mercury not 
only rapidly erodes the surface of silver, but 
renders it soft, and, in extreme cases, even brit¬ 
tle. The only powder that may be safely used 
for silver is prepared chalk, of the best quality.j 
For gold, the form of red oxide of iron, known 










USEFUL RECIPES AND TRADE SECRETS 


435 


as “jeweler’s rouge,” is the most useful and 
appropriate. 

Mr. Spon recommends the following: “Take 
it an ounce of cream of tartar, common salt and 
■ alum, and boil in a gallon or more of water. 

'ii After the plate is taken out and rubbed dry, it 
puts on a beautifiul silvery whiteness. Pow- 
Ipdered magnesia maybe used dry for articles 
slightly tarnished, but if very dirty it must be 
, used first wet and then dry.” 

Chamois leather, a plate-brush or very soft 
woolen rags should alone be used to apply 
them, and their application should be gentle 
and long continued, rather than the reverse. 
Dirty plate, after being cleaned with boiling 
; . water, may be restored by boiling it in water 
each quart of which contains a few grains 
of carbonate of soda and about an ounce of 
prepared chalk, calcined hartshorn, or cuttle-fish 
j bone, in very fine powder. The ebullition sets 
up a gentle friction, which effects its purpose 
,j, admirably. The boiled plate, after being dried, 
is best “ finished off ” with a piece of soft leather 
, or woolen cloth which has been dipped into the 
f cold mixture of chalk and water and then dried. 

The same method answers admirably with Ger- 
j s . man silver, brass, pewter, and all the softer 
Ik metals. 

PLATING.- 

!I P The art of covering copper and other metals 
with either silver or gold. 

Plating is performed in various ways. Some¬ 
times the silver is fluxed onto the surface of the 
copper by means of a solution of borax, and 
iljj subsequent exposure in the “ plating furnace,” 
and the compound ingot is then rolled to the 
requisite thinness between cylinders of polished 
steel. The common thickness of the silver plate 
before rolling is equal to about the l-40tli of 
, that of the compound ingot. Sometimes the 
, nobler metal is precipitated from its solutions 
upon the copper by the action of chemical 
affinity, or more frequently by the agency of 
electro-chemical decomposition (electro-plat¬ 
ing). 

The metal employed for plating is a mixture 
)ld of copper and brass, annealed or hardened, as 
lib the case may require. For electro-plated 
an goods, “nickel silver” is now almost invariably 
as employed. 

nd PLOWS — To Clean Rusty. 

Take a quart of water and pour slowly into it 
J pint sulphuric acid. (The mixture will be¬ 
come quite warm from chemical action, and this 
is the reason why the acid should be poured 
1 slowly into water, rather than the water into 
'“the acid.) Wash the mould-board (or any 
other iron that is rusty) with this weak acid, 
and let it remain on the iron until it evaporates; 


then wash it once more. The object is to give 
time for the acid to dissolve the rust. Then 
wash with water and you will see where the 
worst rusty spots are. Apply some more acid, 
and rub those spots with a brick. The acid 
and scouring will remove most of the rust. 
Then wash the mould-board thoroughly with 
water, to remove all the acid, and rub it dry. 
Brush it over with petroleum or other oil, and 
let it be until spring. When you go to plow¬ 
ing, take a bottle of the acid water to the field, 
and apply it frequently to any spots of rust 
that may remain. The acid and the scouring 
of the earth will soon make it very bright and 
smooth. 

POLISH. 

To Polish Sundry Surfaces. —For ivory, 
prepared chalk, applied rapidly with chamois 
leather. For pearl, a paste of powdered rotten- 
stone and olive oil, thinned with oil of vitriol 
and applied with cork covered with velvet. For 
jewelry, spirits of wine and powdered French 
chalk. For marble, sand, then emery powder, 
and lastly putty powder. For horn, scrape with 
emery powder and water, finishing with jew¬ 
eler’s rouge. 

Black Polish for Iron. —To obtain that 
beautiful deep black polish on iron or steel 
which is so much sought after, boil 1 part of 
sulphur in 10 parts of oil of turpentine, the 
product of which is a brown sulphuric oil of 
disagreeable smell. This should be put on the 
outside as lightly as possible, and heated over a 
spirit lamp till the required black polish is 
obtained. 

A Brilliant Polish for Stoves. —Mix a tea¬ 
spoonful of lye with the polish, and the use of 
this will give a brilliant and permanent luster 
to the stove. 

Banana Polish for Russet Shoes.— One of 
the drawbacks to the wearing of russet shoes is 
the fact that they so easily take on a rusty look. 
An easy scheme for keeping them clean and 
bright is given by one whose own foot-gear 
testifies to the value of his plan. He says: 
“ With a piece of nice ripe banana I can not 
only keep russet shoes clean, but can keep them 
polished as well. I simply take a piece of 
banana and grease the leather with it and then 
polish it with a cloth. In this way all the dis¬ 
colorations are removed and a polish is 
obtained.” 

French Polish Dressing for Leather. —Mix 
2 pints best vinegar with 1 pint soft water; stir 
into it \ lb. of glue, broken up, J lb. logwood 
chips, \ oz. finely-powdered indigo, \ oz. of the 
best soft soap, J oz. isinglass; put the mixture 
over the fire and let it boil 10 minutes or more; 







436 


USEFUL RECIPES AND TRADE SECRETS 


then strain, bottle and cork. When cold, it is 
fit for use. Apply with a sponge. 

Furniture Polish.— 1. White wax, 8 parts; 
resin, 2 parts; true Venice turpentine, 1 pint; 
melt at a gentle heat. The warm mass, com¬ 
pletely melted, is poured into a stone jar, agi¬ 
tated, and 6 parts of rectified oil of turpentine 
added thereto. After 24 hours the mass, having 
the consistency of soft butter, is ready for use. 
Before using the paste the furniture should be 
washed with soap and water, and then well 
dried. 

2. Oil of turpentine, 1 pint; alkanet root, 
i oz -1 digest until sufficiently colored, then add 
of beeswax (scraped small), 4 oz.; put the 
vessel into hot water, and stir until the mixture 
is complete, then put it into pots. If wanted 
pale, the alkanet root should be omitted. 

3. (White.) White wax, 1 lb.; solution of 
jDotassa, T gallon; boil to a proper consistency. 

French Polish Rubber.— Take a strip of thick 
woolen cloth that has been torn off so as to 
form a soft elastic edge, and roll it up so as to 
form a coil from 1 to 3 inches in diameter. The 
cloth must be prevented from uncoiling by 
binding it securely with thread. 

POP CORN. 

To pop corn have a hot fire; put enough corn 
in popper to almost cover bottom one kernel 
deep, and shake over fire. It improves the 
flavor to continne shaking over the fire a little 
while after the grains are popped. 

To Sugar Corn.— For 8 quarts of popped 
corn take 1 lb. of granulated sugar, 1 teacupful 
of water; boil until syrup “strings,” or forms 
soft ball in cold water; pour over corn and stir 
with wooden ladle until syrup sugars. Vanilla 
or other flavoring may be added to syrup just 
before pouring over corn. 

To Make Chocolate Corn. — Proceed same as 
for sugar corn, adding to syrup while cooking 
4 oz best chocolate. (One'cup of fresh-grated 
cocoanut may be substituted for the chocolate.) 

To Make Corn Balls. — For 8 quarts of 
popped corn take 1 quart molasses and cup 
sugar. Don’t add water. Boil syrup until it 
hardens (not brittle) in water. The last thing, 
add \ teaspoonful soda to improve color. Pour 
over corn, mix well, and make into balls. If no 
molasses be used, 2 cups of sugar, adding 
water, are requisite for above-named quantity 
of corn. J 

POTATOES. 

Increasing the Potato Yield.— A remarkable 
series of experiments made by a French scien¬ 
tific agriculturist in the cultivation of potatoes 
has given astonishing results. In one instance 
he obtained a yield of not less than 42 tons of 


tubers per acre. He selected the best and 
soundest seed potatoes, ploughed the land very 
deeply and manured it heavily. He also steeped, 
the potatoes for 24 hours in a solution made by 
dissolving 6 lbs. of saltpeter and 6 lbs. of sul¬ 
phate of ammonia in 25 gallons of water; then, 
he allowed them to drain and stand for 24 
hours for their buds to swell before planting 
them. r 

To Destroy Potato Bugs. — The only sure 
remedy appears to be Paris green, which shoulq, 
be mixed with 5 or 6 times the quantity o|[ 
meal, flour, ashes, or calcined plaster and lime! 

Frozen Potatoes. — Potatoes that have beenj 
affected by frost should be laid in a perfectly!, 
dark place for some days after the thaw had 
commenced. If thawed in open day, they rot] 
but if in darkness, they do not rot, and thejt 
lose very little of their natural properties. 

To Prevent Potato Rot.— Soon after hoeing! 
the second time sow unbleached ashes over the 
field. Do this weekly 6 or 7 times, using 2 o 
3 bushels to the acre. 

Potatoes Preserved by Peat Charcoal.—\ 
When potatoes are slightly diseased, sprinkling 
peat charcoal among them instantly stays thd 
rot, takes away the bad smell, and renders them 
sweet and wholesome food. Potatoes may bt j 
kept in this way two years, and when planted the, 
third they will produce a good crop. The 
charcoal will also prevent the sound potatoes) 
from being infected by the diseased ones. The 
charcoal may be mixed with other manures 
when the potatoes are removed. 

To Keep Potatoes. —They should not be, 
exposed to the sun and light more than ise 
absolutely necessary after digging. Dig theiri 
when dry, and put them in a dark cellar. To 
keep potatoes intended for table use from 
sprouting until new potatoes grow, take boiling 
water, pour into a tub, turn in as many potatoes 
as the water will cover, then pour off all tliej 
water, handle the potatoes carefully, laying up 
in a dry place on boards, only one layer deep.! 
You will thus have good potatoes all the year 
round, without the hard strings and watery 
ends caused by growing. 

POULTICES. 

External applications, generally extempo-j 
raneous, used to promote suppuration, allay 
pain and inflammation, resolve tumors, etc. 

Poultices are generally prepared with sub¬ 
stances capable of absorbing much water, and! 
assuming a pulpy consistency, so as to admit of 
their application to any surface, however irreg¬ 
ular. Their curative action principally depends 
upon the liquids with which they are moistenedj 
and the heat retained by the mass. With this 


1 









USEFUL RECIPES &ND TRA.DE SECRETS 


437 


object they should never be heavy or very 
/ulkv, and should be frequently repeated, and 
ightly, but securely, bandaged on, to prevent 
iisplacement. 

The addition of a little lard, olive oil, or, still 
>etter, glycerine, to a poultice, tends greatly to 
Vomote its emollient action, and to retard its 
hardening. 

As the continued medication of the part with 
varmtli and moisture, or with substances applied 
u the moist way, is the principal object to be 
1 ttaiued in the application of poultices, a fold 
>r two of lint or soft linen dipped in hot water, 
either simple or medicated, and covered with a 
hin sheet of rubber cloth, to prevent evapora¬ 
tion, may be oftea conveniently applied in their 
itead. 

• Poultice of Alum. — Alum (in powder), 1 
lr.; white of 2 eggs; shake them together until 
( ;hey form a coagulum. Applied, between the 
; folds of fine linen, to chilblains, sore nipples, 

> inflamed eyes, etc. 

Anodyne Poultice. — Poppy heads, 1 oz.; 
hied leaves of henbane, 2 oz.; water, 24 oz. 
Boil, strain, and add to the liquor 4 oz. of 
emollient meals, to form a poultice. 

L 

It Antiseptic Poultice. —Barley flour, 6 oz.; 
powdered Peruvian bark, 1 oz.; water, q. s. 
Boil, and, when cool enough, add camphor in 
powder, 1 dr. 

f Poultice of Belladonna. —Extract of bella¬ 
donna, made in vacuo, 1 dr.; oatmeal, ^ lb.; 
boiling water, q. s. 

Bran Poultice. —Fine bran, with one-tenth 
of linseed meal, made into a poultice with 
boiling water. 

i Bread Poultice.— From crumbs of bread, 
'soaked in hot water, slightly pressed, and 
s\hen beaten up with a little lard, butter or oil. 
t Emollient. 

Linseed Poultice.— 1. To boiling water, J pint, 
'add, gradually, constantly stirring, of linseed 
meal, 4|-oz., or q. s. Emollient. Used to pro- 
■ mote the suppuration or “ ripening ” of tumors. 
A little oil or lard should be added, and some 
smeared over the surface as well, to prevent its 
getting hard. For small “gatherings, as of 
v the fingers, a little chewed bread and butter is 
' an efficient and convenient substitute. 

2. Linseed meal, 4; olive oil, i|; boiling water, 
dlO; mix the linseed meal with the oil, add the 
f water gradually, constantly stirring. 

Note*. Linseed meal prepared from the cake, 
sjfcrom which the oil has been expressed, is less 
l adapted for poultices than that prepared from 
5 the unpressed, whole seed. 


Fig Poultice. —A dried fig, roasted or boiled 
(sometimes in milk), is frequently applied to 
gum boils, etc. 

Mustard Poultice. —1. Linseed meal and 
powdered mustard, of each 2^ oz., or q. s.; 
boiling water, 1 pint; mix as before. 

2. As the last, but substituting boiling vine¬ 
gar for water. Used as a powerful counter- 
irritant, stimulant and rubefacient; in low 
fevers, apoplexy, coma, etc., where there is a 
determination of blood to the head; in deep- 
seated inflammatory pains, neuralgic pains, etc. 

It should not be left on long enough to raise a 
blister. See Plasters. 

Onion Poultice. —Onions roasted and mashed. 

Potato Poultice. —From the raw potato, 
scraped or grated fine. A popular application 
to fresh bruises, extravasations, burns, scalds, 
etc. 

Roasted Apple Poultice.— The soft pulp of 
roasted apple, applied to inflamed eyes. Other 
ingredients are sometimes added. 

Simple Poultice.— Powder for a cataplasma 
and boiling water, of each q. s. to form a 
poultice, the surface of which is to be smeared 
over with olive oil. Emollient. Bread poultice 
and linseed-meal poultice are now generally 
called by this name. 

Turpentine Poultice. — Oil of turpentine, 2 
drams; olive oil, 1 oz.; linseed meal, 1 oz.; oat¬ 
meal, 4 oz.; boiling water, q. s. To indolent 
ulcers, and, with more turpentine, to deep 
burns, scalds and chilblains. 

POULTRY. 

The following rules are observed on the large 
poultry farms, and will be found of value: 

1. Feed at regular hours. 

2. Clean the roosts daily. 

3. Make new nests each week, and burn up 

the old ones. 

4. Pour kerosene over the roosts once a week 
in summer, and once a month in winter. 

5. Whitewash the interior four times a year. 

6. Scatter air-slaked lime over the floor and 
dropping-boards each week. 

7. Remove all the fowls that show signs of 
sickness at once to separate quarters. 

8. Scald out the drinking-fountains once a 

month. 

9. Fatten for marketing purposes all hens 
that have passed their third season on the farm. 

10. Hatch the pullets, for fall laying, during 
the months of March, April and May. 

11. Begin the incubators for broilers from 
October to March. 

Hints about Feeding. — While it is essential 
to be careful not to overfeed, the extreme of 
underfeeding must be avoided. It isn’t the 




438 


USEFUL RECIPES AND TRADE SECRETS 


i 


gross amount of feed, but the mode iu which it 
is distributed, that tells to the best advantage. 

A variety of diet for fowls is a very import¬ 
ant matter to be remembered by poultry- 
keepers, both on the score of economy and the 
best good of the fowls. 

In winter season give a warm breakfast of 
scalded meal and mashed potatoes, seasoned 
with a little salt and pepper, which heljjs to 
keep the fowls in healthy condition. At noon a 
little wheat, or wheat and oats mixed; at night 
a little corn. Occasionally some butcher scraps 
boiled with their morning feed is very accept¬ 
able. 

Feeding Young Chicks .—The chick comes 
from the egg full, nature having made prepara¬ 
tions for its nourishment for at least 24 hours, 
by allowing it to absorb the contents of the 
yolk just previous to emerging from the egg. 
Consequently it should not be fed for 24 hours, 
and 36 will be no inconvenience. 

? The second day feed as early as possible; 5 
o’clock is an excellent time to fix upon, and 
earlier if possible. The third day is not so 
, urgent, and feeding need not begin until 8 
o’clock. Give hard-boiled eggs, whites and yolks 
mixed, finely crumbled; break finely all the egg 
shells and place within their reach. Give this 
as many times as they will eat it up cleanly 
during the day. After the third day vary their 
food as often as you may choose. Care should 
be taken that a little green food be one of the 
principal features, such as grass, onions, cab¬ 
bage, or in fact most any wholesome green 
vegetable. Fine gravel and pounded bone 
should be kept before them constantly. The 
feed should be supplied with a degree of neat¬ 
ness and care, as you will never succeed in filth. 
It is variety that keeps the chicks in health. 
Cracked corn, whole wheat and buckwheat may 
be fed as soon as they can eat it. Caution should 
be taken that their drinking water is fresh and 
free from dirt, and within their reach at all 
times. After the chicks are two weeks old, 
milk is one of the very best of foods. 

Chicks raised in a properly constructed 
brooder, with nice, dry runs, will thrive bet¬ 
ter than those that run out, especially if sup¬ 
plied with a variety of food. 

Dampness is fatal to chicks even when very 
slight; consequently the surroundings of the 
drinking vessels should be dry, as well as the 
floors. 

Raising I oung Ducks .—Ducklings are very 
easy to raise and are very profitable, and, if well 
cared for, are ready for market in ten weeks from 
the time they leave the shell. They must be 
kept perfectly dry and warm at first. They 
need no water, except to driuk, and grow faster 
without it. 


The best food for young ducks is stale bread 
and milk, with the unfertile eggs boiled hard 
and chopped fine — about two eggs to the quart.; 
When two or three weeks old they will eat any¬ 
thing iu the shape of food, but have it reason¬ 
ably clean. They require more green food than i 
chicks — the tops of onions, turnips, or any-] 
thing of like nature, will answer. Corn fodder ? 
cut fine is excellent. 

Breeding ducks require one drake to five or;: 
six ducks. If the old ducks have a pond to 
swim in, and plenty of green food, their eggs § 
will hatch a great deal better than hen’s eggs, i 
Ducks’ eggs require more moisture than hens’! 
eggs during the last week of incubation, as the 
lining membrane is very tough. I 

Raising Geese .—Goose eggs are extensively | 
hatched in good incubators, and the goslings are " 
raised with about the same treatment as young I 
ducks, but they must have an abundance of grass f 
to pasture on from the time they are able to run fl 
about until they are ready for market. They a 
will live on grain through the winter, but will j 
do much better if given hay with it. j ; | 

Clover hay, cut short and steamed, w T ith corn : 
chop sprinkled through it, makes a splendid L 
diet for geese. Small refuse jootatoes chopped | 
up are greatly relished. The shell and mem- j, 
brane of goose eggs are very tough, and should L 
be moistened four or five times during the last j, 
week of incubation. Any one having plenty of L 
grass land can do well raising geese. The feathers 
will pay for raising, leaving them, when dressed u 
toi market, clear profit. It is sometimes neces- k 
sarv to help goslings out of the shell, but it t 
should never be done until the blood is all ab- 
sorbed from the egg tissue. 


Raising and Feeding Turkeys.— Turkeys 
will do well with plenty of range, but if closely 
confined they are a failure. Sometimes young 
turkeys are indifferent about learning to e*at and 
are often allowed to die from starvation through 
ignorance of the attendant. With those who 
show no inclination of helping themselves, 
place a piece of curd on the finger and make 
them taste it. When once they eat a little the 
trouble is all over, and they become very greedy. 
They are very tender at first, but, with proper 
care, after four weeks old, become strong and 
hardy. Feed well-peppered onions once or 
twice a week. Let them have whole wheat as 
soon as they will eat it. All grain food should 
be fed coarse. They must be kept warm and 
dry until they “shoot the red;” after that they 
will stand considerable exposure without injury. 
Feed regularly and at the same place and they 
will always come home at night. 

. Cooking Food for Poultry .—A little trouble 
m this respect will be amply repaid in the poul- 


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Useful recipes and trade secrets 


439 


try yard. Every establishment where a hun¬ 
dred head of poultry are kept should have its 
lock-up food store-room, and if a stove can be 
put up its help is invaluable. House scraps can 
be regularly brought out from the kitchen to the 
food house by 8 A. m., and with boiling water let 
meals of all sorts be mixed with scraps till it 
forms a crumbling mass. All food for ducklings 
is bet^r given warm than cold; chicks also 
f appreciate their milk and porridge with the 
1 chill off. Liver given raw is not palatable, but 
E if put in boiling water over the stove for ten 
minutes, and chopped hot and thrown to the 
1 birds in pellets, it is greedily devoured. Grain 
5 baked in the oven dry and given to the fowls 
warm is very good in the winter time. 

If the above diet is properly attended to the 
1 birds must lay. If not, watch for rats or egg- 
| eatiug hens in the flock, or the need for a pad¬ 
lock on the poultry house door. 

How to Run a Brooder.— Brooding and 
caring for small chickens is a part of the work 
' not to be overlooked by the operators. You 
must remember that young chicks are as tender 
s as little babies, and must not get chilled; for 
i once they are chilled, the bowels become loose 
5 and they shortly die. This bowel trouble is 
i often ascribed to the feed, but when the real 
* cause is known, it comes from being in a 
! brooder with the temperature too low. The 
j temperature of the brooder should be 90 
i degrees, and for quite young chicks should be 
I 95 degrees. 

Remember that the hen broods at the same 
temperature that she hatches with. . If the 
brooder is rather warm, the little chicks will 
spread out near the outer edge and even put 
their heads out, but if too cool they will all 
collect in the center of the brooder and pile up 
and become wet from the steam coming off the 
other chicks. As this always occurs at night, 
the operator is often sadly disappointed the 
next morning, to see what was a flue biood o 
chicks looking like so many drowned rats, and 
likely enough half of them dead. 

Now then try a brood of chicks on this plan. 
Keep a brooder at 95 degrees for the flist week; 
the second week at 90 degrees. .Don’t let the 
temperature get below these points. Dining 
the time mentioned the temperature should 
never get below 85 degrees. For winter chicks 
there is more in the temperature of the brooder 
than in the feed. Nine-tenths of the mortality 
is caused by chicks getting chilled m the 

brooder. 

To Secure Early Laying.— Select, pullets 
from 12 to 18 months old, house m warm 
quarters early in January, and avoid movin 0 
them about in various runs after they are 


mated. Supply them with plenty of litter, such 
as hay, chaff, leaves, fine oat straw, or in fact 
most anything that is clean and wholesome. 
Lay in a small load of fine gravel in the fall 
and place where all the fowls can supply them¬ 
selves with false teeth. 

To Make Hens Lay. —A good food for this 
purpose, fed each alternate day, is the follow¬ 
ing: To 3 gallons of boiling water add \ oz. of 
common salt, a teaspoonful of cayenne pepper, 
and 4 oz. of lard. Stir the mixture until the 
pepper has imparted considerable of its strength 
to the water. Meantime the salt will have dis¬ 
solved and the lard melted. Then, while yet 
boiling, stir in meal made of oats and corn, 
ground together in equal parts, until a soft 
mush is formed. Set away to cool down to a 
milk warmth. Before feeding, taste to see that 
you have neither an overdose of salt or pepper. 
In winter, ou the days that the above mixture is 
omitted, give the hens fresh meat, chopped fine, 
and at all times plenty of pure water, grain, 
gravel and lime. 

Leaves for the Floor .—When the leaves fall 
rake them and place them under cover. Secure 
a large pile of them, and use them in the poultry 
house. Leaves on the floor of the poultry 
house prevent draughts, and aid in retaining 
warmth, as well as serving as absorbents. The 
hens will scratch and work in them, thus assist¬ 
ing to promote warmth by exercise, and also 
keep in good laying condition. There should 
be enough leaves secured to keep the floor 
covered to the depth of 6 inches during the 
entire winter. 

Cut Straw and Eggs.— An old farmer who 
secures eggs all through the winter, when asked 
for his secret, replied that he gave his hens 
plenty of cut straw. For a while there was 
much unbelief in the reply, as it was supposed 
that the farmer was feeding cut straw to his 
hens (according to his statement); but when 
the facts came out, it appeared that the cut 
straw was really the secret, but it was used, 4 
inches deep, on the floor of the poultry house, 
in which millet seed and wheat were scattered, 
the hens thereby being provided with a warm 
place to work. The cut straw gave them a 
scratching bed, and it kept them in exercise, 
prevented disease and promoted the appetite. 
It will pay better, if the matter of profit from 
returns is considered, to use straw in the 
poultry-house than in the cow-stalls. Many 
cold poultry-houses can be rendered comfort¬ 
able with straw, cut to 3-inch lengths, on the 
floor, and if the hens are warm and can exer¬ 
cise,’the cost will be less and the number of 
eggs greater. 

Chicken Cholera.— This disease is more to 






USEFUL RECIPES AND TRADE SECRETS 


be dreaded than roup, or any other disease that 
poultry is subject to, as it is of miasmatic 
origm, epidemic, and very contagious. Symp¬ 
toms: The fowl has a dejected, sleepy and 
drooping appearance, and does not plume itself; 
it is very thirsty, has a slow, stalking gait, and 
gapes often. The comb and wattles lose their 
natural color, generally turning pale, but some¬ 
times they are dark. There is diarrhoea with 
greenish discharge, or like sulphur and water; 
afterwards it becomes thin and frothy. Pros¬ 
tration comes on, the crop fills with mucus and 
wind, and at last food is not digested; breath¬ 
ing is heavy and fast, the eyes close, and in a 
few hours the foul dies. 

This fearful disease, when allowed to go un¬ 
attended, will cause disaster, and “ an ounce of 
prevention is worth a pound of cure.” The 
preventive could not be more fully supplied 
than to have a bottle of “ Combs 5 Chicken 
Cholera Cure” in your possession. One bottle 
is sufficient for 100 fowls, and if used judi¬ 
ciously will last from four to six months. It is 
guaranteed to effect a cure, even after the dis¬ 
ease is apparent, is a splendid, invigorative 
tonic, and especially adapted for poultry in all 
stages, from the newly hatched chick to the 
oldest males. 

Roup. An inflammation of the mucus mem¬ 
brane lining of the air-passages, which often 
makes its presence into the cleft palate, the 
mouth and the eyes. It is more destructive 
and harder to handle, when let run a while, than 
cholera. Its first symptoms are slightly 
catarrhal, affecting the apjDetite and health of 
the chick but very little, and in the second stage 
it becomes ulcerous or diphtherial roup, and is 
very nearly related to malignant diphtheria in 
the human family. It is caused from filth, bad 
food, cold and wet. The eyes water, the nos¬ 
trils are closed, breathing becomes deep and 
difficult, together with cough and suffocation. 

I reatment: Pen up every fowl in large, dry, 
warm quarters, whitewash pens with carbonized 
lime, keep out all draughts of cold, damp air; 
feed hot bran, mashed potatoes and meat, and 
medicate the throat, mouth and nostrils with 
chloride of sodium or common salt, as follows: 
Take a bucketful of warm salt water, put a tea¬ 
cupful of salt to the amount of water; then 
catching the fowl, examine the throat and nos¬ 
trils, removing all cheesy matter and pressing 
a mucous matter out of the nostrils, and then 
filling a pint cup for each afflicted fowl, hold it 
by the feet with head down, choke it until the 
mouth is wide open and then insert the head 
into the solution, comb down, so that the medi¬ 
cated water may enter the cleft in the palate 
and go out at each nostril and into the throat, 
Lach should be separately treated, not ah from 


the same water, but one cup will do for all. 
Kerosene injected into the nostrils is good, and i 
camphorated sweet oil. But the best remedy, i 
it is said, is the “hatchet,” if this remedy fails!j 
A gieat deal of this trouble may be avoided by 
keeping your poultry scrupulously clean. 

Crop-Bound. —This complaint is frequent 1 
with fowls and chicks in confinement where no 
range is allowed, and in nearly every case the J 
real cause is overfeeding of indigestible food. 
In most instances death is sure to follow, unless ' 
properly treated. It only requires about 24 * 
hours for the symptoms to manifest themselves. !f 
The disease may be quickly relieved as follows- f 
Open the crop on the side, lengthwise, cutting 
a slit sufficiently long to remove all the con- 
tents, using a sharp knife. After this is done, 
thoroughly cleanse with warm water; then close ' 
with several stitches, care being taken not to ' 
sew the skin of the bird to the sack of the crop. 
Close the crop first, using coarse white linen 1 
thread; also have knot come on the outside of 11 1 
crop, then take a few stitches in the skin. Place 
the fowl in dry, warm quarters; give no water i 
the first 24 hours, and feed on soft food for 2 
days; it will soon recover. 

Coarse Grass and Crop-Bound.— From No- j 
vember until March is the season of the year I 
when some of the hens may become crop-bound. 1 
It is due to the lack of green food, which 
tempts the hens to swallow bulky food of some j 
kind as a substitute, the result being that they 
resort to the long, dried grass, which becomes 
packed in the crops and causes crop-bound. 

A Sure Cure for Scurvy or Scaly Leg.— [ 
Wash the feet and the legs of the fowl well with 
castile soap. After drying, apply equal parts 
ot mutton tallow and coal oil, and rub well. f 

Two or three applications will usually cure the N 
worst cases. k 

Caponizing. — Caponizing is castrating the : 
male fowl. There are many advantages to be f 
gained by this operation. The fowls grow 
larger, the meat richer, it costs less to fatten ¥ 
and they sell better. In fact, a capon ranks 
the same in poultry as the steer does among r 
cattle. Caponizing has long ceased to be an f 
experiment, and is recognized among practical | ei 
poultry men as an important factor in increasing 
the profit of the business. 

PRICKLY HEAT — Cure for. 14 

Mix a large portion of wheat bran with either ! 
cold or lukewarm water, and use it as a bath i P 
twice or thrice a day. Children who are cov- P 
eied with prickly heat in warm weather will be 
thus effectually relieved from that tormenting ! 
eruption. As soon as it begins to appear on P 
the neck, face or arms, commence using the f 
bran water on these parts repeatedly through ?! 




USEFUL RECIPES AND TRADE SECRETS 


441 


the day, and it may probably spread no farther. 
If it does, the bran water bath will certainly 
cure it. 

PUMPKINS —To Dry. 

Take the ripe pumpkins, pare, cut into small 
pieces, stew soft, mash and strain through a col¬ 
ander, as if for making pies. Spread this pulp 
on plates in layers not quite an inch thick; dry 
it down in the stove oven, kept at so low a tem¬ 
perature as not to scorch it. In about a day it 
will become dry and crisp. The sheets thus 
made can be stowed away in a dry place, and 
they are always ready for use for pies or sauce. 
Soak the pieces over night in a little milk, and 
they will return to a nice pulp, as delicious as 
the fresh pumpkin. The quick drying after 
cooking prevents any portion from slightly 
souring, as is always the case when the un- 
i cooked pieces are dried; the flavor is much bet- 
J ter preserved, and the after cooking is saved. 

PUTTY. 

This name is given to the following prepara- 
1 tious (when used alone glazier’s putty isgener- 
1 ally indicated): 

Glazier's Putty .—From whiting made into a 
j stiff paste with drying oil. It is used to fix 
j panes of glass in sashes, to fill holes and cracks 
1 in wood before painting it, etc. 

French Putty .—Seven lbs. linseed oil and 4 
lbs. brown umber are boiled for 2 hours, and 62 
grammes wax stirred in. After removal from 
the fire 5J lbs. fine chalk and 11 lbs. white lead 
are added"and thoroughly incorporated; said to 
be very hard and permanent. 

Putty for Plastering .—A very fine cement 
made of lime only. It is thus prepared: Dis¬ 
solve in a small quantity of water, as 2 or 3 
gals., an equal quantity of fresh lime, con¬ 
stantly stirring it with a stick until the lime be 
entirely slaked and the whole becomes of a 
suitable consistency, so that, when the stick is 
taken out of it, it will but just drop therefrom; 
this, being sifted or run through a hair sieve, to 
take out the gross parts of the lime, is fit for 
use. Putty differs from fine stuff in the man¬ 
ner of preparing it, and in being used without 
hair. 

Polisher's Putty .—A crude peroxide of tin, 
obtained by exposing metallic tin in a rever¬ 
beratory furnace, and raking off the dross as it 
forms; this is afterwards calcined until it be¬ 
comes whitish, and is then reduced to powder. 
Another method is to melt tin with rather more 
than an equal weight of lead, and then to rap¬ 
idly raise the heat so as to render the mixed 
metal red hot, when the tin will be immediately 
flung out in the state of “ putty ” or “ perox¬ 
ide.” The products of both these processes 


are very hard, and are used for polishing glass 
and japan work, and to color opaque white 
enamel. 

To Soften Putty. — Take 1 lb. of pearlash 
and 3 lbs. of quicklime. After slaking the 
lime in water add the pearlash, and let the 
mixture be made of a consistency about the 
same as that of paint. When required for use 
apply it to both sides of the glass, and let it 
remain in contact with the putty for 12 hours; 
after which the putty will have become so 
softened that the glass may be removed from 
the frame without any difficulty. 

To Remove Old Putty. —Many persons de¬ 
stroy their window sashes endeavoring to remove 
old putty. This may be obviated by applying 
a hot poker to the putty, which will then readily 
yield to the knife, and leave the sash clean. 

QUILTS — Inexpensive. 

Warm and inexpensive quilts are made of 
newspapers, with perforations every few inches, 
to permit ventilation. The papers are inclosed 
in chintz or cretonne. 

PYROTECHNICS. 

Colored Fires. — See p. 380. 

Rockets. —The cases are made of stout cart¬ 
ridge paper, rolled on a mould and pasted, and 
then throttled a little below the mouth, like the 
neck of a phial. The diameter should be exactly 
equal to that of a leaden ball of the same weight, 
and the length should be equal to 3|r times the 
external diameter. Above the spindle there 
must be one interior diameter of composition 
driven solid. They are filled with the following 
mixtures, tightly driven in, and when intended 
for flight (sky-rockets) they are “garnished,” 
and affixed to wooden or willow rods to direct 
their course: 

The composition.—1. (Marsh.) a. For 2-oz. 
rockets. From niter, 544 parts; sulphur, 18 
parts; charcoal, 27^ parts; all in fine powder, 
and passed through lawn. 

b. For 4-oz. rockets. From niter, 64 parts; 
sulphur, 16 parts; charcoal, 20 parts; as the 
last. 

c. For J-lb. to 1-lb. rockets. From niter, 62 J 
parts; sulphur, 15| parts; charcoal, 21 J- parts. 

2. (Ruggieri.) a. For rockets of ^-inch 
diameter. From niter, 16 parts; charcoal, 7 
parts; sulphur, 4 parts. 

b. For |- to lj-inch rockets, use 1 part more 

of niter. 

c. For l|-inch rockets, use 2 parts more of 
niter. 

d. By using 1 part less of charcoal and 
adding respectively 3, 4 and 5 parts of fine steel 
filings, the above are converted into “ brilliant 
fires.” 








442 


USEFUL RECIPES AND TRADE SECRETS 


e. By the substitution of coarse cast-iron 
borings for filings, and a further omission of 2 
parts of charcoal from each, the latter are con¬ 
verted into “Chinese fire.” 

Hand-rockets and ground-rockets are usually 
loaded with nothing but very fine meal gun¬ 
powder and iron or zinc filings or borings. 

After sky-rockets and water-rockets are 
charged, a piece of clay is driven in, through 
which a hole is pierced, and the “ head ” or 
“ garniture ” filled with stars, and a little corn- 
powder is then applied. 

Stars. —1. (Brilliant — Marsh.) Nitrate, 524 
parts; sulphur and black antimony, of each 13 
parts; reduce them to powder, make them into 
a stiff paste with isinglass, 11 parts, dissolved 
in a mixture of vinegar, 6 J parts; and spirits of 
wine, 13 parts; lastly, form this into small 
pieces, and, whilst moist, roll them in meal gun¬ 
powder. 

2. (White —Buggieri.) Niter, 16 parts; 
sulphur, 7 parts; gunpowder, 4 parts; as the 
last. 

3. (Golden rain.) a. (Buggieri.) Niter and 
gunpowder, of each 16 parts; sulphur, 10 parts; 
charcoal, 4 parts; lampblack, 2 parts; mix, and 
pack it into small paper tubes. 

b. (Buggieri.) Niter, 16 parts; sulphur and 
gunpowder, of each 8 parts; charcoal and lamp¬ 
black, of each 2 parts; as the last. 

c. (Marsh.) Mealed gunpowder, 664 parts; 
sulplpir, 11 parts; charcoal, 22^ parts; as 
before. Used for the “ garniture ” of rockets 
etc. 

RATS - To Destroy. 

The following recipe for their destruction 
originated with Dr. Ure, and is highly recom¬ 
mended as the best known means of getting rid 
of these most obnoxious and destructive vermin: 
Melt hog’s lard in a bottle plunged in water, 
heated to about 150° Fahr.; introduce into it A 
oz. phosphorus for every pound of lard, then 
add a pint of proof spirits, or whisky, cork the 
bottle firmly after its contents have been heated 
to 150 , taking it at the same time out of the 
water, and agitate smartly until the phosphorus 
becomes uniformly diffused, forming a milky- 
looking liquid. This liquid, being cooled, will 
afford a white compound of phosphorus and 
lard, from which the spirit spontaneously sep¬ 
arates, and may be poured off to be used again 
for the same purpose, but not for drinking, for 
none of it enters into the combination, but it 
merely serves to comminute the phosphorus 
and diffuse it in very small particles through 
the lard. This compound, on being warmed 
gcmtly, may be poured out into a mixture 
of wheat flour and sugar, incorjDorated there¬ 
with, and then flavored with oil of rhodium, or 


not, at j^asure. The flavor may be variec 
with oil of aniseed, etc. This dough, being 
made into pellets, is to be laid into rat holea 
By its luminousness in the dark it attracts theii 
notice, and, being agreeable to their palates 
and noses, it is readily eaten, and proves cer¬ 
tainly fatal. 

Another Method .— Get a piece of lead pipe 
and use it as a funnel to introduce about II oz. 
sulphide of potassium into any outside holes 
tenanted by rats. This must not be used in 
dwellings. To get rid of mice, use tartar emetic 
mingled with any favorite food. They will eat, 
sicken an take their leave. 


RAIN-WATER -To Keep Sweet. 

The best way to keep rain-water sweet in a 
cistern is to first collect it in a tank, and filter 
it into the cistern below the surface. This will 
remove the organic matters, and prevent fer¬ 
mentation. Care should also be taken to pre¬ 
vent surface drainage into it. 


RAZOR. 

How to Use a Razor and Strop .— In select¬ 
ing a razor for use, adaptation to the beard is a 
very important consideration. For a heavy, 
coarse beard, a too thin-ground blade should 
not be used, as the edge will tremble, and the 
razor, however excellent, will prove unsatis- 
factory; on the other hand, a light, wiry beard 
and tender skin require a thin-ground blade 
which will lie flat on the face. 


— w x imoi • 


draw it with an easy diagonal motion agains 
the beard. Do not scrape with the razor, o 
hold it almost at right angles to the face’ ai 
you will only spoil the edge, irritate the skin 
and cause the best razor to fail. Persons whc 
are not adepts are apt to complain that theii 
razors do not shave well, and are liable to con¬ 
demn a good one, when the fault lies not in the 
razor, but in the unskillful use of it. 

It is important that the beard be thoroughly 
softened with hot water and soap, and the razoi 
dipped in hot water before using, as this wil] 
add much to the comfort of shaving. 

lo stiop a razor, always lay the blade flat, sc 
that the back and edge both rest on the strop 
drawing from heel to point with a firm, steady 
stroke, turning on the back. The best razor 
may. be spoiled and rendered quite unfit for 
shaving by the use of an inferior strop. 

The strop should be made of leather especially 
prepared to hold a sufficient quantity of cutting 
materia], or dressing, wherein lies the sharpen^ 
mg quality of a good strop; too close grain 
leather will not retain the dressing, ami is 
almost worthless for practical use. If a strop 
becomes hard or glazed, a few drops of oil, 


USEFUL RECIPES AND TRADE SECRETS 


443 


rubbed on the surface, will improve it, but if 
the leather is once cut or becomes uneven, it is 
rendered useless. 

Use care in stropping a thin-ground razor, as 
such blades are highly tempered, and will break 
easily if roughly brought in contact with any 
hard substance. Always keep the razor bright; 
there is absolutely no excuse for a soiled or 
rusty razor. 

Directions for Honing a Razor. — Either oil 
or shaving lather may be used on what is com¬ 
monly called the “Italian rock” razor hone. 
Use one or the other exclusively. Good sperm 
or sweet oil is the best, but kerosene or any 
other non-drying oil will answer. The all- 
important consideration in honing a razor is to 
have the blade rest perfectly flat on the stone, 
so that both the edge and back rest on the 
surface. This is essential in order to secure a 
perfectly true and even bevel to the edge. 
Draw the blade “ forward ” against the edge, 
just as one would in cutting or shaving. The 
position of the blade should be somewhat 
diagonally across the stone, so that the heel is 
slightly in advance of the point. This sets the 
teeth at the proper angle for shaving. Turn 
the blade on the back at the end of each stroke. 
The edge may be tested by being drawn lightly 
with a steady hand across the moistened finger¬ 
nail, which tends to remove the feather edge 
and show when the edge is free from nicks, as 
such defects are readily detected in this manner. 

After the blade has been honed sufficiently 
keen, it should be wiped and then carefully 
stropped, resting the blade flat as in honing, 
but drawing in the opposite direction, that is, 
against the back and from the edge. A few 
strokes on the dressing or prepared leather side 
of strop, and light finishing on the plain leather 
side, should be sufficient to give a very keen 
shaving edge to a good razor. 

To Sharpen a Razor. — Place the razor for 
30 minutes in a mixture of 20 parts water and 
1 part muriatic or sulphuric acid. Wipe care¬ 
fully and hone. The acid corrodes the surface 
of the blade uniformly, and thus takes the place 
of a whetstone. 

Razor-strop Paste. —Wet the strop with a 
little sweet oil, and apply a little flour of emery 
evenly over the surface. 

REFRIGERATOR HINTS. 

Some provisions should not be put on ice. 
Every housekeejDer ought to know that all meats, 
raw or cooked, lose in juiciness and tenderness 
by its action. For instance, a joint which was 
excellent when served hot will often become 
tough and tasteless if kept in the refrigerator 
24 hours. 


There is a simple treatment of boiled meat 
which keeps it palatable. If you wish to cut 
the meat when hot, after dinner plunge it again 
in boiling water or in the water in which it was 
cooked brought again to a boiling point, and 
there let it remain until cold. You will find 
that it will absorb enough moisture to keep it 
tender and juicy. Do not place it in the refrig¬ 
erator warm. 

Bologna sausage or any of the preparations 
in sausage skins will mould if put into the refrig¬ 
erator or if shut up from the air. 

Fish should not be brought in direct contact 
with ice, no matter what the general market 
practice may be. Salmon loses its delicate 
flavor almost completely if laid upon ice. In 
fact, no food should ever rest directly upon ice. 

RENOVATING. 

To Renovate an Old Coat. —First clean the 
coat of dirt and grease, then take 1 gal. of a 
strong decoction of logwood, made by boiling 
logwood chips in water. Strain this liquid, and 
when cool add 2 oz. of gum arabic in powder, 
which should be kept in well-stoppered bottles 
for use. Then go gently over the coat with a 
sponge wet in the above liquid, diluted to suit 
the color, and hang it in the shade to dry. After¬ 
wards brush the nap smooth, and it will look as 
good as new. The liquid will suit all brown or 
dark colors, if properly diluted, of which it is 
easy to judge. 

To Revive Faded Black Cloth. — Having 
cleaned it Avell, boil 2 or 3 oz. of logwood for \ 
hour. Dip it in warm water and squeeze it dry, 
then put it into the copper kettle and boil ^ hour. 
Take it out and add a small piece of green cop¬ 
peras, and boil it another half hour. Hang it in 
the air for an hour or two, then rinse it in two 
or three cold waters, dry it, and let it be regu¬ 
larly brushed with a soft brush, over which one 
or two drops of oil of olives have been rubbed. 

To Clean Men’s Old Clothes. —Whip and 
brush thoroughly. Remove grease spots with 
ammonia, and with alcohol and water, equal 
parts, diminish the gloss of hard goods. Dealers 
in old clothes give the garments a new appear¬ 
ance by the use of tobacco. 

How to Clean a Coat Collar. —Break a piece 
of soap tree bark about 2 inches square into 
small bits, and pour over it J pint of boiling 
water; let it stand an hour or two, then sponge 
the collar well with the liquor; a second spongin g 
with clear water will clean it nicely. Both wash¬ 
ing and rinsing water should be as warm as for 
flannel. 

REMEDY for Dipsomania. 

(Capt. Vine Hall’s.) Sulphate of iron, 5 gr.; 
peppermint water, 11 drams; spirit of nutmeg, 



444 


USEFUL RECIPES AND TRADE SECRETS 


1 dram. To be taken twice a day in doses of 
about a wineglassful or less, with, or without 
water This recipe is not only an inestimable 
boon to the victim of strong drink, but, properly 
‘‘pushed,” is capable of yielding a handsome 
income from its manufacture. This remedy is 
prepared by different persons under different 
titles, and sold at from $1 to $5 per bottle. 

RIBBONS-To Clean. 

Take a clean cloth, moistened in benzine, and 
rub them off carefully. If not too dirty, this 
will clean them off nicely. Expose them to the 
air afterward to get rid of the odor. 

To Smooth Ribbon. — Place a moderately hot 
flat-iron on the ironing-board, the ribbon under 
the iron, and pull it carefully through. If the 
ribbon is not pulled too fast, and the iron is the 
right warmth, this will be found to be a much 
better way than simply rubbing the iron over 
the ribbon. 

To Clean Black Ribbon.—Take an old black 
kid glove, no matter how old, and boil it in a 
pint of water for a short time; then let it cool 
until the leather can be taken in the hand with¬ 
out burning; use the glove wet with the water 
to sponge off the ribbon. If the ribbon is very 
^iHy, dip it into the water and draw it through 
the fingers a few times before sponging with 
the glove. After cleaning, lay a piece of paper 
over the ribbon and iron; paper is better than 
cloth. The ribbon will look like new. 

To Wash Ribbons. — If dingy and greasy, 
rub the yolk of an egg upon them, or French 
chalk upon the wrong side, and let it dry; then 
lay it upon a clean cloth, and wash upon each 
side with a sponge, and press upon the wrong 
side. If very much soiled, use bran water, and 
add to the rinsing-water a little muriate of tin 
to set red; oil of vitriol for green, blue, maroon 
and bright yellow. 

To Renew Ribbons or Silk. — Scrape several 
large potatoes and put a pint of cold water over 
them. When settled, pour it off; spread your 
ribbons (or silk) upon the table, wet with a 
sponge a small part, and iron with a flat just a 
little warmer than you can handle with your 
hands bare. If it is too hot it will injure the 
silk. To stiffen ribbons or old silk, take a lump 
of gum arabic about as large as a hickory nut, 
dissolve it in \ pint water, and dip the silks 
or ribbons in it and iron immediately. If they 
are soiled they should be washed and dipped in 
a weak solution of alum water. 

RIDING. 

The following useful hints will be found 
instructive and interesting to all equestrians! 

The legitimate gaits of horses are the walk, 
trot, canter and gallop. The walk is a gait of 


four distinct beats, each foot being planted in 
a regular order of succession. The trot has two 
distinct beats. The horse springs diagonally 
from one pair of feet to the other, while between 
the steps all the feet are in the air. The canter 
has three beats in regular order of succession, 
and the gallop has four beats in regular order 
of succession. A horse is “ bit-wise ” when, the 
bit being correctly fitted and j:>roperly adjusted, 
he obeys the lightest pressure upon either bar. 
He is “ rein wise ” when he obeys the slightest 
pressure of the reins upon either side of the 
neck, the bit not being disturbed from its 
normal position. He is “ leg-wise ” when he 
obeys the lightest correctly combined action of 
the rider’s legs. 

The reins serve to prepare the horse to move, 
and to guide, support, and to halt him. Their 
action should be in harmony with that of the 
iegs. 

In riding the hand should be kept steady 
and ought not to move with the body. It 
should merely oscillate with the horse’s head. 
At the same time it should be kept light, for the 
bit, if pressed constantly on the horse’s mouth, 
destroys its sensibility and soon makes it hard! 
The hand is “ light ” when there is an almost 
imperceptible alternate feeling and easing of 
the hand in harmony with the motion of the 
horse, by which the delicacy of the mouth is 
preserved and the horse made to carry himself 
lightly. That hand is best which, by giving 
and taking j^operly and keeping constant 
touch of the bit, controls the horse with the 
least force. 

The. legs serve to assist, together with the 
reins, in controlling the horse. Closing the 
knees without pressure from the lower part of 
the leg tends to steady the horse in position. 
Carrying the lower legs slightly to the rear, 
closing them equally with slight pressure, pre¬ 
pares him to move; or, if moving, to keep him 
well up to the hand; closed with greater press¬ 
ure behind the girth, they urge him forward. 
Carrying the right or left leg to the rear, closing I 
it with pressure, causes the horse to move his 
haunches to the left or right. In fact, the 
lower legs govern the haunches. 

. The horse is made obedient and gentle and 
his good qualities best developed by patience 
kindness and encouragement, and, above all* 
fearlessness. Punishment should be resorted 
to only when absolutely necessary. No pun¬ 
ishment should be administered to a horse in 
anger. Under harsh treatment he will first 
become timid, then sullen, and at length violent 
and unmanageable. Every action of the rider 
should tend to induce full confidence, assuring 
the horse that no harm is intended and that 
nothing but kind treatment is to be expected. 





USEFUL RECIPES AND TRADE SECRETS 


445 


The horse’s balance and his lightness in hand 
depend largely on the proper carriage of his 
head and neck. A young horse will usually 
try to resist the bit, either by bending his neck 
to* one side, or by setting his jaw against the 
bit, or by carrying his nose too high or too 
low. A horse, as a rule, champs the bit when 
he ceases to resist. 

RING — To Remove. 

When a ring happens to get tightly fixed on 
the finger, a piece of common twine should be 
well soaped, and then be wound round the 
finger as tight as can be borne. The twine 
should commence at the point of the finger, and 
be continued till the ring is reached; the end 
of the twine must then be forced through the 
ring with the head of a needle, or anything else 
that may be at hand. If the string is then 
unwound, the ring is almost sure to come off 
the finger with it. Or, soap the finger well, 
and slip the ring up while it is soapy, holding 
the finger up for a time first. 

ROCKETS. See Pyrotecliny. 

ROSE-JAR — To Fill. 

In England recipes for perfumes and balsams 
and things of that kind are handed down from 
generation to generation, and this recipe for 
making a rose-jar, given by an Englishwoman, 
may be of interest to American housewives. 
Gather the rose petals in the morning; let them 
stand in a cool place, toss them lightly for one 
hour to dry; then put them in layers, with salt 
sprinkled over each layer, in a large covered 
dish; a glass butter dish having a cover is a 
convenient receptacle. You can add to this for 
several mornings, till you have enough stock, 
for a pint to a quart, according to the size of 
the jar; stir every morning and let the whole 
stand for ten days. Then tramfer it to a glass 
fruit jar, in the bottom of which you have placed 
2 oz. of allspice, coarsely ground, and as much 
stick cinnamon, broken coarsely. This may now 
stand for six weeks, closely covered, when it is 
ready for the permanent jar, which may be as 
pretty as your ingenuity can devise or your 
means purchase. Have ready 1 oz. each of 
cloves, allspice, cinnamon and mace, all ground 
(not fine); 1 oz. of orris root, bruised and 
shredded; 1 oz. of lavender flowers and a small 
quantity of any other sweet-scented dried flowers 
or herbs. Mix together and put into the jar in 
alternate layers with the rose stock, add a few 
drops of oil of rose, geranium or violet, and 
pour over the whole \ pint of good cologne. 
This will last for years, though from time to 
time you may add a little lavender or orange 
flower water, or any nice perfume, and some 
seasons a few rose petals. 


ROSES —To Keep. 

Wrap them separately in wet tissue paper and 
keep it constantly wet. In this way flowers 
purchased the day before or early in the morn¬ 
ing will be kept as bought until needed. 

ROSE-WATER. 

Preferable to the distilled for a perfume, or 
for culinary purposes. Attar of roses, 12 drops; 
rub it up with ^ oz. of white sugar and 2 drams 
carbonate magnesia, then add gradually 1 quart 
of water and 2 oz. of proof spirit, and filter 
through paper. 

RUBBER —To Cement. 

A cement which fastens equally well to rub¬ 
ber and to metal or wood is made by a solution 
of shellac in ammonia. Soak some pulverized 
gum shellac in 10 times its weight of strong 
ammonia. A slimy mass will be obtained, 
which in three or four weeks will become 
liquid without the use of hot water. This 
softens the rubber, and, after the volatilization 
of the ammonia, becomes hard and impermeable 
to gases and fluids. 

RUBBER TYPE. 

The matter or letters to be reproduced are 
first set up in clean-cut metal type, which is 
then thoroughly oiled. A rim or guard about 
half an inch high should then be placed around 
the form, and with a camel’s hair brush a thin 
cream of plaster of Paris is laid over it, to ex¬ 
clude all air bubbles. A thicker paste of plaster 
is then poured over the form, filling in the guard 
or rim up to its edge, and it is then set aside to 
harden. Alum water is often used to mix the 
plaster, making a harder mould, but it takes 
longer to set. When the mould has thoroughly 
stiffened, it is removed from the type and put in 
a dry, hot place to become well hardened. The 
mould is now fitted in a frame of suitable size, 
and a sheet of vulcanized rubber, about one- 
eighth of an inch in thickness, is adjusted upon 
it, and the whole is put in a screw clamp and 
heated slowly until the rubber becomes soft 
enough to be forced into the letter-spaces of 
the mould by tightening the screw. The rub¬ 
ber should be allowed to remain in the press at 
least 24 hours, and until it becomes quite cold. 
The sheet rubber used for this purpose is usually 
but slightly vulcanized, having had about three 
per cent, of sulphur kneaded into it with rollers 
while subjected to a very high temperature. 
After the impression has been made, therefore, 
it is necessary to add a greater proportion of 
sulphur to insure the required hardness in the 
type. This is done by immersing the rubber, 
which has been separated from the*mould, in a 
mixture of 30 parts bi-sulphide of carbon and 
1 part chloride of sulphur. This is exposed to 


446 


USEFUL RECIPES AND TRADE SECRETS 


a temperature of from 70 to 80 degrees until 
all the sulphide of carbon has volatilized, and is 
then immersed in a boiling alkaline solution — 
made by dissolving 9 oz. of caustic potash in 1 
gal. of water — for a few minutes, and after a 
subsequent washing in clear, tejDid water, is 
made quite ready for use. 

RUST. 

The Rusting of Iron.— Mr. Crum Brown 
explains in the following manner the chemical 
reactions which produce iron rust: When a drop 
of rain falls upon the smooth aud polished sur¬ 
face of a piece of iron, the water changes color 
and a non-adherent brownish-red precipitate is 
formed. Water free from oxygen and carbonic 
acid does not produce any effect upon iron at 
ordinary temperatures. At high temperatures 
water or steam oxidizes iron rapidly to the state 
of ferric oxide, Fe3 0 4 . This oxide forms an 
adherent coating, and the action ceases until 
the coating is removed. Gaseous oxygen at 
ordinary temperatures does not affect iron, but 
when heated its action is the same as that of 
steam. Carbonic oxide at ordinary tempera¬ 
tures does not act upon the iron, but at high 
temperatures it is reduced to carbonic acid, and 
the iron is oxidized. Water which contains 
oxygen alone produces no action upon iron. A 
piece of iron can be preserved indefinitely in 
lime water, if carbonic acid cannot be produced. 
Water charged with carbonic acid, and free 
from oxygen, dissolves iron into a bicarbonate, 
setting free the hydrogen. The presence of 
oxygen oxidizes this bicarbonate, and ferric 
oxide is precipitated. The carbonic acid set 
free can again act upon the metal, and an 
addition of oxygen will dissolve the bicarbonate 
thus formed. 

To Keep Iron and Steel Goods from Rust. _ 

Dissolve \ oz. of camphor in 1 lb. of hog’s lard; 
take off the scum; mix as much black lead as 
will give the mixture an iron color. Iron and 
steel goods, rubbed over with this mixture, and 
left with it on 24 hours, and then dried with a 
linen cloth, will keep clean for months. Valu¬ 
able articles of cutlery should be wrapped in 
zinc foil, or be kept in boxes lined with zinc. 
This is at once an easy and most effective 
method. 

Another Method.—The following is said to 
be a good application to prevent metals rusting: 
Melt 1 oz. of resin in a gill of linseed oil, and 
while hot mix with it 2 quarts of kerosene oil. 
This can be kept ready to apply any time with 
a brush or rag to any tools or instruments 
required to lay by for a time, preventing any 
rust, and saving much vexation when the tool 
is to be used again. 


To Take Out Rust. — By adding 2 parh 
cream of tartar to 1 j)art of oxalic acid, grounc 
fine and kept dry in a bottle, you will find, bj 
applying a little of the powder to rust stains 
while the article is wet, that the result is satis¬ 
factory. Wash out in clear warm water to pre¬ 
vent injury to the goods. 

Another Method. — Soak in kerosene oil, and 
then rub dry. 

To Remove Rust from Steel. — Brush the 
rusted steel with a paste comjjosed of ^ oz. 
cyanide potassium, oz. castile soap, 1 oz. 
whiting, aud enough water to make a paste. 
Then wash the steel in a solution of ^ oz. cyan¬ 
ide potassium in 2 oz. water. 

To Keep Iron Pipes from Rusting. — The 
sections as made should be coated with coal tar 
and then filled with light wood shavings, and 
the latter set on fire. It is declared that the 
effect of this treatment will be to render the iron 
practically proof against rust for an indefinite 
period, rendering future painting unnecessary. 
In proof of this assertion the example is cited 
of a chimney of sheet iron that was erected 
seven years ago, and which, through being 
treated as described, is as bright and sound h> 
day as when erected, though it has never had a 
brushful of paint applied to it since. It is sug¬ 
gested that by strongly heating the iron after 
the tar is laid on the outside, the latter is lit¬ 
erally burned into the metal, closing the pores 
and rendering it rust-proof in a far more com¬ 
plete manner than if the tar itself was first made 
hot and applied to cold iron, according to the 
usual practice. It is important, of course, that 
the iron should not be made too hot, or kept hot 
for too long a time, lest the tar should be 
burned off. Hence, the direction for the use 
of light shavings instead of any other means of 

LLGcltlDg. 

To Preserve Polished Iron from Rust.— Ap- ' 
ply with a bristle brush a mixture of 11 parts 
copal varnish and 9 parts spirits of turpentine 
to which has been added just sufficient sweet 
oil co give it a little greasiness. Protect against 
(lust aud ashes while drying. 

SALT — Uses for. 

Salt is excellent for cleaning the teeth. It 
hardens the gums aud sweetens the breath.* 

If used persistently, salt will cure nasal ca- 
tarrh. A weak brine should be made and 

snuffed up the nose, allowing it to run down 
the throat. 

There is nothing better for the relief of tired j 
or weak eyes than to bathe them with a strong 
solution of salt and water applied as hot as it 
can be borne. 

Salt rubbed on the black spots on dishes will ! 
remove them ? and salt placed over a fresh claret 









USEFUL RECIPES AND TRADE SECRETS 


447 


1 stain on the table linen will assist it to disappear 
when washed. 

One of the most effective remedies known for 
a sick headache is to place a pinch of salt on 
the tongue and allow it to dissolve slowly. In 
about ten minutes it may be followed by a drink 
of water. 

The colored Japanese straw mattings which 
are so generally used as floor coverings are best 
kept sweet and clean by washing them with a 
solution of salt and w^ater after the weekly 
sweeping. 

Salt enters into the composition of a sure cure 
for a felon. Take common rock salt, dry it 
thoroughly in the oven, pulverize it and mix 
with an equal amount of spirits of turpentine. 
Keep a rag saturated with this solution to the 
affected part for 24 hours, and the felon will 
disappear. 

A fresh ink-stain on a carpet may be removed 
by immediately applying a layer of salt. The 
i ink will be absorbed, and when the salt is black 
I it should be removed and another layer applied, 
repeating the operation until all the ink is re¬ 
moved and the carpet returned to its former 
pleasing appearance. 

SALVE — Grandmother’s. 

Put into a kettle 1 lb. of resin, \ cupful of 
hard mutton tallow, half as much beeswax, and 
j oz. camphor gum. Let the mass dissolve and 
just come to a boil, stirring with a stick. Then 
pour in \ of a pint of warm water, just the chill 
off, and stir carefully until you can get your 
hands around it. Pull like candy until quite 
white and brittle. Put a little grease on your 
hands to prevent sticking and keep them wet. 
Wet the table, roll out the salve and cut with a 
knife. Keep in a cool place. 

SAND-PAPER. 

The device for making sand-paper is simple 
and at hand to any one who has occasion to 
use the paper. A quantity of ordinary window 
glass is taken (that having a green color is 
said to be the best) and pounded fine, after 
which it is passed through one or more sieves 
of different degrees of fineness, to secure the 
glass for coarse or fine paper. 'Then any tough 
paper is covered evenly with glue, having 
about one-third more water than is generally 
employed for wood-work. The glass is sifted 
upon the paper, allowed a day or two in which 
to become fixed in the glue, when the refuse 
glass is shaken off, and the paper is fit for use. 

SAUERKRAUT —To Make. 

In the first place, let your “ stand,” holding 
from half a barrel to a barrel, be thoroughly 
scalded out; the cutter, the tub and the stamper 
also well scalded. Take off all the outer leaves 


of the .cabbages, halve them, remove the heart 
and proceed with the cutting. Lay some clean 
leaves at the bottom of the stand, sprinkle with 
a handful of salt, fill in ^ bushel cut cabbage, 
stamp gently until the juice just makes its ap¬ 
pearance, then add another handful of salt, and 
so on until the stand is full. Cover over with 
cabbage leaves, place on top a clean board fit¬ 
ting the space pretty well, and on top of that 
a stone weighing 12 or 15 lbs. Stand away in 
a cool place, and when hard freezing comes on 
remove to the cellar. It will be ready for use 
in from 4 to 6 weeks. The cabbage should be 
cut tolerably coarse. The Savoy variety makes 
the best article, but it is only half as productive 
as the Drumhead and Flat Dutch. 

SCREW — To Move A Rusted. 

Heat the top of the screw by applying the 
end of a red-hot poker for a minute or so; then 
apply the screwdriver at once. 

SEALING-WAX. 

1. (White.) Bleached shellac, 340 parts; 
Yenice turpentine, 160 parts; plaster of Paris, 
100 parts; magnesia, 15 parts; subnitrate of 
bismuth, 150 parts; carbonate of lead, 235 
parts. Melt the turpentine in a capacious cop¬ 
per kettle over a charcoal fire, and gradually 
add the shellac. When a uniform melted mass 
has resulted, gradually add the solid ingredi¬ 
ents, which must be in form of finest (bolted) 
powder, under constant stirring; then remove 
the kettle, keep stirring until the mass cools 
short of solidifying, and j)our it out into 
forms. 

2. (Yellow.) Shellac, 380 parts; Yenice 
turpentine, 320 parts; rosin, 160 parts; plaster 
of Paris, 50 parts; magnesia, 10 parts; chrome 
yellow, 80 parts. Proceed as directed under 
No. 1. 

3. (Green.) Shellac, 500 parts; Yenice 
turpentine, 250 parts; rosin, 150 parts; mag¬ 
nesia, 20 parts; king’s yellow (yellowlitharge), 
60 parts; mountain (Sanders’) blue, 30 parts; 
oil of turpentine, 20 parts. Proceed as before, 
except that the coloring matters are best tritu¬ 
rated to a fine paste with the oil of turpentine, 
and this paste added to the melted mass in 
small quantities at a time. Mountain blue is a 
copper color. 

SEA-SICKNESS. 

The most effectual preventive of sea-sick¬ 
ness appears to be the horizontal position. 
When there is much pain, after the stomach has 
been well cleared, a few drops of laudanum may 
be taken, or an opium plaster may be applied 
over the region of the stomach. Persons about 
to proceed to sea should put their stomach and 
bowels in proper order, by the use of mild 






448 


USEFUL RECIPES AND TRADE SECRETS 


aperients, and even an emetic, if required, when 
it will generally be found that a glass of warm 
water, to which 15 or 20 drops of laudanum, or, 
still better, 1 or 2 drops of creosote, have been 
added, will effectually prevent any disposition 
to sea-sickness, provided the bowels be attended 
to, and excess in eating and drinking be at the 
same time avoided. A spoonful of crushed ice 
in a wineglassful of cold water will often afford 
relief when all other means fail. Smoking at 
sea is very apt to induce sickness. M. E. Curie, 
in the Comptes Rendus, asserts that drawing in 
the breath as the vessel descends, and exhaling 
it as it ascends on the billows, by preventing 
the movements of the diaphragm acting abnor¬ 
mally on the phrenetic nerves, prevents sea¬ 
sickness. On this Mr. Atkinson, at one of the 
meetings of the British Association, observed 
that if a person seated on board ship, holding a 
tumbler filled with water in his hand, makes an 
effort to prevent the water running over, at the 
same time allowing not merely his arm, but 
also his whole body, to participate in the move¬ 
ments, he will find that this has the effect of 
preventing the giddiness and nausea that the 
rolling and tossing of the vessel have a tend¬ 
ency to produce in inexperienced voyagers. If 
the person is suffering from sickness at the 
commencement of his experiment, as soon as he 
grasps the glass of liquid in his hand, and suf¬ 
fers his arm to take its course and go through 
the movements alluded to, he feels as if he were 
performing them of his own free will, and the 
nausea abates immediately, and very soon ceases 
entirely, and does not return so long as he suf¬ 
fers his arm and body to assume the postures 
into which they seem to be drawn. Should he, 
however, resist the free course of his hand, he 
instantly feels a thrill of pain of a peculiarly 
stunning kind shoot through his head, and ex¬ 
periences a sense of dizziness and returning 
nausea. ° 

Dr. Doring, a Viennese physician, states that 
an ordinary dose of chloral hydrate is an unfail¬ 
ing remedy for sea-sickness. In various cases 
recorded by him it seems to have been of the 
greatest service, even during long sea voyages, 
insuring a good night’s rest, arresting violent 
sickness when it has set in, and preventing its 
return. 

SEWING-MACHINES—To Oil. 

Sewing-machines should be re-oiled when¬ 
ever they become gummy. Clean off the old 
oil with kerosene or benzine, and oil with a 
mixture of equal parts of paraffine oil and sperm 
oil. Use only the best. 

SHAVING. 

The following are Mr. Mechi’s instructions 
for this, to many persons, troublesome opera¬ 


tion: Never fail to well wash your beard with 
soap and cold water, and to rub it dry, imme¬ 
diately before you apply the lather, of which 
the more you use the easier you will shave. 
Never use warm water, which makes a tender 
face. Place the razor (closed, of course) in 
your pocket, or under your arm, to warm it. 
The moment you leave your bed is the best 
time to shave. Always put your shaving-brush 
away with the lather on it. The razor (being 
only a very fine saw) should be moved in a 
sloping or sawing direction, holding it nearly 
flat to your face, care being taken to draw the 
skin as tight as possible with the left hand, so 
as to present an even surface and throw out the 
beard. The practice of pressing on the edge of 
a razor in stropping generally rounds it; the 
pressure should be directed to the back, which 
must never be raised from the strop. If you 
only once put away your razor without strop¬ 
ping or otherwise cleaning the edge, you must 
no longer expect to shave well, the soap and 
damp so soon rust the fine teeth or edge. A 
piece of plate leather should always be kept 
with the razors. See Razor. 


\ 


Shaving Compound .—Half a pound of plain 
white soap, dissolved in a small quantity of 
alcohol, as little as can be used; add a table- 
sjxjonful of pulverized borax. Shave the soap 
and put it in a small tin basin or cup; place it 
on the fire in a dish of boiling water; when 
melted, add the alcohol, and remove from the 
fire; stir in oil of bergamot sufficient to per¬ 
fume it. r 


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SHAMPOO—Liquid, 

Take bay rum, 2J pints; water, } pint; 
glycerine, 1 oz.; tincture of cantharides, 2 
diams; carbonate of ammonia, 2 drams; borax, 
^ oz.; or take of New England rum, 11 pints; 
bay rum, 1 pint; water, ^ pint; glycerine, 1 oz.; 
tincture of cantharides, 2 drams; ammonia car¬ 
bonate, 2 drams; borax, ^ oz.; the salts to be 
dissolved in water and the other ingredients to 
be added gradually. 

SHEEPSKINS—To Prepare for Mats. 

Wash the fresh skin with a strong lather of 
hot water, allowed to stand until cold, and 
squeeze and rub the wool until it looks clean 
and white; then carefully rinse all the soap out 
of it. In 2 gallons of hot water, dissolve 1 lb. 
of salt and 1 of alum, and soak the skin in it for 
12 hours. Hang it up and let it drain thor¬ 
oughly, then stretch it carefully on a board to 
diy. Stretch it several times while drying. 
Before quite dry, sprinkle over it, on the flesh 
side, 1 oz. each of finely pulverized alum and 
saltpeter. Bub it in well, then try the wool to 
see if it is firm on the skin. If not, let it 
remain a day or two, then rub over again with 


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USEFUL RECIPES AND TRADE SECRETS 


449 


alum. Fold the flesh sides together, hang in 
, the shade 2 or 3 days, turning them over every 
day until quite dry; then scrape the flesh side 
with a blunt knife, and rub it with pumice or 
rotten stone. 

SHOES. 

To Soften and Make Waterproof. — Neat’s- 
foot oil and castor oil, equal parts of each. 
Shake well. This may be applied and rubbed 


in with the hand. The neat’s-foot oil penetrates 


„the leather very easily, and keeps it soft, while 
the castor oil remains upon and near the sur¬ 
face, giving a glossiness, and resisting the 
entrance of water; and, if desired, enabling a 
'coat of polish-blacking to soon give a shine to 
the boots. 


l ] 


.i Another Method. —New boots and shoes, sat¬ 
urated with the following mixture and left to 
,,hang in a warm place for a week or 10 days, 

, will not only be entirely waterproof, but the 
uleather will also be soft and pliable: Melt in an 
\ earthen vessel, over a slow fire, J pint of linseed 
pt oil, 1 oz. of beeswax, J oz. of resin, and 1 oz. of 
oil of turpentine. 

The soles may be rendered waterproof by 
| applying to them a coat of gum-copal varnish 
and repeating it until the pores of the leather 
are filled. 

1 ]) 

it How to Dry Wet Kid Shoes. —First wipe off 
> n gently with a soft cloth all surface water and 
J0 mud; then, while still wet, rub well with kero- 
r . sene oil, using for the purpose the furred side 
of canton flannel. Set them aside till partially 
dry, when a second treatment with oil is advis¬ 
able. They may then be deposited in a con- 
’ veniently warm place where they will dry 
J gradually and thoroughly. Before applying 
' French kid-dressing give them a final rubbing 
s; with the flannel, still slightly dampened with 
’’ kerosene, and your boots will be soft and flex- 
‘ ible as new kid and be very little affected by 
' their bath in the rain. 

French Shoe Dressing. — Vinegar, 1 pint; 
soft water, ^ pint; glue (broken fine), 2 oz.; 
logwood chips, 4 oz.; powdered indigo, 1 dr.; 
bichromate potass, 2 drs.; gum tragacanth, 2 
drs.; glycerine, 2 oz. 

1 Polish for Kid Shoes. — Lampblack, 1 dr.; 

oil turpentine, 4 drs.; alcohol (trymethyl), 12 
' oz.; shellac, 1\ oz.; white turpentine, 5 drs.; 
: sandarac, 2 drs. Digest in a close vessel at 
gentle heat and strain. 

, See also Boots and Shoes. 


k SILK. 

1 

Silks should not be folded in white paper, as 
' the chloride of lime used in bleaching paper is 
t apt to sjroil the color of the silk. White silk 


should always be kept in blue paper. Yellowish 
India paper is also good for keeping silks in. 

To Take Stains out of Silk. — Mix together 
in a vial 2 oz. of essence of lemon and 1 oz. of 
oil of turpentine. Grease and other spots in 
silk must be rubbed gently with a linen rag 
dipped in the above composition. Paint may 
be removed from silk by rubbing first with 
spirits of turpentine and then with spirits of 
wine. 

Wrinkled Silk. —Silk that has been wrinkled 
and tumbled will look like new if you sponge it 
on the surface with a weak solution of white 
glue or gum arabic, and iron it on the wrong 
side. 

To Clean Silk — Parisian Method. — Brush 
thoroughly, wipe with a cloth, and then lay flat 
on a board or table. Sponge well with hot cof¬ 
fee thoroughly freed from sediment by being 
strained through muslin. The silk is sponged 
on the right side. Allow it to become partially 
dry and iron on the wrong side. The coffee 
removes all grease, restores the brilliancy of 
the silk, and does not give it a papery stiffness. 

Wash Silks. — As silk is an animated fiber, 
like wool, it can not be treated in the same way 
as cotton, which may be subjected to water of 
all temperatures without injury. Silk should 
be washed as rapidly as possible. Examine the 
articles to be washed, and if there are any parts 
especially soiled clean them with a little benzine 
or gasoline, applied with a flannel cloth. Then 
prepare a soapsuds of lukewarm water and 
plunge the garments in it, sousing them up 
and down, and rubbing them thoroughly in this 
suds. Binse them into a water a little cooler, 
and so on until the final rinsing-water is per¬ 
fectly cold. Wring them out as dry as possible 
with a machine. Lay them in sheets or other 
heavy cloths, and roll them as hard as you can 
in firm rolls. Put them away for an hour, and 
at the end of that time iron them on the wrong 
side. 

Tc Make Silk Waterproof. —A ready method 
of rendering silk water-proof is to coat it with 
quick-drying linseed oil, but a more effective 
process ow 7 es its efficacy to the formation of an 
insoluble stearate of aluminum in the material. 
This is accomplished by passing the silk suc¬ 
cessively through a bath of aluminum sulphate, 
of soap and of water; then drying and cal¬ 
endering. For the first bath commercial alum 
cake dissolved in 10 times its weight of water 
is used. The soap bath is prepared by dissolving 
ordinary yellow soap in 30 times its weight of 
water, and this bath should be kept hot wdiile 
the goods are passing through it. The three 
vessels should be alongside of each other, and 
special care should be taken to have the fabric 




450 


USEFUL RECIPES AND TRADE SECRETS 


thoroughly soaked in the first bath. For mate¬ 
rials ot' white or light color a white soap should 
be used in the preparation of the soap solution. 

To Wash Silk Underwear. —Use cool suds 
of fine Castile soap, rubbing very little by hand, 
and press dry in a cloth. Rinse twice, once in 
clear cold water, and again in water tinctured 
with cream of tartar, vinegar or alum. Dry 
quickly, first stretching in shape, and press 
under a heavy book, but do not iron. If the 
articles are black, add ammonia only to the 
rinsing-water. 

To Renew Silk. — See Ribbons. 

To Judge Silks. —Note the closeness and 
evenness of the rib in it, and hold it to the light 
to judge the better of this. That shows the 
texture. Then crush it in the hand and release 
it suddenly. If it springs out quickly and 
leaves no crease behind, it has verve, and the 
quality of the silk is denoted by the verve. 

SILVER. 

To Cleanse Silver. — Clean silver with hot 
water, followed by a solution of equal parts of 
ammonia and spirits of turpentine; and after 
this, if necessary, prepared chalk, whiting, 
magnesia or rouge. 

It is claimed that water in which potatoes 
have been boiled exercises a remarkable clean¬ 
ing influence upon silverware of all kinds, 
especially spoons that have become blackened 
by eggs. Even delicately chased and engraved 
articles can, it is said, be made bright by this 
method, even better than by the use of the 
ordinary polishing powder, which is apt to settle 
in the depressions, requiring particular care in 
its removal. 

A formula for cleaning silver in use at a well- 
known Britannia factory is as follows: Half a 
pound of sal soda is dissolved in 8 quarts of 
boiling water, and the silver dipped in it. The 
silver is immediately washed in suds, and dried 
with canton flannel. 

The proprietor of one of the oldest silver 
establishments in Philadelphia says that 
“house-keepers ruin their silver by washing it 
in soaj3 suds, as it makes it look like pewter.” 

Celebrated Recipe for Silver Wash. — One 
oz. of nitric acid, 1 10-cent piece, and 1 oz. of 
quicksilver. Put it in an open glass vessel, and 
let it stand until dissolved; then add 1 pint of 
water, and it is ready for use. Make it into a 
powder by adding whiting, and it may be used 
on brass, copper, German silver, etc. 

To Prevent Tarnishing. —Warm the articles 
and paint with a thin solution of collodion in 
alcohol. Use a wide, soft brush. Another way 
to keep articles of silverware bright is to place 
them in an air-tight case with a good-sized 
piece of camphor. 


Silver-Plating Fluid. — Dissolve 1 oz. o^ 
nitrate of silver, in crystals, in 12 oz. of soft! 
water; then dissolve in the water 2 oz. of cyan- 
uret of potash; shake the whole together, and 
let it stand till it becomes clear. Have ready 
some half-ounce vials, and fill half full of Paris 
white, or fine whiting; and then fill up the 
bottles with the liquor, and it is ready for use. 
The whiting does not increase the coating 
power; it only helps to clean the articles, and 
save the silver fluid, by half filling the bottles. 


SINKS—To Cleanse. 

Greasy pipes and sinks may be purified by 
pouring dowm a pailful of boiling water inje 
which 3 or 4 lbs. of washing soda have been 
dissolved. 


SMELLING-SALTS —To Make. 


One gill liquid ammonia, i dram each of 


English lavender and of rosemary, and 8 drops 
each of oil of bergamot and cloves. Mix all 
these ingredients together in a bottle and shake 
them thoroughly. Fill the vinaigrette, or any) 
small bottle which has a good glass stopper,, 
with small pieces of sponge, pour in as much of) 
this liquid preparation as the sponge will ab- 1 
sorb, and cork the bottle tightly. 


SOAP. 

Cheap Soap. — Cut 2 lbs. common browr 
soap into thin slices, to which add 1 oz. borax 
and 10 quarts water. Put the whole over the 
fire, and when the soap and borax are dissolved! 
the soap is done. It requires but little time 
and trouble to make this soap, which is very 
valuable for washing dishes, cleaning paint, 
scrubbing floors, etc. It is, moreover, very 
healing to the hands. If less water is used, the. 
soap will be harder. 

Cheap Hard Soap. — 1. Put 8 gallons water, 
2 lbs. clean unslaked lime and 6 lbs. soda ash 
into a kettle; when it boils, strain it, and return 
it to the kettle; then add 12 lbs. clean grease. 
Lot it boil slowly 3 hours, then put out the fire 
and let it get entirely cold. Remove the hard 
cake that will form without touching the hands 
to it; put this in a clean kettle, add 1 lb. borax, 
pounded fine, and let it melt, stirring it well to¬ 
gether, and when hot pour it into moulds that 
have been previously well soaked in water. Set 
them in an airy place, not in the sunshine for 
the first day or two, as it would cure them out 
of shape; afterward dry perfectly, and then 
pack away in a dry place. The liquid remain¬ 
ing in the kettle is strong enough to make an¬ 
other lot by adding 4 lbs. grease, but the soap 
produced is not quite equal to the first. 

2. One pound concentrated lye dissolved in 
2 quarts soft water; pour into a large pitcher 
















USEFUL RECIPES AND TRADE SECRETS 


451 


to cool. Melt 5 lbs., grease of any kind, have it 
milk warm and pour in the lye slowly, then 
stirring raj'/idly until it begins to thicken; add 
1 or h oz. oil of sassafrass. Pour into a box 1 
foot square and cover it, leaving it in a warm 
place for 3 or 4 days. Cut into squares and it 
l is ready for use. 

White Hard Soap. — Seven pounds soda, 3 
l lbs. lime, 4 gallons water; boil together tiildis- 
(, solved. Let this stand to settle, then pour off 
as long as any remains clear, and add water to 
make 4 gallons. Boil this, adding 4 lbs. grease 
(i\and 2 tablespoonfuls borax; boil till thick, 
(lii Take up and put away to cool. When it is 
H cold, cut the pieces rather larger than the size 
you want them, as it shrinks in drying. 

Soft Soap. — Twelve pounds stone potash, 12 
lbs. clean grease; put the potash in a piece of 
old carpet, and crack it with the back of an axe 
into pieces the size of an egg; put it in a large 
iron kettle with 1 gallon or more of water; 
T when dissolved, add the grease, and when 
]• thoroughly melted, pour it in the soap-barrel, 
j j fill it with hot water and stir well, and for a day 
or two stir occasionally. 

Concentrated Lye Soap. — Put 1 lb. concen¬ 
trated lye into 1 gallon boiling water, let it 
stand 10 or 12 hours, then add another gallon 
fr of water and heat up to a boil, and add 4 lbs. 
ii clear melted grease; put in the grease slowly 
jtt and stir briskly. Let it boil slowly for about 
id half a day, then add 4 quarts hot water, in 
le* which has been dissolved 2 tablespoonfuls 
J borax, 4 of resin, and 1 teacupful salt; cook an 
t hour longer and it will probably be ready to 
J set off. It is best, however, to test it first, 
if which may be done by dipping a stick into it; 

if the substance dnyps off clear and hardens 
r, quickly, it is made. Pour the mass into some 
h vessel large enough to have the soap cover the 
ii bottom about the thickness you would like the 
e, bars. The vessel should be wet when the soap 
•e is put in. When cool, cut into cakes the size 
j you choose. This soap is very white and nice. 

k Evasive Soap. — Place on a hot stove 1 quart 
^ soft water; in this put 1 lb. bar soap finely cut 
up, 1 oz. borax, i- oz. saltpeter, \ oz. aqua am- 
at monia, and boil until thoroughly mixed. This 
efj is one of the best materials in use for erasing 
grease, etc., or doing common washings. 

Shaving Soap. — Use J pint soft water in- 
D stead of a quart, and the other materials in 
quantity as in erasive soap. Cut into cakes of 
l ' size to suit, when nearly cold. 

Honey Soap. — White cured soap, 1J- lbs.; 
brown Windsor soap, ^ lb. Cut them into thin 
1 shavings and liquefy; then add 4 oz. honey, and 
r keep it melted till most of the water is evapo¬ 


rated ; then remove from the fire, and when cool 
enough, add any essential oil. According to 
Piesse, the honey son]) usually sold consists of 
fine yellow soap, perfumed with oil of citron- 
ella. 

Windsor Soap. — This is made with lard. In 
France they use lard with a portion of olive or 
bleached palm oil. It is made with 1 part 
olive oil to 9 parts tallow. But a great part of 
what is sold is only cured (tallow) soap, and 
scented with oil of carraway aad bergamot. 
The brown is colored with burnt sugar, or um¬ 
ber. 

Transparent Soap. — Slice 6 lbs. nice yellow 
bar-soap into shavings; put into a brass, tin or 
copper kettle, with alcohol, gallon, heating 
gradually over a slow fire, stirring till all is dis¬ 
solved; then add 1 oz. sassafras essence, and 
stir until all is mixed; now pour into paus about 
l|r inches deep, and, when cold, cut into square 
bars the length or width of the pan, as desired. 

Volatile Soap for Removing Paint , etc .— 
Four tablespoonfuls of spirits of hartshorn, 4 
tablespoonfnls of alcohol, and a tablespoonful 
of salt. Shake the whole well together in a 
bottle, and apply with a sponge or brush. 

To Save Soap. —Add \ oz. of borax to a 
pound of soap, melted in without boiling. This 
saves one-half of the cost of soap as well as of 
the labor of washing. The compound improves 
the whiteness of the fabrics, and leaves a soft 
and silky feeling to the hands, the usual caustic 
effect of soap being removed. 

SOLDERING. 

The union of metallic surfaces by means of a 
more fusible metal fluxed between them is 
called soldering. In all cases surfaces must be 
perfectly clean, and in absolute contact, and 
the air must be excluded, to prevent oxidation. 
For this last purpose the brazier and silver¬ 
smith use powdered borax made into a paste 
with water; the coppersmith, powdered sal 
ammoniac; and the tinsmith, powdered resin. 
Tin-foil applied between the joints of fine brass- 
work, first wetted with a strong solution of sal 
ammoniac, makes an excellent juncture, care 
being taken to avoid too much heat. 

Solders. — 1. (For copper, iron and dark 
brass.) From copper and zinc, equal parts; 
melted together. For pale brass more zinc 
must be used. 

2. (Fine solder.) From tin, 2 parts; lead, 1 
part. Melts at 350° Fahr. Used to tin and 
solder copper, tin plates, etc. 

3. (For German silver.) From German 
silver, 5 parts; zinc, 4 parts; melted together, 
run into thin flakes, and then powdered. Also 
as No. 7. 





452 


USEFUL RECIPES AND TRADE SECRETS 


4. (Glazier’s.) From lead, 3 parts; tin, 1 
part. Melts at 500° Fahr. 

5. (For gold.) Gold, 12 pennyweights; cop¬ 
per, 4 pennyweights; silver, 2 pennyweights. 

6. (For lead and zinc.) From lead, 2 parts; 
tin, 1 part. 

7. (For pewter, Britannia metal, etc.) From 
tin, 10 parts; lead, 6 parts; bismuth, 1 to 3 parts. 

8. (For silver.) From fine brass, 6 j>arts; 
silver, 5 parts; zinc, 2 parts. 

9. (For tin plate.) From tin, 2 parts; lead, 
1 part. The addition of bismuth, 1 part, renders 
it fit for pewter. 

SPLINT. 

This is the common name given to an enlarge¬ 
ment of the bone in horses which generally 
occurs below the knee, between the large and 
small splint bones, usually on the inside of the 
limb. It mostly results from fast driving or 
riding, or from the animal having been much 
worked while young, or made to unduly traverse 
hard roads. The splint is a frequent cause of 
lameness if it develops just under the knee, 
since it interferes with and circumscribes the 
free movement of the joint. It is very essen¬ 
tial to have recourse to prompt measures directly 
this affection shows itself. 

The treatment usually prescribed is the con¬ 
stant application to the part of cold water, if 
the splint is accompanied by much tenderness 
or inflammation. This may be accompanied by 
bandages soaked in cold water, taking care to 
renew the cold water as soon as it becomes 
warm. Mr. Finlay Dun advises the horse, 
where practicable, to stand for an hour several 
times a day up to the knees in a stream or pool 
of water. In addition he prescribes rest for ten 
days or a fortnight, and when the heat and 
tenderness have been subdued the application 
of a blister or of biniodide of mercury ointment, 
or the hot iron. 

SPONGES - To Clean. 

Without the greatest care, a sponge is apt to 
get slimy long before it is worn out. It may be 
made as good as new, in fact often better, by 
the following process: Take about 2 or 3 oz. of 
carbonate of soda, or of potash; dissolve in 2.^ 
pints of water; soak the sponge in it for 24 
hours, then wash and rinse it in pure water. 
Then put it for some hours in a mixture, 1 glass¬ 
ful of muriatic acid to 3 pints of water. Finally, 
rinse in cold water and dry thoroughly. A 
sponge should always be dried, if possible, in 
the sun every time it has been used. 

Another way to remove the gelatinous sub¬ 
stance which frequently forms in sp mges is to 
use a solution of permanganate of potassa. To 
get rid of the brown stain caused by chemicals, 
soak the sponge in very dilute muriatic acid.’ 


To clean an old and dirty sponge, first soak it, 
for several hours in a solution of permanganate' 
of potassa, then squeeze it, and put it into a 
weak solution of hydrochloric acid, about 1 
part acid to 10 parts water. 


SPONTANEOUS COMBUSTION. 

Very often conflagrations occur for which no* 
apparent cause can be assigned. These are* 
almost invariably due to what is called spon - 1 
taneous combustion There is a remarkable* 
tendency observable in tissues and cotton, when 
moistened with oil, to become heated when ox¬ 
idation sets in, and sad results often follow when 
this is neglected. A wad of cotton used for 


- rt 

rubbing a painting has been known to take] 
fire when thrown through the air. The waste 
from vulcanized rubber, when thrown in a damp 
condition into a pile, takes fire spontaneously. 
Masses of coal stored in a yard have been known 
to take fire without a spark being applied, and 
one cannot be too careful in storing any sub¬ 
stance in which oxidization is liable to take place. 

Cotton-seed oil will take fire even when mixed 
with twenty-five per cent, of petroleum oil; but 
ten jier cent, of mineral oil mixed with animal or 
vegetable oil will go far to prevent combustion. 

Olive oil is combustible, and, mixed with rags, 
hay or sawdust, will produce spontaneous com¬ 
bustion. 

Coal-dust, flour-dust, starch (especially rye 
flour), are all explosive when with certain pro¬ 
portions of air. 

New starch is highly explosive in its com¬ 
minuted state, also sawdust in a very fine state, 
when confined in a close chute, and water 
directed on it. Sawdust should never be 
used in oil shops or warehouses to collect 
drippings or leakages from casks. 

Dry vegetable or animal oil inevitably takes 
fire, when saturating cotton waste, at 180° F. 
Spontaneous combustion occurs most quickly 
when the cotton is soaked with its own weight 
of oil. The addition of forty per cent, of min¬ 
eral oil (density .890) of great viscosity, and 
emitting no inflammable vapors, even in con- 
tact with an ignited body at any point below 
338 F., is sufficient to prevent spontaneous 
combustion, and the addition of twenty per 
cent, of the same mineral oil doubles the time 
necessary to produce spontaneous combustion. 

The following are also extremely dangerous: 

Greasy rags from butter and greasy ham 
bags. ° J > 

Bituminous coal in large heaps, refuse heaps 
of pit coal, hastened by wet, and especially 
when pyrites are present‘in the coal; the larger 
the heaps the more liable. 

Timber dried by steam pipes or hot water, or 
ot air heating apj^aratus, owing to fine iron 












USEFUL RECIPES AND TRADE SECRETS 


453 


dust being thrown off in close wood-casings, or 
boxings round the pipes, from the mere expan¬ 
sion and contraction of the pipes. 

Patent dryers from leakages into sawdust, 
etc., oily waste of any kind, or waste cloths of 
silk or cotton, saturated with oil, varnish, tur¬ 
pentine. 

SPOTS AND STAINS. 

Oil and grease spots on boards, marble, etc., 
when recent, may be removed by covering them 
with a paste made of fuller’s earth and hot 
water, and the next day, when the mixture has 
become perfectly dry, scouring it off with hot 
soap and water. For old spots, a mixture of 
fuller’s earth and soft soap, or a paste made of 
fresh-slaked lime and pearlash, will be better, 
observing not to touch the last with the fingers. 

Recent spots of oil , grease , or ivcix, on wool¬ 
en cloth or silk, may be removed with a little 
clean oil of turpentine or benzol; or with a little 
fuller’s earth or scraped French chalk, made 
into a paste with water, and allowed to dry on 
them. They may also be generally removed by 
means of a rather hot flat-iron and blotting- 
paper or spongy brown paper, more especially 
if the cloth or one of the pieces of paper be first 
slightly damped. 

Old oil and grease spots require to be treated 
with ox-gall or yolk of egg, made into a paste 
with fuller’s earth or soap. 

Paint spots, when recent, generally yield to 
the last treatment. Old ones, however, are 
more obstinate, and require some fuller’s earth 
and soft soap, made into a paste with either ox¬ 
gall or spirit of turpentine. 

The American Chemist gives the following 
method for extracting grease spots from books 
or paper: Gently warm the greased or spotted 
part of the book or paper, and then press upon 
it pieces of blotting paper, one after another, so 
as to absorb as much of the grease as possible. 
Have ready some fine, clear essential oil of 
turpentine, heated almost to a boiling state;* 
warm the greased leaf a little, and then with a 
soft, clean brush, wet with the heated turpen¬ 
tine both sides of the spotted part. By repeat¬ 
ing this application the grease will be extracted. 
Lastly, with another brush dipped in rectified 
spirits of wine, go over the place, and the grease 
will no longer appear, neither will the paper be 
discolored. 

Fruit and wine stains , on linen, commonly 
yield easily to hot soap and water. If not, 
they must be treated as those below. See Salt. 

Ink spots and recent iron moulds, on wash¬ 
able fabrics, may be removed by dropping on 

♦This operation ought to be very carefully accomplished, 
as the turpentine is a highly inflammable body. 


the part a little melted tallow from a common 
candle, before washing the articles; or by the 
application of a little lemon juice, or of a little 
powdered cream of tartar made into a paste 
with hot water. Old ink spots and iron moulds 
will be found to yield almost immediately to a 
very little powdered oxalic acid, which must be 
well rubbed upon the spot previously moistened 
with boiling water, and kept hot over a basin 
filled with the same. 

Boettger recommends the use of pyrophos¬ 
phate of soda for the removal of ink stains from 
colored woven tissues, to be applied in the form 
of a concentrated solution. The recent ink 
stains are readily removed, but older stains re¬ 
quire washing and rubbing with the solution 
for a long time. 

Very frequently, when logwood has been 
used in manufacturing ink, a reddish stain still 
remains after the use of oxalic acid, as in the 
former directions. To remove it, procure a 
solution of the chloride of lime and apply it in 
the same manner as directed for the oxalic acid. 

To remove ink stains from the fingers, 
moisten the spot and rub it gently, with the 
head of a parlor match, keeping the skin wet, 
and the stain will rapidly disappear. 

To Remove Ink from Common Paper .— 
Shake well together 1 lb. chloride of lime in 4 
quarts soft water; then let it stand for 24 hours, 
after which strain through a clean cotton cloth, 
and add 1 teaspoonful acetic acid to an ounce 
of chloride of lime water. Apply this to the 
blot and the ink will disappear. Absorb the 
fluid with a blotter. 

Stains arising from alkalies and alkaline 
liquors, when the colors are not destroyed, give 
way before the application of a little lemon 
juice, whilst those arising from the weaker acids 
and acidulous liquids yield to the fumes of am¬ 
monia, or the application of a little spirit of 
hartshorn or sal volatile. 

Stains of marking ink may be removed by 
soaking the part in a solution of chloride of 
lime, and afterwards rinsing it in a little solu¬ 
tion of ammonia or of hyposulphate of soda; or 
they may be rubbed with the tincture of iodine 
and then rinsed as before. 

Nitric Acid Stains. —The yellow stain left 
by nitric acid can be removed either from the 
skin or from brown or black woolen garments 
by moistening the spots for awhile with per¬ 
manganate of potash, and rinsing with water. 
A brownish stain of manganese remains, which 
may be removed from the skin by washing with 
aqueous solution of sulphurous acid. If the 
spots are old, they cannot be entirely removed. 

Mildew Stains. — Use buttermilk. 








45 4 


USEFUL RECIPES AND TRADE SECRETS 


Stains on the Hands .— Stains of acid fruit 
may be removed from the hands by washing in 
clean water, drying slightly and, while the 
hands are still moist, holding them around the 
tiame of a match. 

Stains on the hands may also be removed by 
rubbing with salt moistened with lemon juice. 
See Ink Stains , above. 

Scorch Stains on white cloth may be removed 
by soaking the cloth in lukewarm water, squeez¬ 
ing lemon juice on it, sprinkling a little salt 
over it, and lay mg it in the hot sun to bleach. 

To Remove Grass Stains .— Boiling water 
will remove the color. Pour boiling water 
through the stain, and it sets the green coloring 
matter loose, rinsing it away. Grass stain, after 
washing with soap-suds, makes a dirt-colored 
mark, and remains an ugly blotch on children’s 
white clothing. 

To Remove Stains from Muslin .— If you 
have stained your muslin or gingham dress, or 
your white pants, with berries, before wetting 
with anything else, pour boiling water through 
the stains, and they will disappear. Before 
fruit juice dries it can often be removed by cold 
water, using a sponge and towel if necessary. 

To Remove Kerosene Stains .—To drive it 
completely from any fabric, from paper or from 
wood, it must be heated high enough to form a 
vapor, when, if pure, it may be completely 
removed. Heat may be applied to the floor by 
using flat-irons sufficiently hot, first placing a 
piece of paper over, the spot. It may be that 
after the oil is driven from the surface by heat, 
the stain will reappear; some of the oil remain¬ 
ing in the wood will be brought to the surface 
by capillary attraction. In such a case it will 
be necessary to repeat the operation as often as 
the stain appears. 

To Remove Lime Spots.— Lime and acids do 
not really stain, but spot by the removal of 
color, and ammonia is the best remedy. A 
tablespoonful of ammonia in 1 gallon of water 
will often restore the color of carpets, even if 
dissolved by acid or alkali. If a ceiling has 
been whitewashed with the carpet down, and a 
few drops should fall, this will remove it. 

Stains and Marks from Books.—A solution 
of oxalic acid, citric acid, or tartaric acid, is 
attended with the least risk, and maybe applied 
without fear of damage. These acids, which 
take out writing ink, and do not touch the 
printing, can be used for restoring books where 
the margins have been written upon, without 
injuring the text. 

To Remove Tea Stains.— Mix thoroughly 
soft soap and salt — say a tablespoonful of salt 
to a teacupful of soap — rub on the spots, and 


spread the cloth on the grass where the sun will 
shine on it. Let it lie 2 or 3 days, then wash. 
If the spots are wet occasionally while lying on 
the grass, it will hasten the bleaching. 


To Remove Stains from Broadcloth .— Take 
an ounce of pipe clay, which has been ground 
fine, mix it with 12 drops of alcohol and the 
same quantity of spirits of turpentine. When¬ 
ever you wish to remove any stains from cloth, 
moisten a little of tliis mixture with alcohol and 
rub it on the spots. Let it remain till dry, then 
rub it off with a woolen cloth, and the spots will 
disappear. 


To Remove Stains , Spots and Mildew from ' 
Furniture. — Take^ pint of 98 per cent, alcohol, 

\ oz. each of pulverized resin and gum shellac, f 
add ^ pint of linseed oil, shake well, and apply 
with a brush or sponge. Sweet oil will remove I 
finger-marks from varnished furniture, and 5 
kerosene from oiled furniture. je 

To Take Smoke Stains from Walls.—An i( 
easy and sure way to remove smoke stains from 
common plain ceilings is to mix wood ashes : 
with the whitewash just before applying. A 
pint of ashes to a small pail of whitewash is s! 
sufficient, but a little more or less will do no 
harm. D 


STAINING — For Wood. 

Antique Oak .—Walnut oil, mixed with the 
filling applied to red or white oak, produces 
the antique effect now so fashionable. 

Mahogany. Boil 1 oz. extract of logwood 
and 2 oz. fustic in 1 quart of water; brush the 
wood with this, then go over with a weak solu¬ 
tion of potash. 

. Black T1 alnut. —1. Scald ^ lb. burnt umber 
in 1 pmt of vinegar; strain, and apply with a 
sponge, and when dry, rub hard; repeat the 
staining until sufficiently dark. 

Walnut. — 2. Asphaltum thinned with tur¬ 
pentine. A splendid imitation. It must be 
varnished. 

Walnut —3. Very thin sized shellac, lgal.; 
dry burnt umber, 1 lb.; rose pink, \ lb.; Van¬ 
dyke brown, burnt, \ lb. Mix, let stand a day, 
and apply with a sponge. 

Cherry. Alcohol, 1 quart; ground turmeric, 

oz.; raw gamboge, 1A oz. Mix well, strain 

rough fine muslin, apply two coats with a 
sponge, rub down well, and varnish. 

Orange. Put 1 oz. turmeric and 1 dram of 
gum tragacanth in 1 pint of alcohol; shake 
well, let it stand four days, then strain. 

Black. 1. Drop a little sulphuric acid into 
a small quantity of water, brush over the wood 
and hold to the fire; it will turn a fine black, 
and take a good polish. 2. Take 1 gal. of vine- 


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USEFUL RECIPES AND TRADE SECRETS 


455 


gar, 1 oz. of bruised nut galls, of logwood chips 
and copperas each | lb. — boil well; add |r oz. 
of the tincture of sesquichloride of iron, for¬ 
merly called the muriated tincture, and brush on 
hot. 3. Take J gal. of vinegar, J lb. of dry 
lampblack, and 3 lbs. of iron rust, sifted. Mix, 
and let stand for a week. Lay three coats of 
j this on hot, and then rub with linseed oil, and 
; you will have a fine deep black. 4. Add to the 
f 'above stain 1 oz. of nut galls, ^ lb. of logwood 
I chips, and \ lb. of copperas; lay on three coats, 

1 oil well, and you will have a black stain that will 
stand any kind of weather. 5. Take 1 lb. of 
j logwood chips, \ lb. of Brazil wood, and boil 
I for an hour and a half in 1 gal. of water. Brush 
1 the wood several times with this decoction while 
j hot. Make a decoction of nut galls by sim- 
j mering gently, for three or four days, \ lb. of 
l the galls in 2 quarts of water; give the wood 
three coats of this, and, while wet, lay on a so¬ 
lution of sulphate of iron (2 oz. to a quart), and, 
when dry, oil or varnish. 6. Dissolve 1 oz. 

| extract of logwood in 1 quart of water; wash 
the wood with the solution. When dry wash 
j with vinegar in which rusty iron has been 
steeped for several days. 

Blue. — 1. Dissolve copper filings in aqua¬ 
fortis, brush the wood with it, and then go over 
the work with a hot solution of pearlash (2 oz. 
i to a pint of water) till it assumes a perfectly 
blue color. 2. Boil 1 lb. of indigo, 2 lbs. of 
woad, and 3 oz. of alum, in 1 gal. of water; 
brush well over until thoroughly stained. 

Green .—Dissolve verdigris in vinegar, and 
brush over 'with the hot solution until of a 
proper color. 

Purple .—Brush the work several times with 
the logwood decoction used for No. 5 black , and 
when perfectly dry, give a coat of pearlash so¬ 
lution — 1 dram to a quart — taking care to lay 
it on evenly. 

Red.— 1. Boil 1 lb. of Brazil wood and 1 oz. 
of pearlash in 1 gal. of water, and while hot 
brush over the work until of a proper color. 
Dissolve 2 oz. of alum in a quart of water, and 
brush the solution over the work before it dries. 
2. Take 1 gal. of the above stain, add 2 more 
oz. of pearlash; use hot, and brush often with 
the alum solution. 3. Two oz. potash and 2 
oz. Brazil wood in 1 quart of water. Let stand 
in a warm place a few days, stirring occasion¬ 
ally; heat to a boiling point, and apply. Dou¬ 
ble the quantity of potash will give a brilliant 
rose color to the wood. 

Yellow. —1. Brush over with the tincture of 
turmeric 2. Warm the work and brush over 
with weak aquafortis, then hold to the fire. 
Varnish or oil as usual. 


Golden Yelloiv .-Put \ oz. powdered turmeric 
in 5 fl. oz. alcohol in a closely stoppered bottle. 
Let stand a week in a warm place, shake it 
occasionally, then strain off clear. 

STABLES —To Deodorize. 

Sawdust wetted with sulnhuric acid, diluted 
with about 40 parts water, and distributed 
about the stable, is a good deodorizer. Keep 
the mixture in shallow earthenware vessels. 

STAGGERS. 

There are two varieties of the disease known 
under this name by which horses are affected, 
viz.: Stomach staggers, and grass or sleepy 
staggers. The first, which occasionally kills 
the horse in 12 or 15 hours after the attack, is 
generally induced by an overladen stomach 
and improper food. The animal has perhaps 
partaken largely and rapidly, and after too long 
a fast, of some diet to which it is unaccustomed, 
such as clover or grass. These undergo de¬ 
composition within the stomach and intestines, 
and give rise to such an evolution of gas as 
either to set up inflammation of the stomach 
and intestines, or to lead to their rupture, in 
which latter case the result is, of course, fatal. 
The symptoms are a quick and feeble pulse, at¬ 
tempt's at vomiting, a staggering gait, whilst 
frequently the animal sits on its haunches like 
a dog. Sleepy staggers, which is a more 
chronic manifestation of the disease, is most 
common during the summer and autumn 
months, and generally occurs among horses fed 
on tough and indigestible food. Both kinds of 
the disease require the same treatment. 

Mr. Finlay Dun prescribes a brisk purge, 
consisting of 6 drams aloes in solution, with a 
dram of calomel and 2 oz. oil of turpentine; 
also the injection every hour of clysters, con¬ 
sisting of salt, soap, or tobacco smoke, the ab¬ 
domen being at the same time diligently rubbed 
and fomented with water nearly boiling. To 
ward off stupor, he recommends the frequeut 
administration of 2 or 3 drams carbonate of 
ammonia, with 1 or 2 oz. spirit of nitrous ether, 
or of strong whisky toddy, combined with 
plenty of ginger. To guard against a return 
of the attack, light and easily digestible food 
should be administered every 4 or 5 hours, and 
occasional mild purgatives should be given. 

Horses are also subject to another form of 
staggers, called “mad staggers.” This disease 
originates, however, in causes wholly dissimilar 
from those just stated, being the result of 
phrenitis or inflammation of the brain. The 
animal is frequently very furious and excited, 
and seems wholly unable to control itself, throw¬ 
ing itself madly about, and attempting to run 
down anybody that comes in its way; it is also 
frequently unable to keep on its legs, and when 






4 56 


USEFUL RECIPES AND TRADE SECRETS 


it falls, plunges and struggles violently. The 
treatment recommended is prompt and copious 
blood-letting, combined with active purges 
and enemas, with refrigerant lotions to the 
head. 

STAMMERING. 

Occasionally this depends on some organic 
affection, or slight malformation of the parts of 
the mouth or throat immediately connected 
with the utterance of vocal sounds; but, much 
more frequently, it is a habit resulting from 
carelessness, or acquired from example or imi¬ 
tation. When the latter is the case, it may be 
generally removed by perseveringly adopting 
the plan of never speaking without having the 
chest moderately filled with air, and then only 
slowly and deliberately. 

STEAM-PIPES — Covering for. 

A mixture of sawdust and common starch is 
recommended by the Revue Industrielle. It 
should be used in the form of a thick paste. A 
thickness of about four-fifths of an inch is as 
effective as the most costly non-conductors. 
For copper pipes a priming coat of potter’s clay 
and water is first applied. Two parts wheat 
starch and 1 part rye starch in a diluted water 
solution has been found very effective. 

To Thaw Out cl Steam-Pzpe. — A good way 
to thaw out a frozen steam-pipe is to take some 
old cloth, discarded clothes, waste, old carpet, 
or anything of that kind, and lay on the pipe to 
be thawed; then get some good hot water and 
poui it on. The cloth will hold the heat on the 
pipe, and thaw it out in 5 minutes. This holds 
good in any kind of a freeze, water-wheel o~ 
anything else. 

STEEL-To Harden. 

It is well known that glass acquires a remark¬ 
able toughness by being annealed in oil, and 
that a high degree of hardness is conferred 
upon metals by a similar process. It is said 
that engravers and watchmakers of Germany 
harden their tools in sealing wax. The tool is 
heated to whiteness and plunged into the wax 
withdrawn after an instant and plunged in 
again, the process being repeated until the steel 
is too cold to enter the wax. The steel is said 
to become, after this process, almost as hard as 
the diamond, and, when touched with a little 
oil of turpentine, the tools are excellent for 
engraving and also for piercing the hardest 
metal. 

Tempering Steel Tools.— Different tools need 
to be tempered differently, as different degrees 
of hardness are required for different purposes, 
and the degree of heat for each of these, with 
the corresponding color, will be found in the 
annexed table: Very pale straw color, 430 


degrees, the temper required for lancets. A 
shade of darker yellow, 450 degrees — for razors 
and surgical instruments. Darker straw yel¬ 
low, 470 degrees — for pen-knives. Still darker I 
yellow, 490 degrees — chisels for cutting iron. 
A brown yellow, 500 degrees —axes and plane 
irons. Yellow, slightly tinged with purple, 520 , 
degrees — table-knives and watch-springs. 

To Clean Steel and Iron. — Make a paste of! 
1 oz. of soft soap and 2 oz. of emery; then rub 
the article for cleaning with wash-leather, and 
it will give a brilliant polish. | 

To Remove Rust from Steel. —This can be 
done by a free ajDplication of kerosene oil, 
allowing the oil to remain on until the rust is 
loosened and can be rubbed off. 

To Distinguish Steel and Iron. — Apply a 
small quantity of aquafortis to the surface; if 
it turns black it is steel; if it remains clear or |" 
does not show any change in color it is iron, f 
The slightest vein in iron or steel, where joined 1 
together, can be detected. | 

STONE—Artificial. jl 


-cxi uiuLicu stone, or Duiiding cement, can be 
made in various ways, and several processes for 
its manufacture have been patented. The 
materials for this substance are obtained from 
beds of natural argillaceous marls and marly 
limestones, which coutain certain proportions of 
lime, silica and alumina. These stones are first 
burned, then ground to powder in mills. This 
substance is mixed with water and sand in 
certain proportions and hardened, somewhat 
underpressure. What is known as imitation 
marble is made of burnt gypsum, to which is 
added lime and water. Hydraulic and other 
cements are also used to imitate stone in build¬ 
ing. There have been patents granted on 
several processes for making artificial stone, 
but the mere mixture of lime or marls with 
water and sand cannot be patented. 

How to Split Large Stones. — Kindle afire 
on the upper surface of the stone, which, being 
expanded by the heat, splits. The hardest and 
largest stone may be split by this method, con¬ 
tinuing the fire and increasing the heat in pro¬ 
portion to the size of the stone. 

. To Remove Grease from Stone.— Pour boil¬ 
ing hot water and strong soda over the spot, 
make a thin paste of fuller’s earth with boiling 
waterway it on the spot and let it remain all 
mgnt ; it the grease is not removed, repeat the 
process. It is sometimes taken out by rubbing 
the spot with a hard stone, using sand and very 
hot water with soap and soda. 

STOYES-To Polish. 

A mixture of turpentine and black varnish, if 
properly put on, will give a lasting polish. 


f 


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I 


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1 




USEFUL RECIPES AND TRADE SECRETS 


45? 


To Mend Cracks in Stoves. — Take equal 
parts of wood ashes and common salt, and mix 
them to a proper consistency with water; with 
this fill the cracks. 

To Clean Stovepipes. —A piece of zinc put 
on the live coals in the stove will clean out the 
stovepipe. 

STUCCO. 

This substance, much in use for walls, pillars, 
etc., is prepared by mixing plaster of Paris with 
a solution of gelatine or glue, instead of water. 
This, while stiffening more slowly, becomes 
j much harder than with water alone. When the 
mass has been suitably applied and sufficiently 
hardened, the surface is moistened and rubbed 
down with pumice-stone until smooth. It is 
- finally to be coated by means of a brush with a 
1 concentrated solution of gelatine, and, when 
perfectly dried, it may be polished with tripoli 
; on a buffer. * . 

SUN-DIALS —To Make. 

Upon a level, hard surface, describe with com¬ 
passes a circle 8 or 10 inches in diameter. Drive 
a piece of heavy wire, 6 or 8 inches long, per- 
, pendicularly in the center, leaving it just high 
i enough to allow the extreme end of the shadow 
to fall upon the circle about 9:30 or 10 clock. 
Mark this point and the point where the end of 
the shadow touches the circle in the afternoon. 
Draw a line from a point exactly half-way be¬ 
tween the two to the center of the circle. This 
line will be the meridian line or noon-mark. The 
dial should be made either April 15, June 15, 
September 1, or December 24, as on those four 
days, and no other, the noon-mark or sun-dial 
will coincide with 12 o’clock. 

SWEEPING. 

New brooms sometimes give trouble by sow¬ 
ing the carpet with fine bits that break from the 
ends of the straws. This may be prevented by 
holding the broom for a few minutes, immersed 
nearly to the point where it is sewed, in boiling 
suds. The straws will not become brittle so 
soon with age if the broom is kept habitually 
moist. The handle of a broom should not be 
too thick, nor should it be painted or varnished. 
Never sweep in a sick-room; take up the dust 
by going over the carpet with a damp s|)onge. 

SWIMMING. 

Benjamin FranTclin’s A-dvice to Swimmei s. 

_“ The only obstacle to improvement in this 

necessary and life-preserving art is fear: and it 
is only by overcoming this timidity that you can 
expect to become a master of the following 
acquirements. It is very common for novices 
in the art of swimming to make use of cork or 
bladders to assist in keeping the body above 


water; some have utterly condemned the use of 
them; however, they may be of service for sup¬ 
porting the body while one is learning what is 
called the stroke, or that manner of drawing in 
and strikiug out the hands and feet that is neces¬ 
sary to produce progressive motion. But you 
will be no swimmer till you can place confidence 
in the power of the water to support you; I 
would, therefore, advise the acquiring that con¬ 
fidence in the first place; especially as I have 
known several who, by a little practice, neces¬ 
sary for that purpose, have insensibly acquired 
the stroke, taught, as it were, by nature. The 
practice I mean is this: choosing a place where 
the water deepens gradually, walk cooly into it 
till it is up to your breast; then turn round 
your face to the shore, and throw an egg into 
the water between you and the shore; it will 
sink to the bottom and bo easily seen there if 
the water be clear. It must lie in the water so 
deep that you cannot reach it to take it up but 
by diving for it. To encourage yourself in order 
to do this, reflect that your progress will be from 
deep to shallow water, and that at any time you 
may, by bringing your legs under you, and 
standing on the bottom, raise your head far 
above the water; then plunge under it with 
your eyes open, which must be kept open on 
going under, as you cannot open the eyelids 
for the weight of water above you; throwing 
yourself toward the egg, and endeavoring by 
the action of your hands and feet against the 
water to get forward, till within reach of it. In 
this attempt you will find that the water buoys 
you up against your inclination; that it is not 
so easy to sink as you imagine, and that you 
cannot, but by active force, get down to the 
egg. Thus you feel the power of water to sup¬ 
port you, and learn to confide in that power, 
while your endeavors to overcome it and reach 
the egg teach you the manner of acting on the 
water with your feet and hands, which action is 
afterwards used in swimming to support your 
head higher above the water, or to go forward 
through it. 

“ I would the more earnestly press you to the 
trial of this method, because I think I shall sat¬ 
isfy you that your body is lighter than water, 
and that you might float in it a long time with 
your mouth free for breaining, if you would 
put yourself into a proper posture, and would 
be still, and forbear struggling; yet, till you 
have obtained this experimental confidence in 
the water, I cannot depend upon your having 
the necessary presence of mind to recollect the 
posture, and the directions I gave you lelating 
to it. The surprise may put all out of your 
mind. 

“ Though the legs , arms and head of a 
human body, being Solid parts, are specifically 





458 


USEFUL RECIPES AND TRADE SECRETS 


somewhat heavier than fresh water, as the trunk, 
particularly the upper part, from its hollowness’ 
is so much lighter than water, so the whole of 
the body, taken altogether, is too light to sink 
wholly under water, but some part will remain 
above until the lungs become filled with water, 
which hapjiens when a person, in the fright, at¬ 
tempts breathing while the mouth and nostrils 
are under water. 


u 


The legs and arms are specifically lighter 
than salt water, and will be supported by it, so 
that a human body cannot sink in salt water, 
though the lungs were filled as above, but from 
the greater specific gravity of the head. There¬ 
fore, a person throwing himself on his back in 
salt water, and extending his arms, may easily 
lie so as to keep his mouth and nostrils free for 
breathing; and, by a slight motion of his hand, 

may prevent turning, if he should perceive any 
tendency to it. 

“/ n f resh water, if a man throw himself 
on his back near the surface, he cannot long 
continue in that situation, but by proper action 
o his hands on the water; if he use no such 
action, the legs and lower part of the body will 
gradually sink till he come into an upright posi¬ 
tion, in which he will continue suspended, the 
hollow of his breast keeping the head uppermost. 

“But if in this erect position the head be 
kept erect above the shoulders, as when we stand 
od the ground, the immersion will, by the weight 
of that part of the head that is out of the water 
reach above the mouth and nostrils, perhaps a 
little above the eyes, so that a man cannot long 

remain suspended in water with his head in that 
position. 

The body continuing suspended as before 
and upright, if the head be leaned quite back’ 
so that the face iook upward, all the back part 

ot the head being under water, and its weight 
consequently m a great measure supported °by 
it, the face will remain above water quite free 
for breathing, will rise an inch higher every 
inspiration, and sink as much every expiration 
but never so low so that the water may come 
over the mouth. J 

“ Iftherefore , a person unacquainted with 
swimming and falling accidentally into the 
water, could have presence ot min'd sufficient 
to avoid struggling and plunging, and to let the 
ody take this natural position, he might con- 

1,X 6 J/X i Safe drowlliu g- till, perhaps, 

help should come; for, as to the clothes, their 

additional weight when immersed is very incon¬ 
siderable, the water supporting it; though when 
he comes out of the water, he will find them 
very heavy indeed. But I would not advise any 
one to depend on having this presence of mind 
on such an occasion, but learn fairly to swim, as 


I wish all men were taught to do in their youth. 

“I know by experience that it is a great com¬ 
fort to a swimmer, who has a considerable dis¬ 
tance to go, to turn himself sometimes on his 
back, and to vary, in other respects, the means 
of procuring a j^rogressive motion. 

“ When he is seized with the cramp in the leg, 
the method of driving it away is to give the 
parts affected a sudden, vigorous and violent 
shock; which he may do in the air as he swims 
on his back. 

“Duringthe great heats in summer, there is 
no danger in bathing, however warm we may be, 
in livers which have been thoroughly warmed 
by the sun. But to throw one’s self into cold 
spiing water, when the body has been heated bv 
exercise in the sun, is an imprudence which may 
prove fatal. I once knew an instance of four 
young men who, having worked at harvest in 
the heat of the day, with a view of refreshing 
themselves, plunged into aspring of cold water"; 
two died upon the spot, a third the next morn¬ 
ing, and the fourth recovered vdth great diffi¬ 
culty. A copious draught of cold water, in 
similar circumstances, is frequently attended 
with the same effect.” 


TALLOW—To Clarify. 

Dissolve 1 lb. of alum in 1 quart of water, 
and add to 100 lbs. of tallow in a jacket-kettle 
(that is a kettle set in a larger one, and the 
intervening space filled with water, to prevent 
the tallow from burning). After boiling 
4 hour, skim, and add 1 lb. of salt, dissolved iS 
1 quart of water. Boil again and skim, and 
w en clarified the tallow wall be nearly the color 

To Harden Tallow. —Melt together 1 lb. of 
tahow and J lb. of common resin, and mould 
candles the usual way. This candle will be of 
superior lighting power, and as hard as a wax 
candle, m fact better than a tallow candle in all 
respects, excejit color. 

TANNING, Etc. 

Green hides should first be thoroughly 
rubbed with salt, then put to soak in soft water 
roin 9 to 12 days. Take from the water and 
scrape the flesh side as clean as you can with a 
blunt knife. The following liquor is used to 
remove hair or wool: Ten gallons cold soft 
watei b quarts slaked lime, and the same 
quantity ot wood ashes. Soak until the hair 
or wool will pull off easily. As it is often 
desirable to keep the hair clean for other uses, 
the lime and wood ashes maybe made into a 
paste and spread on the flesh side of the skin 

TJ C 1 18 U P an( l covered with water. 

After lying 10 days m this soak the hair can be 
readily pulled out with the help of a knife. The 
skm should be then well scoured, soaked for 12 




USEFUL RECIPES AND TRADE SECRETS 


459 


hours in soap-suds and thoroughly pounded 
before it is taken out to break it. Now, take 
equal parts of oil of vitriol and water and apply 
it to the flesh side of the skin by means of a 
cloth or sponge tied to a stick. When thor¬ 
oughly wet, roll up the skin and let it lie for 20 
minutes, then put it in a solution of sal-soda 
and water, 1 lb. of the soda to a bucket of water, 
letting it lie there for 2 hours, then wash in 
1 clean water. Now put into a tub and cover 
with a strong infusion of oak bark to which has 
been added about 2 lbs. of common salt and 
j 1 lb. of alum for every 12 lbs. of skin. Turn 
the skin and stir the mixture, adding some fresh 
1 oak bark infusion daily. Calf skins will require 
1 from 20 days to a month in this liquid to become 
1 tanned, and horse hides some 2 months. If it 
i is necessary to hasten the process, catechu may 

i be used instead of oak bark, making a more 
j astringent liquid. When the tanning process 
t is about complete, take out the skins, and when 

ii nearly dry work over a beam to soften them, 
i) and rub with a piece of pumice stone. 

Stretching and Curing Small Skins. —The 
market value of a skin is greatly affected by 
the care taken in removing it from the animal, 
and in drying it. The common way is to tack 
| the skin to the barn-door and let it remain 
stretched until quite dry. The trapper in the 
woods, having no such convenience as the barn¬ 
door at hand, is obliged to resort to other 
methods. One plan is to dry the skin on a 
hoop. A skin to be'dried in this manner must 
not be ripped down the belly, but it is cut from 
the lower jaw of the animal to just below its 
forelegs; the lips, eyes and ears being cut 
around, the skin is stripped off, leaving the fur 
side inward. The hoop consists of a branch of 
hickory or other elastic wood, an inch through 
at the butt. This is bent and pushed into the 
skin, which is drawn tight and fastened in place 
by notches in the bow, drawing the skin of the 
lip into these notches. A much neater way, 
and one generally preferred, is to use stretchers 
of thin wood. As these have to be carried by 
the trapper, they are made of light wood and 
very thin. They are three-sixteenths of an inch 
thick, 20 inches long, 6 inches wide at the 
larger end, and slightly tapering. They are 
rounded to a blunt point at the lower end, and 
the edges chamfered. The skin is drawn over 
the board and secured with tacks. Skins 
stretched by these methods should not be dried 
in the sun, nor by a fire, but in a cool place 
where they will be sheltered from the rain. No 
salt or other preservative is used upon skins in¬ 
tended for the market. 

To Cure Rabbit-Skins.— First lay the skin 
on a smooth board, placing the fur side under, 


and fasten the skin to the board with tinned 
tacks. Wash it over with a solution of salt; 
then dissolve 1^ oz. alum in | pint warm water, 
and with a sponge dipped in this solution, 
moisten the surface all over; repeat this every 
now and then for 3 days; when the skin is quite 
dry, take out the tacks, and, rolling it loosely 
the wrong way, the hair inside, draw it quickly 
backward and forward through a large smooth 
ring until it is quite soft; then roll it in the 
contrary way of the skin, and repeat the opera¬ 
tion. Skins prepared thus are useful for many 
domestic purposes. 

To Cure Sheep-Skins with the Wool on .— 
Take a spoonful of alum and two of saltpeter; 
pulverize and mix well together, then sprinkle 
the powder on the flesh side of the skin, and 
lay the two flesh sides together, leaving the wool 
outside. Then fold up ihe skin as tight as you 
can, and hang it in a dry place. In 2 or 3 days, 
or as soon as it is dry, take it down and scrape 
it with a blunt knife, till clean and supple. 
This completes the process, and makes you a 
most excellent saddle cover. If, when you kill 
your mutton, you treat the skins this way, you 
can get more for them from the saddler than 
you can get for the wool and skin separately 
disposed otherwise. 

Other skins which you desire to cure with 
the fur or hair on, may be treated in the same 

way. 

To Prepare Sheepskins for Mats. —See p.448. 

To Tan Small Skins. —When taken from the 
animal, let the skins be nailed in the shape of 
an oblong square on a board to dry, fur side 
down. Before taking them from the board, 
clean off all the fat or oily matter with a dull 
knife. Be careful not to cut the skins. When 
you wish to tan them, soak thoroughly in cold 
water until soft; then squeeze out the water, 
and take of soft water, 3 quarts, salt, ^ pint, 
and best oil of vitriol, 1 oz. Stir well with a 
stick, and put in the skins quickly and leave 
them in 30 minutes; then take them in your 
hand and squeeze (not wring) them out, and 
hang in the shade, fur side down, to dry. If 
you get the quantity of liquor proportioned to 
the skin, they will need no rubbing to make 
them soft; and, tanned in this way, the moths 
will never disturb them. 

To Tan Skins with the Hair on. — Stretch 
the skin tightly and smoothly upon a board, 
hair side down, and tack it by the edges to its 
place. Scrape off the loose flesh and fat with a 
blunt knife, and work in chalk freely with 
plenty of hard rubbing. When the chalk be¬ 
gins to powder and fall off, remove the skin 
from the board, rub in plenty of powdered 
alum, wrap up closely, and keep it in a dry 






460 


USEFUL RECIPES AND TRADE SECRETS 


place for a few days. By this means it will be 
made pliable, and will retain the hair. 

TAR, FITCH AND TURPENTINE. 

Turpentine is an oily, resinous substance 
flowing from the pine and other cone-bearing 
trees. An excavation which has a capacity of 
about 2 pints is made in the trunk of the tree, 
and in this the exuded juice accumulates. It 
becomes stiff very soon on exposure to the air, 
and is taken from the tree, washed with warm 
water, then heated and purified by straining 
through straw filters. When this crude product 
is distilled with water the oil of turpentine is 
removed, and the residue left is the resin of 
commerce. The different cone-bearing trees 
furnish different grades and kinds of turpentine. 
Tar is obtained from pine-wood by the process 
of charring. The wood is placed in kilns or 
pits, or may be laid in mounds and covered 
closely with ashes. Fire is then applied and 
the wood slowly carbonized. The tar as formed 
trickles down into a gutter beneath the wood, 
and is conveyed thence by pijies into proper 
tanks. Pitch is the residuum obtained by boil¬ 
ing tar in an open iron pot, or in a still, until 
the volatile and liquid portion is driven off. It 
is soft and sticky when warm, but it becomes 
solid and brittle when cold. For use it is mixed 

with a small portion of oil to render it less 
brittle. 

TARTAR—To Remove. 

This preparation is used by dentists: Pure 
muriatic acid, 1 oz.; water, 1 oz.; honey, 2 oz.- 
mix thoroughly.. Take a toothbrush, and wet 
it freely with this preparation, and briskly rub 
the black teeth, and in a moment’s time they 
will be perfectly white; then immediately wash 
out the mouth well with water, that the acid 
may not act on the enamel of the teeth. This 
should be done only occasionally. 

TATTOO-MARKS—To Remove. 

Cover the mark with a plaster that will 
bhsjer; after keeping the place open about a 
week with an ointment, dress it to get well. 
Ihe tattoo-marks will disappear as the new skin 
grows. 

TEA-KETTLE—To Clean. 

Put into the tea-kettle a flat oyster-shell, and 
keep it constantly there. This will attract the 
stony particles in the water to itself, and prevent 
their forming upon the tea-kettle. 

To Remove the Lime from Tea-kettles. _ 

Put m your kettle 4 lb. of Spanish whiting, 

fall with water, and boil until the lime is 
removed. 

THERMOMETER-To Test. 

The common thermometer is usually inac 
curate. To test the thermometer, bring X 


into the condition of active boiling, warm the 
thermometer gradually in the steam and then 
plunge it into the water. If it indicates a fixed 
temperature of 212 degrees, the instrument is a 
good one. 


TIMBER. 


Seasoning and Preserving .— For the pur¬ 
pose of seasoning, timber should be piled under 
shelter, where it may be kept dry, but not 
exposed to a strong current of air. At the same 
time there should be a free circulation of air 
about the timber, with which view slats or 
blocks of wood should be placed between the 
pieces that lie over each other, near enough to 
prevent the timber from bending. 

In the sheds, the pieces of timber should be 
piled in this way, or in square piles, and classed 
according to age and kind. Each pile should 
be distinctly marked with the number and kind 
of pieces, and the age, or the date of receiving 
them. 

Ihe piles should be taken down and made 
over again at intervals, varying with the length 
of time which the timber has been cut. 

The seasoning of timber requires from 2 to 4 
years, according to its size. 

. Gradual drying and seasoning in this manner 
is considered the most favorable to the dura¬ 
bility and strength of timber, but various 
methods have been prepared for hastening the 
process. For this purpose, steaming and boil¬ 
ing timber has been applied with success; kiln- 
diying is serviceable only for boards and pieces 
of small dimensions, and is apt to cause cracks, 
and to impair the strength of wood, unless per¬ 
formed very slowly. 

. Timber of large dimension is improved by 
immersion in water for some weeks, according 
to its size, after which it is less subject to warp 
and crack in steaming. 

. Oak timber loses about one-fifth of its weight 
in seasoning, and about one-third of its weight 
m becoming dry. ° 

. Testing Soundness of Timber .— A sure test 
is to bore into the tree as low down as possible 
with a long-handled inch-and-a-half or two-inch 
auger. The chips will show whether the tree is 
sound or not at the heart. When purchasing 
standing timber at a high price, this test is 
important. 


J 


TIRES-To Make Tight. 

A correspondent writes to the Southern 
Planter: “ Before putting on the tires I fill the 
felloes with linseed-oil. The tires will wear out, 
but will never be loose. The method of filling 
the felloes is as follows: I use a long cast-iroS 
oil-heater; the oil is brought to a boiling heat; 
the wneel is placed on a stick so as to hang in 


aa: 

:ot 






USEFUL RECIPES AND TRADE SECRETS 


461 


the oil, each felloe an hour for a common-sized 
felloe. The timber should be dry, as green 
timber will not take oil. Be careful not to burn 
the timber by making the oil hotter than a 
boiling point. Timber filled with oil is not 
susceptible to water, and is much more 
durable.” 

TOOLS—To Grind. 

Plaue irons should be ground to a bevel of 
about 35 degrees; chisels and gouges to 30. 
Turning chisels may sometimes run to an angle 
of 45. Moulding tools, such as are used for 
ivory and for very hard wood, are made at from 
( 50 to 60 degrees. Tools for working iron and 
steel are beveled at an inclination to the edge 
of from 60 to 70 degrees, and for cutting gun 
| and similar metal range from 80 to 90. 

Mechanics claim and believe that by holding 
on the grindstone all edge tools, so that the 
1 action of the stone is at right angles with the 
plane of the edge, or, in plainer words, by hold- 
I ing the edge of the tools square across the 
stone, the direction of the fibers will be changed 
so as to present the ends instead of the side as a 
cutting edge. By grinding in this manner a 
finer and smoother edge is set, the tool is ground 
in less time, holds an edge a great deal longer, 
j it is said, and is less liable to “nick out” and 
' break. 

Marking Metal , Tools, etc.— Mix well J oz. 
i of nitric acid and 1 oz. of muriatic acid. Coat 
i the place you wish to mark with melted bees- 
I wax; when cold, write plainly in the wax, clear 
to the metal, with any sharp-pointed instru¬ 
ment; then apply the acid with a feather, care¬ 
fully filling each letter. Let it remain from 1 
to 10 minutes according to appearance desired, 
then throw on water, which stops the process of 
cutting, and remove the wax. 

To Prevent Handles Splitting. —To prevent 
handles (to be pounded upon),from splitting, 
where beauty is not sought, follow the shoe¬ 
maker’s plan, and put on the end, after sawing 
it off square, two round disks of sole leather. 
The two thicknesses of leather will prevent 
splitting, and if in the course of time they 
expand and overlap the wood of the handle, they 
are simply trimmed off all around. The leathers 
may be fastened with shoe-nails. 

TOOTHACHE—Cure, 

Compound tincture of benzoin is said to be 
one of the most certain and speedy cures for 
toothache; pour a few drops on cotton, and 
press at once into the diseased cavity, when the 
pain will almost instantly cease. 

Toothache Tincture.— Mix tannin, 1 scruple; 
mastic, 3 grains; ether, 2 drams. Apply on 
cotton wool to the tooth, previously dried. 


TOOTH POWDER. 

1. Procure, at a druggist’s, \ oz. of powdered 
orris root, oz. of prepared chalk, finely pul¬ 
verized, and 2 or 3 small lumps of Dutch pink. 
Let them all be mixed in a mortar and pounded 
together. The Dutch pink is to impart a pale 
reddish color. Keep it in a close box. 

2. Mix together, in a mortar, \ oz. of red 
Peruvian bark, finely powdered, \ oz. of 
powdered myrrh, and ^ oz. of prepared chalk. 

TREES—Wash for. 

One ounce of copperas and 8 gallons of water. 
This is an effectual preventive against blight. 

TRICOPHEROUS -For the Hair. 

Castor oil, alcohol, 1 pint; tincture of can- 
tharides, 1 oz.; oil of bergamot, |r oz.; alkanet 
coloring, to color as wished. Mix and let it 
stand 48 hours, with occasional shaking, and 
then filter. 

TURPENTINE—Virtues of. 

After a housekeeper fully realizes the worth 
of turpentine in the household, she is never 
willing to be without a supply of it. It gives 
quick relief to burns, it is an excellent applica¬ 
tion for corns, it is good for rheumatism and 
sore throats, and it is the quickest remedy for 
convulsions or fits. Then it is a sure preventive 
against moths by just dropping a trifle in the 
bottom of drawers, chests and cupboards; it will 
render the garments secure from injury during 
the summer. It will keep ants and bugs from 
closets and store-rooms by putting a few drops 
in the corners and upon the shelves; it is sure 
destruction to bedbugs, and will effectually 
drive them away from their haunts if thoroughly 
applied to all the joints of the bedstead in the 
spring-cleaning time, and injures neither furni¬ 
ture nor clothing. A spoonful of it added to a 
pail of warm water is excellent for cleaning 
paint. A little in suds washing-days lightens 
laundry labor. See, also, Tar , Pitch and Tur¬ 
pentine. 

UMBRELLAS. 

A silk umbrella is much injured by being 
left open to dry. After coming in out of the 
rain let the umbrella down and stand it on the 
handle, that it may dry ul iformly, the water 
dripping from the edges of the frame. If left 
open the silk becomes stretched and stiff, and is 
much more apt to split than if the folds are 
allowed to lie loose. 

VARNISH. 

Any liquid matter which, when applied to 
the surface of a solid body, becomes dry, and 
forms a hard, glossy coating, impervious to air 
and moisture. 

Varnishes are commonly divided into two 






462 


USEFUL RECIPES AND TRADE SECRETS 


classes—fat or oil varnishes and spirit varnishes. 
The fixed or volatile oils, or mixtures of them, 
are used as vehicles or solvents in the former, 
and concentrated alcohol in the latter. The sp. 
gr. of alcohol for the purpose of making var¬ 
nishes should not be more than .8156 ( = 67 o. p.), 
and it should be preferably chosen of even greater 
strength. A little camphor is often dissolved in 
it, to increase its solvent power. The oil of tur¬ 
pentine, which is the essential oil chiefly em¬ 
ployed for varnishes, should be pure and color¬ 
less. Pale drying linseed oil is the fixed oil 
generally used. Among the substances which 
are dissolved in the above menstrua are amber, 
anime, copal, elemi, lac, mastic and sandarach, 
to impart body and luster; benzoin, on account 
of its agreeable odor; annotta, gamboge, saf¬ 
fron, socotrine aloes and tumeric, to give a yel¬ 
low color; dragon’s blood and red sandal wood, 
to give a red tinge; asphaltum, to give a black 
color and body; and caoutchouc to impart 
toughness and elasticity. 

In the preparation of spirit varnishes care 
should be taken to prevent the evaporation of 
the alcohol as much as possible, and also to pre¬ 
serve the portion that evajDorates. On the large 
scale a common still may be advantageously 
employed, the head being furnished with a 
stuffing-box, to permit of the passage of a ver¬ 
tical rod, connected with a stirrer at one end and 
a working handle at the other. The gum and 
spirit being introduced, the head of the still 
closely fitted on and luted, and the connection 
made with a proper refrigerator, heat prefer¬ 
ably that of steam or a water bath) should be 
applied, and the spirit brought to a gentle boil, 
after which it should be partially withdrawn 
and agitation continued until the gum is dis¬ 
solved. The spirit which has distilled over 
should be then added to the varnish, and 
after thorough admixture the whole should be 
run off, as rapidly as possible, through a silk- 
gauze sieve, into stone jars, which should be 
immediately corked down, and set aside to clarify. 
On the small scale, spirit varnishes are best made 
by maceration in closed bottles or tin cans 
either in the cold or by the heat of a water 
bath. In order to prevent the agglutination of 
the resin, it is often advantageously mixed with 
clean siliceous sand or pounded glass, by which 
the surface is much increased, and the‘solvent 
power of the menstruum greatly promoted. 

To insure the excellence of all varnishes, one 
of the most important points is the use of good 
drying oil. Linseed oil for this purpose should 
be very pale, perfectly limpid or transparent, 
scarcely odorous, and mellow and sweet to the 
taste.. One hundred gallons of such an oil is 
put into an iron or copper boiler capable of 
holding fully 150 gallons, gradually heated to 


a gentle simmer, and kept near that point for 
about 2 hours to expel moisture; the scum is 
then carefully removed, and 14 lbs. finely pul¬ 
verized scale litharge, 12 lbs. red lead and 8 
lbs. powdered umber (all carefully dried and 
free from moisture) are gradually sprinkled in; 
the whole is 4 then kept well stirred to prevent 
the driers sinking to the bottom, and the boil¬ 
ing is continued at a gentle heat for about 3 
hours longer; the fire is next withdrawn, and, 
after 30 to 40 hours’ repose, the scum is care¬ 
fully removed, and the clear supernatant oil de¬ 
canted from the “bottoms.” The product 1 
forms the best boiled or drying oil of the var- 1 
nish-maker. 

In the preparation of oil varnishes, the gum 
is melted as rapidly as possible, without discol- 
oring or burning it; and when completely fused, 
the oil, also heated to nearly the boiling point, j 
is poured in, after which the mixture is boiled 
until it appears perfectly homogeneous aud 
clear, like oil, when the heat is raised, the driers 
(if any are to be used ) gradually and cautiously | 
sjerinkled in, and the boiling continued, with , 
constant stirring, for 3 or 4 hours, or until a j 
little, when cooled on a palette knife, feels strong • 
and stringy between the fingers. The mixture 
is next allowed to cool considerably, but while 
still quite fluid, the turpentine, previously made f 
moderately hot, is cautiously added and the , 
whole thoroughly incorporated. The varnish is i 
then run through a fitter or sieve into stone 
jars, can3 or other vessels, and set aside to 
clarify itself by subsidence. When no driers 
are used, the mixture of oil and gum is boiled 
until it runs perfectly clear, when it is removed 
from the fire, and, after it has cooled a little, 
the turpentine is added as before. 

It is generally conceived that the more per¬ 
fectly the gum is fused, or run, as it is called, 
the larger and stronger will be the product; 
and the longer the boiling of the gum and oil 
is continued, within moderation, the freer the 
resulting varnish will work and cover. An 
excess of heat renders the varnish stringy and 
injures its flowing qualities. For pale varnishes 
as little heat as possible should be employed 
throughout the whole process. Good body 
varnishes should contain 1J lb.; carriage, 
wainscot and mahogany varnish, fully 1 lb • 
and gold size and black japan, fully A lb. gum 
per gallon, besides the asphaltum in the latter, 
fepint varnishes should contain about 24 lbs. of 
gum pei gallon. The use of too much driers is 
iound to injure the brilliancy and transparency 
of the varnish. Copperas does not combine with 
varnish, but only hardens it. Sugar of lead, 
however, dissolves in it to a greater or less ex- 
tent Boiling oil of turpentine combines very 
lea i y with melted copal, and it is an improve- 








USEFUL RECIPES AND TRADE SECRETS 


4G3 


ment on the common process, to use it either 
before or in conjunction with the oil, in the 
preparation of copal varnish that it is desired 
should be very white. Gums of difficult solu¬ 
bility are rendered more soluble by being ex¬ 
posed, in the state of powder, for some time to 
> the air. 

) Varnishes, like wines, improve by age, and 
should always be kept as long as possible before 
' use. 

From the inflammable nature of the materials 
i of which varnishes are composed, their rnanu- 
l| facture should only be carried on in some de- 
rt tached building of little value and built of un- 
[ inflammable materials. When a pot of varnish, 
t gum or turpentine catches fire, it is most 
j readily extinguished by closely covering it with 
a piece of stout woolen carpeting, which should 
i| be always kept at hand, ready for the purpose. 

Amber Varnish. — 1. Take of. amber (clear 
and pale), 6 lbs.; fuse it; add of hot clarified 
| linseed oil, 2 gallons; boil until it “strings 
j well,” then let it cool a little, and add of oil of 
turpentine, 4 gallons, or q. s. Nearly as pale 
I as copal varnish; it soon becomes very hard, 

! and is the most durable of the oil varnishes; 
i but it requires some time before it is fit for 
polishing, unless the articles are “stoved.” 

| When required to dry and harden quicker, dry- 
] ing oil may be substituted for the linseed oil, 

I or “driers” may be added during the boiling. 

2. Amber, 4 oz.; pale boiled oil, 1 quart; pro¬ 
ceed as last. Very hard. 

Amber varnish is suited for all purposes 
where a very hard and durable oil varnish is 
required. The paler kind is superior to copal 
varnish, and is often mixed with the latter to 
increase its hardness and durability., The only 
objection to it is the difficulty of preparing it 
of a very pale color. It may, however, be easily 
bleached with some fresh-slaked lime. 

Bessemer's Varnish.— This consists of a pale 
oil copal varnish, diluted with about 6 times its 
volume of oil of turpentine, the mixture being 
subsequently agitated with about 1-oQth part 
of dry-slaked lime, and decanted after a few 
days’ repose. Five parts of the product mixed 
with 4 parts bronze powder forms “ Bessemer s 
gold paint.” 

Black Varnish.—1. (Black amber varnish.) 
From amber, 1 lb.; fuse; add of hot drying oil, 
1 pint; powdered black resin, 3 oz.; asphaltum 
(Naples), 4 oz.; when properly incorporated 
and considerably cooled, add of oil of turpen¬ 
tine, 1 pint. This is the beautiful black varnish 
of the coachmakers. 

2. (Ironwork black.) From asphaltum, 48 
lbs.; fuse; add of boiled oil, 10 gallons; red 
lead and litharge, of each 7 lbs.; dried and 


powdered white copperas, 3 lbs.; boil for 2 
hours, then add of dark gum amber (fused), 8 
lbs.; hot linseed oil, 2 gallons; boil for 2 hours 
longer, or until a little of the mass, when cooled, 
may be rolled into pills; then withdraw the 
heat, and afterwards thin it down with oil of 
turpentine, 30 gallons. Used for the ironwork 
of carriages and other nice purposes. 

3. (Black japan. Bituminous varnish.) From 
Naples asphaltum, 50 lbs.; dark gum anime, 8 
lbs.; fuse; add of linseed oil, 12 gallons; boil as 
before, then add of dark gum amber, 10 lbs., 
previously fused and boiled with linseed oil, 2 
gallons; next add of driers, q. s., and further 
proceed as ordered in No. 2. Excellent for 
either wood or metals. 

b. From burnt umber, 8 oz.; true asphaltum, 

4 oz.; boiled linseed oil, 1 gallon; grind the 
umber with a little of the oil; add it to the 
asphaltum, previously dissolved in a small 
quantity of the oil by heat; mix, add the re¬ 
mainder of the oil, boil, cool, and thin with a 
sufficient quantity of oil of turpentine. Flexi¬ 
ble. 

4. (Brunswick black.) To asphalt, 2 lbs., 
fused in an iron pot, add of hot boiled oil, 1 
pint; mix well, remove the pot from the fire, 
and, when cooled a little, add of oil of turpen¬ 
tine, 2 quarts. Used to blacken and polish 
grates and ironwork. Some makers add driers. 

Bochj Varnish. — 1. From the finest African 
copal, 8 lbs.; drying oil, 2 gallons; oil of tur¬ 
pentine, 3.1 gallons; proceed as for amber var¬ 
nish. Very hard and durable. 

Bookbinder'’s Varnish. —Take of pale gum 
sandarach, 3 oz.; rectified spirit, 1 pint; dis¬ 
solve by cold digestion and frequent agitation. 
Used by binders to varnish morocco leather 
book-covers. A similar varnish is also pre- 
jDared from very pale shellac and wood 
naphtha. 

Carriage Varnish. — 1. (Spirit.) Take of 
gum sandarach, 1^ lb.; very pale shellac, | lb.; 
very pale transparent resin, 4 lb.; rectified 
spirit of .8221 (64 o. p.), 3 quarts; dissolve, 
and add of pure Canadian balsam, lj lb. Used 
for the internal parts of carriages, etc. Dries 
in 10 minutes or less. 

2. (Oil. Best pale.) Take of pale African 
copal, 8 lbs.; fuse; add of clarified linseed oil, 
24 gallons; boil until very stringy, then add of 
dried copperas and litharge, of each \ lb.; 
again boil, thin with oil of turpentine, 5J gal¬ 
lons; mix, while both are hot, v 7 ith the follow- 
in 0, varnish, and immediately strain the mixture 
into a covered vessel! Gum anime, 8 lbs., 
clarified linseed oil, 2J gallons; dried sugar of 
lead and litharge, of each \ lb.; boil as before, 




464 


USEFUL RECIPES AND TRADE SECRETS 


thin with oil of turpentine, 5J gallons. Dries 
in 4 hours in summer and 6 in winter. Used 
for the wheels, springs and carriage part of 
coaches and other vehicles, and by house- 
painters, decorators, etc., who want a strong, 
quick-drying and durable varnish. 

Chinese Varnish.—'From mastic and sanda- 
rach, of each 2 oz.; rectified spirit (64 o. p.), 
1 pint; dissolve. Dries in 6 minutes. Very 
tough and brilliant. 


Copal Varnish .— 1. (Oil.) From pale, hard 
copal, 2 lbs.; fuse; add of hot drying oil, 1 pint; 
boil as before directed, and thin with oil of tur¬ 
pentine, 3 pints, or q. s. Dries hard in 12 to 24 
hours. 


2. (Spirit.) From coarsely powdered copal 
and glass, of each 4 oz.; alcohol of 90a (64 o. 
p.), 1 pint; camphor, ^ oz.; heat the mixture, 
with frequent stirring, in a water bath, so that 
the bubbles may be counted as they rise until 
solution is complete, and, when cold, decant the 
clear portion. 

2. (Turpentine.) To oil of turpentine, 1 
pint, heated in a water bath, add, in small por¬ 
tions at a time, of powdered copal (prepared as 
above, 3 to 4 oz.; dissolve,etc., as before. Dries 
slowly, but is very pale and durable. 

4. (Japanner’s copal varnish.) From pale 
African copal, 7 lbs.; pale drying oil, J gal.; oil 
ot turpentine, 3 gals.; proceed as in No. 1. 
Dries in 20 to 60 minutes, and may be pol¬ 
ished as soon as hard, particularly if stoved. 

All copal varnishes, when properly made, are 
very hard and durable, though less so than that 
of amber; but they have the advantage over the 
latter of being paler. 


Crystal Varnish.— From genuine pale Can¬ 
ada balsam and rectified turpentine, equal parts; 
Used for maps, prints, drawings and other arti- 
c es of paper, and also to prepare tracing paper 
and to transfer engravings. * 

Flexible Varnish. —From India rubber (cut 
small) l f oz ; chloroform, ether (washed), or 
nsulphuret of carbon, 1 pint; digest in the cold 
until solution is complete. Dries as soon as it 

is laid on. Gutta percka maybe substituted 
for mdia rubber. 


produce the required shade. Used for gilded 
articles, etc. 


Gun-barrel Varnish .—From shellac, 11 oz.; 
dragon’s blood, 3 dr.; rectified spirit, 1 quart. 
Ajiplied after the barrels are “ browned.” 

Italian Varnish .—Boil Scio turpentine until 
brittle, powder it, and dissolve this in oil of tur- 
J3entine. Used for prints, etc. 

Japan Varnish .—Pale amber or copal var¬ 
nish. Used for japanning tin, papier mach6, 
etc. 


Lac Varnish. —1. Pale seed-lac (or shellac), 

8 oz.; rectified spirit, 1 quart; dissolve. 

2. Substitute lac bleached with chlorine for 
seed-lac. Both are very tough, hard and dur¬ 
able, but quite inflexible. Wood naphtha may 
be substituted for spirit. Used for pictures, 
metal, wood or leather, and particularly for 

Lac Varnish (Aqueous). —From pale shellac, 

5 oz.; borax, 1 oz.; water, 1 pint; digest at 
nearly the boiling point until dissolved; then 
stiain. Equal to the more costly spirit varnish 
for many purposes; it is an excellent vehicle for 
water colors, inks, etc.; when dry it is waterproof. 

Lac Varnish (Colored). — 1 . Take of tumeric 1 
(ground), 1 lb.; rectified spirit, 2 gal.; macer¬ 
ate for a week, strain, with expression, and add 
to the tincture, gamboge, 1J oz.; pale shellac, f 
4 > gum sandrrach, 3^ lbs.; when dissolved, I 

strain, and further add of good turpentine var¬ 
nish, 1 quart. Gold-colored. j 

2. Seed-lac, 3 oz.; tumeric, 1 oz.; dragon’s 

blood, ^oz.; rectified spirit, 1 pint; digest fora ’ 
week, frequently shaking, then decant the clear 2 
portion. Deep gold-colored. | 

3. Spanish annotta, 3 lbs.; dragon’s blood, 1 
lb.; gum sandarach, 3^ lbs.; rectified sjfirit, 2 
gals.; turpentine varnish, 1 quart; as before. 
Red-colored. 


4. Gamboge, 1 oz.; Cape aloes, 3 oz.; pale 
shellac, 1 lb.; rectified spirit, 2 gals.; as before. 
Bale brass-colored. 

5. Seed-lac, dragon’s blood, annotta and 
gamboge, of each \ lb.; gum sandarach, 2 oz.; 

saftron 1 oz.; rectified spirit, 1 gal. Resembles 
the last. 


3 

12 

1 , 

n 


Furniture Varnish. ~ A solution of pure 
wluteI wax, 1 part, in rectified oil of turpentine, 
4 parts, frequently passes under this name. 

Gilder'’s Varnish.— Pale gum-lac in grains 
gamboge, dragon’s blood and annotta, of each 
12 3 oz. ; saffron, 3i oz.; dissolve each resin sep¬ 
arately m 5 pints of alcohol of 90§, and make 
two separate tinctures of the dragon’s blood 
and annotta, with a like quantity of spirit - then 
““ the proper^proportions to 


-uacquers are used upon polished metals and 
wood to impart to them the appearance of gold. 
Articles in brass, tin plate and pewter, or which 
are covered with tinfoil, are more especially so 
treated. As lacquers are required of different 
depths and shades of color, it is best to keep a 
concentrated solution of each of the coloring 
ingredients ready, so that it may be added, at 
any time, to produce any desired tint. 

Mastic Varnish .—Take of pale and picked 
gum mastic, 5 lbs.; glass (pounded as small as 



USEFUL RECIPES AND TRADE SECRETS 


465 


barley, and well washed and dried), 3 lbs.; 
finest newly rectified oil of turpentine (luke¬ 
warm), 2 gals.; put them into a clean 4-gal. tin 
bottle or can, bung down securely, and keep 
rolling it backwards and forwards pretty smartly 
on a counter, or any other solid place, for at least 
4 hours, when, if the gum is all dissolved, the 
varnish may be decanted, strained through mus¬ 
lin into another bottle, and allowed to settle; if 
the solution is still incomplete, the agitation 
must be continued for some time longer, or 
the gentle warmth applied as well. Very fine. 

Oak Varnish. —1. Clear pale resin, 3^ lbs.; 
oil of turpentine, 1 gal.; dissolve. 

2. To the last add of Canada balsam, 1 pint. 
Both are cheap and excellent common varnishes 
for wood or metal. 

’ Oil Varnish. —The finer qualities are noticed 
under Amber, Body, Carriage, and Copal Var¬ 
nish; the following produces the ordinary oil 
varnish of the trade: Take of good clear resin, 

3 lbs.; drying oil, \ gal.; melt, and thin with 
[ oil of turpentine, 2 quarts. A good and dur- 
f able varnish for common work. 

Spirit Varnish. —(Brown hard.)— a. From 
gum sandarach, 3 lbs.; pale seed-lac or shellac, 
2 lbs.; rectified spirit (65 o. p.), 2 gals.; dis¬ 
solve, and add of turpentine varnish, 1 quart; 
agitate well, strain (quickly) through gauze, 
and in a month decant the clear portion from 
the sediment. Very fine. 

h. From seed-lac and yellow resin, of each 
1| lbs.; rectified spirit, 5 quarts; oil of tur¬ 
pentine, 1^ pint; dissolve. 

2. (White hard.)—From gum sandarach 
(picked), 5 lbs.; camphor, 2 oz.; washed and 
dried coarsely pounded glass, 3 lbs.; rectified 
spirit (65 o. p.), 7 quarts; proceed as in making 
' mastic varnish; when strained, add of pure 
Canada balsam, 1 quart. Very pale, durable 
> and brilliant. 

2. (Soft brilliant.) From sandarach, 6 oz.; 
1 elemi (genuine), 4 oz.; anirnd, 1 oz.; camphor, 

4 oz.; rectified spirit, 1 quart; as before. 

4. (Scented.) To the preceding add some 
gum benzoin, balsam of Peru, balsam of Tolu, 
oil of lavender, or essence of musk or amber¬ 
gris. The first two can only be employed for 
dark varnishes. 

The above varnishes are chiefly applied to 
articles of the toilet, as work-boxes, card-cases, 
etc., but are also suitable to other articles, 
whether of paper, wood, linen or metal, that 
, require a brilliant and quick-drying varnish. 
They dry almost as soon as applied, and are 
usually hard enough to polish in 24 hours. 
They are, however, much less durable, and 
more liable to crack, than oil varnishes. 


Toy Varnish .— Similar to common spirit 
varnish, but using carefully rectified wood 
naphtha as the solvent. 

Transfer Varnish .— From mastic (in tears) 
and sandarach, of each 4 oz.; rectified spirit, 11, 
pints; dissolve, and add of pure Canada balsam, 
a pint. Used for transferring and fixing engrav¬ 
ings or lithographs on wood, and for gilding, 
silvering, etc. 

Wax Varnish. —1. Take of white wax (pure), 
1 lb.; melt it with as gentle a heat as possible, 
add of warm rectified spirit, specific gravity 
.830 (60 o. p.), 1 pint; mix perfectly, and pour 
the liquid out upon a cold porphyry slab; next 
grind it with a muller to a perfectly smooth 
paste, adding more spirit as required; put the 
paste into a marble mortar, make an emul¬ 
sion with water, 3| pints, gradually added, and 
strain it through muslin. Used as a varnish 
for paintings; when dry, a hot iron is passed 
over it, or heat is otherwise evenly applied, so as 
to fuse it, and render it transparent, after which, 
when quite cold, it is polished with a clean 
linen cloth. The most protective of all var¬ 
nishes. 

2. Wax (pure), 5 oz.; oil of turpentine, 1 
quart; dissolve. Used for furniture. 

VARNISHING. 

To give the highest degree of luster to var¬ 
nish after it is laid on, as w r ell as to remove the 
marks of the brush, it undergoes the operation 
of polishing. This is ];>erformed by first rub¬ 
bing it with very finely powdered pumice stone 
and water, and afterwards with an oiled rag and 
tripoli, until the required polish is produced. 
The surface is, last of all, cleaned with soft 
linen cloths, cleared of all greasiness with 
powdered starch, and then rubbed bright with 
the palm of the hand. 

In varnishing great care must be taken that 
the surface is free from grease or smoke; as, 
unless this be the case, the best oil or turpentine 
varnish in the world will not dry or harden. 
Old articles are usually washed with soap and 
water, by the painters, before being varnished, 
to prevent any misadventure of the kind 
alluded to. 

VEGETABLES—To Keep. 

Dig a shallow trench in an elevated spot 4 
feet wide and 6 inches deep, and long enough 
to hold all you want to put in it. Place 2 or 3 
inches of oat-straw in the bottom of the trench. 
Then put in your roots or apples, piling them 
up 3 feet or so, and then cover with 6 inches of 
oat-straw. Then place upon the straw 15 inches 
of earth to keep the frost out. We say 15 inches 
because we mean it. 


USEFUL RECIPES AND TRADE SECRETS 


466 


YELYET—To Raise the Nap. 

Place a dampened towel over the face of a 
moderately hot flat-iron. Lay the piece of 
velvet on this immediately, and while the steam 
is passing through brush briskly in the direc¬ 
tion that will raise the nap; a nail-brush will 
answer the purpose. I have found this method 
the most effectual of various ones tried. 

VOLATILE SALTS—For Pungents. 

Liquor ammonia, fort, 1 pint; oil lavender 
flowers, 1 dram; oil rosemary, fine, 1 dram; oil 
bergamot, ^ dram; oil peppermint, 10 minims. 
Mix thoroughly and fill pungents or keep in 
well-stoppered bottle. * Another formula is: 
Sesqui-carbonate of ammonia, small pieces, 
10 oz.; concentrated liquor ammonia, 5 oz. Put 
the sesqui-carbonate in a wide-mouthed jar with 
air-tight stopper, perfume the liquor ammonia 
to suit, and pour over the carbonate, close 
tightly the lid and place in a cool place, stir 
with a stiff spatula every other day for a week, 
and then keep it closed for 2 weeks, or until it 
becomes hard, when it is ready for use. 

WASHING. 

The following is a French way of washing 
clothes, and is very economical, and said to be 
very effective: Two lbs. of soaj} is reduced with 
a little water to pulp, which, having been 
slightly warmed, is cooled in 10 gallons of 
water, to which is added 1 teaspoonful of tur¬ 
pentine oil, and 2 teaspoonfuls of ammonia; 
then the mixture is agitated. The water is kept 
at a temperature which can be borne by the 
hand. In this solution the white clothes are 
put and left there for 2 hours before washing 
them with soap, taking care in the meantime to 
cover the tub. The solution may be warmed 
again and used once more, but it will be neces¬ 
sary to add |r teaspoonful of ammonia. Once 
washed with soap, the clothes are put in hot 
water, and the blue is applied. This process, it 
is obvious, saves much time, much labor and 
fuel, while it gives to the clothes a whiteness 
much superior to that obtained by any other 
process, and the destructive use of the wash¬ 
board is not necessary to clean the clothes from 
the impurities which they contain. 

WASHING FLUID. 

1. Take ^ lb. of sal soda, ^ lb. of borax, dis¬ 
solved in 1 gallon of hot water; let it settle; 
pour off in bottles. One gill of this mixture 
with a pint of soft soap, or A bar of soap dis¬ 
solved in hot water, is enough for a washing. 

2. Put 1 lb. of saltpeter into a gallon of 
water, and keep it in a corked jug; 2 table¬ 
spoonfuls for a pint of soap. Soak, wash and 
boil as usual. This bleaches the clothes beauti¬ 
fully without injuring the fabric. 


3. An excellent washing fluid and one that 
wall not injure the finest fabric is made of 1 bar 
of Russian soap cut up fine, 1 tablespoonful of 
kerosene oil, A cupful of washing soda and 1 
gallon of water. The night before washday put 
your clothes to soak in warm water. In the 
morning boil the fluid 20 minutes, add whatever 
cold water is required for washing the clothes, 
put in the clothes and boil ^ hour; they are 
then ready to rinse and starch. 

WATCHMAKER’S OIL. 

Prepared by placing a clean strip or coil of 
lead in a small white-glass bottle filled with 
pure almond or olive oil, and exposing it to 
the sun’s rays at a window for some time till a 
curdy matter ceases to be deposited, and the oil 
has become quite limpid and colorless. Used 
for fine work; does not become thick by age. 

WATER. 

To Tell Pure Water .— The color, odor, taste 
and purity of water can be ascertained as fol¬ 
lows : Fill a large bottle made of colorless glass 
with water; look through the water at some 
black object. Pour out some of the water and 
leave the bottle half full; cork the bottle and 
place it for a few hours in a warm place; shake 
up the water, remove the cork, and critically \ 
smell the air contained in the bottle. If it has 
any smell, particularly if the odor is repulsive, f 
the water should not be used for domestic pur- ’ 
poses. By heating the water an odor is evolved 
that would not otherwise appear. Water fresh : 
from the well is usually tasteless, even if it con- f 
tains a large amount of putrescible organic - 
matter. All water for domestic purposes f 
should be perfectly tasteless, and remain so 
even after it has been warmed, since warming 
often develops a taste in water which is tasteless 
when cold. 

To Purify Water.— Cistern water often be¬ 
comes foul on account of a large amount of 
organic matter derived from the roof of tli 9 
house. This matter undergoes rapid decay and 
multiplication when the temperature is warm. 
There are two ways to correct the evil; one is ff 
by filtering, which, unless done on some im- 
proved jrlan, is not perfect, and the second by 
the addition of hypermanganate of potassa, used 
in the proportion of about an ounce to each 50 11 
gallons of water. A chemical change takes 
place, and the organic matter is reduced, and '! 
the whole mass precipitated as a harmless sedi- : 
ment. The chemical reaction is marked by a 
purple coloring, and this color indicates the 
presence of organic matter. Thehypermanganate 
should be added until this color disappears. This | 
preparation of potash may be obtained at any r 
drug sfore. As an aid to keeping water pure, L 
frequent agitation is commended. 

il 



USEFUL RECIPES AND TRADE SECRETS 


467 


Another Method .— A little dissolved alum is 
effective in clearing muddy water. If thrown 
into a tub of soap-suds, the soap, curdled, and 
accompanied by the muddy particles, sinks to 
the bottom, leaving the water clear and pure. 
In times of scarcity of water this may be used 
a second time for washing clothes. 

A few minnow fishes put into a well is one of 
the best means of keeping the water pure, so 
far as worms and insects are concerned. 

To Test Water for Boilers. — Boiler-users 
who desire simple tests for the water they are 
using will find the following compilation of 
tests both useful and valuable: 

Test for Hard or Soft Water.—Dissolve a small 
piece of good soap in alcohol. Let a few drops 
of the solution fall into a glass of the water. If 
it turns milky, it is hard w r ater; if it remains 
clear, it is soft water. 

Test for Earthy Matters or Alkali.— Take 
litmus-paper dipped in vinegar, and if on im¬ 
mersion the paper returns to its true shade, the 
water does not contain earthy matter or alkali. 
If a few drops of syrup be added to a water 
containing an earthy matter, it will turn green. 

Test for Carbonic Acid.— Take equal parts of 
water and clear lime water. If combined or 
free carbonic acid is present, a precipitate is 
seen, to which if a few drops of muriatic acid 
be added, effervescence commences. 

Test for Magnesia.— Boil the water to twen¬ 
tieth part of its weight, and then drop a few 
grains of neutral carbonate of ammonia into a 
glass of it and a few drops of phosphate of 
soda. If magnesia is present, it will fall to the 
bottom. 

Test for Iron.—Boil a little nut-gall and add 
to the water. If it turns gray or slate-black, 
iron is present. 2. Dissolve a little prussiate 
of potash, and, if iron is present, it will turn 
blue. 

Test for Lime.— Into a glass of water put 2 
drops of oxalic acid, and blow upon it. If it 
gets milky, lime is present. 

Test for Acid.—Take a piece of litmus-paper. 
If it turns red, there must be acid. If it pre¬ 
cipitates on adding lime water, it is carbonic 
acid. If a blue sugar paper is turned red, it is 
a mineral acid. 

Test for Copper.—If present, it will turn 
bright polished steel a copper color. 2. A few 
drops of ammonia will turn it blue, if copper 
is present. 

Test for Lead.— Take sulphureted gas and 
water in equal quantity to be tested. If it con¬ 
tains lead, it will turn a blackish brown. Again: 
The same result will take place if sulphate of 
ammonia be used. 

Test for Sulphur.— In a bottle of water add a 
little quicksilver, cork it for 6 hours, and if it 


looks dark on the top, and on shaking looks 
blackish, it proves the presence of sulphur. 

WATER-PIPE — To Thaw. 

Water-pipes usually freeze up where exposed, 
for inside the walls, where they cannot be 
reached, they are or should be packed to pre¬ 
vent freezing. To thaw out a frozen pipe, bundle 
a newspaper into a torch, light it, and pass it 
along the pipe slowly. The ice will yield to this 
much quicker than to hot water or wrappings of 
hot cloths, as is the common practice. 

WATER-COLORS — To Use. 

Always use clean water, a clean palette and 
brushes, and clean your brushes before putting 
them away. 

The paper should be stretched before com¬ 
mencing to color your drawing. This is best 
done by soaking it in clean water for at least 
one hour. Then take off the superfluous water 
with a clean towel, used as blotting paper. 
Afterwards paste the paper down to your 
drawing-board by applying the paste, which 
should be strong, to a margin of your paper 
about one inch (for small and medium sizes) 
larger all round than the size of your subject. 
This allows you to cut your drawing out when 
completed. 

Before beginning to color, allow the paste 
and damped paper to become quite dry; after 
which it will not wrinkle up when washes are 
applied. 

In coloring large surfaces, incline your draw¬ 
ing and color downwards from left to right, and 
damp your paper beforehand. 

Always allow one shade of color to dry before 
applying another over it. 

Some useful tints, and mixed tints for skies 
are: Ultramarine; or ultramarine and Prussian 
blue. Clouds, ultramarine and light red. Dark 
clouds, Prussian blue, ivory black, carmine and 
light red. Evening effects, gamboge and ver¬ 
milion and carmine. For sea water, Prussian 
blue or indigo, gamboge and light red. Run¬ 
ning water, ivory black, Prussian blue and Van¬ 
dyke brown; or indigo and light red and ultra- 
marine. 

Distant hills, or mountains, with verdure, 
ultramarine and light red, or Prussian blue, 
gamboge and yellow ochre. Hills or rocks 
without verdure, yellow ochre and light red. 

For trees, in sunlight, gamboge, burnt sienna, 
and Prussian blue, or sepia and gamboge. For 
trees in shadow, Prussian blue, ivory black, 
Vandyke brown and burnt sienna, or indigo 
and sepia. 

Gray for walls, rocks, and buildings — Prus¬ 
sian blue and ivory black, with sepia and lake 
or burnt sienna. Foregrounds, stones, walls, 
etc., yellow ochre, with gray as above. General 


4G8 


USEFUL RECIPES AND TRADE SECRETS 


rule for shadows: Brown and red should be 
juominent in foregrounds, and blues and grays 
in distances. 

Warm colors should be laid over cold colors. 
Orange is the warmest color in nature. 

In mixing all colors the proportion of each 
must be arranged according to the effect to be 
produced — a mixture of two colors producing 
many shades as one or the other color predom¬ 
inates. 

WAX. 

For Canning Fruits. — Resin, 1 lb.; lard, 
tallow and beeswax, each 1 oz. Melt and stir 
well together. 

Wax for Grafting. — For cool weather, take 
resin, 4 lbs.; beeswax, 1 lb.; linseed oil, 1 lb. 
Melt all together and pour into cold water, and 
as soon as it is sufficiently cool to be handled, 
grease the hands a little and begin to work it 
by pulling out, doubling over, and pulling out 
again, etc. The more it is worked, the easier 
it will spread and the nicer it will be. For 
warm weather, add 1 lb. more of resin to the 
wax mixture above, and work otherwise the 
same. 

To Take Out Wax. — Hold a very hot iron 
near, but not on, the spot till the wax melts; 
then scrape it off. Lay a clean blotting-paj)er 
over the place, and press it with a cooler iron 
till the wax has disappeared. 

WELDING BY ELECTRICITY. 

This process consists simply of passing 
through the metals to be welded a current of 
electricity of great power. The ends are forced 
together tightly before the current is passed, 
and the resistance to the passage of the electri¬ 
city from one metal to the other creates heat 
sufficient to fuse it at the point of contact while 
the pressure makes the joint. The inventor of 
this process is Professor Thomson, of Lynn, 
Mass. Hitherto the process of welding has 
been successfully applied only to soft iron, steel 
and a few other metals. But by the new method, 
not only have cast-iron, brass, gun metal, bronze] 
German silver, zinc, tin, lead and many other 
metals been welded like to like, but it has been 
found in many cases very easy to unite unlike 
metals. 

WELL —To Dig. 

Dig down to a depth of 5 or 6 feet a hole 4 
feet in diameter; brick it up, using water-lime 
mortar. Below this, dig your well in diameter 
a little less than the bricked top, and, as you 
go down, plaster the dirt or sand on the sides 
with water-lime mortar. A well dug and plas¬ 
tered in this way costs one-half the price of an 
ordinary well of the same depth and diameter, 
and is proof against all kinds of vermin, nor 


can any dirt wash down from the sides. There 
is no need of cleaning such a well, as there is 
no accumulation of filth in it. The bricking at 
the top is done to avoid injury from frost, as 
the plaster peels off where the ground behind it 
has frozen. 

To Increase the Flow of Wells. —There is a 
simple way of increasing the flow of wells, de¬ 
vised some years ago by M. Donet, of Lyons, 
France. Ordinarily the mouths of wells are 
left open; hence, all along the water, from well 
to original source, there is an equilibrium of air 
pressure. M. Donet’s plan is simply to close 
the well and jDump out some of the air. This 
creates an excess of pressure to drive water into 
the well. The supply is thus increased tempo¬ 
rarily, and at the same time the underground 
channels through which the water passes are 
enlarged by the stronger stream, and so the 
supply also becomes permanently augmented. 

WELLS OR CHIMNEYS—To Examine. 

To examine the bottom of a well, hold a 
mirror so as to reflect the sun’s rays in the j 
water in such a way that anything floating on 
the surface can b9 plainly seen. The smallest 1 
object on the bottom can also be distinguished j 
if the contents of the well are not turbid. 1 
Objects dropped in wells 60 feet deep, and that I 
contained 20 feet of water, have been found in I 
this way. If the objects are very small, or you 
wish to make a minute examination of the l 
bottom, you may use an opera glass. When i 
the top of the well is not exposed to sunlight, 
you can place a mirror outside, even at some 
distance, so as to reflect the light over the top 
of the well, where a second mirror may be 
so placed as to reflect it downward. The above 
method is much better than using any artificial 
light, as the latter is weak compared with sun¬ 
light, and its glare prevents distinct vision. 
Employing two mirrors, one outside to reflect 
the solar rays into a room, and a smaller one in 
its path to reflect the rays in a dark cavity, is 
used by physicians for examining the cavities 
of the body. If you wish to examine a chim- ( 
ney, hold a piece of looking-glass at an angle 'i 
of 45° in the hole in the chimney in which the : 
stove-pipe is to go, or in the open fire-place. 

If you can see the sky, you can also seethe 
whole interior of the chimney, and if there is 
any obstruction in the way it also ’will be 
visible. 

WHEAT—To Prevent Rust in. 

Several hours before sowing prepare a steep 
of 3 measures of powdered quicklime and 10 
measures of cattle urine. Pour 2 quarts upon 
a peck of wheat, stirring until every kernel is 
white with it. By using this all kinds of rust 
will be avoided, 











USEFUL RECIPES AND TRADE SECRETS 


469 


WHETSTONES. 

> 

Good sweet or olive oil is commonly used 
upon whetstones. In testing a stone, try water 
first; if it glazes, oil is required, and almost all 
stones, unless oiled, become glazed or burnished 
on the surface, so that they no longer abrade 
the metal. Most stones, after being oiled, give 
a finer edge than they do in a dry or merely 
wet state. The pores of the stone become in a 
measure filled up, and while the action is ren¬ 
dered continuous, its character is altered. A 
dry stone is very apt to give a wire edge to a 
tool, and, although this sometimes happens 
when oil is used, yet it does not occur nearly so 
often. Some stones, however, work better with 
water than with oil. Therefore the test should 
be made before the oil is used. If it cuts without 
glazing, oil need not be applied. Kerosene oil 
keeps the whetstone in better condition than 
any other liquid, and assists in the operation of 
sharpening. In fact, it is superior to any other 
liquid for the purpose. 

WHITEWASHING. 

When the spring comes there is always white¬ 
washing, and often calcimining, to be done. In 
the city, where one can send for a professional 
worker, and put the whole business in his hands 
at a low price, the matter is easily attended to, 
but in the country districts this must be attended 
to by the housewife herself, or be done by the 
few unskillful hands in her employ, whose work 
will require her superintendence. The first 
thing to be done is to inspect the walls, and see 
if they will bear another coat over the one which 
has already been put on. If the wall has been 
whitewashed, and has begun to chq) off, it must 
be scrajDed before another coat is put on, and 
this is quite a serious undertaking. It means 
the removal of the old coats that have been put 
on the wall. There are scrapers that come 
especially for this purpose. It is better to 
remove everything, furniture and all, out of the 
room to be scraped, as the fine dust of the old 
lime penetrates through everything. After the 
room has been thoroughly scraped . the new 
whitewash can be applied, though it is best to 
fill in or mend any holes in the wall with plaster 
of Paris, wet with paste or water. It seems to 
us that the very best and sweetest whitewash is 
made by mixing ordinary slack lime in water, 
adding simply salt enough to make it cling to 
the wall and bluing enough to give it a pearl- 
white tint. Ordinary laundry bluing will not 
do for this purpose. What is known as Mason's 
bluing is the best to use. 

It is an easy matter to apply whitewash, and 
a good whitewash brush does not cost over 75 
cents. It may be found in any country store. 
A calciminer’s brush is a more expensive article, 


and a satisfactory one may cost as much as $2. 
A calcimine wall which is to be recalcimined 
should be washed. It is impossible to apply 
calcimine to a wall that has been whitewashed. 
It would look streaked and queer. An ordinary 
rule for preparing calcimine calls for 10 lbs. of 
zinc-white, mixed to a thick cream with warm 
water, ^ lb. of dissolved glue, all stirred together. 
The calcimine must be applied while it is warm, 
adding a little hot water when it is too thick to 
spread easily. Old-fashioned calciminers always 
spread their calcimine on as painters usually 
sjnead their oil paint — evenly in one direction, 
row after row — and this is probably the easiest 
way for one who is not an ex]3ert. 

It may be just as well for a beginner to use 
common whitening, which is less expensive than 
zinc-white, and which is applied in exactly the 
same w r ay. For side walls 1 lb. of glue, instead 
of |r lb., should be used. This is necessary to 
prevent the whitening rubbing off on the hands 
and clothes when they are brought in contact 
with it. The extra amount of glue will prevent 
all trouble for a year or two, but as there is 
nothing that will prevent old calcimine from 
rubbing off it is always best to paper or paint 
the sides of a room. Where calcimine is applied 
to a fresh plastered wall it should be sized with 
glue, and a calcimined wall which is to be 
papered should be treated the same way. 

A Good Whitewash .— Half a bushel of lime, 
slaked, boiling water; cover over to prevent 
evaporation; strain the liquor, add 1 peck of 
salt previously dissolved in warm water, 3 lbs. 
of boiled rice in paste form, 8 oz. of Spanish 
white, 1 lb. of glue, 5 gals, water. Heat before 
using. 

Whitewash Said not to Rub or Wear off .— 
Make the whitewash in the ordinary manner, 
then place it over a fire and bring it to a boil; 
then stir into each gallon a tablespoonful of 
powdered alum, pint of good flour paste, and 
■b lb. of glue dissolved in water, while boiling. 

WINDOWS —To Wash. 

Never wash windows when the sun is shining 
upon them; otherwise they will be cloudy and 
streaky from drying before they are well pol¬ 
ished off; and never wash the outside of the 
■window first if you wish to save trouble. Dust 
the glass and sash and wash the window inside, 
using a little ammonia in the water, wipe with a 
cloth free from lint and polish off with soft 
paper. For the corners a small brush or pointed 
stick covered with one end of the cloth is useful. 
When you come to the glass outside the defects 
remaining will be more closely seen. Wipe the 
pane as soon as possible after washing and 
rinsing, and polish with either chamois or soft 
paper. In rinsing one may dash the water on 


470 


USEFUL RECIPES AND TRADE SECRETS 


the outside or use a large sponge. It is prefer¬ 
able to a cloth. 

What to do when the Window's Stick. — 
When window frames have been newly painted 
they should not be shut down tight, as they are 
liable to stick, and panes of glass are often 
fractured in endeavoring to open them. A lit¬ 
tle bit of wood inserted between the frame and 
the sill leaves an aperture to dry the paint and 
can be removed in the course of a day or two. 
If, however, they should still prove obstinate, a 
piece of common soap rubbed smartly on the 
frame will generally ease them. 

WOOD. 

Shrinkage of Wood. — People generally have 
but little idea how greatly timber supposed to 
be seasoned will shrink. Some kinds of wood 
will shrink every time the surface is dressed off. 
Boards and planks that have been kept under 
shelter for years, when dressed out and em¬ 
ployed as casing, or for making doors, will 
often shrink enough to form unsightly cracks 
at every joint. Lumber that has been sawed 
for several years even, should never be worked 
up into elegant articles before it has been kiln- 
dried or exposed, for at least two weeks, to the 
scorching sunshine and drying winds. 

To Season and Prevent Warping. — Strip 
off the bark and bury the wood 1 foot deep in 
the spring, leaving in the ground for 6 mouths, 
and it will be thoroughly seasoned. The sapa- 
dillo or mountain mahogany, in the Sierra 
Nevada, can be seasoned in no other way, it be¬ 
ing one of the hardest and most brittle kinds of 
wood known. 

To Prevent Wood from Cracking.— It is 
often desirable to keep small wooden articles, 
such as taps and faucets, from cracking by ex¬ 
posure to alternations of temperature and other 
causes. This is the best prevented, says the 
Artisan , by putting the articles in melted 
paraffine and heating them at a temperature of 
212° Fahr., until bubbles of air cease to escape 
from the wood. The whole is then allowed to 
cool to about 120° Fahr., when the articles are 
taken from the bath and cleaned from the ad¬ 
hering paraffine by rubbing with a dry, coarse 
piece of cloth. 

Preparing Wood for Heat.— It is said that 
woodwork that is to be exposed to fire may be 
made almost incombustible by soaking in water 
in which a small quantity of alum and sulphate 
of copper have been dissolved. Six ounces of 
each is enough for a barrel of water. 

How Wood is Preserved,. — The great ob¬ 
stacle, hitherto, to the introduction on a large 
scale of any process for the preservation of 
wood has been the low price of lumber, which 


has apparently made it cheaper to renew wooden 
structures than to build them of treated lumber. 
Whether this is real economy is now being ques¬ 
tioned, and experience is showing that the 
treated lumber is the cheaper in the long run. 
In the most approved method of rendering lum¬ 
ber water- and weather-proof, it is carefully 
measured and its cubic contents computed, after 
which it is placed in a creosoting cylinder. The 
doors of the cylinder are hermetically closed, 
and the timber is subjected to the influence of 
steam admitted directly to the cylinder, and of 
super-heated steam passed through pipes placed 
for that purpose in the cylinder. During the 
steaming process, the pores of the timber are 
opened, the fibers softened, the moisture and 
sap are evaporated, and the albumen is coagu 
lated. The duration of the process depends 
upon the seasoning of the timber and the 
amount of oil to be injected; it is generally 
from 10 to 12 hours. When the steam is cut 
off, the vacuum pump is started, and the evap¬ 
orated moisture and sap are withdrawn and dis¬ 
charged in condensed form. This takes about 
6 hours, during which a vacuum of from 20 to 
25 inches is produced in the cylinder. The next 
step in the process is the introduction of oil 
heated up to about 170 degrees into the cylin¬ 
der. The quantity of oil that can be absorbed 
by each piece of timber is accurately computed 
beforehand, and part of it is drawn into the 
cylinder by vacuum, and the rest is pumped in 
with a pressure pump. The cylinders are 
tested to a pressure of 225 lbs. per square inch, 
and it generally requires from 150 to 160 lbs. 
of pressure to force 16 lbs. of oil into a cubic 
foot of the timber. The oil, being thoroughly 
heated, is readily absorbed by the open pores 
from which the sap and moisture have been 
withdrawn. While it penetrates to the heart of 
the wood, its heavy and tarry part will remain 
near the outside and form an air-tight coat 
around each piece. As soon as the charge is 
taken out of the cylinder, the change in tem¬ 
perature will cause the wood-to contract, and 
the outer fibers on the sides of the stick will 
close themselves altogether and retain whatever 
oil has been absorbed. As the pine oil, for¬ 
merly used, did not effectually protect timber 
fiom the ravages of the teredo and other marine 
borers, it is now mixed with “ dead ” oil. Dead 
oil is composed of naphthaline and carbolic acid, 
and pine oil is made by combining paraffine, 
creosote and wood acids. 

Preservative Preparation for Wood.— Melt 
together in an iron pot 40 parts chalk, 50 parts 
resin, 4 parts linseed oil; to this add 1 part 
native oxide of copper, and afterward 1 part 
sulphuric acid. Apply with a brush, and when 
di y, this varnish will be as hard as stone. 



















USEFUL RECIPES AND TRADE 8E0MT3 


471 


To Dye Wood .— Light woods may be dyed 
by immersion. To make a crimson dye, boil 1 
lb. of ground Brazil wood in 3 quarts of water; 
to this add ^ oz. of cochineal, and boil ^ hour; 
the wood should previously be washed with A oz. 

: of saffron to 1 quart of water. This dye is 
i used for pear-wood or sycamore. For purple 
: satin finish, soak 1 lb. of logwood chips in 3 
quarts of water, and boil well 1 hour; add 
pearl-ash, 4 oz., powdered indigo, 2 oz. To 
produce black, use copperas and nut galls, or 2 
coats of black japan, afterwards varnish or 
polish, or use lampblack before laying on the 
japan. To produce a blue stain, put 1 lb. of 
oil of vitriol in a glass bottle, with 4 oz. of 
indigo; lay on the same as black. A fine green 
is produced by using 3 pints of the strongest 
vinegar, 4 oz. of best powdered verdigris 
(poison), A oz. of sap-green, and i|oz. of indigo. 
To stain wood a bright yellow, use aloe; var¬ 
nish or polish the whole. See also Staining. 

WOOL. 

To Wash Woolen Goods .—If the material is 
much soiled, a thorough brushing is the first 
step in the cleaning process. Some materials 
and shades will stand washing. Bran water is 
good for this purpose and can be prepared by 
putting the bran in a bag and boiling in clear 
water for 1 hour. After this it should be strained 
and the goods washed through it without any 
soap, then rinsed through clear water and hung 
up to partly dry without wringing, as such 
creases cannot be pressed out. A suds made of 
white castile soap and tepid water is well 
adapted to washing fabrics of delicate tints, no 
soap being used upon the goods, and carefully 
rinsing after the washing. To wash black 
material nothing is better than soap bark. 
Four ounces of the bark, which can be pur¬ 
chased at any druggist’s, should be soaked in a 
pail of water over night. Strain it the next 
morning, and use the same as for ordinary 
washing, omitting the soap. It restores the 
color, and makes the goods look almost like 
new. It is also well to have some kept on hand 
in a bottle, and it is very useful in removing 
spots that so frequently appear upon the dif¬ 
ferent garments. 

WORCESTERSHIRE SAUCE. 

Cider vinegar, 1 pint; sherry wine, \ pint; 
allspice (ground), 1 dram; cloves (powdered), 
A dram; black pepper (powdered), J dram; 
ginger (powdered), j-dram; cayenne, \ dram; 
mustard (powdered), 1 oz.; salt, 1 oz.; shallots, 
1 oz.; sugar, 4 oz.; tamarinds, 2 oz.; curry 
powder, J oz. Mix all the ingredients together, 
simmer over a slow fire for an hour, then add a 
little caramel to darken the color, if desired. 


YEAST-Potato. 

Pare, boil and mash six potatoes; mix with 
them 6 tablespoonfuls of flour; pour on this a 
quart, boiling, of the water in which the 
potatoes have been cooked, and add A teacupful 
of sugar and a teaspoonful of salt. When cool, 
mix in a teacupful of home-made yeast or half 
as much brewer’s yeast. 

Patent Yeast. —Boil for A hour 2 oz. of best 
hops in 1 gallon of water; strain and cool till 
lukewarm; then add \ lb. of sugar and a small 
handful of salt: beat up a pound of flour with 
some of the liquor, and mix all well together. 
Let the mixture stand 2 days, and then add 
3 lbs. of potatoes, boiled and mashed; let stand 
again another day, stirring often. Then strain 
and bottle. This yeast will keep in a cool place 
2 months. 

Standard Time. 

What is known as the “new standard time” 
was adopted by agreement by all the principal 
railroads of the United Stated at 12 o’clock, 
noon, on Nov. 18, 1883. The system divides 
the continent into five longitudinal belts, and 
fixes a meridian of time for each belt. These 
meridians are fifteen degrees of longitude, cor¬ 
responding to one hour of time, apart. Eastern 
Maine, New Brunswick and Nova Scotia use 
the 60th meridian; the Canadas, New England, 
the Middle States, Virginia and the Carolinas 
use the 75th meridian,.which is that of Phila¬ 
delphia; the States of the Mississippi Valley, 
Alabama, Georgia and Florida, and westward, 
including Texas, Kansas, and the larger part of 
Nebraska and Dakota, use the 90th meridian, 
which is that of New Orleans. The Territories 
to the western border of Arizona and Montana 
go by the time of the 105th meridian, which is 
that of Denver; and the Pacific States employ 
the 120th meridian. The time divisions are 
known as intercolonial time, eastern time, central 
.time, mountain time and Pacific time. A 
traveler passing from one time belt to another 
will find his watch an hour too fast or too slow, 
according to the direction in which he is going. 
All points in any time division using the time 
of the meridian must set their time-pieces faster 
or slower than the time indicated by the sun, 
according as their position is east or west of 
the line. This change of system reduced the 
time standards used by the railroads from fifty- 
three to five, a great convenience to the rail¬ 
roads and the traveling public. The sugges¬ 
tion leading to the adoption of this new system 
originated with Professor Abbe, of the Signal 
Bureau at Washington. 











Etiquette.. 





THE RUEES OF 
*^y^GOOD SOCIETY 


Never betray a confidence. 

Do not give a present in hopes of a return. 
Do not fail to return a friend’s call in due 
time. 

A compliment that is palpably insincere is no 
compliment at all. 

Avoid awkwardness of attitude as well as 
awkwardness of speech. 

Never question a child or a servant about the 
private affairs of others. 

Gentlemen precede a lady in going up stairs, 
but follow in going down. 

The man or woman who engrosses conversa¬ 
tion is unpardonably selfish. 

All irritability and gloom must be thrown of? 
when one enters society. 

Never fail to extend every kindly courtesy to 
an elderly person or an invalid. 

When offered a seat in the street car, accept 
the same with audible thanks. 

Never look at the superscription on a letter 
that you may be requested to mail. 

Do not be quick to answer questions, in gen¬ 
eral company, that are put to others. 

In walking with a lady through a crowd, pre¬ 
cede her, in order to clear the way. 

Never indicate an object by pointing at it. 
Move the head or wave the whole hand. 

In walking on a public promenade, if you 
meet the same friends and acquaintances a 
number of times, it is only necessary to salute 
them once in passing. 

When entrusted with a commission, do not 
fail to perform it. It is rude to “ forget.” 

Avoid all exhibitions of excitement, anger or 
impatience when an accident happens. 

On entering a room filled with people, do not 
fail to bow slightly to the general company. 

It is rude to examine the cards in a card 
basket unless you have an invitation to that 
effect. 

Avoid any familiarity with a new acquaint¬ 
ance. You never know when you may give 
offense. 

If you accept favors and hospitalities, do not 
fail to return the same when the opportunity 
offers. 

In conversation the face must be pleasant, 
wearing something that almost approaches to a 
smile. 

Never allude to a present which you have 
given; do not even appear to see it if you are 
where it is. 

Never fail to answer an invitation, either 
personally or by letter, within a week after its 
receipt. 


No man or woman is well bred who is con¬ 
tinually lolling, gesticulating or fidgeting in 
company. 

When writing to ask a favor or to obtain 
information, do not fail to inclose postage 
stamp for reply. 

If you cannot avoid passing between two 
persons who are talking, never fail to apologize i 
for doing so. 

You should not lend an article that you have t 
borrowed without first obtaining permission I 
from the owner. 

Never play practical jokes. The results are 
frequently so serious as to entail life-long regret 
on the joker. 6 8 { 

r Never ridicule the lame, the halt or the blind. \ 
You never know when misfortune may be vour 
own lot. J l 

Do not appear to notice any defect, scar or ( 
peculiarity of any one. It is the height of r 
rudeness to speak of them. 

Remember, when you are prone to give in 
charity to the sick or the needy, that “ he who In 
gives quickly gives double.” L 

Never speak of absent persons by their Chris¬ 
tian names or their surnames; always refer to o 

them as Mr.-or Mrs.-. r , 

Always tell the truth. Veracity is the very y 
foundation of character. Without it a man is a ji 
useless and unstable structure. 

It is very awkward for one lady to rise and ; 
gi\e another lady a seat in a street car, unless f 
the lady standing be very old, or evidently ill 
and weak. 

When an apology is offered, accept it, and do 
so with a good grace, not in a manner that t ] 
implies you do not intend changing your 
opinion of the offense. |t 

In conversing with a person, do not repeat | 
the name frequently, as it implies one of two 
extremes, that of familiarity or haughtiness. n 

A good bit of advice is the saying, “ Think i 
twice before you speak once,” as thus only can 
you learn to always speak to the point. 

Never enter a room noisily. Never enter the 
private bed-room of a friend without knocking, j, 
Never fail to close the door after you, and do < 
not slam it. 1 

Never seal a letter that is to be given to a 
friend for delivery. It looks as though you 
doubted his or her honor in refraining from * 
examining the contents. 

Never correct any slight inaccuracy in state- ; 
ment or fact. It is better to let it pass than to 
subject another to the mortification of being 
corrected in company. 








ETIQUETTE 


473 


Always adopt a pleasant mode of address. 
Whether you are speaking to inferiors or to 
your equals, it will alike give them a kindly 
and happy impression of you. 

Do not quickly follow up a present by a 
return. It looks too much like payment. 
Never, however, fail to make an immediate 
acknowledgment of the receipt of a gift. 

Never presume to attract the attention of an 
acquaintance by a touch, unless you are 
extremely intimate. Recognition by a simple 
nod or spoken word is all that can be allowed. 

The most contemptible meanness in the world 
is that of opening a private letter addressed to 
another. No one with the slightest self-respect 
would be guilty of such an act. 

Long hair and a scrawling signature do not 
constitute a genius. Be careful, then, how you 
draw upon yourself the ridicule of being a 
shallow pretender by adopting either or both. 

Sneezing, coughing and clearing the throat 
must be done quietly when it cannot possibly 
be avoided; but sniffing and expectorating 
must never be indulged in in decent society. 

Do not make promises that you have no 
intention of fulfilling. A person who is ever 
ready with promises, which he fails to execute, 
is soon kuown as a very unreliable party. 

It is extremely rude to look over the shoulder 
of one who is reading or writing. It is also 
rude to persist in reading aloud passages from 
your own book or paper to one who is also 
reading. 

Temper has much more to do with good 
breeding than is generally supposed. The 
French are allowed to be the most polite people 
in the world when they are really only the most 
amiable. 

Neither a gentleman nor a lady will boast or 
the conquests he or she has made. Such a 
course would have the effect of exciting the 
most profound contempt for the boasters in the 

breasts of all who heard them. 

Punctuality is a most admirable quality. 1 he 
man or woman who possesses it is a blessing to 
his or her friends. The one who lacks it is 
wanting in one of the first requisites of good¬ 
breeding. 

The young of both sexes would find it an 
inestimable advantage through life to cultivate 
from the outset a clear intonation, a well-chosen 
phraseology, a logical habit of thought, and a 
correct accent. 

A rich person should be careful how he gives 
to the poor, lest he hurt their pride, while a 
poor person can only give to those of greater 
wealth something which has cost only affection, 
time or talent. 

We should not neglect very young people m 
our homes. If we wish our children to have 


polished manners, and to express themselves 
well, we must lead them to enter into the con¬ 
versation that is going on. 

When walking with a lady, it is etiquette to 
give her the wall, but if she have your arm it is 
quite unnecessary to be changing at every 
corner you come to. After one or two changes 
the habit becomes ridiculous. 

The art of giving and receiving presents is 
not always an intuition. A generous person 
may unwittingly wound where he intends to 
please, while a really grateful person may, by 
want of tact, appear to deprecate the liberality 
of his friends. 

If a person of greater age than yourself desire 
you to step into a carriage or through a door 
first, it is more polite to bow and obey than to 
decline. Compliance with and deference to the 
wishes of others is always the finest breeding. 

If you present a book to a friend, do not 
write your name in it unless it be requested. By 
doing so you are taking for granted that your 
present will be accepted, and also that a speci¬ 
men of your penmanship will give additional 
value to the gift. 

Learn to make small sacrifices with a good 
grace; to accept small disappointments in a 
patient spirit. A little more of self-control, a 
little more allowance for the weaknesses of 
others, will oftentimes change the entire spirit 
of a household. 

A well-educated person proclaims himself by 
his simple and terse language. Good and clear 
Saxon is much to be preferred to high-sounding 
phrases and long words; it is only the half 
educated who mistake verbosity for elegance. 

In entering an exhibition or public room 
where ladies are present, gentlemen should 
always lift their hate. In France a gentleman 
lifts his hat on entering a public omnibus, but 
that is not necessary according to the American 
code of etiquette. 

Married people are sometimes guilty of the 
vulgar habit of speaking of each other by the 
initial letter of their first name, or the wife of 
her husband as “ Jones,” omitting the “ Mr. 
This denotes very ill breeding, and should be 
strenuously avoided. 

We are not to be polite merely because we 
wish to please, but because we wish to consider 
the feelings and spare the time of others 
because we wish to carry into daily practice the 
spirit of the precept, “ Do unto others as you 
would have others do unto you.” 

To yawn in the presence of others, to put 
your feet on a chair, to stand with your back to 
the fire, to take the most comfortable seat in the 
room, to do anything in fact that displays 
selfishness and a*lack of respect for those about 
you, is unequivocally vulgar and ill-bred. 


474 


ETIQUETTE 


Never employ “extravagance in conversa¬ 
tion. Always employ the word that will ex¬ 
press your precise meaning and no more. It is 
absurd to say it is “immensely jolly,” or “dis- 
gustingly mean.” Such expressions show 
neither wit nor wisdom, but merest flippancy. 

It is a duty to always look pleased. It is 
ikewise a duty to appear interested in a storv 
that you may have heard a dozen times before • 
to smile on the most inveterate proser; in short’ 
to make such minor sacrifices of sincerity as 

tSe S g °° d manners and S ood flings may dic- 

It is in bad taste to undervalue a gift which 
you have yourself offered. If it is valueless, it 
is not good enough to give to your friend; and 
it you say you do not want it yourself, or that 
you would only throw it away if they did not 
take it, you are insulting the person whom you 
mean to benefit. ^ 

generai conversation you cannot 
a G iee with the proposition advanced, it is best 
to observe silence, unless particularly asked for 
your opinion, in which case you will give it 
modestly, but decidedly. Never be betrayed 
mto too much warmth in argument; if others 
remain unconvinced, drop the subject. 

Never indulge in egotism in the drawing, 
room The person who makes his family, his 
wealth, his affairs or his hobby the tojuc of 
conversation is not only a bore, but a violator 
of good taste. We do not meet in society to 
dispiay ourselves, but to give and take as much 
rational entertainment as our own accomplish¬ 
ments and those of others will afford. 1 

A gift should always be valuable for some¬ 
thing besides its price. It may have been 
brought by the giver from some famous place- 
it may have a valuable association with genius’ 
or it may be unique in its workmanship. An 
author may offer his book or an artmt Ms 
sketch, and any one may offer flowers, which 
aie always a delicate and unexceptional gift. 

Boasting is one of the most ill-bred habits a 
person can indulge in. Traveling is so uni 
versai a custom now that to mention the fact 
hat you have been to Europe is to state nothing 
exceptional. Anybody with wealth, health and 
leisure can travel; but it is only those of real 
intelligence that derive any benefit from the art 
treasures of the Old World. ne & ™ 

Never refuse a gift unless you have a verv 
good reason for so doing. However poor the 

kind/esa S f h0 h uld 8l 7 w y° ur appreciation of the 
Kindness of heart which prompted it. All snob 

deprecatory phrases as “ I fear I rob you » or 
I am reafly ashamed to take it,”"et/ are in 
bad taste, as they seem to imply that you think 
the giver cannot afford it. J llv 


Always look at the person who is conversing 
with you, and listen respectfully. In answer¬ 
ing, try to express your thoughts in the bist 
manner. A loose manner of expression injures 
ourselves much more than our hearers, since it 
is a habit which, once acquired, is not easily 
thrown off, and when we wish to express our¬ 
selves well it is not so easy to do so. 

A good memory for names and faces, and a 
self-possessed manner, are necessary to every 
one who would make a good impression in 
society. Nothing is more delicately flattering 
to another than to find you can readily call his 
or her name, alter a very slight acquaintance. 
The most popular of great men have gained 

their popularity principally through the posses¬ 
sion of this faculty. " 

No lady of good breeding will sit sideways 
f k° r cbalr > or with her legs crossed or 
stretched apart, or hold her chin in her hands, 
or twirl her watch-chain while she is talking- ! 
nor does a well-bred .gentlemen sit astride of 
his chair, or bite his nails, or nurse his leg. A 
man is always allowed more freedom than a 
woman, but both should be graceful and decor¬ 
ous in their deportment. 

. Shyness is very ungraceful and a positive in¬ 
jury to any one afflicted with it. It is only 
a owahle in very young people. A person who 
blushes, stammers and fidgets in the presence 
of strangers will not create a very good impres 
sion upon heir minds as to his personal wmth 
and educational advantages. Shyness may be 
overcome by determined mixing i u societv 
Nothing else wil! have an effect upon it 7 * 

h Ari? Der “ alwa 7 s be ^dressed by 

his full name, as Monsieur de Montmorenci- 
never as Monsieur only. In speaking of him 
give him his title, if he have one. For example’ 

si'euMe'IT f° anoblemaa ? ou would say, Mon’ 
s em le Marquis; in speaking of him in his 

absence you would say, Monsieur le Marquis 

de Montmorenci. Converse with a foreigner in 

afiZm • TT' If y °” are Dot sufficiently 
at home m the language to do so, apologize to 

film, and beg permission to speak English. 

„ can be polite who does not cultivatea 

minded “® mo , ry '” There is a class of absent- 
mmd d people who are to be dreaded nn ™ 

^ith‘theit he „n U rt ief r ^ “ “eat 

tli their unlucky tongues. They alwavs 
recall unlucky topics, speak of the 7 dead as 
hough they were living, talk of people in their 
bearing, and do a hundred anZTe ^ngs 

body s w- S r rI r e ’ iS “ treaJin S on “me- 
iyb toes. Carelessness can be carried In 

such a pitch as to almost amount to a crime 

u tivate a good memory, therefore, if you wish 

ones. 7 pleaSaDt thm S s - and to avoid disa greeable 







<0 


°^r^, The Art of Conversat ion 


hv 


The art of expressing one’s thoughts in clear, 
simple, elegant English is one of the first to be 
attained by those who would mix in good 
society. You must talk, and talk fairly well, 
if you would not altogether fail of producing 
some kind of impression upon society. To have 
something to say, and to say it in the best pos¬ 
sible manner, is to insure success and admira¬ 
tion. The first thing necessary for the attain¬ 
ment of this valuable accomplishment is a good 
education. An acquaintance with the current 
literature of the day is absolutely essential to a 
good talker. A perfect familiarity with the 
English language, its grammar, pronunciation, 
etc., is indispensable. Those who have to con¬ 
tend with a lack of early advantages in this 
respect can supply the deficiency by private 
study, and close observance wherever good 
English is spoken. Above all should they avoid 
associating with those who express themselves 
incorrectly or vulgarly. 

Nothing is so infectious as a bad accent or 
incorrect form of speech. 

All affectations of foreign accent, mannerisms, 
exaggerations and slang are detestable. 

Equally to be avoided are inaccuracies of 
expression, hesitation, and undue use of French 
or other foreign words, and anything approach¬ 
ing to flippancy, coarseness, triviality or pre¬ 
varication. 

The voice should never be loud, no gesticula¬ 
tion should accompany the speech, and the 
features should be under strict control. Nothing 
is more ill-bred than a half-opened mouth, a 
vacant stare, a wandering eye or a smile ready 
to break into a laugh at any moment. Abso¬ 
lute suppression of emotion, whether of anger, 
laughter, mortification or disappointment, is 
one of the most certain marks of good-breeding. 

Next to unexceptionable grammar, correct 
elocution and a frank, easy bearing, it is neces¬ 
sary to be genial. If you cannot be animated, 
sympathetic and cheerful, do not go into 
society. Dull and stupid people are but so 
many clogs to the machinery of social life. 

The matter of conversation is as important as 
the manner. Tact and good feeling will, in 
people of sound sense, indicate the shoals and 
quicksands to be avoided in conversation, but 
for safety’s sake it will be best to enumerate a 
few of them: 

Complimentary speeches should be avoided, 
unless, indeed, so delicately put as to be scarcely 
discernible. Flattery is suggestive of snob¬ 
bishness, particularly if it be paid to people of 
great wealth and high position. It induces 
disgust on the part of the receiver, and insin¬ 
cerity on that of the giver. 


The habit of “fishing” for compliments is 
notably vulgar, and it is one in which a certain 
class of young people are very apt to indulge, 
especially among themselves in private. It 
indicates vanity in the angler and begets con¬ 
tempt on the part of the one who from inter¬ 
ested motives nibbles gently at the bait. 

All “slang” is vulgar. This fact cannot be 
too forcibly impressed upon the minds of the 
young people of this day, as the alarming prev¬ 
alence of slangy conversational phrases is 
enough to cause our decorous fathers and 
mothers to rise in their graves. 

Many of the daughters of our most wealthy 
and influential citizens have an idea that their 
position will excuse or gloss the vulgarity of a 
“cant” phrase now and then. Nothing was 
ever more erroneous. No position, however 
high, can excuse the vulgarity of this practice, 
and it is a grand mistake also to imagine slang 
to be a substitute for wit. We refer particu¬ 
larly to this habit among young ladies, as it is 
more reprehensible in them than in the opposite 
sex, although it indicates bad breeding on their 
part as well. 

Scandal should be avoided above all things. 
It is a sin against morality as well as good 
taste. 

Punning is a most objectionable habit in 
society. An inveterate punster is an intolerable 
bore, and unless a pun amounts to a positive 
witticism it should never be propounded in 
company. 

Long arguments should be avoided in gen¬ 
eral company. They become tiresome to the 
hearers. Always endeavor to change the sub¬ 
ject after it has continued a reasonable length 
of time. 

Religion and politics are two subjects to be 
avoided in general conversation. People usually 
have strong prejudices on ‘both these points, 
and it is a rule of good-breeding to respect the 
prejudices of those about you. 

Never interrupt the speech of another. This 
is an unpardonable sin against good-breeding. 

A good listener is more to be desired than a 
fine conversationalist. In order to be a good 
listener you must appear to be interested, 
answer appropriately, briefly and to the point, 
and give your companion generally the impres¬ 
sion that you are in sympathy with and highly 
entertained by what he is saying. 

Avoid pedantic displays of learning. 

All topics specially interesting to gentlemen, 
such as the farm and business matters gener¬ 
ally, should be excluded in general society. 

The expression of immature opinions is always 
in bad taste. Persons, young or old, should 













476 


ART OF CONVERSATION 


not attempt to criticise books or art unless 
positively certain that their knowledge of the 
subject is sufficient to justify the criticism. 

Be very careful of introducing long-winded 
anecdote into the conversation. Nothing is 
more awkward than to find an array of bored 
faces when one is not more than half through a 
long story. 

Repartee should be indulged in only moder¬ 
ately. Otherwise it may degenerate into flip¬ 
pancy, a habit much to be condemned in a 
certain class of young persons who think them¬ 
selves unusually clever, or, as our American word 
goes, “smart.” 

In using titles, such as “ General,” “Doctor,” 
etc., you must always append the surname if 
you are a stranger or any other than a most 
intimate friend. For example, you should say, 
What did you observe, Doctor Gray?” not 
What did you observe, Doctor?” Names 
should be used as little as possible, and never 
familiarly. Few solecisms give greater offense 
tnan a liberty taken with a name. 

In addressing a person of title in England, 
“My Lord” and “ My Lady” are seldom used 
except by servants. The Prince ot Wales may 

“Madame 8 ” A E ‘T’” “L* th6 Queen aa 
1 A Frenchman, however, whatever 

his rank, is addressed as “Monsieur,” and a 

Frenchwoman whether duchess or dressmaker, 

as Madame. It would be as ill-bred to omit 

to say Monsieur, Mein Herr and Signor, in 

ranee, Germany and Italy, respectively, as it 

would to say, Sir, Ma’am and Miss, as the 

servants do in this country. 

The great secret of talking well is to adapt 

as"may > be erSatl ° U y ° Ur com P aD y or skillfully 

People take more interest in their own affairs 
ftan in anything else which you can name. A 
wise host or hostess will then lead a mother to 

ar St ( fv ch ! 1 'l ren ’ an au ‘hor of his book, an 
artist of ins picture, etc. Having furnished the 

topic, you have but to listen and acquire a repu- 

InnJbbr^r 8 amiable> asreeilble ’ ^ 

bewhtv I OUlCl Z 0t be ,w P°P uInr ’ d° not always 
iniv V’ n “ a * ter wbat y° ur natural abilities 
jay be in that line. People do not like to be 
always outshooe. 

if ?°sn«ak!! 0 R " Pp!y 3 WOr<1 or P^ase 

liink o P f tli e T 0 for a naoment; he will 
good thus 6 h& WaQtS ° r another in 

facts e in r r rreCt a tanlt in P rol} nnciati 0 n or in 

S; a Sr 7 or ln privat6 ’ i£ y°» to 


might be mentioned. Never speak of a persoi 
as “a party,” nor refer to absent persons at 
“ he ” or “ she.” Give the name of the lady 0 ’ 
gentleman referred to. 

In telling a joke, do not laugh yourself befor 
the point is reached. If the joke be original! 
do not laugh at all. * 

In a tete-a-tete conversation it is ill-bred tc 
drop the voice to a whisper. 

Egotism is always in bad taste. Allow others 1 
the privilege of proclaiming your merits. 

Never speak of personal or private matters i 
general company. 

Avoid as much as possible beginning a con¬ 
versation with stale commonplaces, such as 
“ It is a fine day,” “ The weather is charming," 

GbC. 

Do not speak slightingly of the city or neigh¬ 
borhood in which you may be visiting. Bv 
offending the prejudices of those about you, you 
render yourself extremely disagreeable. 

Avoid all excitability and dogmatism in con¬ 
versation. Nothing is more annoying than to 

son VeiSe With an arro £ ant ’ l ou d-speaking per-. 

Always yield the point in conversation if you 
find the argument is likely to become violent. 
Avoid lavishing praise on the members of 

your own family. It is almost as bad as prais¬ 
ing yourself. r 

It is exceedingly bad taste to parade the fact 
that you have traveled in foreign countries, or 
tnat you are acquainted with distinguished or 
wealthy people, that you have been to college ! 
or that your family is distinguished for gen¬ 
tility and blue blood. 6 

In speaking of husband or wife, do not use 8 
the surname alone. To, say “I was telling 
Brown, is extremely vulgar. Always prefix the 


Avoid such colloquialisms as “says I ” « vrn 
w,” and other senseless repetitions S 


Always endeavour to contribute your quota 
to the general conversation. It is as much your 
e u y to entertain as to be entertained. Bash- 
fulness is as much to be avoided as too much 
assurance. 

ISevei ask questions of a persona] nature, 
such as what a certain article cost, or why so- 

dpp'Tn dld not - g ° to the °P era * They are' 
decidedly impertinent. J 

Look at the person with whom vou are con¬ 
versing, but do not stare. 

Avoid loud laughter in society. 

If you carry on the thread of a conversation 

re™ J? e iT tra w a Visit ° r ’ should always 
©capitulate what has been said before his or her 
arrival. 

is ^hnt “an excellent thing in woman 

but sweet,” and cultivate a dis- , 
tmet but subdued tone. 

Emerson says: “You cannot have one well- 






TABLE ETIQUETTE 


477 




[bred man without a whole society of such. 
Elsewhere he says: “It makes no difference, in 
looking back five years how we have dieted or 


dressed; but it counts much whether we have 
had good companions in that time — almost as 
much as what we have been doing.” 


f Set yourself in an upright position — not too 
' close nor yet too far. 

Take your napkin, partially unfold it and lay 
it across your lap. It is not the correct thing 

> to fasten it to your button-hole or spread it over 

► your breast. 

, Do not trifle with your knife or fork, or drum 
f 0 n the table, or fidget in any way, while waiting 
to be served. 

' Keep your hands quietly in your lap, your 
mind composed and pleasantly fixed upon the 
conversation. Let all your movements be easy 
and deliberate. Undue haste indicates a nervous 
^ lack of ease. 

Should grace be said, you will give the most 
^reverent attention in respectful silence during 
the ceremony. 

Exhibit no impatience to be served. During 
the intervals between the courses is your oppor- 
unity for displaying your conversational abilities 
to those sitting near you. Pleasnnt chat and 
witty remarks compose the best possible sauce 
to a good dinner. 

Eat slowly; it will contribute to your good 
health as well as your good manners. Thor- 
1 ough mastication of your food is necessary to 
digestion. An ordinary meal should occupy 
from thirty minutes to an hour. 

You may not desire the soup, which is usually 
the first course, but you should not refuse to 
take it. You can eat as much or as little as you 
please,, but you would look awkward sitting 
with nothing before you while the others are 

^ eating. 

When eating soup, take it from the side of 
the spoon, and avoid making any noise in so 

doing. 

Should you be asked by the host what part 
of the fowl you prefer, always have a choice, 
and mention promptly which you prefer. 
Nothing is more annoying than to have to serve 
two or three people who have no preferences 
and will take “ anything.” 

Never place waste matter on the table-cloth. 
The side of your plate, or side dishes that have 
contained sauces or vegetables, will answer as a 
receptacle for bones, potato skins, etc. 

You will use your fork to convey all your 
' food to your mouth, except it may be certain 
sauces that would be more conveniently eaten 
With a spoon. For instance, you should not 


^ Table Etiquette ^ 


attempt to eat peas with a fork. If you are 
not provided with a spoon, ask for one. 

The knife is used only for cutting meat and 
other articles of food, for spreading butter on 
bread, etc. 

Here is a summary of blunders to avoid: 

Do not eat fast. 

Do not make noise with mouth or throat. 

Do not fill the mouth too full. 

Do not open the mouth in masticating. 

Do not leave the table with food in your 
mouth. 

Be careful to avoid soiling the cloth. 

Never carry anything like food with you 
from the table. * 

Never apologize to the waiters for making 
them trouble; it is their business to serve you. 
It is proper, however, to treat them with 
courtesy, and say, “No, I thank you,” or “If 
you please,” in answer to their inquiries. 

Do not introduce disgusting or unpleasant 
topics of conversation. 

Do not pick your teeth or put your finger in 
your mouth at the table. 

Do not come to table in your shirt-sleeves, or 
with soiled hands or tousled hair. 

Do not cut your bread; break it. 

Do not refuse to take the last piece of bread 
or cake; it looks as though you imagined there 
might be no more. 

Do not express a preference for any part of a 
dish unless asked to do so. 

HOW TO CAKYE. 

We propose to give here a few rules upon the 
practice of carving, which may be of benefit to 
the tyro, and help him to acquire that ease and 
dexterity which is so conducive to peace and 
comfort ‘around the family board: 

In carving a sirloin of beef, the upper cuts 
should be made lengthwise of the beef, while 
the under cuts are crosswise — the under cuts 
being also much thicker than tbe upper cuts. 
As There is much difference of opinion as to 
which is the choicest piece, it is best for the 
carver to ask his guests which cut they prefer. 

Rib roasts, rolled, and a round of beef are 
always cut in very thin horizontal slices across 
the whole surface of the meat.. It is essential, 
though, that these slices be quite thin. 






478 


TABLE ETIQUETTE 




The leg, the loin, the shoulder and the saddle 
are the four pieces of mutton usually brought 
to the table to be carved. First as to the leg: 
This must be placed on the table with the 
knuckle to the left hand. Then cut into the 
side farthest from you toward the bone, helping 
thin slices from the right and thick slices to¬ 
ward the knuckle. Always divide the little 
bunch of fat near the thick end among your 
guests, as it is a great delicacy. 

A saddle of mutton is often ordered for a 
small dinner party. It is cut in very thin 
slices, close to the back-bone, and then down¬ 
ward. 


Place a “ shoulder ” with the knuckle toward 
the right hand, the blade bone toward the left. 
Place your fork firmly in the middle of the 
edge farthest from you, and cut dexterously 


from the edge to the bone. This causes the 


meat to fly open, when you can cut slices on 
each side of the opening, until there is no 
more to cut, when the meat should be turned 
over and slices cut from the under side. An¬ 
other method of carving this joint is to 
cut slices lengthwise from the end to the 
knuckle. 


The loin of mutton, which is a piece in¬ 
tended specially for family use, should be carved 
either through the joints, or may be cut length¬ 
wise in a parallel line with the joints. 

A fillet of veal is, in shape and appearance, 
very similar to a round of beef, and is carved 
in the same way by cutting horizontal slices 
over the whole surface of the meat. The slices, 
however, should not be nearly so thin as beef. A 
fillet of veal is cut from the leg, the bone is 
removed by the butcher, and the pocket thus 
made is filled with dressing, which is taken out 
and helped with a spoon by the carver. 

A breast of veal may be either roasted or 
stewed. If used as a roasting-jnece, you will 
have the butcher make an opening or hole in it 
for the reception of the dressing. In carving 
it, the ribs may be separated from the brisket 
and sent round. 


A fore-quarter of lamb consists of shoulder, 
breast and ribs. The knife must be first placed 
upon the shoulder, drawn though horizontally, 
and the joint removed and placed upon another 
dish. The ribs can then be separated, and the 
breast sliced and sent around. 


A calf’s head, which is by some considered a 
delicacy, must be cut down the center in thin 
slices on each side. A small piece of the pal¬ 
ate, of the sweetbread, and of the meat around 
the eye, must be put on each plate and sent 
around. 


In carving a haunch of venison, make a cut 


across the knuckle, after which cut slices by mak 
ing straight incisions lengthwise. 

There are three methods allowed in carving 
a ham. The most common one probably is to 
cut it like a leg of mutton, beginning in the mid¬ 
dle, and cutting either way. You may, how¬ 
ever, begin at the knuckle, cutting slices in a 
slanting direction, or you may begin at the i 
thick end. The slices must always be as thin 
and delicate as possible, and are the usual ac¬ 
companiment to fowl or veal. 

Tongue must always be cut in thin, regular 
slices. Make the first a short distance from the 
tip, where a slice of some size may be at¬ 
tained. The tip is considered quite a tid-bit by 
some people. 

In carving a chicken, first cut off the wings. 
This is easily done by learning where to strike 
the joint. Then slice the breast, and cut off 
the merry-thought and side bones. The breast 
should always be helped first, then the wings — 
the liver wing being the better of the two. It 
is better to always reserve a small slice of the 
white meat to be served with the dark. 

Pigeon, snipe and quail are cut in half, and a 
piece sent to each guest.. When the birds are 
small, you send a whole one. 

Goose and turkey are helped by cutting 
slices of the breast, and then the wings and 
legs are removed. The breast is considered 
the best meat, after that the wings. 

Boiled rabbits are carved thus: First cut off 
the legs, then take out the shoulders with a 
sharp-pointed knife, then break the back into 
three or four pieces at the joint. The back is 
the choice help, especially the piece in the cen¬ 
ter. The shoulder is next in order after the 
back, and the legs come last. The kidney is 
a delicate bit. J 

. -^ or cutting fish a regular fish-slice is pro¬ 
vided. Salmon and all fish of that order are 
cut in slices down the middle of the upper side, 
and then in slices across on the under side. A 
piece of each should be helped to all. 

Mackerel divides among four people. Pass 
the fish-knife between the upper and under 
half from head to tail, then halve each side, and 
help to a quarter. 

Cut cod crosswise like salmon, then down¬ 
ward, and send a small piece around on each 
plate as well. 

Large flat fish, as turbot, flounders, John 
Forey, etc., are first cut down'the middle from 
head to tail, then across to the fin, in slices. 

I he fin, being considered a delicacy by some 
should be helped, too. 

Small fish, like smelts, whiting, etc., are sent 
whole to each guest, 










George Washington’s Rules of Conduct 

- * 7. lO - vh / N _ * . 


4 ^ 6 —■ 

Let your discourse with men of business be 
short and comprehensive. 

Id visiting the sick do not presently play the 
physician. 

In the presence of others sing not to your¬ 
self with a humming noise, nor drum with your 
fingers or feet. 

Bead no letters, books or papers in company. 

Come not near the book or writings of any 
one so as to read them, unless desired. 

Let your countenance be pleasant, but in 
serious matters somewhat grave. 

Show not yourself glad at the misfortune of 
another, even though he were your enemy. 

Strive not with your superiors in argument, 
but always submit your judgment to others 
with modesty. 

When a man does all he can, though it suc¬ 
ceeds not well, blame not him that did it. 

Mock not, nor jest at anything of import¬ 
ance; break no jests that are sharp-biting, and 
if you deliver anything witty and pleasant, 
abstain from laughing thereat yourself. 



Use no reproachful language against any 
one, neither curse nor revile. 

Associate yourself with men of good quality, 
if you esteem your own reputation. 

Be not immodest in urging your friend to 
discover a secret. 

Speak not of doleful things in time of mirth, 
nor at the table. 

Break not a jest where none takes pleasure in 
mirth. 

Laugh not loud, nor at all without occasion. 

Treat with men at fit times about business. 

Whisper not in the company of others. 

Make no comparisons, and if any of the com¬ 
pany be commended for any brave act, com¬ 
mend not another for the same. 

Be not curious, to know the affairs of others, 
neither approach to those that speak in private. 

Undertake not what you cannot perform, but 
be careful to keep your promise. 

Be not tedious in discourse. 

Speak not evil of the absent, for it is unjust. 

Let your recreations be manful, not sinful. 


^c-\ Eti quette of the Street . 


A lady will bow first if she meets a gentle¬ 
man acquaintance on the street. 

A lady will not stop on the street to converse 
with a gentleman. If he wishes to chat with 
her, he will turn and walk by her side until he 
has finished his conversation, then raise his hat 
and leave her. 

It is not etiquette for a lady to take the arm 
of a gentleman on the street in the day-time, 
unless he be a lover or a husband, and even then 
it is seldom done in America. 

In England it is permissible for a lady to ac¬ 
cept the arm of even an ordinary acquaintance 
on the street. In foreign cities it is not comme 
il faut for ladies to appear on the street at all 
without a gentleman. 

A gentleman escorting two ladies may offer 
each an arm, but a lady should never under any 
circumstances walk between two gentlemen, 
holding an arm of each. 

On meeting friends or acquaintances on the 
street or in public places, you should be careful 
not to call their names so loudly as to attract 
the attention of those around. 

Never call across the street, and never carry 
on a conversation in a public vehicle unless you 

are seated side by side. 

Gentlemen should never stare at ladies on 

the street. 


In walking with a lady a gentleman- should 
take charge of any small parcel, book, etc., with 
which she may be burdened. 

Never recognize a gentleman unless you are 
perfectly sure of his identity. Nothing is more 
awkward than a mistake of this kind. 

A well-bred man must entertain no respect 
for the brim of his hat. True politeness de¬ 
mands that the hat be removed entirely from 
the head. Merely to nod or to touch the brim 
of your hat is a lack of courtesy. The body 
should not be bent at all in bowing. 

A gentleman will always give a lady the in¬ 
side of the walk on the street. 

Ladies should avoid walking rapidly on the 
street, as it is ungraceful. 

A gentleman walking with a lady should ac¬ 
commodate his step to hers. It looks exceed¬ 
ingly awkward to see a gentleman two or three 
paces ahead of a lady with whom he is supposed 
to be walking. 

Staring at people, expectorating, looking 
back on the street, calling in a loud voice, 
laughing, etc., are very bad manners on the 
street. 

A gentleman attending a lady will hold the 
door open for her to pass. He will also per¬ 
form the same service for any lady passing in 
or out unattended. 








480 


HINTS ON TRAVELING 


A gentleman may assist a lady from an omni¬ 
bus, or over a bad crossing, without the 
formality of an introduction. Having performed 
the service, he will bow and retire. 

No gentleman will smoke when standing or 
walking with a lady on the street. 


A quiet and unobtrusive demeanor upon the 
street is the sign of a true lady, who goes about 
her own affairs in a business-iike way, and has 
always a pleasant nod and smile for friends and 
acquaintances. 



Hints on Traveling- 


Consider what route you are taking when you 
are contemplating a journey, and decide defi¬ 
nitely upon it. Go to the ticket office of the 
road and procure a time-table, where you will 
find the hour for leaving, together with names 
of stations on the road, etc. 

When you intend taking a sleeping-berth, 
secure your ticket for same a day or two before 
you intend starting, so as to obtain a desirable 
location. A lower birth in the center of the car 
is always the most comfortable, as you escaj^e 
the jar of the wheels and drafts from the open¬ 
ing door. 

Take as little baggage as possible, and see 
that your trunks are strong and securely 
fastened. A good, stout leather strap is a safe¬ 
guard against bursting locks. 

In checking your baggage, look to the checks 
yourself, to make sure the numbers corresjDond. 
Having once received your check, you need not 
concern yourself further about your baggage. 
The company is responsible for its safe de¬ 
livery. 

It is a wise precaution to have your name 
and address carefully written upon any small 
article of baggage, such as satchel, umbrella, 
duster, etc., so that in case you leave them in 
the car the railway employes may know where 
to send them. 

An overcoat or package lying upon a seat is 

indication that the seat is taken aDd the 
owner has only left temporarily. It would 
therefore be rude in you to remove the articles 
and occupy the seat. 

# A courteous gentleman will also relinquish 
his place to two ladies, or a gentleman and lady 
who are together, and seek other accommoda¬ 
tions. Such a sacrifice always receives its re¬ 
ward in grateful admiration of his character. 


It is only courteous for a gentleman, seeing 
a lady looking for a seat, to offer the one beside 
him, as she scarcely likes to seat herself beside 
him without such invitation, although she will, 
of course, if there are no entirely vacant seats, 
do so in preference to standing. 

Ladies traveling aloDe, when addressed iu a 
courteous manner by gentlemen, should reply 
politely to the remark; and in long journeys it 
is even allowable to enter into conversation 
without the formality of an introduction. But 
a true lady will always know how to keep the 
conversation from bordering on familiarity, and 
by a quiet dignity and sudden hauteur will 
effectually check any attempt at presumption 
on the part of her strange acquaintance. 

Always consult the comfort of others when 
traveling. You should not open either door or 
window in a railway coach without first ascer¬ 
taining if it will be agreeable to those near 
enough to be affected by it. Ladies, in par¬ 
ticular, should remember that they have not 
chartered the whole coach, but only paid for a 
email fraction of it, and be careful not to mon¬ 
opolize the dressing-room for two or three hours 
at a stretch, while half a dozen or more are 
waiting outside to arrange their toilets. 

Genteel travelers will always carry their own 
toilet articles, and not depend on the public 
brush and comb. 

A. lady will avoid over-dressing in traveling, 
bilks and velvets, laces and jewelry are terribly 
out of place on a railroad train. The appoint¬ 
ments of the traveler may be as elegant as you 
please, but they should be distinguished by ex¬ 
ceeding plainness and quietness of tone. Some 
ladies have an idea that any old thing is good 
enough to travel in, and so look exceedinglv 
shabby on the train. ° J 


S5L Tlle ^rets of Success ifsv 


While it is impossible, in a world made up of 
widely differing individuals, to formulate a set 
of rules by which each could be shown the 
surest and swiftest way to secure success in life, 
still it is possible to call attention to certain 
qualities of mind and character whose posses¬ 


sion has come to be universally looked upon as 
essential to those who may aspire to struggle 
mto the front rank of the world’s workers. As 
a matter of fact, it would be as difficult to define 
the common expression, “success in life,” as it 
would be to lay down a royal road which leads 



















THE SECRETS OF SUCCESS 


481 


to it. Given a hundred definitions, from as 
many men, each treating the subject from his 
own standpoint, and no two of them would be 
found alike; and the opinion of each of these, 
as time passed along with its inevitable ups and 
downs, would be found to vary considerably. 
Flushed with recent success, the speculator to¬ 
day would see in the possession of millions and 
in the control of vast interests the only proper 
goal for a man of his great genius; tamed 
a few days later by unexpected reverses, and 
he sees in some conservative enterprise the 
fittest sphere of his future usefulness. Per¬ 
haps, then, without attempting the impossi¬ 
ble, in a definition of success in life which 
will fit all, it will do to look upon it as 
the accomplishment of the laudible life-pur¬ 
pose of a man of natural abilities. In the 
smoke and din of battle, it was the genius of 
Napoleon which enabled him to see where one 
or two bold and rapid movements would secure 
the advantage; but it was his decision of char¬ 
acter which enabled him to profit to the full by 
the'discovery. To be decisive on important 
occasions, one must keep cool. The Duke of 
Wellington’s calmness never forsook him, even 
in the most trying emergencies. At sea, one 
terrible night, the captain of the vessel rushed 
to the Duke, who was preparing for bed, and 
announced that the vessel would soon sink. 
“ Then I shall not take off my boots,” the 
imperturbable hero of Waterloo responded as he 
paused in his preparations for sleep. There is 
need for this coolness of manner and decision of 
action in all lines of business. The surgeon, 
brought face to face with a sudden complication 
in the case beneath his knife; the lawyer, sur¬ 
prised by the springing of the trap which his 
wily opponent had prejmred for him; the mer¬ 
chant, apprised of a turn in his enterprises that 
threatens immediate disaster — all are called 
upon to exercise this quality, and in thousands 
of cases the dullest man in a company has 
obtained the prize simply because he grasped 
it while others were revolving in their minds 
what they had better do in order to secure it. 

NEVER DESPAIR. 

Columbus was the son of a weaver, and a 
weaver himself. Oliver Cromwell was the son 
of a brewer. Howard,an apprentice to a grocer. 
Benjamin Franklin, a journeyman printer. 
Claude Lorraine was bred up a pastry cook. 
Moliere was the son of a tapestry-maker. Cer¬ 
vantes served as a common soldier. Homer was 
a beggar. Demosthenes was the son of a cutler. 
Terence was a slave. Daniel De Foe was a 
hosier, and the son of a butcher. Whitfield, 
son of an inn-keeper. Sir Cloudesley Shovel, 


rear-admiral of England, was an apprentice to a 
shoemaker, and afterwards a cabin bov. Bishop 
Prideaux worked in the kitchen at Exeter Col¬ 
lege, Oxford. Cardinal Wolsey was the son 
of a butcher. Ferguson was a shepherd. Wil¬ 
liam Hogarth was but an apprentice to an 
engraver of pewter pots. Dr. Mountain was the 
son of a beggar. Virgil, son of a porter; 
Horace, of a shop-keeper. 

TALENT AND TACT. 

To excel others is a proof of talent; to know 
when to conceal superiority is the fruit of tact. 
Further comparison of these qualities is thus 
set forth by a recent English writer: 

Talent is something, but tact everything. 
Talent is power— tact is skill; talent is weight 

— tact is momentum; talent knows what to do 

— tact knows how to do it; talent makes a man 
respectable — tact will make a man respected; 
talent is wealth — tact is ready money. For all 
practical purposes of life, tact carries it against 
talent — ten to one. Talent makes the world 
wonder that it gets on no faster — tact excites 
astonishment that it gets on so fast; and the 
secret is that it has no weight to carry; it makes 
no false steps — it hits the right nail on the 
head — it loses no time — it takes all hints — 
and by keeping its eye on the weather-cock, is 
ready to take advantage of every wind that 
blows. It has the air of commonplace and all 
the force and powers of genius. It can change 
sides with hey-presto movement and be at all 
points of the compass, while talent is ponder¬ 
ously and learnedly shifting a single point. 
Talent calculates clearly, reasons logically, 
makes out a case clear as daylight, utters its 
oracles with all the weight of justice and reason. 
Tact refutes without contradicting, puzzles the 
profound with profundity, and without wit out¬ 
wits the wise. Setting them together on a race 
for popularity, pen in hand, and tact will dis¬ 
tance talent by half the course. Talent brings 
to market that which is wanted; tact produces 
that which is wished for. Talent instructs; tact 
enlightens. Talent leads where no man follows; 
tact follows where humor leads. Talent is 
pleased that it ought to have succeeded; tact is 
delighted that it has succeeded. Talent toils 
for posterity, which may never repay it; tact 
throws away no pains, but catches the drift of 
the passing hour. Talent builds for eternity, 
tact on short lease, and gets good interest. 
Talent is certainly a very fine thing to talk 
about, a very good thing to be proud of, a very 
glorious eminence to look down from; but tact 
is useful, portable, applicable, always market¬ 
able; it is the talent of talent, the availableness 
of resources, the applicability of power, the eye 
of discrimination, the right hand of intellect. 



Religions and Creeds 


m as 


THE WOOD’S RELIGIOUS BELIEFS 


Deism is the term for natural as opposed to 
revealed religion. 

Marabouts are religious devotees held in 
great reverence by the Berbers. 

Some writers insist that absolute atheism has 
never existed in a reasoning mind. 

The adherents of Zoroastrianism , the ancient 
faith of Persia, are called Parsees. 

The shamrock is said to have been used by 
St. Patrick as a symbol of the Trinity. 

Giaour is a term applied by the Turks to all 
who do not believe in Mohammedanism. 

What are called the monastic voivs are three 
in number — poverty, chastity and obedience. 

The canonical books are those books of 
Holy Scripture accepted as genuine by the 
Christian churches. 

The ascetics were ancient Christians who 
sought a higher and more spiritual life by 
means of severe penances. 

Sie Isaac Newton said: “I find more sure 
marks of authenticity in the Bible than in any 
profane history whatever.” 

A strict definition of nihilism is that system 
of philosophy which totally rejects religion and 
substitutes nothing for it. 

Fi eethinker was the name applied from one 
to two centuries ago to those deists who favored 
natural as against revealed religion. 

The Stoics taught that God is the soul of the 
world, and that man’s supreme good is to live 
in the perfect harmony of the universe. 

The Gnostics were an early speculative 
school, with principles based on oriental phil¬ 
osophy, combined with certain tenets of Chris¬ 
tianity. 

. The belief in and worship of one personal God 
is called monotheism. Judaism, Christianity 
and Mohammedanism are all monotheistic. 

Dervishes are Mohammedan devotees. They 
are divided into two sections — the Mevlevies, 
or dancing, and the Nashbendies, or howling 
dervishes. ° 

The chamber or vault beneath a church, gen¬ 
erally under the altar, where the dead, and 
particularly ecclesiastics, were formerly en¬ 
tombed, is called a crypt. 

The Apple of Sodo?n is a fruit mentioned by 
Strabo, Josephus, and others, as growing on the 
shores of the. Dead Sea. It was tempting to 
the eye, but if tasted filled the mouth with 
bitter ashes. It is supposed to have been an 
oak-gall, or the fruit of the solanum. 

Antichrist is a name which occurs only in 
the episties of St. John, and is identified by 
different writers with more or less probability 


482 


with false Christs and other enemies of Chris¬ 
tianity. 

The Angelas Bell is, in Catholic churches, a 
bell rung at morning, noon and sunset, to invite 
the faithful to recite the Angelic Salutation. 
It gives name to a famous picture by Millet. 

-The great writers and teachers who suc¬ 
ceeded the Apostles from the second to the sixth 
centuries are called the Fathers of the Church. 

They included St. Athanasius, St. Augustine, 
etc. 

Many of the South Sea islanders believe that 
paradise can be inherited only by persons of 
perfect physical forms. Where this belief pre¬ 
vails a man will die rather than submit to 
amputation. 

An assembly of the clergy of cathedral 
churches, usually held in the chapter-house, is 
called a chapter. The Parliaments of England 
weie held in the chapter-house of Westminster 
Abbey from 1377 to 1547. 

The five points of Calvinism as set forth by 
John Calvin of Picardy are: (1) Predestina¬ 
tion and reprobation; ( 2 ) original sin ; ( 3 ) par¬ 
ticular redemption; (4) irresistible grace; (5) 
the perseverance of the saints. 

The primary meaning of chapel was a chest 
containing relics or their shrine. Now it is a 
place of worship subordinate to a cathedral or 
large church, or connected with a castle, uni¬ 
versity or other institution. 

Though often treated as a proper name by 
the translators, Belial is really an abstract term 
meaning “ that which is without use or profit ” 
hence “ wickedness.” “ Sons of Belial ” is one 
of the commonest forms in use. 

The staff, terminating in a cross, carried 
efore archbishops, is known as the crozier; it 
was used as early as 500 A.D. The crozier of 
an archbishop differs from that of a bishop in I 
having a cross instead of a crook on the top. 

Canonization is the act by the Pope of 
declaring a deceased person to be a saint. The 
deceased’s name is then put in the canon or 
litany of the saints, and a day dedicated to his 
honor. Canonization cannot take place within 
fifty years of the death of the person to be 

The Cartesian doctrines , founded on the 
principle “I know, therefore I am,” were first 

Ko 7 U S ted by Descartes of Touraine in 
1337. He held that thought proceeded from 

?? that man was not entirely material, 
and that the soul must be from some being not 
material — i. e ., God. ° 









RELIGIONS AND CREEDS 


483 


In the Roman Catholic Church, the recep¬ 
tion of the tonsure , a bare circle on the crown 
of the head, precedes admission into orders, and 
is administered by the bishop. The Greek 
priests also bear the tonsure. The earliest eccle¬ 
siastical precept on the tonsure occurs in a 
canon of the Council of Toledo (633 A.D.) 

There are three religious systems in China: 
That of Yu, restored by Koun-fou-tse (Con¬ 
fucius); the State religion, in which the 
emperor acts as the priest and intermediator; 
and the third is Buddhism. There are, how¬ 
ever, Moslems, Christians, and a few Jews, in 
China. 

The name of Buddhists (i. e., “the enlight¬ 
ened,” ) is applied to the followers of Gautama 
Siddhartha, the Sakya Muni, generally called 
Buddha, a prince of Central India. Founded 
about 500 B.C., Buddhism is the chief religion 
in India beyond the Ganges, China, Japan and 
Ceylon. 

The Swedenborgians , or “ The New Jerusa¬ 
lem Church,” are the followers of Dr. Emanuel 
Swedenborg (1688-1772). They hold peculiar 
views respecting salvation, inspiration, anil the 
Trinity. In regard to the Trinity, they believe 
it to be centred in the person of Jesus Christ. 

The purgatory of the Islamites is called A1 
Araf, and it is supposed to be located half way 
between hell and paradise. Mohammed is 
believed by the whole sect of Islam to be the 
only person who has ever gone to paradise 
without being forced to go through a prepar¬ 
atory course at A1 Araf. 

Among curious copies of the Scriptures is one 
known as the Breeches Bible , printed in 15/7 
by Whittingham, Gilby, and Sampson. So 
called because Gen. iii. 7 ruus thus: “ The eyes 
of them bothe were opened.... and they sewed 
fio-ge-leaves together and made themselves 
breeches.” It is also called the “Geneva 
Bible.” 

Dies irce (day of wrath) are the opening 
words of a Latin hymn which describes the 
judgment of the world. Ascribed to various 
authors, among others to Pope Gregory the 
Great (590) and St. Bernard, but more gener¬ 
ally to Tommaso da Celano (fifteenth century); 
c. 1385 adopted into the Roman Catholic 

Church liturgy. . , ... 

The Zendavesta is said to have been written 
by Zoroaster in letters of gold on twelve thou¬ 
sand skins of parchment, and to have been 
deposited by Darius Hystaspes in the Castle of 
Persepolis, about B.C. 500. “ Zend is the 

language and “ avesta ” = text. The compound 
word means the sacred books of Zoroaster in the 

Zend tongue. , , 

Gehenna is the place of everlasting torment. 

Strictly speaking, it means the Valley of Hin- 


nom (Ge Hinnom ) where sacrifices to Moloch 
were offered, and where refuse of all sorts was 
subsequently cast, for the consumption of which 
fires were kept constantly burning. 

Kulturkampf is the term applied to the eccle¬ 
siastical controversy with the Church of Rome 
in Germany, arising from an effort of the State 
to vindicate its right to interfere in the affairs 
of all religious societies. The contest began in 
1872 with the expulsion of the Jesuits, and 
ended with Prince Bismarck’s concessions in 
revisions of the politico-ecclesiastical legislation 
in 1886 and 1887. 

Taoism is the name given to a religious sys¬ 
tem in China founded by Lao-Tseu, who was 
born B. B. 604. It has degenerated into a sort 
of polytheism. Its priests, who are looked on 
as magicians and astrologers, are consulted 
about the sites of houses, burial grounds, fortun¬ 
ate days, and other responses of the fortune- 
teller’s character. 

The Methodist Episcopal Church in the 
United States holds a general conference once 
in four years, which is the highest legislative 
body in that church. The Wesleyan Metho¬ 
dists also hold an annual conference in Great 
Britain, at which the business of the body is 
transacted and arrangements for the circuits 
made for the year. 

The religion of the followers of Mohammed 
(570-632) is embodied in the Koran. It in¬ 
cludes belief in one God, in angels, in good and 
evil spirits, in a general resurrection and judg¬ 
ment, with future rewards and punishments, in 
predestination, and in a paradise where the 
faithful spend their time in the society of 
beautiful women (houris). 

Ultramontane , meaning “beyond the moun¬ 
tains,” originally referred to the Alps—namely, 
in relation to France. Later it had reference 
to the party in the Church of Rome which 
assigns the greatest weight to the papal pre¬ 
rogative. Italians of course use the word in a 
converse geographical sense for people beyond 
the Alps, and so in the north of Europe. 

American pioneers were God-fearing and 
Bible-loving. They staked out town lots in 
twenty-two Bethels, ten Jordans, nine Jerichos, 
fourteen Bethlebems, twenty-two Goshens, 
twenty-one Shilohs, eleven Carmels, eighteen 
Tabors and Mount Tabors, twenty-two Zions 
and Mount Zions, twenty-six Edens, thirty 
Lebanons, twenty-six Hebrons and thirty-six 
Sharons. 

Secularism is the name given to the princi¬ 
ples advocated (about 1846) by George Jacob 
Ilolyoake, a native of Birmingham. The 
central idea of Secularism is freedom of thought 
and freedom of action without injury to others. 
It is the religion of the present life only, and 






484 


RELIGIONS AND CREEDS 



its standard of morals is utilitarian. Mr. G. J. 
Holyoake was succeeded in the leadership of 
English Secularists by Mr. Charles Bradlaugh, 
who died in 1891. & 

I pie secular clergy are the clergy generally 
who live i n p r i va t© houses. Nearly all arch¬ 
bishops, bishops, deans, canons and parochial 
clergymen are seculars, in contradistinction to 

e regulars, who, having vowed obedience, 
chastity and poverty, live in some religious 
house, dead to the world and the “ civil law ” by 
their “ entrance into religion.” Called “regu¬ 
lars ” because they live under the regula or 
rule of some religious house. 

Hades, in the religion of ancient Greece, was 
the name ajjplied to the kingdom of the under¬ 
world, the abode of the departed spirits or 
shades. Hades and Pluto are also personal 
names for its king. It is the Greek word by 
which the Septuagint translates the Hebrew 
sheol, the abode of the dead, in which sense it 
occurs frequently in the New Testament. 

The devotional term litany applies to a form 
of prayer in which the same thing is repeated 
several times at no long intervals. Hence in 
Latin the word is always used in the plural 
htamce. The common formula, Kyrie eleison ’ 
Uimste eleison, Kyrie eleison —“Lord, have 
meicy upon us — Christ, have merev upon us_ 

^° rd ’ hf !"rcyupon us”—is the simplest 
(“lesser”) litany. 

In the ceremony of the greater excommuni¬ 
cation by the Catholic Church, since the eighth 
century, after reading the sentence a bell is 
rung, the book closed, and a candle extin¬ 
guished; and from that moment the person ex 
communicated is excluded from the communion 
of the faithful, from public worship and the 
sacraments. Hence comes the expression, “ bell 
book and candle.” 


Camp-meetings are gatherings of devout 
persons, held usually in thinly populated dis¬ 
tricts and continued for several days at a time 
It was in connection with Methodism in America 
that such meetings became especially promin¬ 
ent. . The introduction of the protracted camp- 
meetings into England in 1799 by Lorenzo 
Dow led to the separation of the Primitive 
Methodists from the Wesleyans. 

Humanitarians is a name assigned to anti- 
Trinitarians, who regard Christ as a mere man 
and refuse to ascribe to him any supernatural 
character, whether of origin or of nature. The 
name Humanitarian is also sometimes applied 
to the disciples of St. Simon, and in general to 
those who look to the perfectibility of human 
nature as a great moral and social dogma; also 
to those who object to severe measures, such 
as capital punishment, etc. 


The Temple Society is a body of German 
Christians who wait for the second coming of 
Christ. They se])arated from the Church in 
Wiirtemberg and formed a separate sect; and 
many of them settled in Palestine in 1868, 
where they now have colonies at Haifa, Jaffa, 
Sarona and near Jerusalem. They are distin¬ 
guished for industry, enterprise and success. 
There may be about five thousand in all of the 
community, of whom about thirteen hundred 
are in Palestine. 

The Septuagint is the Greek translation of 
the Old Testament, made from the Massoretic 
text at Alexandria. Tradition says that it was 
executed in the reign of Ptolemy Philadelphus 
( 284-47 B. C.), by seventy-two translators in 72 
days; but critics hold that it is the work of dif¬ 
ferent times. The Septuagint was the official 
Bible of the Hellenistic Jews until after the des- 
tmction of the Temple, and it became the 
official Bible of the Catholic Church. Most of 
the Old Testament quotations in the New Tes¬ 
tament are taken from the Septuagint. 

The word bull is derived from the Latin 
bulla, “bubble of water,” and then “around 
ball of any kind.” In the middle ages it came 
to signify the capsule of the seal appended to 
letters from emperors or popes, next it was used 
for the seal itself, and lastly for the document 
to which the seal was appended. Its use is now 
commonly restricted to papal documents issued 
with certain indispensable formalities. 

The Douay Bible is a translation made by 
the professors connected with the College of 
Douay, founded in 1568 by Dr. William Allen 
for the education of English boys designed for 
the Roman Catholic priesthood. These students 
were to be sent into England as itinerant 
pieachers, with the view of creating a reaction¬ 
ary feeling and upsetting the Reformed 

translation Worked “ the 

The title of Beelzebub was given to the form 
of Baal worshipped by the Philistines at Ekron. 

s the heathen deities were all regarded as 
c emons by the Jews, the name Beelzebub be- 

U \ C T ISe 1 ° f time ’ comrQ only applied to 
the chief of evil spirits, and in this sense it is 

employed in the Gosjiels. The more correct 
reading of the word is Beelzebul, variously ex- 

dunghdh” Ul ° rd ° f the dwellin S’” “ lord of the 

The Graal or “The Holy Grail,” was a 
miraculous chalice made of a single emerald 
which was stated to possess the power of Zt 

to" W C b a8tlt f[ and P r ° lon S in g lif *« It is said 
to have been the cup from which Christ drank 

at the last supper, and in which Joseph of 

Arimathea caught the last drops of blood as 

nst was taken down from the cross. In 1170 








RELIGIONS AND CREEDS 


485 


Chretien of Troyes sang of the search by 
knights for this miraculous cup, which was a 
favorite subject in the middle ages. 

The Veda is the sacred canon of the 
Brahmins. It is divided into four collections: 

(1) the Rig-veda, or love of praise (hymns); 

(2) the Sama-veda, or love of tunes (chants); 

(3) the Yajur-veda, or love of prayer, and 

(4) the Atharva-veda, or love of the Atharvans. 
Each collection is divided into three parts: (1) 
The sacred texts (Mantra); (2) the ritual 
(Brahmana); (3) the philosophical portion 
(Upanishads). The hymns of the Rig-veda 
are supposed to have been collected about 1000 
B. C. 

The Targums are paraphrastic translations of 
the Hebrew Scriptures into Aramaic, the only 
tongue generally known to the Jews in post- 
exilic times. No single Targum covers the 
whole of the Old Testament, but in one and 
another there are versions of all the books, 
except Ezra and Nehemiah. The Targums, 
long oral, were committed to writing in Christ¬ 
ian times. The Onkelos Targum and the 
Targum ascribed to Jonathan ben Uzzill, the 
principal of the eighty disciples of Hillel, are 
the most famous. 

Among the great monastic orders Benedic¬ 
tines is the general name given to the followers 
of St. Benedict (480-543), whose rule bound 
the monk to permanent abode in the monastery, 

, chastity, renunciation of private property, daily 
and public solemnization of the divine office, a 
life of frugality and labor, and filial obedience 
to the abbot. The order has produced many 
literary works, but has taken little interest in 
politics. Though at one time very powerful, 
the membership to-day does not exceed eight 
hundred. 

The Tabernacle was the portable tent in 
which the Ark of the Covenant was conveyed, 
and as such the sanctuary of Israel. It seems 
to have been superseded by a more permanent 
building at Shiloh before David’s time. In 
Roman Catholic churches the name is given to 
the receptacle in which the consecrated elements 
of the Eucharist are retained. It is commonly 
a small structure of marble, metal or wood, 
placed over the high altar and appropriated ex¬ 
clusively to the reservation of the Eucharist, no 
other object whatever being allowed to be kept 
in it. 

The word cabbala , which literally means 
“tradition,” in itself might be used for any 
Jewish doctrine not explicitly contained in the 
Hebrew Bible since the text assumed its present 
form. The moral and ritual precepts of the 
Talmud are all ascribed to a tradition that can 
be traced step by step. But in its technical 
sense the cabbala signifies a secret system of 


theology, metaphysics and magic prevalent 
among the Jews. The cabbalists taught a 
pantheistic doctrine which came to them from 
the later and degenerate philosophies of Greece. 

The Shakers are a religious sect the official 
title of which is “ The United Society of 
Believers in Christ’s Second Appearing.” They 
are an offshoot of the Quakers founded by Ann 
Lee, of Manchester, England, who with eight 
of her disciples came to America in 1774. Here 
the Shakers have founded eighteen societies, 
distributed over seven States. They practice 
celibacy and community of goods, and are firm 
believers in the doctrine of spiritualism. The 
wild, violent motions from which they obtained 
their name have given place to a regular dance 
to the singing of a hymn. 

A synagogue is a Jewish place of worship. 
The origin of this institution is probably to be 
traced to the period of the Babylonian cap¬ 
tivity, although tradition finds it in the patri¬ 
archal times. When, through Ezra’s instru¬ 
mentality, the ancient order of things was 
restored in Judea, synagogues were established 
in all the towns for the benefit of those who 
could not take part oftener than three times a 
year in the worship of the temple at Jerusalem, 
and a special ritual of readings and prayers was 
instituted. From the time of the Maccaboes 
we find them even in all the villages. 

Hospitalleks, in the Roman Catholic 
Church, are charitable brotherhoods, founded 
for the care of the poor and of the sick in hos¬ 
pitals. They follow for the most part the rule 
of St. Augustine, and add to the ordinary vows 
of poverty, chastity and obedience that of self¬ 
dedication to the particular work of their order. 
The Knights of St. John of Jerusalem and the 
Teutonic Knights were both originally hospi¬ 
tallers. The Knights Hospitallers of the Holy 
Spirit were founded at Montpellier in 1198 by 
Guy of Montpellier, and the hospitallers of Our 
Lady of Christian Charity at Paris in the end 
of the thirteenth century by Guy de Joinville. 
And numerous similar orders have been estab¬ 
lished since then. 

The Society of Friends, or Quakers , was 
founded in 1624 by George Fox. a shoemaker, 
of Drayton, in Leicestershire. They believe in 
the main fundamental principles of what is 
called “ Orthodox Christianity,” but they 
express their religious creed in the very words 
of the New Testament Scripture, and each 
member has the liberty of interpreting the words. 
Their main specialty is the belief of “The 
Light of Christ in man,” and hence they enter¬ 
tain a broader view of the Spirit’s influence 
than other Christians. In morals, propriety of 
conduct, good order and philanthropy, the 
Quakers are a pattern society. 




486 


RELIGIONS AND CREEDS 


The Tunkers, by corruption Dunkards (but 
by themselves called “the Brethren”), is a 
religious sect found chiefly in Pennsylvania, 
Maryland, Virginia, Ohio, Indiana, Illinois,’ 
Iowa, Missouri, Nebraska and Kansas. Alto¬ 
gether they number nearly one hundred thou¬ 
sand, and are almost confined to the United 
States, although small bodies exist in Denmark 
and Sweden. Aet the sect had its birth in 
Germany, being indeed a child of the Pietist 
movement of the seventeenth century; but 
. between 1719 and 1729 all the members, har¬ 
assed and persecuted at home, had, on Penn’s 
old invitation, removed to Pennsylvania and 
settled about Germantown and Philadelphia, 
from whence they gradually spread southward 
and westward. In their creed the Brethren are 
thoroughly evangelical. 

The term Apocrypha (a Greek word meaning 
“hidden,” “secret”) seems, when applied to 
religious books or writings, to have been used 
(1) for such as were suitable, not for the mass 
of believers, but for the initiated only; works 
containing the esoteric or recondite teaching of 
the faith or sect; (2) works the date, origin 
and authorship of which were unknown or 
doubtful; (3) works which claimed to be what 
they were not, were spurious or pseudepi- 
graphic. When the Apocrypha is spoken of, 
the Apocrypha of the Old Testament is gener¬ 
ally meant. Another large group may be called 
the apocryphal books of the New Testament. 

The Vulgate is the authorized translation of 
the Scriptures into Latin in use in the Roman 
Catholic Church. Before the end of the fourth 
century the I etus, or old Latin version, called 
also the Itala (because in use in Italy), had 
become exceedingly corrupt, and in 382 Jerome, 
at the request of Pope Damasus, undertook to 
revise and correct this version. The Gospels 
were completed in 383, and the whole New 
Testament soon after; and this revision of the 
old version is the present text of the Vulgate 
New Testament. The official edition of the 
authentic Vulgate nowin use in the Roman 
Catholic Church is that published by Clement 
VIII. in 1592. J 

. Tbe Trappists are a religious order founded 
in 1410 in Normandy by Rotrou, Compte de 
. ™ be * * was refounded by Abbe de Rancd 
in lbo6. It is a reformed Benedictine order. 

• ° rder ’ caIled Trappistines, was 

instituted 1822. When driven out of France in 
1791 the Trappists went to Switzerland and 
built the monastery called Val-Sainte , which 
was suppressed in 1811. Fifty-nine monks of 
. . Trappe migrated from England to France 

ion.?7 sett,led in La Loire Inferieure. In 

822 the Trappists had sixteen houses in France 
Iheir chief monastery was burnt to the ground 



in August, 1871. They have several houses in 
the United States. 

Undeb the name of breviary , Roman Cath¬ 
olics understand the book which contains all 
the ordinary and daily services of their church 
except (a) those connected with the celebration 
of the Eucharist, which are contained in the 
Missal , and (5) those for special occasions, 
such as baptisms, marriages, ordinations, 
funerals, etc., which are contained in the Ritual 
or Pontifical, according as they fall within the 
sphere of ordinary priests or bishops. In the 
Established Church of England, therefore, the 
breviary would be exactly represented by a 
pi ayer-book containing, after the preface, 
tables, etc., the morning and evening prayer, 
litany, Athanasian creed, collects, psalter and 
all the lessons for every day in the year, with 
the addition of a complete set of hymns for the 
different occasions. 

Theosophy is a name often applied to the 
systems of the speculative mystics of the 
mediaeval and later times, as Eckhart, Bohn, 
Schelling and others. The term is now applied 
to the tenets of the Theosophical Society, 
founded at New York (1875) by Colonel Olcott 
and Madame Blavatsky (d. 1891), an American 
Russian. The search after divine knowledge, 
the investigation of the powers of man and of 
the hitherto unexplained laws of nature, the 
study of Eastern philosophy, and the establish¬ 
ment of a universal brotherhood, are some of 
the objects which it sets before itself. The 
most striking tenet of theosophy to outsiders is 
that which asserts that man is possessed of 
hitherto undeveloped powers over nature, in 
which respect it has affinities with mediseval 
Rosicrucianism and modern Spiritualism. 

. ^ MONG the Jews the Talmud is a book held 
m high veneration, containing the Mishna, or 

T,r W ’ an( ^ tbe @ em ara, or commentary on 
tbe ,. M f„ sb 1 na - _ Tbere are two forms or editions 
of the lalmud: (1) The Palestinian (commonly 
called the Jerusalem Talmud), completed about 
the middle of the fifth century, and (2) the 
Babylonian Talmud, completed towards the end 
of the sixth century. The latter is the larger 
and more valuable of the two. The Talmud is 
divided into Halcika, or legal part, and Bagcida , 
or legendary part. The Halaka still rules 
Jewish life, especially in regard to dietary laws 
marriages and festivals, and is the authoritative 
text-book of all rabbinic tribunals. 

The \ Flagellants were fanatics who appeared 
at sundry times in Europe, and marched about 
m procession along the streets and public roads 
to appease the wrath of God. They marched 
two and two, singing dolorous hymns, mingled 
v ith groans, and every now and then stopped 
to whip each other with scourges to “atone for 








RELIGIONS AND GREEDS 


487 


the sins of the people.” They first appeared in 
the eleventh century under St. Peter Damian; 
again in 1268, when Reinier, a Dominican, 
formed them into a sect; again in 1349, when 
Germany was attacked with the pestilence 
called the Black Death; again in 1574, when 
Henry III. of France joined the sect. 

The natives of Botocudes, one of the hottest 
regions of the earth, believe that heaven will be 
a land of cool streams and shady groves entirely 
cleared of all underbrush and cacti! All desert- 
dwellers, it is said, die expecting to awake in a 
wooded land supplied bountifully with cold 
water. Natives of the frozen north have para¬ 
dise pictured as a land of warm sunshine, with 
glowing fires overhung with pots of boiling 
whale’s blubber, and easeful couches of fur 
scattered here and there. The Caroline islanders, 
who are passionately fond of liquor, but who 
are in mortal dread of breaking their necks by 
falling from one of the millions of cliffs with 
which their islands abound, believe that para¬ 
dise will be a land as level as the floor, where 
one can get drunk and not be in constant dread 
of cracking his cervical vertebrae. 

The Society of Jesus, or Jesuits, was founded 
by Ignatius Loyola and confirmed by Paul III. 
in 1545. It was monarchical in its constitution 
and secular, while all other Catholic societies 
are more or less democratic and regular. The 
head of the society is called the General, or 
Prcepositus Generalise and holds his office for 
life. This General has absolute command over 
the whole society, and from his decisions there 
is no appeal. The four objects of the society 
are: (1) The education of youth; (2) the edu¬ 
cation of others by preaching, etc.; (3) the de¬ 
fense of the Catholic faith against all heretics 
and unbelievers, and (4) the propagation of 
the Catholic faith among the heathen. The 
Jesuits wear no monastic garb, but dress like 
any other of the “ secular clergy,” and live in 
no religious house, but in private dwellings. 

Candlemas is an ecclesiastical festival ob¬ 
served on 2d February in honor of the Purifi¬ 
cation of the Virgin Mary, when she presented 
the infant Jesus in the temple. The great feast 
of expiation and purification ( Februa ) in 
ancient Rome was held on the 15th of February. 
Its institution as a Christian festival took place 
in the reign of Emperor Justinian in 541 or 
542. A principal part of the celebration is a 
procession of light-candles—hence the name. 

The societies formed to distribute the Ho y 
Scriptures are called Bible societies. The fol¬ 
lowing are the names of the chief societies, their 
nationality, date of foundation, and approximate 
total issue of copies (in whole or in part) of the 
Bible: England, British and Foreign, 1804 
(due to the initiative of a Welsh clergy¬ 


man), translated into some three hundred 
different languages), 100,000,000; Scotland, 
National, 1861 (from union of older societies, 
as the Edinburgh, 1809), 6,000,000; Ireland, 
Hibernian, 1806, 5,000,000; United States, 1816, 
40,000,000; France, two societies, f. 1818 and 
1833; Germany, Prussian, 1814; Switzerland, 
Basle, 1804; Russian, 1826, suppressed, but 
revived 1831; Sweden, 1808; Norway, 1816; 
Netherlands, 1815. 

THEKaaba, or “ Caaba,” was taken possession 
of by Cossai about 455, and was restored in 
1630 by the Sultan Mustapha. The word 
means “the square house,” and it designates a 
stone building in the great mosque at Mecca. 
Next the silver door is the famous Black Stone, 
“dropped from Paradise.” It was originally 
white, but the sin of the world has turned it 
black. In pilgrimages the devotee walks round 
the Kaaba seven times, and each time he passes 
the stone either kisses it or lays his hand 
thereon. According to Arabian legend, Adam, 
after his expulsion from the garden, worshiped 
Allah on this spot. A tent was then sent down 
from heaven, but Seth substituted a hut for the 
tent. After the flood Abraham and Ishmael 
rebuilt the Kaaba. 

By infallibility is meant entire exemption 
from liability to error when the Pope speaks ex 
cathedra. The dogma of papal infallibility was 
promulgated by the Vatican Council in 1870. 
As adopted by the Council it is thus defined: 
“We teach and define that it is a dogma 
divinely revealed, that the Roman pontiff, when 
he speaks ex cathedrae that is, when in dis¬ 
charge of the office of pastor and doctor of all 
Christians, by virtue of his supreme authority, 
he defines a doctrine regarding faith and 
morals to be held by the universal Church, 
by the divine assistance promised him in 
blessed Peter is possessed of that infalli¬ 
bility with which the Divine Redeemer willed 
that his Church should be endowed for defining 
doctrines regarding faith or morals; and that, 
therefore, such definitions of the Roman pontiffs 
are irreformable of themselves and not by con¬ 
sent of the Church.” 

The Waldenses, or Vaudois, is a sect inhab¬ 
iting the valleys of the Cottian Alps, in Northern 
Italy. It was founded by Peter Waldo (1170), 
a rich merchant of Lyons, who sold his goods 
and gave the money to the poor, and went forth 
as a preacher of the doctrine of Christ from a 
translation of the New Testament made into 
Provencal. The preaching of the Waldenses led 
to collision with the ecclesiastical authorities, 
and they were formally condemned by the 
Lateran Council of 1215. Persecution increased, 
and the Waldenses, originally an esoteric society 
within the church, withdrew altogether from its 




488 


TO OBTAIN STANDARD TIME 


miuistrations, and appointed ministers of their 
own election taking the place of ordination, 
liy the end of the thirteenth century they were 
found in France, Italy, Spain and Germany; 
but their numbers were greatly reduced, and 


their limits circumscribed, by persecution ott 
the one hand, and the general move of Protest¬ 
antism at the Reformation on the other. They 
have, at present, about forty churches, with 
four thousand members. 



= = To Obtain Standard Time = = 


At places named below, add to or substract 
from local or sun-time the figures given. The 
standards, or divisions, are indicated as follows: 
F., Eastern; C., Central; M., Mountain. Addi¬ 
tion is indicated by a; substraction by s. To 

find local time from standard time reverse the 
operation: 


Albany, N. Y. 

Austin, Texas. 

Baltimore, Md 
Bismarck, N. D.. .. 

Boston, Mass. 

Buffalo, N. Y. 

Burlington, la.... 

Cairo, Ill. 

Charleston, S. C.. 

Chicago, Ill. 

Cincinnati, 0. 

Cleveland, O. 

Columbus, O. 

Columbia, S. C. 

Dayton, O. 

Denver, Col. 

Des Moines, la.... 

Detroit, Mich. 

Dubuque, la. 

Duluth, Minn. 

Erie, Pa. 

Evansville, Ind. 

Ft. Gibson, Cher. N 

Ft. Wayne, Ind_ 

Galena, Ill. 

Galveston, Tex. 

Grand Haven, Mich 
Harrisburg, Pa.... 

Houston, Tex. 

Huntsville, Ala. 

Indianapolis, Ind... 

Jackson, Miss. 

Jacksonville, Fla.... 

Janesville, Wis.-. 

Jefferson City, Mo.. 
Kansas City, Mo.... 
Keokuk, la. 



,, s 

.. 5 


, a 

. .31 


, a 

. .16 


, a 

. .43 


» s 

. .16 

. E., 

a, 

. .16 

c., 

a. 

. 5 

. G\, 

s. 

. 3 

E., 

a. 

.20 

. C., 

s. 

.10 

c., 

s. 

.22 

c., 

s. 

.23 

c., 

s . 

.28 

E, 

a. 

.24 

C., 

s. 

.23 

M, 

a. 

. 0 

C., 

a. 

.14 

c., 

s. 

.28 

C., 

a. 

. 3 

c. 

a. 

. 9 

C., 

a. 

.40 

c., 

a. . 

.10 

c., 

a. . 

21 

c., 

s.. 

19 

c., 

a.. 

2 

c. 

a. . 

19 

C., 

s.. 

15 

E., i 

a. . 

7 

C., a.. 

21 


C., s..l2 
C., s..l6 
C., a . . 1 
C., s. .33 
C., s .. 4 
C., a .. 9 
C., a. .18 
C., a .. 6 


Knoxville, Tenn. 
La Crosse, Wis... 
Lawrence, Kas... 
Lexington, Ky... 
Little Rock, Ark. 
Louisville, Ky ... 
Lynchburg, Va.. 
Memphis, Tenn.. 
Milwaukee, Wis. . 

Mobile, Ala. 

Montgomery, Ala 
Nashville, Tenn... 
New Haven, Conn 
New Orleans, La.. 
New York, N. Y... 

Norfolk, Va. 

Ogdensburg, N. Y. 

Omaha, Neb. 

Pensacola, Fla.. .. 
Philadelphia, Pa.. 

Pittsburg, Pa. 

Portland, Me. 

Providence, R. I.. 

Quincy, Ill. 

Raleigh, N. C. 

Richmond, Ya.... 
Rock Island, Ill... 
Rochester, N. Y .... 
Santa Fe, N. M. ... 

Savannah, Ga. 

Shreveport, La.... 

Springfield, Ill. 

St. Joseph, Mo. 

St. Louis, Mo. 

St. Paul, Minn. 

Superior City, Wis. 

Syracuse, N. Y. 

Toledo, O. 

Trenton, N. J. 

Utica, N. Y. 

Washington, D. C.. 
Wheeling, W. Ya .. 
Wilmington, Del... 
Wilmington, N. C. . 
Yankton, S. D. 





, s 

. .24 


a 

.. 5 


a 

.21 


s 

.23 

C., 

a 

. 9 

C., 

s. 

.13 

c., 

a. 

.17 

C., 

a. 

. 0 

C., 

a. 

. 8 

c., 

s. 

. 8 

c., 

s. 

.15 

c. 

s. 

.13 

E., 

s. 

. 8 

c., 

a. 

. 0 

E., 

s. 

. 4 

E., 

a. 

. 5 

E., 

a. 

2 

C., 

a. 

24 

C., 

s. 

11 

c., 

a. 

1 

C., 

a. . 

20 

E., 

s .. 

19 


E., s. .14 
C., cl .. 6 j 
E., a. .15 J 


c., 

a. 

.. 3 

E., 

a. 

.11 

M., 

a. 

. 4 

c., 

a . 

.36 

c., 

a . 

.15 

c., 

s. 

. 2 

c. 

a. 

.19 

c., 

a. 

. 1 

c., 

a. 

.12 

c., 

a. 

. 8 

E, 

a. 

. 5 

c., 

s . 

.26 

E., 

s . 

. 1 

E., 

a. 

. 1 

E., 

a . 

. 8 

E., 

a. 

.23 

E., 

a'. 

. 2 

E., 

a. 

.13 

C., 

a. 

.29 













































































































ALPHABETICAL INDEX 

% 


PAGE 

^BOLITIONISTS, first platform of the... 164 

Abolition party, beginning of the. 164 

Abstracts of title. 50 

Academy, origin of name. 94 

Accidents and emergencies. 218 

Accidents in railway travel, chances of. 95 

Accommodation paper. 74 

Acknowledgment, certificate of. 59 

Acknowledgment of deeds. 50 

Aconite, ointment of. 423 

plaster of. 433 

Aconitine, ointment of. 423 

Acreage of grain. 181 

Adams, John, administration of. 162 

Adams, John Quincy, President. 163 

Administrators, duties of. 54 

Advertisement, first newspaper. 86 

African tongues.. 183 

Agency and attorney. 47 

Age of horses, etc., to tell. 322 

Ages, prehistoric. 145 

Agreements and contracts. 44 

Agreement, general form of. 57 

Agricultural or mineral lands. 61 

Agricultural tenancy.;. 48 

Agriculture, chemistry of. 411 

Ague, or intermittent fever.194, 205 

to avoid. 208 

Air-brake, invention of. 79 

Air, composition of the. 206 

dangers of foul. 209 

death from want of. 83 

Alabama claims. 166 

Alabaster, to clean. 369 

Albatross, the. 89 

Alcohol, degrees of, in wines and liquors... 84 

Alcoholic poisoning. 222 

Alexander the Great. 329 

Alexandrian library. 77 

Alfred the Great.80, 175 

Alloys, table of. 347 

Almanacs. 80 

Almond biscuits. 276 

Almond paste. 224 

Aloes, oil of. 418 

Alphabet, deaf and dumb. 192 

for the blind. 192 

telegraphic. 192 

Alpnach, the slide of. 83 

Alps, the. 83 

limit of vegetation on the. 83 

Alum, burnt, uses of. • • 207 

in bread, to discover. 369 

ointment of. 423 

poultice of. 487 

Amber oil, liniment of..... 407 

Amendments to Constitution. 67 

America, discovery of. 77 

American Federation of Labor. 189 

American flag, history of. 171 

Americans, rise of famous. 400 

Amethyst, imitation. 431 

Ammoniacal plaster. 433 


PAGE 

Ammonia, liniment of..,.. .... .. 407 

Amsterdam... 79 

Andorra. 81 

Angels on horseback. 242 

Angelus bell, the. 482 

Aniline dyes, invention of. 78 

Ankle, sprained. 221 

Annuity policies. 72 

Anodyne poultice. 437 

Ant, brain of the. 89 

Anti-Christ. 482 

Anti-bilious pills. 369 

Anti-Federalist party, principles of . 162 

Antiquities, finest collection of. 89 

Anti-Renters. 167 

Antiseptic poultice. 437 

Antonyms and synonyms. 25 

Ants, to destroy. 369 

white, structures of. 89 

Aperient fruit salts. 198 

Apocrypha,the. 486 

Apoplexy.193, 218 

(compression of the brain). 220 

Apostles, fate of the. 322 

Apple charlotte.278, 288 

jelly. 287 

of Sodom.... 482 

poultice. 437 

puddings. 278 

snow. 283 

snowballs. 281 

solid. 283 

turnovers. 287 

water. 304 

Apples as medicine. 207 

Apprentice system, end of. 189 

Apricot marmalade. 413 

Aquaria, cement for. 369 

Arabic figures. 176 

Arbitration.56, 189 

Arch, largest. 88 

Architects and builders, facts for. 343 

Area of chief countries. 174 

of continents. 174 

Areas of circles. 342 

Armies, largest. 87 

Arnica, liniment of. 200, 407 

Arnica plaster. 433 

Aromatic spirit of vinegar. 369 

Arrest, exemption from. 66 

Arson, degrees of. 66 

Art and music, history of (chart)...184 

Arthur, Chester A., twenty-first President... 166 

Artichokes. 262 

Artificial ebony. 385 

feeding of infants. 212 

ivory. 401 

precious stones. 431 

stone. 456 

Artillery, invention of. 77 

Arundelian marbles, the. 145 

Aryan tongue, the. 183 

Asafcetida, uses of. 210 

489 



































































































































190 


ALPHABETICAL INDEX 


PAGE 


Ascetics, the. 482 

Asparagus.’.’.*.261, 262 

Asparagus soup. 237 

Assault and battery. 66 

Assignment for benefit of creditors.51, 57 

of lease. 48 

of patent. 65 

of written instrument. 57 

Assignments.' 54 

Attorney. 47 

power of. 58 

Axle grease. 369 

Asthma. 199 203 

Astringents (fruits). ’.*. 7.7 _’ 389 


PAGE 


J^ABYLON, hanging gardens of. 176 

Bacon, quotation from. 23 

Bacteria, protection against. 77 217 

Baking-powder.’ 2 V 9 370 

Balance of power, European.’ 179 

Baldness. 227 

lotion for.’ 226 

Baldwin, Matthias.*7. 7 ....... 499 

Balloon ascension, first. 77 

“Ballooning ”.. 7. 7. 74 

Bankers time table. g 9 g 

Bank, first American savings. 79 

Banking capital of nations.7”. ’..'. 178 

Banking system, Hill’s.. o r o 

Bank of England... . 73 

Bankruptcy ...7.7.7.'.'.'.'.'.'.‘. 57 , 07 

Bankrupt, origin of term. 354 

Banks, national, law governing. 2^2 

Barley scones.777. *7.. 271 

soup. 

water.. 

“ Barn-burners ”. 

Barrenness, proportion of. .... ]. ’ * ’ ’ ’ ’ ‘ ] ‘ ’ *33 
Bartholdi’s statue of Libertv. qi 

Bathing ---- ; .7 7 7 7 7 7 7 223 

Batteries, directions for setting up, etc. 366 

Batter pudding. 27 g 

Battles of history, decisive 

of the Civil War.7 ...7.77 

Bay rum. 

Beans, baked. 

French. 

Bean soup. 

Bed-bugs, to get rid of_’ ’ ’ ’ * ’ * 7. .7’ 7 / 

Bed-bugs, turpentine sure destruction. 

Bed-ticks, to clean. . 

Beef. . 

cake. 


237 

305 

167 


316 

313 

370 

261 

260 

238 

370 


370 

246 

247 


Beets, pickled. 264 

Belial, meaning of. 432 

Belladonna, liniment of. 497 

ointment of. 4.,3 

plaster of. 433 

poultice of. 437 

Bell, book and candle.] 434 

Bells, largest. 33 

Belting, cement for. 377 

horse power of, etc. 344 

Belts, electric. 33.4 

Benedictines, the.’ 435 

Bennett, James Gordon .. 499 

Beverages. .333733 301 

Bible, facts about the. 342 

first printed. 79 

Bible societies. ’* 437 

Bibles of the world, the seven. ooq 

Bigamy..7 77 77 66 

Bile, bilious or liver complaints. 193 203 

Bilious cholera ..' ’ 2 qo 

Bilious complaints. 203 

Bilious headache.’ 493 

Biliousness, remedy for. 379 

Bill of exchange or draft.77 57 

form of. pi 

Bill of sale. . 

forms of. .33737".V. 7 . 7 . 7 s 8 , 60 

Biography, a dictionary of. 494 

Birch, oil of. 41 ,. 

Birds, flight of. 3 .*, 

largest, smallest and swiftest .. 77 . 89 

longevity of. " 39 

Birthdays. " 

(memory rhymes). 228 

Births, average number of..77 7 .7 84 

illegitimate. * go 

Biscuit, beaten. . 272 

Biscuit making, the secret of. . . . . . . . 269 

Biscuits, puff.77. 272 

almond. . 

Graham. * ’ 

lemon, cocoanut, rice. 277 

Bites of insects. 

Bites of snakes. .7.7 

Blackberry shortcake.7 ’. .7 7..’ 7 ’ ’ ?76 

Blackboard, to make a. ’ 379 

Black eye, to cure.777 7777 202 

Blackheads, ointment for. 77.7.. ..’.’. ..'.. 223 

Blacking, for boots, invention of. 79 

for harness. 

for shoes. 




221 

221 


!ri 


curried ... 
extract of.. 
gravy soup. 


paste.... 

Blackstone. 

Bladder, inflammation of the 

Beef, stewed.. 


Bladders, to prepare. 

Blaine. Jame^ f-r 

t©3,K pi6. . 

Beefsteak pudding 


Blanc mange, chocolate, isinglass. 

Beef-tea... 


strengthening... 

Beef tongue... 


Blast furnace, first devised 

Bleaching fluid 

Bees (memory rhymes). 


Bleaching with chloride of lime 

Bee-sting, to remove a. 


Bleeding from the nose 

Beeswax,to bleach.. 


See Hemorrhage. 



Blight in fruit trees. 


370 

370 

371 


ii 


n 

Bn 


iri 

Iri 


43 


167 










































































































































ALPHABETICAL INDEX 


491 


P 




PAGE 

Blind, alphabet for the. 192 

Blind people, number of.. . 85 

Board and plank measurement. 328 

Boardinghouse-keeper, responsibility of.... 52 

Board of Trade, terms used on. 74 

Boils, to cure. 385 

Boilers, size, capacity, etc., of. 346 

to test water for. 467 

Boiling. 232 

Bond, common form of. 57 

for a deed, form of. 58 

Bonds.52, 73 

Bones in human body. 82 

Bonner, Robert. 100 

Bookbinder’s varnish. 463 

Books, first printed. 81 

invention of. 78 

sold at Leipzig. 83 

to marble. 412 

Boots and shoes. 871 

Borax, liniment of. 407 

“Border ruffians”. 465 

Borers, to destroy... 871 

Bottles, to cap. 871 

to clean. 871 

Bowels, inflammation of the. 194 

looseness of the. 194 

Brahminism. 185 

Brain, compression of the. 219 

inflammation of the. 194 

water on the. 195 

weight of the. 85 

Brandreth’s pills. 871 

Bran poultice. 437 

Brass, to clean. 871 

Brazil grass. }' 3 

Bread and cakes. • • 

Bread, Boston brown. 270 

brown.270 

Italian. 2'3 

poultice... Zl 

to cut hot. qIq 

to discover alum in. 

Breath, bad.. . 3 ™ 

to sweeten the. 

Breckinridge, John C.165, 16b 

Breeches Bible, the. 183 

Breviary, the. 

Brick, burnt, introduced. '' 

color of. 326 

number required to construct any build¬ 
ing.831, 332 

Bricklayers and plasterers, facts for. 332 

Bride cake, white... 

Bridges, largest, longest and highest. yi 

Bright’s disease, tomato in. 209 

British Museum..... . ’ 

British colonial politics. 9 

British politics. 

Broadcloth, to judge .. • • • 

to remove stains from. 

Broiling. . •;. 74 

Brokerage and commission. ' 

Bronchitis. ' 2 

Bronze, to clean. 1 ^ 

Bronze age. ° 


PAGE 

Bronzing. 372 

Brooms, to preserve. 372 

treatment of. 457 

Brooder, how to run a. 439 

Broth, various recipes for making. 303 

Brown, John, raid into Virginia. 165 

Bruises and wounds. 203 

Brushes, paint, to preserve. 426 

See Hair-brushes. 

Bryant. 173 

Bubble and squeak. 247 

Buchanan, James, fifteenth President. 165 

Buckets, to clean. 402 

“Buck-tails”. 167 

Buckwheat cakes. 273 

Buddhism.185, 483 

Builders’ estimating tables. 333 

Builders, handy facts for.331, 332, 343 

Building, highest in the world. 91 

largest. 87 

largest permanent. 90 

tallest in Chicago. 87 

materials, wear and tear of. 338 

Buildings, capacity of public. 85 

Bull, papal. 484 

Bullock’s heart, roast.247 

“Bulls” and “bears”. 74 

Bunions.872 

Burglary. 66 

Burns and scalds. 218 

eggs a remedy for.885 

turpentine applied to. 461 

Burnt alum, uses of. 207 

Burr, .. 162 

Business and legal forms. 57 

Business law in brief. 43 

Bushel, legal weight of. 826 

Butter, to cure.299 

rancid, to restore. 873 

to preserve.299 

various ways of serving. 800 

Butter beans. 260 

Byron, quotation from. 176 

CAABA, the. 487 

Cabbage h la cauliflower. 258 

Cabbage aux pommes . 258 

for roast meats. 258 

8a i a( q. 263 

stuffed.258 

Cable, Atlantic. 88 

first operated. 77 

Csssar, Julius. 86 

last words of. y” 

Cajeput oil, liniment of. 407 

Cake-making.. 

Calcimining. 6 ‘ 6 

Calculations, practical. 

Calf’s head, hashed, h la poulette . 250 

Calhoun, John C., protective tariff. 163 

Calico printing, invention of. 77 

California, acquisition of. 16 

Calomel, ointment of.123 

Calvin, John. 178 

Calvinism. 

Camel, carrying power of. 85 





































































































































492 


ALPHABETICAL INDEX 


PAGE 

Campaign of intellect, the. 167 

Camphor, liniment of. 407 

Camp-meetings. 484 

Canada thistles, to destroy. 373 

Canary birds, care of. 324 

Candies, home-made. 288 

Candle-power.373 

Candlemas. 487 

Cane-bottom chairs, to clean. 373 

Canning fruits, etc. 297 

Canonical books, the. 482 

Canonization. 482 

Canning fruits, wax for. 468 

Cannon, largest. 91 

Cantharides, ointment of extract of. 424 

Capitals of principal countries. 174 

Capitals, the use of. 22 

Capitol at Washington, the. 90 

Caponizing.. 

Caramels. See Candies . 

Caramel pudding. 278 

Cardinal numbers in seven languages. 75 

Carnegie, Andrew.100 

Carpenters’work and measuring. 336 

Carpets, to brighten. 373 

to dust. # 373 

to extract grease from. 374 

introduction of. 77 

to prevent moths in. 373 

to renovate.. 

to select. 374 

Carriages, first used. 73 

rattling.* * 374 

to wash. 374 

Carrier pigeons. 33 

£ arr ° t8 .... 7 .7.7.77.7.7 260 

Cartesian doctrines, the. 432 

Carving.. 777 . 7 . 7 . 7 . 477 

Case-hardening. ' ’ 375 

Casks or barrels, to measure. 77 * 325 

Castings, shrinkage of. 375 

Cast iron and timber, comp, strength of.... 333 

Cast iron balls, weight of.340 

columns, weight of. 340 

round, weight per lineal foot. 340 

rules for obt. approximate weight.341 

Cast iron work, to preserve. 400 

Castor oil... .! . 421 

Catacombs, most ancient. 80 

Cataracts, greatest and highest.... 88 

0atarr 1 h .... 203 

salt a cure for. 440 

Caterpillars and aphides. 375 

Catsups, etc.’ ’ .. 267 

Cattle, to ascertain weight of. 325 

Cauliflower.. 

Caveach (mackerel). oqo 

Caveats. 7* 

Cavern, largest. gy 

Cayenne pepper as a stimulant] ... ]. 2 00 

Celer y. 7.77 375 

salad. 264 

, sou p. 236 

to stew. 2^7 

Cellars, to disinfect. q7r 

Ceiinioid . lit 


PAGE 


Cement, how to use. 333 

Cements for all purposes. 370 

Cemetery, the most extensive. 39 

Census of 1890 . " 337 

Certificate of acknowledgment. 39 

Chamomile, ointment of.]’ 7 424 

Chandeliers, to renew. 373 

Change, how to make. 334 

Chapped hands, camphor tablet for. 224 

Chapped skin, an excellent lotion for. 224 

Charlotte, apple.” 273 

Charlotte russe. * 237 

Charts of history..* ’ 443 

Chattel mortgages. ’ 34 

Check, largest ever drawn. 37 

Checks paid, aggregate of. 32 < 

Cheese, to make.* * 3 qq l 

to preserve. 300 1 

to test..... ... 378 f 

s ^ c ks.. i 


straws 


300 P 


Chestnut sauce. 245 , 256 t 

Chewing-gum. 379 j 

Chicago as a grain port.] 33 ; 

as a railroad center. 37 , 

flr6 --. 90.: 

wonderful growth of. 349 , 

Chicken a la jardiniere . 243 \ 

braised.!!. !. ] ... 244 1 

croquettes. ’ * *' 243 H 

loa / f :. 7 . 7 . 7 . 243 I 

jellied. 243 ; 

P 16 --;. 284 ir 

P. reS8ed . 244 1 

rissoles. 040 L 

“w.::::::::::: ££( 

Chick°en P ,cholera C.C ! i!.'.'C I.'.'.' Cil 4I9 [k 

Chicken lice, to destroy. 495 L 

nu‘fu.!?: p01 ..V.V.'.imC 216 -i 


Chilblain cream, 


200 ck 


ointment. 424 ri, 

.,;?“ ed y.. 200 t 

Children need sleep.. 2 15 - 3 

the care of. 212 t 

Children’s teeth, care of .* ] ] * ] ] ] ] ] ] ] ] ] ] ] ] * * 2 13 i J( i 

Chile sauce.’ * .. 256 [ 

Childs, George William.’ 490 ' 


l! 


Chills (external stimulant). 201 

Chimneys, boiler. 347 

bdci! . su, t 

or wells, to examine. 468 ' t 

to stop leaks around. 379 

China, history of. 33 

railroads in. *.]]]’.] . 7 * 7 . . 7 ”.'. .’.’ ] ] 80 2 

religious systems in. 483 ! 

China, to mend broken. 379 385 ‘ 

Chinese wall 


79 


to; 


Chloral, deadly effects of. ‘ ] .7 .' 85 ° 

Chloride of lime, liniment of. 407 L° 

Chloroform, liniment of. ]]]]]] 407 

ointment of. .77 . . . 424 L* 

, . ************ «ij( 


Chocolate 

cake 


301 
276 » 


11-1 







































































































































ALPHABETICAL INDEX 


493 


* 


I 

i :?f v page 

l3iChocolate, beneficial effects of. 210 

iE Chocolate pop-corn.. .. 436 

!9 Choking .218, 220 

i Cholera .203, 215 

valuable advice on. 216 

>4.$ bilious. 203 

jj English. 194 

{ infantum. 214 

{ visitation of 1866. 84 

•4'Chowder, fish. 241 


• 8 Christian names and their meaning. 92 


• j" Cider, to keep sweet. 379 

■ ) without apples. 379 

•! Cinders in the eyes. 202 

'^Circles, areas of. 342 

circumferences of. 343 

Circular arc, length of. 351 

• Circumferences of circles. 343 

^Cistern measure. 325 

■! Cisterns, etc., capacity of. 346 

) ^Cities, nicknames of. 311 

(3 Cities of the world (chart). 188 

1 City, oldest in U. S. 78 

) 'Civil Rights bill, passage of the ... 136 

1 Civil service reform bill, Pendleton’s. 167 

) Cities, population of. 308 

Citizenship, conditions for. 68 

City, largest. 89 

largest not on navigable river. 86 

Civil War, statistics of the. 312 

Clay, Henry.163, 165 

! Clay compromise, the. 165 

i Clay tariff. 168 

Clear soup.237 

Mrs. President Harrison’s. 236 

( Cleopatra’s needles. 176 

Clergy, secular and regular. 484 

Cleveland, Grover, twenty-second President. 167 

1 * Clinkers, to remove. 379 

Climates of the United States.99, 19 I 

Clock movements, to clean. 379 

! Clock of Strasburg cathedral, the. 90 

j Cloth, to clean, renovate, revive. 379 

to revive faded black. 443 

! Clothes, to clean old. 443 

! Clothing in history. 176 

I 1 to make watertight. 380 

i * Clouds, velocity of. 82 

j Coal first used. 81 

historical facts. 79 

largest block of. 87 

largest deposits of. 87 

Coal oil first used. 79 

Coat collar, how to clean a. 443 

Coat, to renovate an old. 443 

Cocculus indicus, ointment of. 424 

•Cockroaches, to exterminate. 380 

Cocoa. 801 

Cocoanut biscuits. 277 

cake. 276 

oil. 421 

. Codfish balls. 239 

stewed, in brown sauce. 238 

Codicils. ,r >8 

, Cod-liver oil. 421 

liniment of. 408 


PAGE 

Cod, salt. 238 

Cod’s head and shoulders, to boil. 238 

Cod’s roes. 238 

Coffee and tea as stimulants. 211 

Coffee cake. 274 

Coffee, introduction of. 78 

Coins, standard. 81 

to clean, etc. 380 

Cold cream. 224 

Cold in the head... 198, 203 

Cold, suspended animation from intense.... 220 

severest on record. 318 

to cure a. 214 

ways to avoid a. 212 

when quinine will break up a. 212 

Colds and fevers (a mistaken idea). 209 

Cold slaw. 263 

Coleridge. 172 

Colic. 203 

asafoetida a remedy for. 210 

Coliseum at Rome, the. 89 

College, first to admit female students. 78 

Cologne, cathedral of. 91 

Cologne, home-made. 380 

Colonies, British, political history of. 182 

Colorings for candy. 291 

Colored fires. 380 

Colossus of Rhodes. 81 

Columbian Exposition...... 87 

Commission. 74 

Compass, to tell the points of the. 380 

Complexion, best things for the. 223 

diet for the. 208 

lemons for the. 208 

Concussion. 219 

Condors, size of. 89 

Confederate States, formation of the. 166 

Confucianism. 185 

Confucius. 172 

Congress, powers of. 67 

Congressmen, terms of. 07 

Constipation.. • • 193, 204 

Constitution, adoption of the. 161 

amendments to the. 67 

Constitutional Union party, the. 165 

Consumption. 193 

percentage of deaths from. 86 

Contagious diseases. 215 

Continental Congress. 161 

Continents, elevation of. 82 

population and area of. 174 

Contracts. 44 

Contusions. ^19 

Conversation, the art of. 475 

Convulsions.193? 204 

turpentine a remedy for.461 

Cookery and housekeeping. 232 

Cookies. ^75 

Cooking, odors from. 417 

time-table. 

Cooper’s matches. ■' 

Co-partnership.43, 4b 

Copying ink, various recipes. 397 

Copying pads.. 

Copying paper, magic . 3«u 

Copying pencils, to make... d0U 











































































































































m 


ALPHABETICAL INDEX 


PAGE 

Copyright, the law of. 62 

directions for securing. 63 

Cork. 86 

to remove from inside of bottle. 381 

Corkscrew, substitute for. 381 

Corn balls. 436 

Corn bread. 271 

Corn, green, to cook. 261 

Corn soup. 237 

Corn on a floor, to measure. 327 

in crib, to measure. 325 

Corn beef. 247 

Corn plasters, various formulas. 434 

Corn remedies. 381 

“Corners”. 74 

Corns, turpentine applied to. 461 

between the toes. 381 

Corn-starch cake. 277 

Corporations, laws governing. 52 

Cost and price marks. 354 

Cottage pie. 283 

Cottages, cheap wash for. 381 

Cotton, first raised. 78 

Cotton gin, invention of. 79 

Cottonseed oil.. 421 

Cotton-spinning. 77 

Cough.193, 204 

Coughs, what causes. 211 

Cough syrup. 381 

Coupons. 74 

Court-plaster. 381 

Crabs, boiled. 241 

hot... 241 

Crackers. 272 

Cracknels. 277 

Crayon drawings, to fix. 381 

Cream of asparagus soup. 237 

Cream of tomato soup. 237 

Creditors, preferred..,. „. 51 

Cremation. 381 

Criminal carelessness. 66 

Criminal law, points of. 66 

Criminals, weight of brains of. 85 

Crop-bound. 439 

Croquettes, beef. 247 

veal. 250 

Croton oil. . 421 

ointment of. 424 

Croup..193, 204, 207, 215 

a simple remedy for. 193 

Crowd, largest. 87 

Crullers...*. 272 

Crumpets. 272 

Crushing and tensile strength. 339 

Crust, short. 285 

Crypt.482 

Cuckoo (memory rhymes). 228 

Cucumber salad.263 

Cucumbers. 260 

stuffed.258 

Cuffs, ironing.. 400 

Curculio, to get rid of. 381 

Currant cake, plain.*. 273 

Currant vinegar. 302 

Currant water. 394 

Curries. 252 


PAGE 


Curry powder. 252 

Customs averages and tariff legislation. 168 

Cut glass, to clean. 332 

Cuts and wounds.218, 219 


f)AGUERREOTYPE, invention of the. 78 

Dairy dishes. 299 

Damien, Father. 83 

Dampness, to absorb. 382 

Damp walls. 430 

Damson and cherry pickles. 264 

Dandruff. 225 

Dark ages. 86 

Dates, some interesting. 173 

Dauphine, soup a la . 236 

Davis, Jefferson. 166 

Day, to determine length of. 82 

Dead Sea. 89 

Deaf and dumb alphabet. 192 

asylum, first. 77 

Deaf mutes, instruction of. 80 

number of. 85 

Deaths, average of. 84 

Decimal approximations. 341 

Decimal equivalents.. 343 

Declaration of Independence. 161 

Deed, acknowledgment of. 59 

from a corporation. 50 

from a partnership. 59 

quitclaim. 59 

warranty.58 j? 

Deeds—transfer of property. 50 

Deer skins, to dress. 332 L 

^ eism .. !!!!! 482 [ 0 

Delicate and delicious soup. 237 ; 

Delirium tremens. 66 

Democratic party, formation of. 163 L 

Democritus, quotation from. 23 

Density of population (chart). 180 ■ 

Dentifrice, camphorated. 225 


m y rrh . 225 ' 


Desert, largest. 07 ( 

Dessert. 288 1 

Diamonds, imitation. 432 

largest.83 

Diana, temple of, at Ephesus. . . 81 ,, 

Diarrhoea.’.203, 204 

Dictionary, first known. 84 

Dictionary of Biography. 101 f 

Dies irce . 433 F 

Diet for business men. 209 

for women. 208 [ 

in homoeopathy./ 206 >0 ' 

Diphtheria. r.... 198^ 207, 215, 216 

Dipsomania, remedy for. 443 ; 

Disinfectants.382 1 

sick-room. 211 ' D( 

Disinfection of food. 217 ! a( 

Disraeli. . 

Dissolution of partnership. 47 I. 

Diuretics (fruits).389 

Divorce laws. 55 

Divorces, number of. 31 

Dog-bites. 207 

Dog, the biggest. 37 L '' 

Dogs, training and care of. 382 









































































































































ALPHABETICAL INDEX 




495 


PAGE 

Dollar, derivation of word. 84 

Doses in homoeopathy. 206 

safe, of poisonous drugs. r. .. 197 

'Douay Bible, the. 484 

“Doughfaces”.>. 167 

Douglas, Stephen A.165, 166 

Dower, the right of. 55 

Draft, form of. 57 

at sight. 61 

protested. 43 

Drafts, law governing. 43 

Draining land. 383 

Drain-pipe, capacity of. 334 

Drawings, to fix. 383 

• Dred Scott case, the. 165 

Dresses, to make uninflammable. 383 

Drop ginger cakes. 275 

Dropsy. 193 

i Drowned person, to raise body of.221 

Drowning.220 

Druidism. 185 

r Drunkenness. See Dipsomania. 

no excuse for crime. 66 

Drying oils..383, 418 

Ducks, geese and turkeys.322 

Ducks, to choose.243 

j raising young. 438 

to cook. 245 

wild, roast. 244 

wild, stewed. 245 

Due bill, form of. 61 

Dumplings, apple, lemon, currant.278 

Dunkards, the. 486 

] Duotheism. 185 

Duties, taxes, etc. 69 

Dwarfs and giants, famous. 317 

‘ Dyes and dyeing.383 

Dyes, lavender. 405 

Dye-woods, introduction of. 78 

■ Dynamo, the. 356 

j Dysentery.204 

' Dyspepsia.82, 204 

heartburn and acidity.200 

lemons a remedy for. 208 


PAR, to remove foreign bodies from the. .. 201 

to remove insects from the. 201 

Earache.201 

Ears, care of the. 201 

of children—a warning. 214 

Earwigs, to destroy. 385 

Ebony, artificial. 385 

Ebonizing wood. 385 

Echo, most remarkable. 80 

Edison, Thomas A. 100 

Education and illiteracy (chart).180 

Education, history of (chart). 184 

in England. 70 

in Europe, progress of. 197 

Eel, electric. 77 

Eel pie.240, 283 

soup. 

Eels, to boil. 240 

Egg bread, Aunt Patty’s.274 

Egg plant, baked. 260 

Egg salad. 263 


PAGE 

Eggs, to cook.265 

to keep. 385 

to test.266, 385 

curried.253 

snow a substitute for. 278 

various uses for. 385 

Eiffel Tower, the. 87 

Eight-hour movement.189 

Electoral College. 68 

Electoral Commission. 166 

“ Electoral Count ” act. 69 

Electrical science, the evolution of. 190 

Electrical signal, first transmitted. 78 

Electrical terms defined. 357 

Electrical units.358 

Electric bells.361, 364 

Electric belts. 385 

Electric clocks.364 

Electric eel. 77 

Electric light, invention of. 77 

Electric railroads.. . 78 

Electricity... .. . t . 355 

current.361 

sources of. 356 

the study of. 365 

twenty questions concerning. 367 

velocity of. 78 

Electric welding. 468 

Electro-magnetics. 363 

Electro-magnetism, discovery of. 86 

Electrotyping first done. 79 

Emancipation proclamation, Lincoln’s. 166 

Embezzlement. 66 

Emergencies and accidents. 218 

Empire, largest in the world. 86 

Enameling. 386 

Endowment policy. 71 

Engine, the largest. 89 

Engineers, points for. 386 

English cholera. 194 

English language, growth of the. 183 

English-speaking parties, present state of.. 182 

Engravings, to clean. 386 

to transfer. 386 

Envelopes, first made. 78 

Epilepsy. 193 

“Era of good feeling”. 163 

Erasing fluid. 386 

Erasures in a deed. 50 

Ergot, liniment of oil of. 408 

Errors in history. 175 

Eruptions, lotions for. 228 

on the face. 193 

Erysipelas.193, 216 

Estimates of materials. 332 

Estimating tables. 333 

Etching, acid, first done. 80 

Ether first used. 86 

Ethical religion. 185 

Etiquette. ^72 

Euclid’s Elements of Geometry. 86 

European balance of power. 179 

European politics. 182 

Evaporation of water by fuel. 82 

Evictions in Ireland. 317 

Eye, cinders in the 202 








































































































































49G 


ALPHABETICAL INDEX 



PAGE 


Eye, dirt in the. 218 

lime in the.218 

iron or steel spiculas in the. 219 

ointments. 424 

Eyes, care of the. 201 

inflamed. 494 

eggs a remedy for inflamed. 385 

salt good for the. 446 

to cure black. 202 

Eyewater, camphorated. 387 

Excommunication. 484 

Executors, duties of. 54 

Exemption from arrest. 

Exercise, physical. 229 

beneficial effects of. 206 

Expectation of life. 72 

Exposition at Chicago. 87 

Express, first American. 86 

Extract of meat. 386 


PAGE 


90 


Fire of Chicago. 

Fire. See Spontaneous Combustion. 

Fire company, first volunteer. 73 

Fire insurance. 74 

first office. 77 

Fire-kindler, economical. 387 

Fire-proof iron cement. 373 

Fires and conflagrations. 319 

Fire-works. See Pyrotechnics. 

Fire-worshipers. 185 

Fish. 238 


pACE-A.CHE. 198 

Fainting, hysterics, etc.220, 221 

Faintness. 494 

Fair, James G. 499 

Fair Rosamond. 476 

Fairs of Nijni-Novgorod and Leipzig. 83 

Famines of history. 343 

Famous Americans, rise of. 400 

Famous poems and their authors. 473 

Farci. 

Farm, largest producing. 37 

Farms, law relating to. 43 

Fasting.’ g2 

See, also, Food. 

Fata Morgana. 39 

Fat people, rules for. 209 

Feathers, to clean.* 337 

Federalist party, principles of. 462 

Federation of Labor, American. 489 

Feet, care of the. 244 



chowder... 


croquettes. 


pie. 


Fishes, curious facts about. 

Five hundred errors corrected. 

Fixtures, immovable. 

Flag, history of the American. 

largest . 

220 , 221 

signals... 

Flagellants, the. 

Flannel, shrinkage of. 

to shrink new. 


to wash. 


to whiten. 

.. .. 83 

Flat-irons, to make smooth. 

Flatulency. 


Fleas, lumping:. 


Fleece record. 


a I 16 S 5 to banish ,,,, •*,, , § ,, •««. ##*, 

to destroy. 

Floating policy .... 

Flood, the most disastrous. 

Floods and inundations. 

Floors, to polish. 

weight of. ... 


Flour, patent process of making. .. 
qualities of . 


to test. 


.239 


387 


82 


89 


388 


swollen 


199 


Felon, to cure a. 293 

salt and turpentine a remedy for ,.. 447 

Felon y.66 

“Female pontiff,” the. 475 

Fences, wire required for. 397 

Fence posts, to preserve. 337 

Ferris wheel, the.• • • • • ^ 

Ferry-boat, largest. 88 

Fever, common continued." 493 

gastric.205 

intermittent. 205 

scarlet. 204 

typhoid.204 

typhus. 204 

Fever drinks. 200 , 304 

Fevers . 204 

and colds (a mistaken idea). 209 

Fig poultice. 437 


_ 388 

weight of a barrel of. 86 |jj 

Flower badges of nations. 81 

Flowers, the language of. 76 

to change color of. 388 

to keep fresh. 333 

Flummery. 287 (j 

£ y Paper.;. 388 (| 

Fly poison. 388 

Fondant. 2 89 

Food, death from want of. 33 ) 

digestibility of. 395 , l 

various properties of. 306 j 

Foods and cookery, dates. 476 

Food supply of the world (chart)’. ’ ’ * ’ ’ ‘ ‘ ’ ’ 434 ‘J 

Fool, orange, gooseberry .... * 287 ' 

Forcemeats. 990 11 

Foreclosure.. f? 

ofiien. ;;;;;;;;;;;;;; . ^ k 

Foreign trade of the United States..’.’ ![’*]* 479 
Forks, first made. 80 / 


Fillets of beef a, la Chateaubriand 
with olives . 


vi 11.coO) ^led (/odu • • • • • 

. Fowls, boiled. 

:::: £ 

Fillmore, Millard, thirteenth President 
Finding, the law of 


roast.. # ••• 

Frames, to clean, etc . . . 


Finger-nails, care of the ... 
to whiten . . 


to restore gilt... 

Francis I., last words of. 

PO 



I? ranklin’s advice to swimmers 

457 e 


































































































































ALPHABETICAL INDEX 


PAGE 

fraudulent assignment. 51 

freckles, to efface. 223 

freedman’s Bureau, the. Igg 

freight car, capacity of a. 96 

Fremont, John C.165, 166 

French bread. 070 

fritters, various recipes. 286 

frost-bite and frozen limbs. 194 

frosting, excellent. 273 

'’rozen limbs.194, 220 

fruit as medicine. 208 

how to ice. 296 

buds, to prevent destruction of. 370 

cake. 274 

stains, to remove. 453 

salts, aperient. 199 

trees, blight in. 371 

fruits, etc., canning. 297 

• canning (glycerine). 392 

medical value of. 388 

seedless. 389 

2 * flowers, etc., dates. 176 

; Frying. 1 . 233 

fuel and light, dates.. 176 

fuel, evaporation of water by. 82 

fugitive slave laws. 165 

■ "umigating pastiles. 389 

furnace heat, to moisten. 389 

furniture, to clean. 389 

to remove stains, etc. 454 

cream. 390 

oil. 389 

polish.389, 436 

varnish. 464 


! furs, to dye. 385 

: to preserve. 390 


QALLAUDET, Dr. 80 

! Galvanized iron. 176 

Garfield, James A., twentieth President. 166 

assassination of. 166 

S-arlic vinegar. 268 

Gas, facts about. 335 

Gas-engine, to silence. 390 

Gas illumination, first. 77 

Gas leakage, to detect. 390 

Gas-pipe, to thaw. 390 

Gases, noxious. 206 

Geese, to choose. 243 

to raise. 438 

,1 ducks and turkeys. 322 

Gehenna. 483 

Geographical centers. 82 

nicknames. 311 

Geography, introduction of. 78 

George, Henry. 70 

German empire, states of the. 174 

re-established. 85 

Ghent, the city of. 326 

Giants and dwarfs, famous. 317 

Giant’s Causeway, the. 89 

Gibbons, Cardinal. 100 

tibbon’s history. 90 

Giblet soup. 235 

Giblets, to stew. 244 

Gibraltar. 88 


497 


Gilding without a battery. 

Ginger as a stimulant. 

Ginger-beer.. 

Ginger-bread. 

honeycomb. 

Ginger cup cake. 

Ginger nuts. 

Ginger pop. 

Glass, first made. 

to clean cut. 

to clean fine. 

to frost. 

to keep from cracking. 

to letter.*. 

to make a hole through. 

bubbles... , 

stopper, to remove. 

windows, first used. 

Glazing and painting. 

Gloves, how to put on. 

to clean, etc. 

Glue, test for. 

various recipes for. 

Glycerine, liniment of. . 

ointment of. 

uses for. 

Gnostics, the. 

Gold, largest nugget of. 

in California.. 

to color. 

value of a ton of. 

and silver, test for. 

coin, weight of. 

Gold fish, preservation of. 

Gold miners, table for. 

Gold plate. See Plate. 

Goldsmith, quotation from. 

Goose, roast. 

Gould, Jay. 

Gout. 

Government, largest free. 

Grade, per mile. 

Grafting-wax. 

Grail, the Holy. 

Grain, acres under... 

measurement of. 

pounds per inhabitant. 

Grain port, greatest. 

Grammar, etc. 

Grammar, short (memory rhymes). 

Grand jury. 

Grandmother’s salve. 

Grant’s Memoirs, royalty paid on. 

Grant, Ulysses S., eighteenth President 

Gravel. 

Gravel walks, to make.!- 

Gravies. 

Gravy soup. 

stock . 

Gray, Asa. 

Grease spots, etc., to remove. 

Great Britain, extent of empire of- 

politics of. 

Great men’s works. 

Grecian architecture, best specimen of 
Greek Church, the. 


PAGE 

.... 390 
.... 200 
301, 390 
.... 275 
.. .. 275 
.. .. 275 
.. .. 275 
.... 302 
.... 80 
.... 382 
.. .. 391 
.. .. 391 
.... 391 
.. .. 391 
. ... 386 
.... 390 
.. .. 391 
.... 86 
... . 336 
. ... 391 
.... 391 
324, 391 
.... 392 
.... 408 
.... 424 
.... 392 
.... 482 
.... 87 

.... 77 

.. .. 402 
.... 86 
.... 392 
. ... 78 

.. .. 393 
. ... 330 

.... 173 
.. .. 245 
... . 100 
. ... 194 
.. .. 86 
.... 327 
.... 393 
.. .. 484 
.... 181 
323, 325 
.... 181 
.... 86 
.... 13 

.... 228 
.... 67 

.... 447 
... . 82 
.... 166 
.... 194 

.393 

.... 253 

_234 

.... 257 
.... 100 
393, 453 
... . 86 

.182 

.... 172 
.... 86 
.... 185 


V 






































































































































ALPHABETICAL INDEX 


4'J8 


PAGE 


Greek soup.235 

Greeley, Horace.166 

Greeley expedition. 85 

Greenbacks, issue of. 166 

Grenadins of beef.247 

Grindstone, how to use. 393 

Grippe, la . 207 

Grubs, to destroy. 393 

Guadalupe Hidalgo, treaty of. 164 

Guano, liquid. 393 

Guaranty. 52 

Gums, wash to harden the. 225 

Gun barrels, to brown. 393 

Gunpowder, to make. 393 

white. 394 

Guns, how to handle. 391 

Gymnasium work. 229 


|-j 4DDOCK with tomatoes. 240 

Hades. 484 

Hair, care of the. 225 

brushes, to clean. 394 

color and weight of. 83 

dye, Columbian (or Argentine). 226 

dye, walnut. 226 

renewer, an excellent. 226 

superfluous. 226 

to clean long. 226 

to cleanse the. 385 

to prevent falling. 208 

to restore. 227 

Hairs, number of, on average head. 83 

Hair tonic. 226 

Hair wash. 226 

Hale, John. §q 

Halibut, baked.. . 240 

boiled. 240 

Hamburg steak. 248 

Hamilton, Alexander, quotation from. 24 

Hams, to boil. 249 

to cure. 394 . 

Hand (horse measure). gg 

Hand grenades. 394 

Handkerchiefs, fine, to wash. 395 

first made. 7 g 

Hands, care of the. 224 

cream for the. 224 

Handy facts to settle arguments. 77 

Hanging, suspension by. 220 

Hanging gardens of Babylon.81, 176 

Harness, blacking for. 370 ' 395 

grain black for... ..’ 395 

to oil. 395 

to renew. 395 

varnish for. 395 

Harrison, Benjamin, twenty-third President 167 

W. H., ninth President. Ig 4 

Harrison’s (Mrs. President) clear soup. 236 

Harvester, invention of the. 77 

Hash.248 

Hats, silk, to renovate. qok 

Hawks, flight of. 77 

Hayes, Rutherford B., nineteenth President. 166 

Hayes-Tilden controversy. 4 gg 

Hay fever... ‘ * ” ‘ ’ [ ’ 199 

Haywood, Alvinza. jqq 


Headache. 

bilious. 

nervous. 

external stimulant for. 

salt a remedy for. 

Health, rules for preservation of .... 

Heart, palpitation of the. 

Heart beats, number of, per day. 

Heartburn. 

Heat, excessive. 

Heine. 

Heirship to property not bequeathed 

Hemlock, ointment of. 

Hemorrhage. 

Henry, Patrick, quotation from. 

Hens, to make lay. 

Herb powder, for winter use. 

Herbs, to dry. 

Herring salad. 

Herrings or sprats, baked. 

Hiccough ..... 

Hides, to cure. 

See, also, Tanning. 

Hill banking system. 

Hill, David B. 

Hints for writers. 

History at a glance. 

errors in. 

of the sea (chart). 

the most extensive. 

Hoarseness. 

Hog, fattest. 

Hollandaise sauce. 

Homestead struggle, the. 

Hominy, baked_-. 

Homoeopathic remedies. 

Homoeopathy, introduction of. 

Honey, to keep. 

Honeycomb, number of cells in. 

Horns, to polish. 

Horse, draft power of a. 

endurance of the. 

gaits of the. 

medicines for the. 

to tell the age of a.. 

to tell age (memory rhymes). 

Horse-power. 

of belting. 

of Niagara Falls. 

of steam engines. 

Horse railroad, first built. 

Horses, number in U. S. 

Horseshoes, first made. 

Hospitallers. 

Hotch-potch.. 

Hotel, largest. 

Hotels and inns, law of. 

Hot nights, to keep cool during. 

House, largest private, in America. 

Household pests, to destroy. 

Housekeeping and cookery. 

House plants, care of. 

Howe, Elias. 

Howells, W. D. 

Humanitarians. 

Humanities, the (chart). 


PAG! 

.... 20 ;' 
.... 198 
... . 191; 
.... 201 
.... 447 

-20C 

.... 195 

198 , 205 


.... 318 : 
.... 172 
.... 53 
.... 424 
207 , 219 


33 ! 


77 , 


439 

268 

268 

263 

241 

199 

395 


189 


304 

202'i 1 


la 


232 h 
396 
100jai 
100m 

484j»( 
1841 *( 


1 






































































































































ALPHABETICAL INDEX 


IS 


'I 


*o 


PAGE 

Humming-bird . 89 

Humors and eruptions, lotions for . 223 

Hunkers”. 167 

Huntington, C. P. 100 


Hurricane, velocity of. 78 

'Hydraulic information. 345 

Hydrophobia .199 

burnt alum for. 207 

n J3vffiene and medicine . 193 


Hygienic suggestions. 206 

toilet recipes. 223 

.Hysterics, fainting, etc..194, 220, 221 


t 

JCE in the sick-room. 396 

f to preserve. 396 

strength of. 82 

^Ice-box, a cheap. 396 

^ See, also, Refrigerator. 

Ice-cream, ices, etc. 291 

Ice-house, extemporaneous. 396 

.vjlce-making machine. 79 

Ice-water, to preserve. 396 

without ice..396 

dicing, for pastry. 285 

for cakes.273, 274 

! Illegitimacy, statistics of. 83 

[{Illiteracy and education (chart). 180 

Impeachment. 67 

Income tax. • • 170 

i Indian loaf cake. 275 

Indigestion.194, 204 

See Heartburn. 

Indorsement, various forms of. 45 

Indorser exempt from liability. 43 

may avoid liability. 43 

Induction coil. 363 

Infallibility, papal, the doctrine of.487 

Infamous crime. 66 

Infant mortality. 84 

Infants, artificial feeding of. 212 

Infant’s syrup. 215 

Inflamed eyes. 134 

Inflammation of the bladder.194 

of the bowels.194 

of the brain. 194 

of the kidneys. 194 

of the liver. 194 

of the lungs. 194 

of the stomach. 194 

^ Inflammatory sore throat. 194 

* Influence machine, the. 356 




Influenza 


194 

80 

89 

49 

52 


v Infusoria, propagation of. 

’ Inland sea, greatest.. 

Innkeepers entitled to lien. 

liability of.*. 

* Inns, hotels, etc., law of... 

Ink, various recipes for making. 397 

Inks, to mix. 

Ink-stains absorbed by salt.447 

to remove. 153 

; Insane persons, number of. 84 

a Insanity, causes of. 84 

i Insect exterminator.400 

Insects, bites of.221 


1 


to destroy 


399 


499 


PAGE 

Insects, to remove from the ear. 201 

turpentine applied for. 461 

Insolvency proceedings.51, 57 

Insomnia. 198 

Insurance. 71 

first marine. 86 

company, largest. 86 

Interest. 43 

compound. 354 

Interest laws. 320 

Interlineations and erasures in a deed. 50 

Intermittent fever, or ague. 194 

Internal revenue. 69 

Inter-State commerce law. 69 

Intoxication, suspended animation through, 220 

Inventions and discoveries. 177 

Iodine, liniment of.408 

Irish stew. 248 

mutton. 251 

Iron, black polish for. 435 

cement for. 377 

to test quality of. 400 

weight of wrought. 341 

See Cast iron. 

Iron age. 145 

Iron and steel, to distinguish. 456 

Iron Mountain, the. 87 

Iron ore, first discovery of. 78 

Iron work, polished, to preserve. 400 

Ironing. 400 

See, also, Linen. 

Island, largest. 86 

Itch. 194 

ointments.424 

Ivory. 401 

artificial. 401 

to stain or dye. 401 

Ivy, ointment of. 424 


JACKSON, Andrew, seventh President. 163 

Jams, preserves, etc. 294 

Japanning. 401 

Jars, to clean, etc. 402 

Jaundice. 194 

“Jayhawkers”. 165 

Jefferson, Thomas, administration of. 162 

Jellies.297, 299 

Jelly, meat. 304 

Jerusalem artichokes.«. 176 

Jesuits, the.36, 487 

Jet, where found. 77 

Jewelry, to color. 402 

Johnny cake. 273, 274 

Johnson, Andrew, seventeenth President. .. 166 

impeached. 4 66 

Jones, John Paul. 461 

Jordan, the. 

Josephus. ' 

Jumbo pickle. ~| r 

Judaism, modern. ^ 

Julienne soup. 

Jury. 67 

KAABA, the. 1” 

Kaleidoscope, to make. 

Kansas-Nebraska bill, the. H',) 

































































































































500 


ALPHABETICAL INDEX 


PAGE 


Kempis, Thomas h . 473 

Kepler and Nast. 100 

Kerosene. 402 

first used. 77 

test for. 403 

stains in carpets. 403 

to remove. 454 

Kestrel, the, or sparrow-hawk. 89 

Key dates in the history of labor (chart).. . 189 

Keys, to fit into locks. 403 

Kidneys A la brochette . 251 

stewed. 252 

Kidneys, inflammation of the. 494 

Kindergartens. 78 

Kinship, degrees of. 53 

Knights of Labor. 189 

Knives, first used. 78 

to clean. 403 

to keep from rusting. 403 

Know-nothing party, the.164, 165, 167 

Koch’s (Dr.) cholera germs. 216 

Koran, the. ’ 433 

Koumiss .. .7.7.7.7.'.302, 403 

Krupp gun, the. 91 

Kulturkampf.* ’ 4 gg 


PAGE 


J^ABOR acts of Henry VI. I89 

Labor, key dates in the history of (chart) 189 
Lac, bleached. 403 

T d y e -.4os 

Dace, to clean, restore, etc. 404 

Lacquers. 49^ 

Lacquering.7.7.7.77 404 

Lactometer, a cheap..7 77 415 

Lake, largest in the world.7.7 86 

Lake Superior. gg 

Lami ?. am 

ch °P® ■ • • ••. 251 

cold (a dainty dish). oc-i 

stewed.’. 251 

Lamp chimneys, to toughen. 405 

signals.7.7. 96 

Lamps, care of. ’ 49^ 

to prevent smoking.,7.7.7.*. 405 

Land, to lime.-...^99 

Land measure.7777. 396 

Landlord and tenant, law of..77 7 48 

Language of flowers.7 77 77 7 76 

Languages, number of. 7777* 77 

of the world.7 77 .7 183 

Lantern signals.7.7.7.7 95 


Larceny, 


66 


Larcom, Lucy. . lnn 

Lard,oil of.*.*..' 77 . 7*7 421 

ointment of. . 

to bleach.. 

to keep sweet. . A nr 

to try out... 7 . 7 '.*. 7777 . 77.77 405 

-Latin tongue, when obsolete. gg 

Laundry, turpentine useful in the!!. 461 

Laurel, ointment of. ."7 *. ” 424 

Lauterbrunnen. oo 

Lavender..* 7 .7 77 . 4n^ 

scent bag.7. 99a 

.40? 

Ointment of. 424 


Lavender, Smith’s British.. 

water. .*228,405 

Law, constitutional. 97 

criminal. * 

definition of. ]’’’ 43 

history of (chart). ’ jg^ 

relating to farms. 777 48 

Laxatives (fruits).*" * ggg 

Lead pencils, to improve.* 405 

Lead pipe, sizes and weights of.7.'. 7 334 

Leaf lice, to free plants from. 499 

Leanness. *”*’ 209 

Lean people, rules for. * 209 

Leaning towers. ’ g| 

Leap years.’ * 77 801 

Lease ■••• .43, 48 

short form of. 59 

Leather, French polish dressing for.. ,7.7.7 435 , 
to make wear.* < 495 

waterproof.*. 7 * 7 '.* 405 1 

See, also, Tanning . 

Leaves, to dissect. 499 

Leclanche cells. **’* ggg 

Legacies. ^ 

Legal advice.... . 

forms. 


43 « 
57 « 
67 
77 
83 
302 


tender. 

tender notes, highest denomination.... 

Leipsic, the fair of. 

Lemonade. 

Lemon biscuits. ’ 277 

catsup. 267 , 

T P ies ... 284 | 

Lemons, uses of. .,a Q 

Leprosy. 77 7 7 7 7 83 f 

Letter, how to write a. 22 f 

Lettuce salad. 7 7 7*77 263 

Liberal Republican party. 499 L 

Library, Alexandrian. 77 j'! 

first American. 78 

first subscription. 86 


lar g est . 88 I 


1' 


,ac 


of Congress. g7 

building, largest. gj 

Lice, to destroy.. 

Liebig’s (Prof.) extract of meat. 386 

Lien laws. . 7 7 49 

Life, average human. 78 , 82 , 84 

divisions of.’ ’ g2 

duration of (chart). 436 

expectation of. 72 

Lifeboat, first launched. 79 

Life insurance.. 74 

Light, influence of on growth. 206 

velocity of. ’ 77 M 

and fuel, dates.* 479 

Light-house, highest in the world. 87 

Lightning and sunstroke. 220 

Lightning-rods, first used. 86 

Lima beans. 260 ^ 

Lime, liniment of. 493 ” 

Lime spots, to remove. 454 

Lime water, to prepare. 40a 

Liming land. 406 

.Limitations, statutes of.320 

Lincoln, Abraham, sixteenth President. 166 


k 


at 


Jsj 

lat 

(fat 



































































































































ALPHABETICAL INDEX 


501 


PAGE 

Lincoln’s assassination.86, 166 

i Linen, to extract mildew from. 415 

to gloss. 406 

Liniment, arnica. 200 

various recipes. 406 

volatile. 200 

white. 200 

Linseed oil. 421 

poultices. 437 

Lint. 409 

medicated. 409 

, Lions and tigers, strength of. 94 

j Litany. 484 

Lithographic ink. 399 

paper. 428 

printing. 409 

/ Lithographing first made practical. 79 

4 Liver complaints. 193 

inflammation of the. 194 

Lobster croquettes. 241 

f Lobster, curried. 253 

escalloped. 242 

potted... 241 

salad. 263 

“Loco-Focos”. 167 

i Locomotive, cost of a. 95 

first built in U. S. 95 

first in America. 77 

largest built. 89 

whistle signals. 95 

j Locomotives, first used. 78 

■ Log and lumber tables, etc.327, 329 

Loisette’s system of memory culture. 7 

Longevity, alleged cases of. 84 

' Longfellow, quotation from. 176 

London fire. 86 

population of. 89 

Lotion, an excellent. 224 

Lotions. 409 

Lovejoy’s assassination. 164 

L Lowndes-Calhoun bill, the. 168 

' Lubbock, Sir J. 145 

! Lubricating oil.• • 410 

I* Lubricators, economical.410 

! Lumber, etc., weight of.337 

I Luminous paintings, Japanese.175 

Lungs, inflammation of the. 194 

* Lung troubles, simple relief for. 210 

Luther, Martin. 472 


* flACARONI soup. 

Macaroons. 

Mackay, John W. 

Mackerel. 

pickled (called caveach) ; . 

Madison, James, administration of 

Maelstrom. 

Mahy’s plaster. 

Magna Charta. 

Magnetic field. 

Magnetism. 

,i Magnets and their poles. 

Mahometanism. 

Mails, money lost in the. 

[ Mammoth Cave. 

Mansion, largest and costliest .... 


234 

276 

100 

239 

239 

162 

89 

434 

11 

360 

358 

360 

185 

67 

87 

88 


PAGE 

Manures. 410 

artificial. 4H 

chemical.411 

Manuscripts, faded, to restore. 411 

Maple sugar without maple trees.411 

Maple trees, to tap,.412 

Marble.412 

to clean.369, 412 

to stain. 412 

Marble spice cake. 277 

Marbling of books, etc. 412 

Marine glue.392 

Marine insurance. 72 

Mariner’s compass, invention of. 80 

Mark Twain. 100 

Marmalade. 413 

apple, quince.295 

apricot. 413 

grape, apple. 296 

mixed. 413 

orange.413 

Scotch. 413 

tomato. 413 

Marriage and divorce. 55 

Marriages, barren. 83 

Married women, rights of. 56 

Mary, Queen of Scots. 175 

Mason and Dixon’s line. 163 

Match, lucifer, first made. 77 

Matches.413 

cooper’s. 414 

safety.414 

Matting, to wash.414, 447 

Mattresses, care of. 414 

Mausoleum of Artemisia. 81 

Mayhem. 66 

Mayonnaise dressing. 264 

McClellan, George B. 166 

McCormick, Cyrus. 100 

McCormick’s harvester. 77 

McKinley bill, the. 170 

Measles.194, 205, 216 

Measures for housekeepers. 306 

Measures. See Weights and Measures. 

Meat, production and consumption of. 181 

Meat jelly. 304 

Mechanic’s lien. 49 

Medals, to take impressions of. 414 

Medical school, first in U. S. 78 

Medicine and hygiene. 493 

history of (chart). 184 

introduction of. 86 

Meerschaum. 77 

Memory culture, Loisette’s system of. 7 

importance of good. 474 

rhymes. 228 

Menstruation, excessive. 194 

scanty. 

painful... 

Mercator’s projection. 80 

Mercurial ointments.424 

Metals, pecuniary value of. 348 

Metric tables, handy. 

Metropolitan cake. 27o 

Mexican War, the. 1^4 

Mildew, to extract from linen.41o 










































































































































502 


ALPHABETICAL INDEX 


Militia. 

Milk as a dressing for wounds.... 

to deodorize. 

to preserve. 

to test. 

of roses. 

punch. 

soup. 

soup with vermicelli. 

Mills tariff, the. 

Mince pies. 

Mineral lands . 

Mineral theory of agriculture. 

Mines, largest and deepest. 

Mining laws. . 

Mint sauce. 

vinegar. 

Mirage, tinest. 

Mirrors, glass, first made. 

Mississippi Valley, the. 

Missouri Compromise, repeal of the 

Mnemonics. 

Mohammed. 

Mohammedanism. 

Mold, to prevent. 

Monastic vows, the. 

Moncky, Charles. 

Money lost in the mails.. 

Monotheism. 

Monkey wrench.. 

Monroe doctrine, the. 

Monroe, James, administration of.. 

Mont Blanc, ascent of. 

Months, the (memory rhymes). 

Monument, highest. 

Monuments, etc., height of. 

More, Hannah. 

Mormon Church in Utah. 

Mormons, the.. 

Morse’s telegraph. 

Mortgage, form of. 

Mortgages. 

assignment of. 

chattel. 

Mosquito bites, a cure for. 

Mosquitoes, to destroy. 

to keep out. 

See, also, Insects. 

Mothers, a hint for. 

Moths. 

in carpets, to kill. 

turpentine a sure preventive.... 

Motions, list of. . . 

Mould, to prevent. 

Mountain, highest. 

Mouse trap, an ever-ready. 

Mouth glue. 

Mouth wash. 

Mucilage, recipes for making. 

Muflins, breakfast.’ [ * ‘ ’ 

various recipes. 

Mullet with tomatoes. 

Mulligatawney soup. 

Mumps. 

Murder. 

Mushrooms A la cr&me . 


PAGE 

. 67 

. 212 

. 415 

. 415 

. 415 

. 227 

. 304 

. 234 

. 236 

. 170 

. 280 

. 60 

. 410 

. 90 

. 61 

. 256 

. 268 

. 89 

. 77 

. 87 

. 165 

. 7 

. 172 

. 185 

. 416 

. 482 

. 81 

. 67 

.185, 482 

. 81 

. 163 

. 163 

. 83 

. 228 

..87, 91 

. 90 

. 173 

. 80 

. 78 

. 78 

.... 59 

. 50 

.... 50 

.... 51 

.... 415 
.... 415 
.... 415 

.... 215 
.... 415 
.... 416 
.... 461 
. ... 42 

.... 416 
.... 88 

.... 416 
.... 392 
. . . . 416 
.... 416 
.... 271 
. ... 272 
. ... 239 

195, 216 
.. .. 66 

.... 259 


baked . 

broiled. 

stewed. 

to distinguish. 

Mushroom sauce.. 

Musical notes, first used. 

Music, history of (chart).. 

Musk cakes. 

Mustard, French. 

liniment of. 

ointments of. 

plaster . 

poultices. 

recipes for making. 

Mutton.246, 

boned leg of, stuffed. 

broth, Scotch. 

curry of . 

cutlets. 

shoulder of, boiled with oysters. 

cutlets, delicate. 

pudding. 


PAGE 

259 

259 

259 

259 

256 

77 

184 

272; 

267 

408, 

4251 

434 


437 


416 

250 

251 
235 

252 

250 

251 
304 
251 


l 


if 


at 


iii 


jSjAILS and spikes, sizes,etc., of.. 330 

consumption of. go 

to drive into hard timber. 417 

number required for different kinds of 

work . 331 

to keep from rusting. 4 x 7 

machine, invention of. 8 Q 

Names and their meaning. 92 

Napoleon I...’' 77 

Narcotic liniment. 493 

National bank law. 222 ^ 

National banks, first established. 77 , 

National colors, adoption of. 79 

Naturalization. 07 

Natural sines. ] 354 l( 

Naval battles of the Civil War. # * 314 

Navigation, history of.^ _ 437 

Neat’s-foot oil.* # * * 424 

Needles. 78 80 

Negotiable paper. 43 ’ 45 

Neolithic or polished stone age. *445 

Nervous diseases, causes of. 85 

headache. 493 

Nervousness. ’ 495 

Nervous system, exhaustion of. 207 ' 

Nettlerash.’' ’ 205 

Neuralgia.*. jgg 111 

external stimulant for. 201 

Newspaper advertisement, first. 86 

Newspaper, first published. 79 

Newspapers, sizes of. 353 

Ney, Marshal...* 73 

Niagara, the falls of.gg } 329 

horse-power of. ’ 32 ' 

Nicknames, geographical. 344 

Nicotine, proportions of, in tobacco .!!.'!.*![ 82 

Nijni-Novgorod, the fair of. 83 

Nile, the rise of the . * 33 

Nipples, ointment for sore. 200 

Normal school, first opened. 85 

North Pole, highest latitude reached ... 85 

Nose, bleeding from the. 499 

Nose-breathing, to produce the habit of* *.! .* 210 


ai 


In 


‘ 


fr 







































































































































\ 


alphabetical INDEX 


PAGE 


) Notes and negotiable paper. 45 

obtained by fraud. 43 

various forms of. GO 

Nullification, the doctrine of .163 

Numbers, cardinal, in seven languages . 75 

Nutmeg oil.421 

Nut oil. 421 

Nux vomica, liniment of. 408 


QATMEAL drink. 

pudding. 

Obelisk at Karnak, the. 

Oberlin College. 

^ Obesity. 

1 Oceanic tongues... 

Ocean records. 

Odors from cooking. 

{Oil-cloth. 

to lay. 

to wash. 

f Oil paintings, to clean and restore. 

Oils, drying..^. 

empyreumatic... 

fixed. 

medicated. 

f mineral. 

v Ointment for piles. 

for sore nipples. 

Ointments and poultices. 

various recipes for. 

Olive oil. 

to test. 

Omelet, bread. 

Omelets, various recipes for. 

Onion poultice. 

soup. 

Onions as medicine. 

boiled. 

pickled. 

Spanish, ci la Grecque . 

stuffed. 

Opal, imitation. 

Opium. 

liniment of. 

the use of. 

Orange marmalade. 

t Oranges, how to choose. 

Organs, first used. 

Ornithorhyncus paradoxus, the... 

* “Ouida,” quotations from. 

Ovens, to make. 

Overshoes or “rubbers,” danger of 

Ostrich feathers, to clean. 

Oyster forcemeat. 

omelet.*. 

patties. 

sausages . 

soup. 

soup h la reine . 

Oysters, etc. 

barbecued. 

S fried. 

on toast. 

panned. 

; roast . 

scalloped. 


.. 301 
.. 281 
.. 90 

.. 78 
.. 209 
.. 183 
.. 84 

.. 417 
.. 417 
... 417 
.. 417 
.. 417 
.. 418 
. .. 418 
.. 419 
. .. 423 
.. 423 
.. 200 
... 200 
.. 200 
. .. 423 
.. 421 
. . 422 
.. 271 
.. 267 
.. 437 
... 237 
.. 207 
. .. 259 
.. 264 
,.. 259 
... 259 
... 432 
, .. 222 
... 408 
... 85 

... 413 
... 425 
.. . 86 
... 89 

72, 167 
... 372 
.. . 210 
. .. 387 
... 268 
... 242 
... 242 
... 242 
... 238 
... 235 
... 241 
... 242 
... 242 
. .. 241 
... 242 
... 242 
... 242 


Oysters, stewed. 

PAIN extractor. 

Paint, cheap, for fences, etc. 
Paint, cheap, for iron fencing. .. 

Paint, cracking of. 

flexible. 

for outbuilding's. 

heat-proof. 

luminous. 

to clean. 

to get rid of odor from. 

to mix. 

to preserve. 

to remove dry. 

to remove from clothing__ 

to remove from window glass 

turpentine for cleaning. 

volatile soap for removing .. 

without oil or lead. 

Painter’s colic. 

Painting. 

and glazing. 

Paintings, luminous. 

to clean and restore. 

Paleolithic or early stone age 

Palm oil. 

Palm tree, value of the. 

Palpitation of the heart. 

Pancakes, French, Irish, rice.... 

potato. 

Panic of 1837 . 

Panics, great financial. 

Paper, invention of. 

packing. 

in building. 

lithographic. 

oiled. 

parchment. 

protective. 

sizes of . 

to make transparent. 

to make fire-proof. 

to marble. 

quilts. 

to test. 

tracing. 

varnished. 

waste, value of.. 

waterproof packing. 

Paper-hanging. 

Paper-hangings, to clean. 

Papier-mache. 

Parchment, paper. 

Paris. 

Park, the most extensive. 

Parkin. 

Parliamentary law at a glance.. 
Parsees, fire-worshipers, etc. ... 
Parsley, to keep for winter use . 

Parsnips. 

Partington, Mrs., the original .. 

Partnership. 

Partridges, to choose. 

to bake. 

Paste, adhesive. 


503 


PAGE 

241, 242 

.... 426 
.... 427 
.... 427 
.... 426 
.... 426 
.... 427 
. ... 426 
. ... 427 
427 
.... 427 
. ... 347 
. ... 426 
.... 427 

.427 

.... 427 
.... 461 
.... 451 
.... 427 
.... 427 
.... 426 
.... 336 
.... 175 
.... 417 
.. .. 145 
.... 422 
.... 89 

.... 195 
.... 286 
.... 257 
.... 164 
.... 31.8 

_ 77 

. 430 

_ 428 

.... 428 

_ 428 

. 428 

. 429 

.353, 354 

. 429 

. 428 

_ 413 

. 441 

. 427 

. 429 

. 429 

. 429 

. 430 

. 430 

. 430 

. 430 

. 428 

. 80 

. 87 

. 271 

. 42 

. 185 

. 268 

.259, 260 

. 325 

...43, 46 

.243 

.245 

.430 







































































































































504 


ALPHABETICAL INDEX 


PAGE 


Paste; blacking. 432 

for tarts, light. 285 

various formulas for making. 430 

Pastes (imitations of precious stones). 431 

Pastiles, fumigating.* 339 

Pastry, observations on.[ 277 

Patent, how to obtain a. 34 

process of making flour. 388 

Peach, origin of the. ******** 31 

. 264 

pickle, sweet. 296 

trees, to destroy borers in. 371 

Peanuts, first consignment of. 79 

salted.. 296 

Peas and carrots. ****** 259 

f? reen .. 

green, to keep. 433 

Pea soup, green. ’’*’”]* 233 

Pen, steel, first made.... .. * 77 

Pencils, lead, to improve.’ * ’ 495 

Pendleton civil service reform bill. 437 

Pens, steel, sales of..., .... .... 79 

People’s party, appearance of the .!. *.’ ‘ .* .* ’ 437 

Pepper, cayenne, as a stimulant. 200 

Peppermint cordial. 3 02 

Perch and trout, to boil ......*’ * * ’ * * ’ ] 239 

and tench.* * * *. 239 

Perfume for handkerchiefs... . 227 

Perfumes and scents. *’* 007 

Per J ur y.!. 66 

Personal property, bill of sale of. [**.*[ 58 

Perspiration, to produce. 200 

Pestalozzi’s system..*.* ..*.*. "70 

Petroleum oil. ******** . ^3 

Pharaoh, the, of the Exodus.... .... . 175 

Pharos of Alexandria... 01 

phiiip hi. 

Phonograph, invention of the. 77 

Phosphorus, liniment of.’ * * * * * **’’*’ 49s 

Photograph. See Sun-picture. 

Photographs, first produced.... 33 

Physical exercise . 


PAG 


Pianoforte, invention of. 


229 


PioaUUl... ” 

Pickles. .. 

to detect copper in. ** aqq 

Pick’s, Dr., system. » 

Picture frames, to clean, etc!.*.'.*. 400 

Picture nails, to make hold. 43 ? 

Pies 06 * ^ ran ^^ n ’ f° ur teenth President. 135 

Piers, strength of*. . 283 ’ 5 

Pig, roast. 338 

Pigeon pie.]. ^49 

Pigeons, carrier. 00 

roast... 
to cook, 

Piles -,.. 

ointments for. 9 on 

Pills, anti-bilious.\. 200 ’ 426 ’ 

Pimples, to remove. 


83 

245 

244 

205 

433 

369 


Pins, first made.... 22 ? 


79 

460 


Pitch, tar and turpentine 

Plagues, remarkable. 

Plank, largest ever made.....[ ,*. 

Plants in an acre (table).. 3 2 g 


Plaster, to fill cracks in. 43 

Plasterers, facts for.* * * * ’ 33 

Plasters, various formulas for. 200 43 

Plate....*. ’40 

Plating. ** 43 

Playing-cards, invention of. * 7 ' 

Pliny.. 17 ' 

Plumbers, etc., useful tables for. 33 

Plum cake. 27 

pudding. .’!!!’*'!*!!!!!!!;; 2 s< 

Poems, famous, and their authors. 17 ; 

Poison ivy....* * ’ * 

Poisonous drugs, largest safe doses of. 19 ' 

Poisons and thoir antidotes. 4 * 22 ! 

Police, when authorized to arrest. 3 < 

Polish for stoves. ]* * 4 ^ 

various kinds of. 43 , 

Polisher’s putty.. 

Polishing. 435 

Polish rubber, French.’ * * 43 ^ 

Political history chart.’ ] ] 43 * 

of the U. S. 13 ] 

Politics, by-ways of American. 13 ] 

since 1650 (chart). 43 ., 


164 


Polk, James K., eleventh President. . 

Polk-Walker tariff, the. . 

Polyp, the. ................ 9 C 

Polytheism, modern and ancient 

Pompey’s pillar. 

Ponce, Pedro de. 

“ Poor man’s region ”. ] 

Pop corn. 

Pope Joan. ij* 

Popes, nationality of the.. «r 

Pop-overs.* ,’. 979 

Poppy oil..’ .* 422 

Population and area of continents. 174 

center of 


185 

176 

8C 

321 

436 


82 


density of.* * * * * * * 180 


188 


growth of urban, 

of chief countries. 174 

of the United States. 397 


246, 


Pork 

cheese... 
hashed .. 

pie. 

Postage rates 

stamps, first used. ...!...!. 77 

Post-office, first.... 

statistics of the 
Potato balls. 


248 

249 
249 
248 

23 


77 

81 

258 


bugs, to destroy.* *.4 3 g 


253 


curry 

croquettes. . 

pancakes . 

paste.... 
poultice. 


257 

286 

437 


rot, to prevent. TpA 

sal ad. 433 

soup...... Ill 

yield, to increase. 

Potatoes. .. 

a la creme . 

fded.. 

how to serve.. . 

frozen . ::::::::::::::::::: & 







































































































































ALPHABETICAL INDEX 


505 


PAGE 

Potatoes, Lyonnaise...257 

preserved by peat charcoal.436 

Saratoga. 257 

sautees au Beurre . 257 

savory.257 

scalloped. 258 

statistics of. 79 

to keep. 436 

Virginia style. 257 

Pottery, oldest known. 36 

Poultices.436 

and ointments. 200 

Poultry and game. 243 

cooking food for. 438 

rules and hints on. 437 

three hundred facts about. 321 

Power of attorney. ^8 

Power loom, invention of the. 78 

Practical calculations. 325 

Preferred stock. 73 

Prescriptions .. 495 

Preserve jars, to clean. 402 

sandwiches. 283 

Preserves, etc. 293 


to cover, 


296 


President of U.S., qualifications for . 67 

series, the. .. 19 

Presidential election, laws governing. 

succession. 9 

Prester John. | 5 

Prices of forty commodities since 1350. 1«J 

Prickly heat, cure for. 439 

Primogeniture, law of. 

Printers and publishers, tables for.• • • 352 

Printing first known. 77 

Printing inks, to mix. 347 

Printing-office paste. ™ 

Printing-press, first. 30 

Prognostications. 

Prohibition party. 

Promissory notes, forms of.. • 1 „ 

Pronunciation, rules of. 17 ’ ° 

Property, stolen. 

transfer of. 

Protective paper............ • •. 

Protective tariff devised by Calhoun. 13 

Protested drafts. „ 

Public schools, first. ;;:; 27 8-283 

^ dmg f. 285 

Puff paste. 

Puffs, plain, Spanish, cream, orange. 3 

Pulitzer, Joseph.... . 40 

Pumpkin, stewed and baked. ^ 

Pumpkins, to dry. ^ 

Punctuation. 

Putty, French. 

for plastering.322, 

polisher’s..... 441 

to remove old. 

441 

to soften.. 145 

Pyramid of Cheops. ’ ’ ^ 

Pyramids of Egypt. 

Pyrotechnics. 


81 

441 


PAGE 

QUAIL pie. 244 

^ Quakers, the. 4o«> 

Queen cakes. 27a 

Quenelles. 203 

Quilts, inexpensive. 441 

Quinine, discovery of. 7 9 

Quinsy. 195 

Quit claim deed. *9 

[RABBIT, curried. 252 

stewed..244, o04 

to choose a. 243 

Rabbits in Australia. °2 

Rabbit-skins, to cure.; • • • • .. 459 

Races and tongues of the world (chart) .... 183 

Racine. 172 

Railroad center, greatest. : . 

cost of construction per mile. 95 

first constructed. °4 

largest lines of. 37 

signals. 

statistics. 

spikes, size, etc., of. 331 

system of America. °1 

time, fastest...;. 

Railroading, twenty points on American.... 95 

Railroads and transportation. 95 

in China... .. 80 

Rails required per mile. ooi 

Railway, miles of. ^ 

Rainwater, to keep sweet. 

Rameses the Great. 

Rape oil. 

Raspberry syrup. 

vinegar. 3U2 

Rates of postage. Lj 

Rats, to destroy. 

Razor, directions for honing a. 445 

how to use a.442 

to sharpen. 

Razor-strop paste. 

Receipt not legally conclusive. 45 

Recipes and trade secrets.3b9 

Reconstruction. Jbb 

Red cabbage salad. fr: 

Reformation, the Protestant. 

Refrigerants (fruits).. 389 

Refrigerator hints. ;••••* . 7^ 

Religion in the United States (chart). 18 b 

statistics of. # .; * .. 

Religions of the world, history of the.l».> 

Religious denominations, number of. ^ 

Renovating. 47 J. 

Repartee. -JJ 

Republican party, birth of the. 

Republic, oldest. 

Restorative draught.^ 

Revolution, French. ' 

Rheumatism. iyo ’ 

inflammatory. ^ 

turpentine applied for. 

Ribbons, to clean and renew. 

Rice and wheat bread. 277 

biscuits. “75 

cakes. 

































































































































506 


alphabetical index 


PAGE 


Rice paper..... 

Rickets... ..*. 478 


page 


Riding. . 

(memory rhyme’s) 77 77 ]]. Ht 

Rifle ball, velocity of.* *. 

Rifles, breech-loading, invention of. ]. 77 

Bmg, to remove a. . 

Ringworm. .* * V 445 

Rivers, flow of.*.. 195 ’ 198 

Rivers, longest and widest.’.*.’.. II 

Roach, John. . 

Roads, title to.. . . 

slli" bOUed '. tU :^ y y ° n P : •' •' •’ '• •' • ■ • 235 

Rockefeller, jo’hn D.. ’ ^ 

Rockets. 100 

Rolls, delicious. 444 

jelly. 277 

various recipes for making.. ' 97 V 

Rome, founding of. ^ . 

Roof cement... *. 77 

Roofers, hints for.. 8 ' 8 

Rose-jar, to fill. 7 . 7 . 7 .’.. 885 

Roses, to keep. 44 ^ 

Rose-water. ^45 

Rotheln. 445 

Roup.. . 

Rubber cement... . 489 


447 

79 

100 


type and stamps, to make.’ 77 ”. 

to cement... . 


vulcanized. . 44 ^ 

Ruby, imitation....*]!. 79 

Ruins, the oldest known’.’.’.’.“. 48 J 

Rusk, Jerry. 82 

Rusks. 100 

Russian cream. 7 7!. . 

Rust in wheat, to prevent. *" 

to remove from steel__ ]. . 7 ; 

to remove and to prevent*.’.’.’.. aar 

Rye batter cakes... 

bread. 278 

. 270 


SACRED College, the. QK 

Safety lamps.*. 8 ^ 

Sage, Russell.] ’. 79 

Sage and onion stuffing].’. 

cheese. 7. 268 

Sago scones. . 8 00 

Saint Gothard tunnel.. 279 

Saint Peter’s Cathedral. . 88 

Saint Vitus’dance... . 

Salad.*". 

dressing, boiled'. 7.7.7.. 282 

dressing, French. . tVl 

Sally Lunn. . 284 

Salmon croquette’s . 7 . 77 .. 

dressed, Italian sauce. J* 

eggs produced by a.‘ *9 

fried, with anchovy sauce.. 9 o Q 

salt, to souse. . 

salsify, boiled. ;;;;. 82 

Salt, uses for. 280 

Salts, volatile, for pungents. A* 

Salve, grandmother’s... * bb 

Samiels of Egypt, the.... 7 .V. ’ .*.’ .7 ]! ].’ ] ] ].' 90 


Sand-paper. 447 

Sandwich Islands, leprosy in the. .. cq 

Sardine salad.’....* 

s»»cee. a;::;;.:::::::;. Ill 

Sauce, Soubise. .. 

Worcestershire. 471 

Sauerkraut, to make....!!! 7 ] ] 7 ]. 1 

Savings bank, first American. 

Sawyer, Philetus. 

Scaly leg (poultry)... 7 77 ! 7!! ‘. 439 

Scarlet fever. V 915 oik 21 r 

Scalds and burns. ’ ’ 218 

Scents and perfumes. 997 

Schiller. 227 

School, first in America. ' ' 7 n 

first normal. . ' ' * 

first public.. ’. 7 . . .. on 

largest in the world.... .7.7 .*.' ] ] ] ] * ] ] * 87 

Schools, sizes of chairs and desks for ” 99 a 
Scott, Tom. . 

Winfield..77/.. 

Scrap-books, paste for... 7 7.’'.]..’]].’. 4 oS 

Screw, to move a rusted. a± 7 

Screw propeller. . 44 L 

Scrofula. 8 0 

Scurf in the head 77. 7*. Jqo 

ointment for.]] ]] ]. oil- 

Scurvy.. . 

J * .. 1 QK 

or scaly leg (poultry).]. 4 on 

Sea, history of the (chart).. . ?™ 

largest inland.] ' ]. 77 

Sea-coast, States without. n 9 

Seal, import of.. rf 

Sealing-wax, formulas’ for’.*.! 7. 7 8 

Seal oil. 44 J 

Sea power (chart).77.7 . 777.. i « 7 

Sea-sickness, to prevent... .. _ 

Secession. 447 

first proposer of.. J 88 

Secrets of success. . 621 

Secularism. 480 

Sedatives (fruits). 488 

Seed cake. 88 0 

Seeds required per acre (table)’.’. 2 

Semitic tongues. rfwb 

Seneca. 183 

Senators, how chosen .172,175 

Sensitive plants..’.7”. ]]. 67 

Septuagint the. 89 

Serfdom and slaverv. 484 

end of English .77.. 878 

and . Ge ™^' ; • -■ ■ ••'•'sir 

Settlement, first in U S . 185 

of colonies. 78 

Seven Sages, the ... 150 

Seven wonders of the world’ 777’ . 8 ° 

Sewing-machine, first complete. ....]!* 


! 






. 81 

Sewing-machines, dumber ofin use. II 

to Oil. . ‘ J 

Shad, planked . . . . . . . . . . 448 

Shakers, the. ] . 24 1 

Shakespeare, quotation from.. 

Shampoo, liquid. 1/b 

Shamrock, the.. 448 

. 482 












































































































































ALPHABETICAL INDEX 


507 


PAGE 

Shaving, Mr. Mechi’s instructions on. 448 

compound. 448 

Sheepskins, to cure. 459 

to prepare for mats. 448 

Sheet lead, weight of. 334 

Shelley. 172 

Sheriff’s call for assistance. 66 

Shingles, laths, etc. 331 

required in a roof. 335 

Shipping of the world (chart). 187 

Ship, first English. 80 

iron, first launched. 78 

largest. 91 

Shocks, violent.. 219 

Shoe-dressing, French. 449 

Shoe-pegging machine, invention of. 78 

Shoes, kid, to dry. 449 

polish for. 449 

russet, polish for. 435 

to make waterproof. 371 

to mend. 371 

to soften, etc.371, 392 

to soften and make waterproof. 449 

See, also Boots and Shoes. 

Shortcakes, various... 276 

Short rates (fire insurance). 71 

Shoulders, round, to straighten. 209 

Shrewsbury cake. 277 

Sick headache. 198 

Sickness, ratio of. 84 

Sick-room cookery. 303 

disinfectants. 211 

value of light in the. 211 

in cholera. 2 ^7 

Sidney Smith’s recipe for salad dressing ... 264 

Signals, railroad.95, 96 

wind and weather. 98 

Signatures. ^ 

Silk and silk worms. 82 

to clean, etc. ^49 

to judge. ^30 

to make waterproof. 4 T 9 

to wash. ^49 

underwear, to wash. 130 

Silver and gold, test for. 392 

cake. 27 ° 

coin not legal tender. 67 

plate. See Plate. 

plating fluid. 130 

to cleanse. 139 

value of a ton of. '8 

wash, celebrated recipe for. 150 

Single Tax, the. J? 

Sinking and lassitude. 

Sinks, to cleanse. 139 

Sippets, fried. fS 

Skin, the. f l 

chapped, lotion for. “ 

lotion to whiten and soften. 224- 

Skins, small, to stretch and cure. 459 

to tan with hair on. 139 

Skull, measurment of the. 85 

Sky-rockets. 

Slang. ook 

Slates per square. ^ 

Slavery and serfdom. 610 


PAGE 


Slavery in the United States.. 

question, the. 

Sleep, children need. 

death from want of. 

how to. 

Sleeping-car, cost of. 

first used. 

Sleeplessness, cure of. 

Small-pox. 

epidemics. 

Smelling-salts, to make. 

Smelts, to fry. 

Smiles, Samuel, quotation from. 

Smith, Sidney, quotation from. 

recipe for salad dressing. 

Smoke stains, to remove from walls... 

Snakes, bites of. 

Snake remedy, Capt. Crawford’s. 

Snow a substitute for eggs. 

cake, Scotch. 

Soap, first manufactured. 

liniment of. 

ointment of. 

plaster of. 

to save. 

various recipes for making. 

Socialism in Europe. 

Society, rules of good. 

Solders for various purposes. 

Soldering. 

Soles. 

au gratin .- 

Sore throat. 

external stimulant for. 

inflammatory. 

Soubise sauce. 

Sound, velocity of. 

Soups, recipes for making. 

to color. 

Span, definition of. 

Spanish Armada, the. 

Sparrow, the English. 

Spectacles, when needed. 

Spectacles, invention of. 

Specific gravity of various substances 

Spelling, short rules for. 

Spermaceti oil. 

Spiders and their web. 

Spinach. 

Spires, highest. 

Spirits, when “proof”. 

Splint. 

Sponge jelly cake. 

Sponges, to clean. 

Spontaneous combustion. 

Spots and stains. 

Sprained ankle. 

Sprains. 

a simple cure for. 

Sprinkling (of book edges, etc.). 

Squares and cubes, tables of. 

Squash, summer and winter. 

Stables, to deodorize. 

Staggers. 

Stammering, cure for. 

Stains and spots. 


.77, 317 
... 163 
... 215 
... 83 

... 208 
.... 95 

.... 95 

... . 198 
195, 216 
.... 84 

. ... 450 
.... 240 
.... 72 

.... 24 

.... 264 
.... 454 
.... 221 
. ... 221 
.... 278 
.... 277 

.86 

.. .. 408 
.... 425 
.... 434 
.... 451 
.... 450 
.... 182 
.... 477 
.... 451 
.... 451 
.... 240 
.... 240 
.... 207 
.... 201 
.... 195 
.... 250 
.... 77 

.... 234 

.234 

.... 78 

. 197 

_ 311 

.202 

. 86 

.348 

. 21 

.422 

. 82 

.257 

. 90 

. 84 

.452 

.238 

.452 

.452 

. 453 

. 221 

.205 

.221 

. 412 

.349 

.261 

.455 

. 455 

. 456 

.453 


































































































































508 


ALPHABETICAL INDEX 


PAGE 


Staining for wood. , 

Standard time. . •*'* VV 

to obtain. . . . . . . . 

Stanford, Leland. 

Starch, to give a fine polish to. * * * 

State, largest. . 

States, etc., nicknames of. Vf 

powers of the. . 

names and mottoes of...... VI 

population of the.. trU 

States’rights doctrine, the... . 

Statistics of chief countries.....”. \ 7A 

Statue, largest. 1 ‘ 4 

Statute of laborers. . 

Staubbach, the falls of.... 189 

Steak, stuffed.’ *. 8 J 

Steamboating, history of. ^ 

Steam engine, first. 


PAGE 


Strychnia. 2 22 

Stucco, preparation of. .*]]'*** 457 

Stuffing, or forcemeats.* ’ ’ 268 

for geese or ducks.. 245 

truffle and chestnut. oak 

Sturgeon...240 

Sty, how to cure a. * * 002 

Suet crust for meat puddings. .. 286 

Suez Canal. 


82 


Suffocation by noxious vapors. 220 


77 


Sugar-cane, first cultivated. ti 

Sugar pop-corn. ***]*’“’* 4 36 

Summer heat in various countries.’. q?a 

Sun-dial, largest. 

Sunday-school, first established 
Sun-dials, to make 


87 

78 


u'-' uiciho. . . 4.K7 

Sunflower oil. . JCkn 


96 Sun-myths 


422 

185 


Watt’s patent.. 

Steamer, first to cross the Atlantic 

. 344 Sunshine, importance of 


bteam-pipes, covering for 

Steam power of nations 

. 86 to avoid .. 

. 4 56 Suspended animation 


Steamship dimensions, evolution of 
first to cross Atlantic.. 

. 178 Swedenborgians, the. 

. 187 Sweeping.. 

. 79 Sweetbreads . 


Steel and iron, to clean 
to distinguish.... 

. 84 Swift. . 

. f 56 Swimming, Franklin’s advice on 

. 456 Swollen feet 


to harden... 

. 348 Sympathetic ink 


to make a hole in . 

• • • • 456 Synagogue, origin of the 


to remove rust from 

- 386 bynonyms and antonyms 



*—. U)l . IC ia K ouuranon oi... QK 

tools, to temper... , 5 

Sterne.f . 4 ^6 

Sponge cake... 97c IV 

Stewart, A. T. .“ /6, 285 

Stock, food for... 400 

Stock companies... . ° 28 

Stocks. . 52 

preferred. 258 

investments explained..’ .* * .’ * *'**.’ . Vi 

watering of... . ' 3 

Stomach-ache. . 73 

Stomach, inflammation of the..." * .. 

Stone age. . 

artificial. 44-Pi 

Stones, crushing and tensile’strength of'' ‘ 

largest building. 889 

Storm, velocity of. 89 

Stove blacking. ^ 

Stovepipes, to clean .....* . ll 

Stove polish, brilliant.‘ ” loi 

Stoves, to mend cracks in. . * 

to polish... 4,)7 

Stimulants, external‘ *. i'V 

pure. ^”1 

Strawberry shortcake ‘ ‘ *. W 

‘tart. -76 

Street etiquette ’..’ ’ * . 285 

Strength, comparative scale*of.’... Vi 

Strike, first in U. S. 82 

Strikes, great English V? 

railroad, in U. S. . . 7 89 

ten-hour. 89 

. 189 


215 


XABERNACLE, the. Aan 

Table etiquette . . K77 

Tacks, size, etc., of...**.**. „oa 

Talent and tact. 8 r; 

Tallest man. 4:84 

Tallow, to clarify.. ,?? 

to harden.... ;;;;;;. ?? 8 

Talmud, the. 4 J 8 

Taney, Chief Justice*. , 8 2 

Tanning, etc. 155 

See Sheepskins. 4:58 

Taoism .... 

Tar 483 

off of:;;;;;;;;;;;;;;.. . 

ointments of. 4:49 

Targums, the. 425 

Tariff, history of the. 8,8 

“Tariff of abominations”. . .., b8 

Tart, strawberry.. . ;~ b9 

light paste for .*.’.*.’.* . IV 

Tartar, to remove. ~ 85 

Tattoo-marks, to remove " .22 

Taxes. 489 

Taylqr Zachary, twelfth*PrVsident .*! .*.*. ’ ‘ ’ icr 
Tea and coffee as stimulants.. “ “ 9 i i 

Teachers, suggestions to. tti 

Tea-kettle, to clean. 294 

Teeth, care of the 4 ”0 

. . 225 




children’s, care of. 


salt for cleansing the. . W 

Teething. .. 443 

Teetotaler’s Christmas puddingii] .* .* 281 





































































































































ALPHABETICAL INDEX 


509 


PAGE 


Telegraph, the... 361 

first electric. 86 

first operated. 77 

Morse’s. 78 

Telegraphic alphabet. 192 

Telephone.361, 365 

invention of the. 82 

Telescope, invention of the. 86 

largest. 89 

Temperance cup. 302 

Temperance or Prohibition party. 167 

Temple Societies, the. 484 

Tenancy, agricultural. 48 

Ten-hour strikes. 189 

Tensile and transverse strength. 348 

Territory, largest in U. S. 86 

of U. S. (chart). 191 

most recently acquired. 79 

Texas, largest State in the Union. 88 

Theater, first in U. S. 77 

largest. 87 

Theaters, capacity of... 85 

Theosophy. 486 

Thermometer, to test. 460 

Throat. See Sore throat. 


Thrush. 193 

Thumb, dislocated. 219 

Tic-douloureux. 195 

Tiger, strength of the. 94 

Tilden, Samuel J. 106 

Timber and cast iron, comp, strength of.... 333 

rules and tables. 327 

to season and preserve. 460 

to test soundness of. 460 


Time difference between New York and 


principal foreign cities ... 

standard. 

to obtain standard. 

Tin pipe, weight of. 

Tin, roofing. 

Tires, to make light. 

Titles... 

in Great Britain. 

of nobility. 

Tobacco antidote. 

introduction of. 

oil of. 

plant... 

Toilet recipes, hygienic. 

Tomato catsup. 

fritters.. 

marmalade... • 

pickles, green. 

salad. 

soup... 

used in Bright’s disease.... 

Tomatoes, baked. 

broiled. 

stuffed. 

with macaroni. 

Tongue, jellied. 

Tonsils, function of the. 

Tonsure, the. 

Tools, to mark.. 

to prevent handles splitting 

to grind... 


... 99 

. .. 471 
... 488 
... 334 
... 337 
... 460 
... 471 
... 78 

.67, 68 

,... 200 
... 79 

,... 419 
.... 80 
.. .. 223 
... 267 
.... 259 
.... 413 
.... 264 
262, 263 
.. .. 236 
. ... 209 
. ... 258 
. ... 259 
.... 258 
.. .. 258 
... . 248 
... . 214 

.483 

. ... 461 
.... 461 
.... 461 


PAGE 

Toothache. 195 

cure. 431 

tincture.461 

Tooth-paste, charcoal. 378 

rose. 225 

Tooth-powder, American. 225 

charcoal. 225 

quinine. 225 

Tooth-powders. 461 

Tooth-wash, a simple. 225 

borax.225 

Topaz, artificial. 432 

Torpedo signals. 95 

Tower of Babel. 88 

Tracing paper.429 

Trade marks, the law of. 34 

Trade secrets. 369 

Trades union, first in U. S. 189 

Train management. 95 

Transfer of property. 50 

Transit insurance. 72 

Trappists, the. 486 

Traveling, hints on. 480 

Treason, what constitutes. 67 

Treaties with foreign countries. 67 

Treaty of Washington.166 

Tree, largest. 37 

Trees, wash for. 461 

Trial by jury guaranteed. 67 

Tricopherous, for the hair . 461 

Trip around the world. 320 

Troops, numbers engaged in American wars, 312 

Trout and grayling, to fry.239 

and perch, to boil. 239 

Truffle sauce..245 

Tugs, capacity of. 32 

Tunnel, longest railway. 88 

Tunkers, the.486 

' Turanian tongues.183 

Turbot au gratin . 240 

Turbot en mayonnaise .240 

Turkey, to boil. 245 

to roast. 245 

Turkeys, ducks and geese. 322 

raising and feeding. 438 

Turnips.260 

Turpentine.460 

liniment of. 408 

ointments of. 425 

poultice of. 437 

virtues of. 461 

Turquoise, artificial...432 

Tyler, John, tenth President.164 

Type measurement. 352 

Typhoid fever.215, 216 

Typhus fever.195 


I TLTRAMONTANE, meaning of 
^ Umbrellas, how to handle... 

Union Pacific Railroad.. 

United States, climates of the.... 

political history of the. 

territory of the. 

Bank, the. 

Universities. 

Universities, history of the great 


483 

461 

87 

191 

161 

191 

163 

83 

184 

































































































































510 


ALPHABETICAL INDEX 


University, largest. 

Urban population, growth of. 

VACCINATION, statistics of. 

Valley of death, the. 

the largest. 

Van Buren, Martin, eighth President 

Varnish, the manufacture of. 

Varnishes, various formulas. 

Varnishing. 

Veal. 

cake. 

croquettes. 

cutlets. 

loin of, braized. 

marbled. 

pudding. 7 

scallop. 

stewed. 

stock . 

roast, stuffed. 

Veda, the.’ 

Vegetable marrow, to boil or stew ... 

soup. 

Vegetables, to boil green. 

to keep. 

Velvet, to raise the nap.’ 

Venison, breast of, stewed.7 

haunch of, roast. 7777 ! 

Vermifuge plaster.] ] ’ 

Veterinary liniment. 7.777 

Veto, Presidential. 

Violet powder. 

Virginia silver cake. 

Volatile liniment. 

salts for pungents. 

Volcanoes, largest and loftiest.. ! ’ !!! ’ 

Voltaic pile. 

Voltaire.. 

^ oters, qualifications of. 

Voting and naturalization. 

Vulgate, the.’ 

WAFFLES, various recipes. 

Wages and prices since 1350 ... 

Waldenses, the. 

Walls, damp.’ 

Wall-paper, to remove stains from 
Walnut catsup .. 

oil.7 7! 7 7 7 7 7 . 

Walnuts, pickled.. 

War, losses from .. 

of 1812 . 77777 ! * ! .‘-1 * ] 

with Great Britain. 

with Mexico. 

Ward, J. Q. A.. .... 

Warming plaster... 

Warranty deed. 

Wars. 

American, length and cost of_ 

cost of recent. 

of the United States.. 

Warts, care of. 

Washburne, Elihu B. 77.7 

Washing. 

fluids. 


PAGE 

86 

188 


PAGE 


78, 


246, 


77, 


84 
338 
87 
164 
461 
461 
465 
249 
. 249 

• 250 

• 250 

• 250 

• 250 

• 249 

• 250 

• 249 

■ 257 

■ 249 

■ 485 
257 
234 
257 

465 

466 
245 
245 
434 
409 

67 

227 

276 

200 

466 

87 

355 

173 

319 

67 

486 


Washington, George, administration of. 162 

monument . . gj 91 

Washington’s rules of conduct. 7 . 7 . 7 .. .* 479 

Watches, first constructed.* 77 

Watchmaker’s oil. 499 

Water, death from want of. 83 

hot, as a stimulant. 200 

how and when to drink. 209 

on the brain... . 495 

to purify. 466 

to tell pure. . . # 455 

to test for boilers. 430 

weight of fresh and salt. 330 

See, also, Rain-water. 

Water bugs, to destroy. 309 

Water-colors, how to use.’ 7 . 467 

Watering stock..*.. . . 7.73 75 

W^ater-pipe, to thaw. 77 . 7 . 7 . . I 467 

Wax for canning fruits... .77 * * 468 

for grafting. 7 ! 77 7 7 ! 7 468 

t oil ° f .. 419,422 

to bl6flch ........ ..., ..4. ... 370 

to take out..* * 4gg 

Weather forecasts.. 77 ' 97 

signals. * gg 

Webster, Daniel. 7.77 164 

anecdote concerning. 24 

Wedding anniversaries.. 7 *" 351 

W T elding by electricity.* * ^gg 

Well, deepest artesian.*. g g 

to dig a. 7717717 !! 468 

to increase the flow of. 4gg 

Wells, or chimneys, to examine. 7177 468 

Weight of cast-iron columns, etc.11!! 11 S 40 

of cast-iron, approximate.7 341 

of floors. 


338 

348 

209 

325 


. 272 
. 189 
. 487 
. 430 
430 
267 
422 
264 
315 
162 
77 
164 
100 
200 
58 
177 
315 
315 
312 
224 
100 
466 
466 


of various materials.. 

to increase or reduce. 

Weights and measures. 3*24 

Whale, the. . 

oil.. 7.777777.7;” 492 

What’s in a name?. on 

Wheat, first exported.... . * * * y g 

to prevent rust in. . A aa 

Whetstones.. . ' 

Whig party, origin of the 
Whirlpool, greatest 


Whispering gallery of St. Paul’s Cathedral.. 89 

VVhlteS . inr 

White soup.‘. ™ 

Whitewashing... 4™ 

See, also, Calcirnining. 

Whooping-cough.194.205. 216 

Will, form of. . 

wins .7 7. 59 

Wilmot Proviso, the!.. 7 ? 

Wilson tariff, the. . }!:* 

Wiman, Erastus. 777 ! 7 . inn 

Wind and weather signals.. no 

Window glass, first used. 77 . 79 

panes in a box.. 

Windows, to move sticking.. . ,£! 

to wash. ...77 . j™ 

W lr ©> longest span of.! 7 7 7 ! 87 


163 

89 


I 

I 






I 





































































































































ALPHABETICAL INDEX 


511 


PAGE 


Wire, barbed, required for fences. 

gauges, American and Birmingham.... 

ropes, transmission of power by. 

Woman’s rights. 

Wood, durability of different kinds of. 

how preserved. 

preservative preparation for. 

stains for. 

shrinkage of. 

to dye. 

to ebonize. 

to measure bulk. 

to prepare for heat. 

to prevent cracking. 

to season and prevent warping. 

engraving—Albert Dtirer. 

Wool, large clips of. 

Woolen goods, to wash. 

Worcester sauce. 

Worcestershire sauce. 

Words often mispronounced. 

World’s food supply, the (colored chart) 


327 

342 

345 

167 

347 

470 

470 

454 

470 

471 
385 
325 
470 
470 

470 
78 
82 

471 
256 
471 

19 

181 


World’s great nations, the. 

progress, the (colored chart) 

Worms. 

ointments for. 

remedy for. 

Wounds, milk as a dressing for. 

and bruises. 

and cuts. 

Wrinkles, to remove. 

Writers, hints for. 


PAGE 

.... 178 
.... 177 
195 , 206 
.... 425 
.... 215 
.... 212 
.... 203 
218 , 219 
.... 224 
.... 24 


YEAST, first manufactured. 

patent. 

potato. 

recipes for making. 

Yorkshire pudding. 

tea cakes. 

Young Men’s Christian Association 


79 

471 

471 

269 

283 

275 

81 


^ENDAVESTA, the 
Zoroastrianism. 


.... 483 
185 , 482 



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